Assessment of gastronomic heritage quality in traditional restaurants
Palabras clave:
Food services, Food quality, Food handlingResumen
Objective
This article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation.
Methods
A qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points.
Results
The results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses.
Conclusion
Thus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish.
Citas
Fischler C. l’Homnivore. Paris: Odile Jacob; 2001.
Garine I. Food, culture and society. Unesco Courrier. 1987; 5(7):4-7.
Garine I. Traditions et identitès alimentaires locales. Antropology of food. 2001 avr [cited 2006 Jun 27]. Available from: <http://aof.revues.org/document954.html>.
Brillat-Savarin JA. The physiology of taste: or meditations on transcendental gastronomy. New York: Counterpoint Press; 2000.
Ikeda JP. Culture, food, and nutrition in increasingly culturally diverse societies. In: Germov J, Williams L. A sociology of food and nutrition: the social appetite. 2nd ed. Oxford: Oxford University Press; 2004.
Germov J, Williams L. A sociology of food and nutrition: the social appetite. 2nd ed. Oxford: Oxford University Press; 2004.
Kuznesof S, Tregear A, Andrew M. Regional foods: a consumer perspective. Br Food J [e-journal]. 1997 [cited 2005 Mar 15]; 99(6):199-206. Available from: . doi 10.110800070709710181531.
United Nations Educational. Scientific and Cultural Organization. Text of the convention for the safeguarding of Intangible Cultural Heritage (ICH). Article 2: definitions, 2003. [cited 2005 Jul 21]. Available from: <http://www.unesco.org/culture/ich/index.php>.
Garcia RWD. Práticas e comportamento alimentar no meio urbano: um estudo no centro da cidade de São Paulo. Cad Saúde Pública [e-journal]. 1997 Jul [acesso 2005 abr 28]; 13(3):455-67. Disponível em: <http://www.scielo.br>. doi:10.1590/S0102311X1997000300021.
Poulain J-P. Sociologias da alimentação. Florianópolis: EDUFSC: 2004. Série Nutrição.
World Health Organization. General information related to foodborne disease. Geneva. [cited 2007 Sept 14]. Available from: <http://www.who.int/foodsafety/foodborne_diseaseGeneral/en/index.htm>.
Proença RPC. Aspectos organizacionais e inovação tecnológica em processos de transferência de tecnologia: uma abordagem antropotecnológica no setor de alimentação coletiva. Florianópolis: Universidade Federal de Santa Catarina; 1996 [acesso 2005 jul 1]. Disponível em: <http://www.teses.eps.ufsc.br>.
Farrarr LL. Food safety training and sanitation inspection ratings in selected food service facilities. Mississippi: Mississippi State University; 2003.
Walker E, Forsythe S, Pritchard C. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control [e-journal]. 2003 [cited 2006 Jan 28]; 14(3):169-74. Available from: . doi:10.1016/S0956-7135(02)00061-0.
Legnani P, Leoni E, Alvaro N, Berveglieri M, Mirolo G. Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control [e-journal]. 2004 [cited 2005 Jul]; 15(3):205-21. Available from: doi:10.1016/S0956-7135.
Sun YM, Ockerman HW. A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food Control [e-journal]. 2005 [cited 2006 Jun 24]; 16(4):325-32. Available from: . doi: 10.1016/j.foodcont2004.03012.
Proença RPC. Novas tecnologias para a produção de refeições coletivas: recomendações de introdução para a realidade brasileira. Rev Nutr. 1999; 12(1):43-53. doi: 10.1590/S1415-52731999000100004.
Proença RPC. Inovação tecnológica na produção de alimentação coletiva. 2ª ed Florianópolis: Insular; 2000.
Hernandez JC, Grácia-Arnaiz M. Alimentatión y cultura. Perspectivas antropológicas. Barcelona: Ariel; 2005.
Bryan F L. Hazard analysis and critical control point evaluations. Geneva: World Health Organization; 1992.
Seward S. Application of HACCP in food service. J Agric Food Res. 2000; 39:221-27.
Worsfold D. A guide to HACCP and function catering. J Royal Soc Health [e-journal]. 2001. [cited 2007 Jan 21]; 121:224-29. Available from: . doi: 10.1177/146642400112100405.
Hulebak KL, Schlosser W. Hazard analysis and critical control point (HACCP) history and conceptual overview. Risk Anal [e-journal]. 2002 [cited 2005 Mar 21]; 22:547-52. Available from: <http://www.interscience.wiley.com>. doi: 10.1111/0272-4332.00038.
Proença RPC, Sousa AA, Veiros MB, Hering B. Qualidade sensorial na produção de refeições. Florianópolis: UFSC; 2005.
Hering B, Proença RPC, Sousa AA, Veiros MB. Evaluation of nutritional and sensorial quality in meal production - NSQE system. J Foodservice [e-journal]. 2006. [cited 2007 Jan 24]; 17:173-81. Available from: . doi: 10.111/j.1745-4506.2006.00033x.
Woortmann EF. A lógica e a simbologia dos sabores tradicionais. In: Araújo WMC, Tenser CM, organizadores. Gastronomia: cortes e recortes. Brasília: SENAC; 2006.
Uggioni PL. Valorização do patrimônio gastronômico regional açoriano: gestão de qualidade em restaurantes típicos em Florianópolis-SC [mestrado]. Florianópolis: Universidade Federal de Santa Catarina; 2006 [acesso 2007 mar 12]. Disponível em: <http://www.bu.ufsc.br>.
Santa Catarina. Secretaria Estadual de Saúde. Decreto estadual nº 31455, de 20 de fevereiro de 1987. Regulamenta os artigos 30 e 31 da lei nº 6320, de 20 de dezembro de 1983. Dispõem sobre alimentos e bebidas. Santa Catarina: MS; 1987.
Brasil. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Resolução RDC nº. 216 de 15 de setembro de 2004. Aprova o regulamento técnico de boas práticas para serviços da alimentação. Brasília: MS; 2004.
Food and Agriculture Organization of the United Nations. Codex alimentarius: CAC/RCP 39, 1993. Draft code of hygienic practics for pre-cooked and cooked foods in mass catering. [cited 2005 Jun 26]. Available from: <http://www.codexalimentarius.net/web/standard>.
Food and Agriculture Organization of the United Nations. Codex alimentarius:. CAC/RCP 1, 1969, Rev. 4, 2003. Recommended International Code of Practice general principles of food hygiene. [cited 2005 Jun 26]. Available from: <http://www.fao.org/docrep/005/Y1579E/y1579E02.htm>.
World Health Organization. Basic food safety for health workers. [cited 2005 Jun 26]. Available from: <http://www.who.int/foodsafety/publications/capacity/healthworkers/en/index.htm>.
Benez MC, Menegasso ME. Cozinha pesqueira catarinense. Florianópolis: Acarpesc; 1986.
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2023 Paula Lazzarin UGGIONI, Rossana Pacheco da Costa PROENÇA, Lúcia Andréia Zanette Ramos ZENI
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
