THE PRESERVATION OF TO KNOW, TASTES AND TO DO FROM THE TRADITIONAL GASTRONOMY IN BRAZIL
The aim of this paper is to discuss the possibilities brought by new preservation technologies applied to our cultural heritage. In particular we discuss Brazilian cuisine, understood in this situation as the cuisine which identifies a location within a historical-cultural milieu. The research point...
| Autores: | , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2011 |
| País: | Brasil |
| Recursos: | Universidade Estadual do Oeste do Paraná (UNIOESTE) |
| Repositório: | Travessias (Cascavel. Online) |
| Idioma: | português |
| OAI Identifier: | oai:ojs.e-revista.unioeste.br:article/5274 |
| Acesso em linha: | https://e-revista.unioeste.br/index.php/travessias/article/view/5274 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Patrimônio cultural Conhecimento tradicional Gastronomia típica. |
| Resumo: | The aim of this paper is to discuss the possibilities brought by new preservation technologies applied to our cultural heritage. In particular we discuss Brazilian cuisine, understood in this situation as the cuisine which identifies a location within a historical-cultural milieu. The research points to the construction of a virtual museum containing cuisine knowledge and flavors, mapping data and practices related to Brazilian Typical Gastronomy. The article points toward the possibility of preservation of this cultural heritage. |
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