Tecnólogo em Gastronomiahttps://repositorio.ifpe.edu.br/xmlui/handle/123456789/4792026-04-22T08:36:04Z2026-04-22T08:36:04ZAlimentação do Povo PANKARARU: pratos utilizados nos rituaishttps://repositorio.ifpe.edu.br/xmlui/handle/123456789/13822024-09-24T06:02:49Z2023-12-27T00:00:00ZAlimentação do Povo PANKARARU: pratos utilizados nos rituais
In Pankararu culture, food transcends mere basic needs, being offered as a gesture of
gratitude during their rituals. The motivation for this study arises from the scarcity of
records about the diet of this group, leading us to explore and record in detail the dishes
used in their ceremonies. This research, which resulted in this course completion work,
provided essential information about the Pankararu people such as their origin,
location and cultural aspects. To deepen the study in the food area, a visit to the
Pankararu village was made. The diet of the Pankararu people is based on hunting,
fishing and harvesting planted foods, present in the traditional dishes prepared in the
village. In the seven traditional dishes, “beiju”, “quixiba”, “mungunzá”, “umbuzada”,
“caldo de mocotó”, “quibebe” and “pirão de cabeça de boi”, their ingredients and
preparation methods are highlighted. Furthermore, it explores the relationship between
these dishes and Pankararu rituals, such as the “Festa do Menino do Rancho” and the
“Corrida do Umbu”, in which foods are offered as gratitude to master guides in search
of healing and in specific celebrations. The preservation of traditional rituals and eating
habits is a way of keeping the Pankararu identity alive. These rituals not only highlight
food as an expression of gratitude, but also reinforce the cultural and spiritual
importance of food in the lives of these people, keeping a rich and little-documented
tradition alive.
2023-12-27T00:00:00ZBolo de noiva pernambucano: avaliação da aceitabilidade das variações do receituário original.https://repositorio.ifpe.edu.br/xmlui/handle/123456789/13782024-09-24T06:02:52Z2023-12-22T00:00:00ZBolo de noiva pernambucano: avaliação da aceitabilidade das variações do receituário original.
This work aims to understand the gastronomic aspects of the Pernambuco wedding
cake and its recipe variations and among them which was easier compared to the
traditional recipe. In this way, we carried out sensory analyzes with the public at the
federal institute of Pernambuco, in order to know which recipe would be most
preferred. The importance of preserving recipes and memory is extremely important
for the culture of the state of Pernambuco. Therefore, the general objective was to
carry out a sensorial analysis of greater acceptability of the variations of the
Pernambuco wedding cake. The specific objectives were to present the Pernambuco
wedding cake; historically contextualize its emergence and analyze the greater
acceptability of variations of the Pernambuco wedding cake. It justified research
considering that it is a traditional cake from Pernambuco and is part of 99% of
northeastern weddings. The research problem sought to answer what is the greatest
acceptability of variations of the Pernambuco wedding cake?
2023-12-22T00:00:00ZA cozinha como lugar do saber-sabor: a interdisciplinaridade no curso de gastronomia e o texto literário servindo, na mesa, memória e tradiçãohttps://repositorio.ifpe.edu.br/xmlui/handle/123456789/13662024-09-19T06:02:17Z2023-12-20T00:00:00ZA cozinha como lugar do saber-sabor: a interdisciplinaridade no curso de gastronomia e o texto literário servindo, na mesa, memória e tradição
2023-12-20T00:00:00ZPresença de preparações para dietas restritivas em restaurantes do centro do Cabo de Santo Agostinhohttps://repositorio.ifpe.edu.br/xmlui/handle/123456789/13652024-09-19T06:01:30Z2023-12-15T00:00:00ZPresença de preparações para dietas restritivas em restaurantes do centro do Cabo de Santo Agostinho
2023-12-15T00:00:00Z