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dc.contributor.advisorOliveira, Ágata Morena de Britto
dc.contributor.authorMairesse, Leticia D’Emile Kalicheski
dc.date.accessioned2016-08-31T15:15:22Z
dc.date.accessioned2022-09-22T19:21:58Z
dc.date.available2016-08-31T15:15:22Z
dc.date.available2022-09-22T19:21:58Z
dc.date.issued2015
dc.identifier.urihttps://hdl.handle.net/20.500.12032/60025
dc.description.abstractFood is the soul of the kitchen, it makes culinary, the simple act of cooking, to be included as one of the great areas that covers the science of Gastronomy which is currently a huge multidisciplinary field for studies that includes this article’s subject, Comfort Foods. Comfort Food as the name says is the food that comforts, that brings up memories, emotions and sensations and seeks to show the pleasure by the act of eating. Comfort Food is an american concept, therefore this article is about the four conditions that classify the food as Comfort Food, according to researches by Locher, they are: nostalgia, indulgence, convenience and physical sensations. In this article the point of view of other authors about the pleasure provided by food are also presented and the one used as reference is Brillat-Savarin, a passionate about the pleasure of eating. The intention of this article is to see whether aspects of Comfort Food concept being used by surveyed establishments.en
dc.publisherUniversidade do Vale do Rio dos Sinospt_BR
dc.subjectComfort foodpt_BR
dc.subjectBuffeten
dc.titleO conceito comfort food entre dois tipos de estabelecimentos de alimentação na cidade de Porto Alegrept_BR
dc.typeTCCpt_BR


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