| Autor: |
Kormann da Silva, Michelle, Goulart Rocha, Fernando, Amaral, Fabiana Mortimer |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2015, Vol. 13 Issue 2, p159-174, 16p |
| Abstrakt: |
Santa Catarina is one of the top Brazilian states regarding fish capture, with the extraction of 139 species. Especially by the coast, the fish stands out as one of the emblems of this state’s culinary dishes, being a representative ingredient on the restaurant’s menu. Purpose: To identify the fish varieties and cooking methods utilized by the restaurants and to assess how the use of local raw material affirms the regional gastronomic identity. Methodology: Administering of questionnaires to restaurants in 21 cities on the coast of Santa Catarina. Findings: Seven fish species were identified as having higher occurrence in the menus of the restaurants. The coast cuisine seems to reveal itself insufficiently characterized. [ABSTRACT FROM PUBLISHER] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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