Gastronomic Use of Fish in Restaurants of the South of Brazil

Autor:	Michelle Kormann da Silva, Fernando Goulart Rocha, Fabiana Mortimer Amaral
Rok vydání:	2014
Předmět:	Fishery Geography Cooking methods Fish species Gastronomy Fish Advertising Food Science
Zdroj:	Journal of Culinary Science & Technology. 13:159-174
ISSN:	1542-8044 1542-8052
DOI:	10.1080/15428052.2014.952483
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::acff28643edb18767e912e09cd4a110c https://doi.org/10.1080/15428052.2014.952483 Zobrazit plný text záznamu