Vol. 10 No. 3 (2015): NÚMERO TEMÁTICO "DIÁLOGOS NO CAMPO DA ANTROPOLOGIA DA ALIMENTAÇÃO"

Published: 2015-09-30

EDITORIAL

  • KNOWLEDGE AND FEEDING PRACTICES: A DIALOGUE WITH ANTHROPOLOGY

    Fabiana Bom Kraemer, Martín César Tempass, Mônica Chaves Abdala
    453-454
    DOI: https://doi.org/10.12957/demetra.2015.18567

THEMATIC ARTICLES

  • FEED OR NOURISH IN A “POPULAR RESTAURANT” IN SPAIN: REFLECTIONS ON COMMENSALITY

    Fabiana Bom Kraemer, Mabel Gracia Arnaiz
    455-466
    DOI: https://doi.org/10.12957/demetra.2015.16173

  • THE MEANINGS OF FOOD FROM PRODUCTION TO CONSUMPTION IN NORTHWESTERN ARGENTINA

    Gloria Veronica Sammartino
    467-491
    DOI: https://doi.org/10.12957/demetra.2015.15520

  • “LOW CARB, HIGH FAT”: COMMENSALITY AND SOCIABILITY IN RESTRICTIVE DIETS TIMES

    Joana Angélica Pellerano, Maria Henriqueta Sperandio Garcia Gimenes-Minasse
    493-506
    DOI: https://doi.org/10.12957/demetra.2015.16108

  • FOOD AND CULTURE: THE EXERCISE OF COMMENSALITY

    Romilda de Souza Lima, José Ambrósio Ferreira Neto, Rita de Cássia Pereira Farias
    507-522
    DOI: https://doi.org/10.12957/demetra.2015.16072

  • REFLECTIONS ON THE ETHNOGRAPHIC METHOD FOR APPREHENSION OF SOCIAL POLICIES IN THE FIELD OF FOOD AND NUTRITION: RESEARCH NOTES IN A COMMUNITY KITCHEN

    Helisa Canfield de Castro, Maria Eunice Maciel
    523-537
    DOI: https://doi.org/10.12957/demetra.2015.15933

  • EATING HABITS AND SOCIABILITY AT UNIVERSITY STUDENTS’ LUNCH TIME

    Niara Ulhoa, Ana Elisa Rinaldi, Monica Chaves Abdala
    539-554
    DOI: https://doi.org/10.12957/demetra.2015.16044

  • I WANT YOU BLACK, BLACK FEIJOADA

    Almir Chaiban El-Kareh
    555-583
    DOI: https://doi.org/10.12957/demetra.2015.16028

  • THE RECOGNITION OF FOODS AND FOOD-RELATED KNOWLEDGE AND PRACTICES AS AN INTANGIBLE CULTURAL HERITAGE

    Juliana Santilli
    585-606
    DOI: https://doi.org/10.12957/demetra.2015.16054

  • THE SECRET OF A COUSCOUS: FOOD AND IDENTITY

    Guida Silva Cândido
    607-621
    DOI: https://doi.org/10.12957/demetra.2015.15490

  • SOURCES FOR THE HISTORY OF FOOD AND FOOD HERITAGE: THE COLUMN “LET US PREPARE DELICACIES,” IN THE JORNAL DAS MOÇAS, 1950S

    Maria Cecilia Barreto Amorim Pilla
    623-635
    DOI: https://doi.org/10.12957/demetra.2015.15576

  • FOOD PRODUCTION OR CULTIVATION OF LIFE? REMARKS ON THE GUARANI ACTION AND CONTEMPLATION IN THEIR GROWING CROPS

    Rubia Carla Formighieri Giordani
    637-648
    DOI: https://doi.org/10.12957/demetra.2015.16059

  • FOOD PRACTICES OF THE Kariri-xocó INDIGENOUS GROUP FROM LAURO DE FREITAS-BA: SUSTAINABILITY AND CHALLENGES IN TIMES OF CHANGE

    Sandra Simone Queiroz de Morais Pacheco, Kate Oliveira Xavier
    649-662
    DOI: https://doi.org/10.12957/demetra.2015.16082

  • “COOKING IS TO FEED THE FUTURE GENERATIONS”: ANTHROPOLOGICAL STUDY OF THE TRENTINO TYROLEAN CUISINE IN THE NEIGHBORHOOD OF SANTA OLYMPIA, PIRACICABA-SP, BRAZIL

    Fernando Monteiro Camargo
    663-674
    DOI: https://doi.org/10.12957/demetra.2015.15996

  • SOCIO-CULTURAL RELATIONS AROUND THE FEEDING HABITS OF PEOPLE LIVING IN SAO PAULO IN THE FORMATION OF CULTURAL IDENTITY AND CONSTRUCTION OF THE BRAZILIAN NATION

    Talita Prado Barbosa Roim
    675-691
    DOI: https://doi.org/10.12957/demetra.2015.15438

  • FOOD, NEW AGE AND HOLISTIC HEALTH

    Virginia Henriques Calado
    693-704
    DOI: https://doi.org/10.12957/demetra.2015.16094

  • THERAPEUTIC APPROACH TO OBESITY: BETWEEN CONCEPTS AND PREJUDICES

    Lucas Vieira Francisco, Rosa Wanda Diez-Garcia
    705-716
    DOI: https://doi.org/10.12957/demetra.2015.16095

  • SET THE DIET FREE

    Elaine de Azevedo
    717-727
    DOI: https://doi.org/10.12957/demetra.2015.13993

REVIEW

  • ENTERING THE “FOOD SOCIAL SPACE”: SOCIOLOGIES OF FOOD, BY JEAN-PIERRE POULAIN

    Victor de Vargas Giorgi
    729-738
    DOI: https://doi.org/10.12957/demetra.2015.15858