CHEF'S CREATIVITY AND THE MODERN GASTRONOMY CONSUMPTION

• Auteurs principaux: Rita Cássia Ribeiro (Auteur), Rita Cássia Marques (Auteur), Edgar Gastón Jacobs Flores Filho (Auteur)
• Format: Livre
• Publié: Universidade do Estado do Rio de Janeiro, 2016-07-01T00:00:00Z.
• Sujets: article
• Accès en ligne: Connect to this object online.

In this essay we intend to discuss meals modern commensality, with the backdrop of gastronomy and the chefs' work. These professionals, by designing menus, enable people to eat whatever they want and to try new flavors and favor the incorporation of new eating modes. Therefore, the aim was to i...