Brazilian Food: from regional specificities to the loss of cultural identify
This research analyzed the Brazilian regional food specificities and their transformations over time. Therefore, the characterization of the historical-cultural period that eludes the eating habits of the 5 Great Brazilian Regions was carried out (IBGE, 1970). Bourdieu (1989) identified the regions...
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| Format: | Book |
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Universidade Estadual de Alagoas,
2021-01-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |