Vol. 21 (2024): Revista Hospitalidade v. 21 - 2024

View Vol. 21 (2024): Revista Hospitalidade v. 21 - 2024

Comida: um olhar humanizado sobre o espaço e a natureza

A hospitalidade circula por meio das relações humanas. Essas, por sua vez, sempre se encontram no espaço e na natureza, sendo eles, portanto, responsáveis por nos permitir conectar com as diversas dimensões do mundo e os outros seres.

Foto de Rafael Cunha Ferro (2017), um dos editores responsáveis pela organização do dossiê "Gastronomias e comensalidades: debates contemporâneos", presente neste volume.

Published: 2024-02-09

Articles

  • Aeromobilities and Visiting Friends and Relatives: a preliminary investigation

    Jessica Frazão, Thiago Allis
    1-25
    DOI: https://doi.org/10.29147/revhosp.v21.1060

  • Botecos in Rio: gastro-social spaces of hospitality, affirmation of identities and fading traditions

    Myriam Melchior, Yan Procedômio
    26-47
    DOI: https://doi.org/10.29147/revhosp.v21.1112

  • Levinasian hospitable solidarity and the sensitive work of images in Didi-Huberman’s thought

    Vanessa Cardozo Brandão, Ângela Cristina Salgueiro Marques
    48-74
    DOI: https://doi.org/10.29147/revhosp.v21.1170

  • Tourism and hospitality experiences in traditional communities: theoretical aspects and empirical approaches

    Bianca Barbosa, Dores Cristina Grechi
    75-98
    DOI: https://doi.org/10.29147/revhosp.v21.1156

  • Project-Based Learning (PBL) in hospitality development: a case study in Paraíba

    João Vitor Santos da Silva, Fabiane Nagabe
    99-119
    DOI: https://doi.org/10.29147/revhosp.v21.1147

  • Informal communication through the enjoyment of tourism experience - Identity decomposition as a process of knowledge, integration, and sustainability

    António Sérgio Araújo Almeida, Inês Paulo Cordeiro Brasão
    120-137
    DOI: https://doi.org/10.29147/revhosp.v21.1149

  • Creating perceptual maps in the hospitality sector using eWOMs: an application to hotels in Tiradentes-MG

    Dr., Christian Soares Santos, Lucas Pazini Paz
    138-166
    DOI: https://doi.org/10.29147/revhosp.v21.1164

  • Hospitality and migration: relations of welcome and hostility under the aegis of female leadership

    Beatriz Flexa Ribeiro Proença Gomes da Silva, Leandro Benedini Brusadin
    167-187
    DOI: https://doi.org/10.29147/revhosp.v21.1185

  • Electronic human resource management in tourism: a literature review in the 2018-2022-time frame

    Ana Christina Roque dos Santos Lobato, Jéssyca Rodrigues Henrique da Silva, Leilianne Michelle Trindade da Silva Barreto, Luiz Mendes Filho
    188-215
    DOI: https://doi.org/10.29147/revhosp.v21.1132

  • Hospitality and social reintegration of convicted individuals

    Larissa dos Santos Araújo, Davi Alysson da Cruz Andrade, David Leonardo Bouças da Silva, Marilene Sabino Bezerra
    216-239
    DOI: https://doi.org/10.29147/revhosp.v21.1188

  • In search of teacher training in higher education based on hospitality

    Roberta Leme Sogayar, Mirian Rejowski, Isabel Baptista
    240-257
    DOI: https://doi.org/10.29147/revhosp.v21.1215

  • Dimensions of hospitality in service provision at a commercial restaurant in Natal-RN: a satisfaction analysis

    Mateus Chaves Candeia , Ana Beatriz Peixoto Nunes, Thais de Gois Santos Marinho, Heleni Aires Clemente
    258-291
    DOI: https://doi.org/10.29147/revhosp.v21.1154

  • Hotel marketing and digital influencers: influences on tourists’ perception of the accommodation activity

    Ágata Santos Guedes, Ivan Conceição Martins da Silva
    292-318
    DOI: https://doi.org/10.29147/revhosp.v21.1167

  • Active facade as an inducer of urban hospitality

    Thiago Souza Ramos, Valeria Ferraz Severini
    319-349
    DOI: https://doi.org/10.29147/revhosp.v21.1218

Dossiê - Gastronomias e comensalidades: debates contemporâneos

  • Dossier: Gastronomies and Commensalities - Contemporary debates

    Rafael Cunha Ferro, Vander Valduga
    350-352
    DOI: https://doi.org/10.29147/revhosp.v21.1225

  • Gastronomic cultural identity: a study in the quilombo Onze Negras, in Cabo de Santo Agostinho - Pernambuco

    Michele Lúcia Borges, Anna Karenina Chaves Delgado
    353-381
    DOI: https://doi.org/10.29147/revhosp.v21.1123

  • The gastronomy of Haitian immigrants: Haitian cuisine, food marketing, commensality and Soup Joumou

    Béatrice Pierre Louis Hyppolite, Fernanda da Silva Pereira, Soniete Aparecida Gontijo Oliveira, Paola Stefanutti
    382-405
    DOI: https://doi.org/10.29147/revhosp.v21.1137

  • Hospitalidade e gastronomia

    Alain Montandon
    406-416
    DOI: https://doi.org/10.29147/revhosp.v21.1152

  • Vegan ideology and social influence: an analysis of food purchase behavior of vegan consumers in hypermodern society

    Camila Amaral de Melo , Maria de Lourdes de Azevedo Barbosa , Viviane Santos Salazar
    417-440
    DOI: https://doi.org/10.29147/revhosp.v21.1162

  • Dynamics of hospitality, inhospitality and hostility in scenes of commensality: a preliminary reflection

    Maria Henriqueta Sperandio Garcia Gimenes-Minasse, Mariana da Silva Lopes
    441-466
    DOI: https://doi.org/10.29147/revhosp.v21.1163

  • From affection to the capitalist rationality: food transformation in the West from Santa Catarina

    Janaina Gaby Trevisan, Tayane de Oliveira, Gerson Junior Naibo
    467-490
    DOI: https://doi.org/10.29147/revhosp.v21.1206

  • Traditional bars and longevity: hospitality and commensality contribution

    Susana de Araujo Gastal, José Almeida dos Santos
    491-513
    DOI: https://doi.org/10.29147/revhosp.v21.1182

  • Hospitality, sustainability and decoloniality: towards a critical pedagogical praxis in gastronomy graduation

    Aline Gomes Costa, Daniela Alves Minuzzo, Maria Eliza Assis dos Passos, Ivan Bursztyn, Mara Lima de Cnop
    514-549
    DOI: https://doi.org/10.29147/revhosp.v21.1201

  • Cumbuco Beach fishermens family recipes in Ceará, Brazil: identification of cultural and emotional attributes based on culinary traditions

    Regina Maria Silva Bastos, Alessandra Pinheiro de Góes Carneiro, Eveline de Alencar Costa, Joel Pinheiro de Andrade
    550-577
    DOI: https://doi.org/10.29147/revhosp.v21.1180

  • The The leading role of cachaça as a possible element that promotes the memorability of the tourist experience

    Manoela Carrillo Valduga, Marcello de Barros Tomé Machado
    578-604
    DOI: https://doi.org/10.29147/revhosp.v21.1197

  • Gastronomy as a differentiating element in the consolidation of cultural tourism in Amazonas

    Claudia Araujo de Menezes Goncalves Martins, Carlos Alberto Tomelin, Edilza Laray de Jesus
    605-630
    DOI: https://doi.org/10.29147/revhosp.v21.1171

  • Gastronomy as a cultural element in wine geographical indications: analysis of typical gastronomy and enogastronomic possibilities

    Shana Sabbado Flores, Liane Jantsch, Hernanda Tonini
    631-662
    DOI: https://doi.org/10.29147/revhosp.v21.1190

  • Food or food: outlining the edges of the city through gastronomic guides

    Tassi de Oliveira Santos, Ewerton Lemos Gomes, Beatriz Carvalho Tavares, Priscyla Christine Hammerl
    663-685
    DOI: https://doi.org/10.29147/revhosp.v21.1204

  • Hunger for what? Eating well and food preferences from the perspective of undergraduate students

    Rebecca Dechandt von Henneberg, Geovanna Gomes da Silva, Priscilla Garbelini Jaronski, Mirna de Lima Medeiros
    686-711
    DOI: https://doi.org/10.29147/revhosp.v21.1203

  • The invention of gastronomies: for another gastronomy

    Cláudia Mesquita Pinto Soares, Andréa Costa da Silva, Marcia Bastos de Sá
    712-732
    DOI: https://doi.org/10.29147/revhosp.v21.1217

  • Setting the table for health: A netnography on digital commensality in a women’s virtual community

    Maína Ribeiro Pereira-Castro, Camila Faeda Vilela de Souza, Ingrid Fonseca de Araujo, Ximena Pamela Díaz Bermúdez, Ana Valéria Machado Mendonça
    733-760
    DOI: https://doi.org/10.29147/revhosp.v21.1179

  • Reflections on commensality in the construction of food heritage: the case of the women of Icapuí-CE

    Uiara Maria Oliveira Martins, José Arimatéa Barros Bezerra
    761-782
    DOI: https://doi.org/10.29147/revhosp.v21.1208

  • Sugar, “Alfenim” and the cultural heritage

    Letícia Oliveira Claizoni Santos, Rozelia Bezerra, Debora Cordeiro Braga, Edegar Luis Tomazzoni, Rafael Lopes de Alcântara
    783-811
    DOI: https://doi.org/10.29147/revhosp.v21.1178

  • Commensality in the scientific production of a Brazilian higher education institution: study perspectives

    Renan Pedroso Teixeira, Giulia Medina Moya Abreu, Sênia Bastos, Rafael Cunha Ferro
    812-840
    DOI: https://doi.org/10.29147/revhosp.v21.1202

  • The hospitality in the Bible and commensality rituals

    Daniel Aguirre Campos, Leandro Benedini Brusadin, Vander Valduga
    841-861
    DOI: https://doi.org/10.29147/revhosp.v21.1183

  • Between embers and bonds: gaucho barbecue as a symbol of hospitality and social cohesion

    Paula Cacenot
    862-878
    DOI: https://doi.org/10.29147/revhosp.v21.1195

  • Between pots and memories: silences, remembrances, and forgettings

    Everton Luiz Simon, Patrícia Maria da Silva Merlo, Maria Cecilia Barreto Amorim Pilla
    879-901
    DOI: https://doi.org/10.29147/revhosp.v21.1205

  • The safeguarding of portuguese food traditions in Brazil through the newspaper Mundo Lusíada

    Marcos Roberto Pisarski Junior, Jean Carlos Vieira Santos
    902-922
    DOI: https://doi.org/10.29147/revhosp.v21.1194

  • Identities in transit: tourism, agro-food heritage, and the commodification of culture

    Fernando Santa Clara Viana Junior, Tereza Cristina de Oliveira Oliveira
    923-940
    DOI: https://doi.org/10.29147/revhosp.v21.1192

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