Sacred kitchen and university outreach: valuing Afro-brazilian culture in Gastronomy
Through University Extension, a project was developed aimed at valuing Sacred Cuisine (Cozinha de Santo), as part of the program Knowledge, Flavors, and Gastronomic Practices of Brazilian Cuisine – SSPGCB. The methodology adopted involved the use of bibliographic references and secondary sources, su...
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| Principais autores: | , , , |
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| Format: | Online |
| Sprog: | Português |
| Udgivet: |
Universidade Federal do Rio de Janeiro
2025
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| Online adgang: | https://revistas.ufrj.br/index.php/mangut/article/view/67917 |
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