Marcelle Lara Mamede Maciel, Autor em Socialsistemsnews

Marcelle Lara Mamede Maciel

Formada em Gestão em Gastronomia, especialista em Gastronomia e Saúde pela Universidade de Brasília. Já atuou como professora na Universidade Estadual de Goiás - UEG e como Coordenadora do curso de Gastronomia no Centro Universitário - Unieuro. Há 18 anos optou por centralizar sua atuação na confeitaria.

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Cookbook and digital recipes

“Transmission takes place in the process of teaching through doing: the person who holds the knowledge (usually a woman) does and unravels the “secrets” for the apprentice, and the apprentice is put to do and have their final product “analyzed”.

(Im)permanence of rice and beans in Brazil

“Until the period of industrialization (Vargas government, 1930s), the daily diet varied between these foods: rice, beans, flour, dried meat, sometimes meat from game or farm animals, and collective home gardens or not.”

Is there high and low gastronomy?

“Promoting and guaranteeing access to good raw materials and enabling fair working hours and honest pay for workers is what many kitchen professionals are looking for today.”

Marcelle Lara Mamede Maciel

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Cookbook and digital recipes

(Im)permanence of rice and beans in Brazil

Is there high and low gastronomy?

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