Escola de Comida
Escola de Comida, Rodrigo Cotrim de Carvalho, Isis Stelmo, Rodrigo de Aguiar Ferreira, Claudia Porto LealPropomos diferentes maneiras de expandir a sua relação com a comida (e com a escola também). Sua chegada aqui nos anima e é muito bem bem-vinda.
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Daily | Issues | 26 |
| Subscribers | Read | escoladecomida.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Food Mood do Google
Ferramentas de IA se multiplicam, criam, ampliam e complexificam o rolê da comida
Brasil ganha o primeiro alimento reconhecido como Patrimônio Imaterial da Humanidade
Os “Modos de fazer o Queijo Minas Artesanal" ganha o reconhecimento de Patrimônio Imaterial da Humanidade da Unesco, mas o que isso significa?
A cultura da abundância de alimentos: reflexões sobre consumo, desperdício e sustentabilidade
Um dos principais problemas ligados ao desperdício de comida está intrinsicamente conectado à cultura da abundância, mas como isso reflete na nossa sociedade?
Primeiro bate-papo com a nossa embaixadora Regina Tchelly
Agenda: 25 de novembro a 1 de dezembro de 2024
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Authors
The writers behind this newsletter.
Propomos diferentes maneiras de expandir a sua relação com a comida (e com a escola também). Sua chegada aqui nos anima e é muito bem bem-vinda.
Dono de casa, podcaster e ex-jogador de vôlei. Ah, 'due tramonti' significa dois pores do sol em italiano.
Curiosa, inconformada, interdisciplinar, artista, profissional de saúde, sensível às injustiças. Eu gosto de conectar vários temas para tentar fazer sentido nesse mundo complexo cheio de camadas.
Cozinheiro, sociólogo, professor e pesquisador de comida, cultura, cozinhas e gastronomia.
Professora e pesquisadora de culturas alimentares.... Curiosidade sempre, sem deixar de servir jamais.
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