RESENHA DE LIVRO

Authors

  • Rebeca Elster Rubim Universidade Anhembi Morumbi

Keywords:

Gastronomia, Ecogastronomia, Consumo consciente de alimentos

Abstract

PETRINI, Carlo. Slow Food: Princípios de uma nova gastronomia. São Paulo: Editora Senac, 2009. 245 p.

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Author Biography

Rebeca Elster Rubim, Universidade Anhembi Morumbi

Graduada em Tecnologia em Gastronomia pelo Centro Universitário Senac e pós-graduada em Docência para o ensino superior com ênfase em Gastronomia, Turismo e Hotelaria, na mesma instituição. Mestranda em Hospitalidade na Universidade Anhembi Morumbi, onde é bolsista Prosup Institucional - CAPES.
Foto da capa: Airton Cavenaghi

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Published

2011-12-15

How to Cite

Rubim, R. E. (2011). RESENHA DE LIVRO. Revista Hospitalidade, 8(2), 158–162. Retrieved from https://revhosp.emnuvens.com.br/hospitalidade/article/view/442

Issue

Volume VIII, número 2 - Dezembro 2011

Section

Review

License

I herewith declare that I authorize the publication of the enclosed paper by Revista Hospitalidade and it will be labeled as “Open Access” and licensed by the respective authors in accordance with the Creative Commons Attribution (CC-BY) license, without period limitation. The access to the paper will be open and free.  access, for an indeterminate period and as unpaid and my collaboration is royalty-free. I declare also that this is an original work that has not been previously published, it has been written by the stated authors, and third-party sources were duly referenced when necessary. I further declare that this work does not infringe the copyright or property right of another and I am aware of publisher´s policy with regards to plagiarism, that will consist in immediate withdrawal of the article. Authors retain the copyright and grant the journal the right of publishing it as original work, i.e. guaranteeing that it has not been previously published, and now it is licensed under “Creative Commons Attribution” License which allows sharing the work with the condition of both authors and journal being duly referenced.