Menu

RESULTS OF THE EVALUATION OF THE PRESENTED WORKS' ABSTRACTS

The Scientific Committee of the International Symposium on Amazonian Gastronomy SIGA analyzed the abstracts of academic papers based on the terms of the guiding rules published on the event's website.
It should be highlighted, firstly, the commitment of researchers in the development of scientific studies on the theme of 'Regional Gastronomy and Sustainability,' a current topic of great relevance for shaping the future landscape of the international food system.
The organizers of SIGA thank everyone who showed interest and participated by submitting their work proposals. Based on the announced rules, the Commission has decided to approve the following nominated works:

ItemTitleAuthor(s)
01Amazonas at the Table: Regional Gastronomy as Expression of Sustainability and Cultural IdentityCláudia Araújo de Menezes Gonçalves Martins.
02BLOCKCHAIN WITH AMAZONIAN SOUL: TRACE TO VALUE, PROTECT TO DEVELOPReginaldo Gonçalves Rosa Filho;
Luciana Pereira e Ferreira Centeno.
03Beer is Gastronomy: Sensory Encounters Between Craft Labels and Flavors of Paraíba.Iara Tavares de Souza Costa;
Antônio Agaildes Sampaio Ferreira.
04How Food is Touched: Analysis of the Relationship Between Food and Society Present in the Works of Andrelino Cotta and Antonieta Santos Feio (1947-1954).Alessandra Moreira Galvão.
05Sensory Comparison Between Amazonian Origin Cocoa Chocolate (Theobroma Cacao) and Amazonian Origin Cupulate (Theobroma Grandiflorum).Amanda Monique Ferreira Neves;
Eleda Maria Paixão Xavier;
Vanessa Monteiro Alencar;
Vanderson Vasconcelos Dantas;
Josyanne Brasil da Silva;
Elen Vanessa da Costa Silva.
06Buffalo’s Gourmet Festival: A Contribution to the Development of Sustainable Gastronomic Cultural Identity in Parauapebas, Pará.Tânya Sleyne Pacheco Cellet.
07Guide Reveals Regional Identity of Paulistano Cuisine.Maria Claudia Gavioli;
Sênia Regina Bastos.
08Pupunheira: Ancestry, Culinary Versatility, and Environmental and Sociocultural Sustainability.Advaldo Castro Neto.
09"Rubra Paraíba": Sustainability and Regional Identity in the Reuse of Red Rice Husks from Paraíba in the Craft BreweryAntonio Agaildes Sampaio Ferreira;
Ademilson Bezerra Teixeira.

Instagram

Claude Fischler

As early as the 1970s, Fischler realised that food had been neglected and understudied by the social sciences. He set about developing a unifying "fundamental anthropology" approach, i.e. research that attempted to integrate both the unity and diversity of the human relationship with food, the social and cultural as well as the biological dimensions. He developed cross-disciplinary approaches to food cultures and their evolution, to eating behaviour, to medical vs lay perceptions of the relation of food and health and to the perception of risks associated with food. After his 1990 book « L’Homnivore », a synthesis on food and nutrition trying to bring together knowledge and questions from both the social and other sciences (then a first, still in print and, according to its Wikipedia entry, « a classic »), Fischler developed cross-cultural comparative studies on collective views of food and health in European and Western countries. Results showed considerable differences in eating patterns and attitudes, matching significant variation in prevalence of non-communicable diseases and obesity. Fischler also contributed to the field of well being and happiness, in collaboration with Daniel Kahneman and his team, again in a cross-national comparative perspective. His recent and current focus is on sustainable food systems and on the anthropology of commensality (sharing food, eating together – or not) and on a multi-country comparative project on what is perceived as traditional or modern in food across cultures. Fischler also published, among other works, a book on wine (Du Vin) and edited « Selective Eating: The Rise, Meaning and Sense of « Personal Dietary Requirements » ». He sat on various national and European level committees and boards, including the French National Program for Nutrition and Health (PNNS), the European Food Safety Agency and the board of its French counterpart.

Denise Oliveira

Denise Oliveira e Silva is the deputy director of Fiocruz Brasília and a researcher in Public Health at the Oswaldo Cruz Foundation. She holds a Master's degree in Food Science from the University of Ghent, Belgium (1992), a Master's in Public Health from the National School of Public Health, Fiocruz (1995), a PhD in Health Sciences from the University of Brasília (2000), and a Postdoctoral degree in Food Anthropology from the École des Hautes Études en Sciences Sociales in Paris, France (2012). She has worked on the formulation of the National Policy on Food and Nutrition, the Health Policy for the Black Population, the Organic Law on Food and Nutritional Security, and SISVAN at the Ministry of Health. She was the director of Fiocruz Brasília and an advisor for CONSEA. She coordinates the Food, Nutrition, and Culture Program of Fiocruz Brasília, the Brazilian Observatory of Eating Habits (OBHA), and the Journal of Food and Culture of the Americas (RACA). She serves as a lecturer in graduate programs.

Gabriel Sola

Gabriel Sola, a rural producer and Secretary of Agriculture of Atibaia-SP since 2021, temporarily held the Secretariat of Economic Development in 2022 and led the Municipal Coordination of Employment and Income of Atibaia from 2019 to 2020. He was an elected member of the Municipal Youth Council during the 2014/2016 term.He is a specialist in Agribusiness from USP/ESALQ, graduated in Law from the São Francisco University of Bragança Paulista, and currently studying Agricultural Engineering at the São Francisco University of Itatiba.Among his main achievements are: public policies to strengthen local agriculture and preserve the environment.He is the creator of events such as the 10th National Strawberry Symposium, the 1st and 2nd Meetings on Stingless Bees, and the 8th Sheep Expo.

José Seixas Lourenço

President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently the President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy, and Co-President of the European Community of New Gastronomy. He has collaborated with educational institutions as a professor, advisor, and project director, such as the Chair of Gastronomy at Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at Francisco de Vitoria University, and the IE Gastronomy project at the Institute of Business. Founder and Secretary-General of the Spanish Foundation for Nutrition, he has dedicated years to promoting a healthy, supportive, sustainable, and satisfying diet (the New Gastronomy of the "four S's"). He is the author and co-author of several books on gastronomy, such as "The Kitchen of Freedom," "Healthy Food," and "The Cooks of Wine." He maintains a constant presence at events and in the media. A significant part of his professional journey has been dedicated to communication and consulting. ...

Marcos Antônio Lemos Miguel

Biologist by training (Gama Filho University) and Doctor in Food Science from UFRJ. Professor at the Institute of Microbiology at UFRJ, where he coordinates the Food Microbiology Laboratory. He participated in the Board of the Brazilian Society of Food Science and Technology (Rio de Janeiro branch). He actively participates as a consultant and in reports on food safety on TV channels. He was a consultant and co-host of the show Santa Ajuda on the cable TV channel GNT.

Per Olof Berg

Emeritus Professor of Marketing at Stockholm University, and previously Executive Director of the Stockholm School of Entrepreneurship and Professor of Strategic Management at Copenhagen Business School. Berg was president of the Swedish Academy of Culinary Arts and Meal Sciences 2022-24 and president of the Stockholm Gastronomy Conference 2023. He was responsible for the Stockholm Program of Place Branding (STOPP) research program and one of the initiators of the International Place Branding Association (IPBA). One of his research lines has focused on place branding and regional development, for example, 'Branding Chinese mega cities' (Berg, P.O. and Björner, E. 2014) and 'City branding' (Lucarelli, A. and Berg, P. O. 2011), as well as on the sensory and affective elements in place branding through food and gastronomy (Berg PO, Sevón G 2014). His current research focuses on the development of gastronomic destinations from a strategic perspective.

Paulo Machado

Paulo Machado is a multifaceted professional. He has a master's degree in hospitality, is a chef at the Paulo Machado Institute, is a TV host on Rede Globo's Modo Viagem channel, and is a food columnist for CBN. He also teaches gastronomy classes throughout Brazil and around the world. Since 2013, he has led Food Safaris, gastronomic expeditions that provide a deep immersion in the food culture of the regions he visits. Paulo's resume also includes studies and work experience in restaurants in Europe and Brazil, where he creates the menu for the following tours: Recanto Ecológico Rio da Prata and Estância Mimosa in the Bonito region, one of the world's top ecotourism destinations. He has promoted Brazilian Cuisine Festivals in over 15 countries, notably Thailand, Kenya, Italy, Peru, China, Singapore, and Japan. In 2015, the chef and researcher received the Dólmã Award for best chef in the national category, and in 2018, he won the Fantástico competition with the best stroganoff in Brazil, made with alligator meat. Co-founder of the Pantanal Gastronomic Route, he promotes the Pantanal at the world's largest tourism fairs. In 2019, he received the Pantanal Merit Collar from the government of Mato Grosso do Sul and the Knight of the Order of Rio Branco from the Brazilian federal government for his work as an ambassador for Pantanal and Brazilian cuisine, respectively. He currently resides in Barcelona, ​​the starting point for his culinary expeditions around the world.

Rafael Ansón Oliart

President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy, and Co-President of the European Community of New Gastronomy. He has collaborated with educational institutions as a professor, advisor, and project director, such as the Chair of Gastronomy at the Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at the Francisco de Vitoria University, and the IE Gastronomy project at the Instituto de Empresa. Founder and Secretary-General of the Spanish Nutrition Foundation, he has dedicated years to promoting healthy, supportive, sustainable, and satisfying eating (the New Gastronomy of the "four S's"). He is the author or co-author of several books on gastronomy, such as "La Cocina de la Libertad," "La comida saludable," and "Los cocineros del vino." He maintains a regular presence at events and in the media. Much of his professional career was dedicated to the area of ​​communication and political consultancy, having been General Director of RTVE during the Transition and advisor to President Adolfo Suárez.

Renata Cabrera

Renata Cabrera is a food researcher, author of the book From the Field to the Table - How to Create Your Own Gastronomic Tourism Roadmap and former secretary of Culture and Tourism of Jarinu (SP). With more than a decade of experience in agroecological food systems and sustainable tourism, he has developed projects that connect culture, territory and gastronomy, valuing Brazilian sociobiodiversity. His work invites travelers to become curators of their own experiences, promoting authentic itineraries that respect local knowledge and foster the creative economy.

Sidiana Macedo

Sidiana da Consolação Ferreira de Macêdo. Professora Adjunta da Faculdade de História da Universidade Federal do Pará do Campus de Ananindeua. É mestre em História Social da Amazônia, autora do livro "Do que se come: uma história do abastecimento e da alimentação em Belém (1850-1900). É doutora em História Social da Amazônia, pelo Programa de Pós-Graduação em História Social da Amazônia da Universidade Federal do Pará. Com a tese intitulada "A cozinha mestiça. Uma história da alimentação em Belém. (Fins do século XIX a meados do século XX). É professora credenciada no Mestrado profissional de História (Profhistória). É professora colaboradora do Programa de Pós-Graduação em História Social da Amazônia- PPHIST. É historiadora da alimentação, líder do grupo de pesquisa Alere-Grupo de Pesquisa da História do Abastecimento e da Alimentação na Amazônia grupo cadastrado e certificado na Plataforma de Grupos de Pesquisa do CNPq.É pesquisadora colaboradora da rede Transnacional DIAITA- Património Alimentar da Lusofonia. É líder do Grupo de Pesquisa GHAIA (Grupo de História Alimentação na Ibero- América). Autora do blog @daquiloquesecome. É sócia-efetiva do Instituto Histórico e Geográfico do Pará, cadeira de número 36, cujo patrono é Raymundo Cyriaco de Alves.É membro do Conselho Editorial de Revistas Científicas como a Revista Brasileira de Gastronomia RBG e a Revista Mangút: Conexões gastronomicas (UFRJ- INJC).É colaboradora do Instituto Histórico e Genealógico de Campinas.

Telma Shiraishi

Nascida em São Paulo, mas criada no interior, Telma Shiraishi largou a faculdade de medicina da USP por sentir falta de desenvolver seu lado mais artístico em múltiplos interesses, como flores, arte e animais. Na época, auge dos anos 90, Telma foi trabalhar como assistente do estilista Fause Haten e, com o tempo, começou a participar também das criações de coleções. Por fim, deixou também a moda e, aos poucos, foi migrando para a cozinha – pela qual realmente sentia paixão. Começou a fazer jantares e coquetéis para amigos e eventos, até abrir o Aizomê. O conjunto da obra rendeu à chef, que também está à frente da cozinha do Consulado do Japão em São Paulo, o título de Embaixadora para Difusão da Cultura e Culinária Japonesa, concedido pelo governo japonês. Telma é a primeira profissional brasileira e uma das raras mulheres no mundo a receber a honraria. O reconhecimento de seu trabalho também rende prêmios da mídia especializada. Sob sua batuta, o Aizomê foi eleito, por três anos consecutivos, melhor restaurante japonês pelo Melhor de São Paulo, guia especial do jornal Folha de S. Paulo, e a própria Telma escolhida como chef do ano de 2019 pelo mesmo júri – aqui também, a primeira mulher da história do veículo a carregar o título. Em 2021, a chef foi finalista no Latin America’s 50 Best Restaurants 2021, na categoria Estrella Damm Chefs' Choice Award - Best Reinvention, por ter concretizado um novo Aizomê na Japan House São Paulo e por encabeçar o projeto social Água no Feijão, que já distribuiu mais de 250.000 marmitas desde a quarentena de 2020. Telma também foi eleita a melhor profissional de cozinha japonesa na premiação Melhores da Gastronomia da revista Prazeres da Mesa em 2022 e novamente em 2024. O nome da categoria inclusive precisou mudar quando Telma conquistou o prêmio pela primeira vez – antes chamava-se “melhor sushiman”. Atualmente a chef se dedica a explorar o tema de uma culinária nipo-brasileira, resgatando as histórias, os sabores e as adaptações de receitas e ingredientes que se fizeram necessárias nas várias regiões brasileiras que receberam as comunidades de imigrantes japoneses. O objetivo é registrar e valorizar o encontro das duas culturas, resultando em algo único e rico na diversidade e nos sabores, juntando o melhor do Brasil e do Japão.