{"id":2107,"date":"2025-04-07T17:23:22","date_gmt":"2025-04-07T17:23:22","guid":{"rendered":"https:\/\/siga2025.com.br\/?page_id=2107"},"modified":"2025-04-07T19:36:43","modified_gmt":"2025-04-07T19:36:43","slug":"palestrantes","status":"publish","type":"page","link":"https:\/\/siga2025.com.br\/en\/palestrantes\/","title":{"rendered":"Speakers"},"content":{"rendered":"\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Speakers<\/th>Track<\/th>\n<\/tr>\n<\/thead>\n
\"\"<\/td>\u00c1lvaro do Espirito Santo
\n<\/a>
\n
\n<\/strong>
\n

\n

\n

Alvaro do Espirito Santo
\n<\/h3>
\n


\nBachelor's degree in Tourism and Master's degree in Geography from UFPA. Has been a member of the faculty at the College of Tourism of UFPA since 1979.
\nHe is a full member of the Historical and Geographic Institute of Par\u00e1 - IHG and a member of the Brazilian Academy of Gastronomy.
\nHe is the author of the work 'Cozinha do Par\u00e1 - O sabor do Brasil'. He is part of the ALERE research group, affiliated with CNPq, focusing on the History of Food in the Amazon, and is pursuing doctoral studies in Tourism, Heritage, and Culture at the University of Coimbra.<\/p>
\n

Pan-Amazonian Cooperation for the Development of Regional Gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Claude Fischler<\/a>
\n
\nSenior Investigator Emeritus with CNRS, the French National Science Center<\/strong>
\n

\n

\n

Claude Fischler<\/h3>
\n


\nBorn in 1947, is a French social scientist with food and nutrition as his central area of research and a strong interdisciplinary bias. A Senior Investigator Emeritus with CNRS, the French National Science Center, he is a founder and former director of the Institute for Contemporary Anthropology in Paris. He received a PhD in sociology under the tutorship of the noted French sociologist and philosopher Edgar Morin.
\nA member of his team at Ecole des Hautes Etudes en Sciences Sociales in Paris, he collaborated on Morin\u2019s now classic work \u00ab\u00a0La rumeur d\u2019Orl\u00e9ans\u00a0\u00bb (1970), participated in or led various larger scale sociological studies, e.g. on the use of and belief in astrology in contemporary societies (La croyance astrologique moderne, 1981); on urban-industrial planning and development and the emergence of the ecological movement (1972-1976).
\nAs 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 \u00ab\u00a0L\u2019Homnivore\u00a0\u00bb, 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, \u00ab\u00a0a classic\u00a0\u00bb), 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 \u2013 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 \u00ab\u00a0Selective Eating: The Rise, Meaning and Sense of \u00ab Personal Dietary Requirements \u00bb\u00a0\u00bb. 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.
\n <\/p>
\n
\n

Eating together: A perspective on commensality<\/td>\n<\/tr>\n
\"\"<\/td>Denise Oliveira<\/a>
\n
\nDeputy Director of Fiocruz and coordinator of the Brazilian Observatory of Food Habits (OBHA)<\/strong>
\n

\n

\n

Denise Oliveira<\/h3>
\n


\n Denise Oliveira e Silva is the Deputy Director of Fiocruz Bras\u00edlia and a Public Health researcher at the Oswaldo Cruz Foundation. She holds a Master's degree in Food Science from Ghent University, Belgium (1992), a Master's in Public Health Sciences from the National School of Public Health at Fiocruz (1995), a Ph.D. in Health Sciences from the University of Bras\u00edlia (2000), and a Postdoctoral degree in the Anthropology of Food from the \u00c9cole des Hautes \u00c9tudes en Sciences Sociales in Paris, France (2012).
\nShe contributed to the development of the National Food and Nutrition Policy, the Health Policy for the Black Population, the Organic Law on Food and Nutritional Security, and the SISVAN (Food and Nutrition Surveillance System) at the Ministry of Health. She previously served as Director of Fiocruz Bras\u00edlia and was an advisor to the National Council on Food and Nutrition Security (CONSEA). She currently coordinates the Food, Nutrition and Culture Program at Fiocruz Bras\u00edlia, the Brazilian Observatory of Eating Habits (OBHA), and the Journal of Food and Culture of the Americas (RACA). She also teaches in postgraduate programs.
\n <\/p>
\n
\n

The Journal of the Food and Culture of the Americas<\/td>\n<\/tr>\n
\"\"<\/td>Eduardo Cruvinel<\/a>
\n
\nMaster's degree in Built Environment and Sustainable Heritage from the School of Architecture and Urbanism at UFMG.<\/strong>
\n

\n

\n

Eduardo Cruvinel<\/h3>
\n


\n Master in Built Environment and Sustainable Heritage from the School of Architecture and Urbanism at UFMG, Specialist in Public Policies, in addition to having a Bachelor's degree in Tourism and Public Administration. With 18 years of experience, he has dedicated himself to the development of tourism in Belo Horizonte, contributing to the strengthening of the sector in the city.
\n Throughout his\/her career, he\/she acquired expertise in the development, execution, and monitoring of projects, organization of technical-scientific events, coordination of studies and research, as well as strategic planning and management.
\n Currently, he holds the position of Interim Director of Tourism and Innovation Policies at Belotur, where he continues to promote initiatives that drive innovation, creative processes, gastronomy, and the sustainable development of tourism in Belo Horizonte.
\n <\/p>
\n

Creative cities of gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Fabiana Mortimer Amaral
\n<\/a>
\n
\nGroup Research Leader and Professor of Gastronomy<\/strong>
\n

\n

\n

Fabiana Mortimer Amaral
\n<\/h3>
\n


\n Fabiana Mortimer Amaral is a Research Group Leader and Professor of Gastronomy at the Federal Institute of Education, Science and Technology of Santa Catarina (IFSC) for 19 years. With a degree in Food Biochemistry from UFSC and in Gastronomy in France, she holds a Master's and Doctorate in food quality control.
\n Fabiana leads the Center for Studies in Gastronomy, a research group focused on Brazilian and sustainable cuisine, and is a researcher in the development and promotion of Brazilian gastronomic products, using inputs from the biodiversity of the Atlantic Forest and Caatinga.
\n She has also been a member of the management group of the UNESCO Creative City of Gastronomy in Florian\u00f3polis since 2018.
\n <\/p>
\n

Creative cities of gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Gabriel Sola<\/a>
\n
\nSecretary of Agriculture of the Atibaia Township<\/strong>
\n

\n

\n

Gabriel Sola<\/h3>
\n


\n Gabriel Sola, a rural producer and Secretary of Agriculture of Atibaia-SP since 2021, temporarily held the position of Secretary of Economic Development in 2022 and was in charge of the Municipal Coordination of Employment and Income of Atibaia from 2019 to 2020. He was an elected member of the Municipal Youth Council for the 2014\/2016 term.
\nSpecialist in Agribusiness from USP\/ESALQ, graduated in Law from the University of S\u00e3o Francisco de Bragan\u00e7a Paulista and currently studying Agronomy at the University of S\u00e3o Francisco de Itatiba.
\nAmong its main achievements, the public policies aimed at strengthening local agriculture and preserving the Environment stand out.
\nOrganizer of events such as the 10th National Strawberry Symposium, the 1st and 2nd Meetings on Stingless Bees, and the 8th Sheep Expo.
\n <\/p>
\n
\n

The importance of public policies in strengthening agriculture, retaining people in the countryside, and preserving the Environment.<\/td>\n<\/tr>\n
\"\"<\/td>Giselle Arouck<\/a>
\n
\nGastr\u00f3loga pela Universidade da Amaz\u00f4nia e economista pela UFPA<\/strong>
\n

\n

\n

Giselle Arouck<\/h3>
\n


\n Gastronomist from the University of the Amazon and economist from UFPA, master\u2019s professor at UNAMA and the State University of Par\u00e1.
\n Research area: Ethnic Food and Amazonian Fish.
\n Postgraduate in Hospital Gastronomy. With several published articles.
\n Coordinates the university extension project, the program \"Minutes of Flavor\" in weekly episodes on R\u00e1dio UNAMA FM. The program is available in e-book and podcast format.
\n @gisellearouck
\n <\/p>
\n
\n

Pan-Amazon Cooperation for the development of regional gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Jos\u00e9 Seixas Louren\u00e7o<\/a>
\n
\nAssocia\u00e7\u00e3o BioTec-Amaz\u00f4nia, UNAMAZ Internacional<\/strong>
\n

\n

\n

Jos\u00e9 Seixas Louren\u00e7o<\/h3>
\n


\n Doctor in Geophysical Engineering from the University of California - Berkeley.
\nHe was Director of the Emilio Goeldi Museum (1982\/1985).
\nRector of the Federal University of Par\u00e1-UFPA (1985\/1989). He was the first Rector of the Federal University of Western Par\u00e1 - UFOPA (2009\/2013). He was Director of the National Institute of Amazon Research - INPA (1992\/1995). Secretary of Coordination of Legal Amazon Affairs of the Ministry of the Environment. For ten years (1987-1997) he was President of the Association of Amazonian Universities (UNAMAZ).
\nSince 2017, he has been CEO of the BioTec-Amaz\u00f4nia Association.
\n <\/p>
\n
\n

Pan-Amazon Cooperation for the development of regional gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Marco Ant\u00f4nio Lemos Miguel<\/a>
\n
\nCoordinator of the Food Microbiology Laboratory at UFRJ<\/strong>
\n

\n

\n

Marco Ant\u00f4nio Lemos Miguel<\/h3>
\n


\n Training Biologist (Gama Filho University) and Doctor in Food Science from UFRJ. Professor at the Institute of Microbiology of UFRJ, where he coordinates the Food Microbiology Laboratory.
\n He participated in the Board of Directors 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.
\n He was a consultant and co-host of the program Santa Ajuda - from the cable TV channel GNT.
\n <\/p>
\n
\n

Fermented ethnic foods: a look beyond cultural tradition<\/td>\n<\/tr>\n
\"\"<\/td>Morena Leite
\n<\/a>
\n
\nThe nomad of the kitchen<\/strong>
\n

\n

\n

Morena Leite
\n<\/h3>
\n


\nMorena Leite grew up in Trancoso, in the seas where the Portuguese arrived in search of spices 500 years ago in Brazil.
\nTrancoso is in Porto Seguro, a corner of the world that welcomes people from different places, and this contact awakened in Morena a curiosity about people.
\n
\nAt her parents' restaurant, which houses a tropical orchard, she fell in love with fruits, having breakfast with the guests of the inn, and there she realized that she could interpret people through their gastronomic personality.
\nShe thought about pursuing international relations and anthropology, but her gastronomic DNA spoke louder and she became a cook, following in her mother Sandra's footsteps.
\n
\nShe graduated from Le Cordon Bleu in Paris in 1999, and then came to S\u00e3o Paulo, where she led Capim Santo for 18 years, forming a team of over 500 employees. She established herself not only as a chef but also as an important figure in promoting Brazilian cuisine, with restaurants in places such as the Municipal Theater, the Museum of Brazilian House, and the Tomie Ohtake Institute.
\n
\nShe argues that food is not just food; food is food, fun, culture, and art. With the motto of knowing, connecting, and sharing, she created the Capim Santo Institute in 2010, a school for cooks. The Institute trains people in social vulnerability and currently has 5 units.
\n
\nWith the Capim Santo buffet, she brought the flavors of lemongrass to the 5 continents, having traveled to over 50 countries.
\n
\nIn 2017, she implemented a Brazilian menu at Caf\u00e9 de l'Homme, in the Museum of Man, in Paris, and in 2018 she spent a new period conducting further research and sharing her learnings, teaching Brazilian cuisine in various units of Le Cordon Bleu (Lebanon, China, Japan, England, France, Thailand, and Australia), with tapioca as the protagonist. In Brazil, she caters for Cirque du Soleil and other major internationally recognized events, such as Rock in Rio.
\n
\nToday, this woman from Bahia is a citizen of the world. She lives in Trancoso and, in her home, Casa Alma Ninho, she hosts dinners with local delicacies, flying in to manage her operations in S\u00e3o Paulo.
\n
\nConnected with the world, always on the move, also curates for Fartura, the largest gastronomy platform in Brazil, and for Itamaraty.
\n<\/p>
\n

The internationalization of Brazilian cuisine<\/td>\n<\/tr>\n
\"\"<\/td>Per Olof Berg<\/a>
\n
\nUniversity of Stockholm, SWEDEN<\/strong>
\n

\n

\n

Per Olof Berg<\/h3>
\n


\n Professor Emeritus of Marketing at the University of Stockholm, and formerly Executive Director of the Stockholm School of Entrepreneurship and Professor of Strategic Management at the Copenhagen Business School. Berg was president of the Swedish Academy of Culinary Arts and Food 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).
\nOne of his research lines has focused on place branding and regional development, for example, \"Branding Chinese mega cities\" (Berg, P.O. and Bj\u00f6rner, E. 2014) and \"City branding\" (Lucarelli, A. and Berg, P. O. 2011), as well as in the sensory and affective elements in the brand of places through food and gastronomy (Berg PO, Sev\u00f3n G 2014). His current research focuses on the development of gastronomic destinations from a strategic perspective.
\n <\/p>
\n
\n

Regional gastronomy as a sustainable development strategy?<\/td>\n<\/tr>\n
\"\"<\/td>Paulo Machado<\/a>
\n
\nChef and organizer of culinary trips<\/strong>
\n

\n

\n

Paulo Machado<\/h3>
\n


\n Paulo Machado is plural. He is a master in hospitality, chef at the Paulo Machado Institute, TV presenter for the Modo Viagem channel of Rede Globo, and a gastronomy columnist for CBN, in addition to teaching gastronomy classes throughout Brazil and around the world.
\nSince 2013, he has been conducting Food Safaris, gastronomic expeditions that promote a deep immersion in the food culture of the regions they visit.
\nIn Paulo's resume, there are still studies and work periods in restaurants in Europe and Brazil, where he is the menu designer for the tours: Recanto Ecol\u00f3gico Rio da Prata and Est\u00e2ncia Mimosa in the Bonito region, one of the main ecotourism destinations in the world.
\nHas already promoted Brazilian Cuisine Festivals in more than 15 countries, notably: Thailand, Kenya, Italy, Peru, China, Singapore, and Japan.
\nIn 2015, the chef and researcher received the D\u00f3lm\u00e3 Award for best chef in the national category, and in 2018, he won the contest on the Fant\u00e1stico program with the best stroganoff in Brazil, made with alligator meat.
\nCo-creator of the Pantanal Culinary Route, he promotes the Pantanal at the biggest tourism fairs in the world. In 2019, he received the Pantanal Merit Collar from the government of Mato Grosso do Sul, and the commendation at the Knight level of the Order of Rio Branco from the Brazilian federal government for his work as an ambassador of the pantaneira and Brazilian cuisines, respectively.
\nCurrently residing in Barcelona, the starting point for his gastronomic expeditions around the planet.
\n <\/p>
\n

Gastronomic routes<\/td>\n<\/tr>\n
\"\"<\/td>Rafael Ans\u00f3n Oliart<\/a>
\n
\nPresident of the Ibero-American Academy of Gastronomy<\/strong>
\n

\n

\n

Rafael Ans\u00f3n Oliart<\/h3>
\n


\n 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.
\n He has collaborated with educational institutions as a teacher, 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 spent years promoting healthy, supportive, sustainable and satisfying eating (the New Gastronomy of the \u201cfour S\u2019s\u201d).
\n Author and co-author of several books on gastronomy such as \u201cLa Cocina de la Libertad\u201d, \u201cLa comida saludable\u201d and \u201cLos cocineros del vino\u201d. He maintains a constant presence in events and the media.
\n Most of his professional activity has been dedicated to the field of communication and political consultancy, being General Director of RTVE during the Transition and advisor to President Adolfo Su\u00e1rez.
\n <\/p>
\n
\n

Global vision of gastronomy in the 21st century<\/td>\n<\/tr>\n
\"\"<\/td>Renata Cabrera<\/a>
\n
\nResearcher and Author<\/strong>
\n

\n

\n

Renata Cabrera<\/h3>
\n


\n 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.
\n <\/p>
\n
\n

From farm to table: biodiversity as pathway to the future<\/td>\n<\/tr>\n
\"\"<\/td>Rosario Olivas Weston<\/a>
\n
\nRepresentatives from UNAMAZ of Ecuador and Peru<\/strong>
\n

\n

\n

Rosario Olivas Weston<\/h3>
\n


\n Rosario Olivas Weston is the head of the Peruvian Food Observatory Research Project at the University of San Mart\u00edn de Porres, and a guest lecturer at various universities, including those of C\u00f3rdoba (Spain), Santiago de Compostela (Spain), Los Andes (Chile), Cat\u00f3lica (Chile), Chile (Chile), and Casa de Am\u00e9rica (Spain).
\n She is a member of the International Academy of Sensory Analysis, the Latin American Gastronomy History Academy, Secretary General of the Peruvian Gastronomy Academy, honorary member of the Peruvian Association of Chefs, founding president of the Peruvian Association of Sommeliers, Peru\u2019s representative at L\u2019Association de la Sommellerie Internationale (ASI), and a member of the Peruvian Tourism Press Association.
\n She has won the Best Culinary History Book of the World award three times, granted by the Gourmand World Cookbook Awards. She is also a recipient of the National Gastronomy Award.
\n <\/p>
\n
\n

Pan-Amazon Cooperation for the development of regional gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Sidiana Macedo<\/a>
\n
\nFaculty of History of the Federal University of Par\u00e1<\/strong>
\n

\n

\n

Sidiana Macedo<\/h3>
\n


\n Sidiana da Consola\u00e7\u00e3o Ferreira de Mac\u00eado.
\nAdjunct Professor of the Faculty of History of the Federal University of Par\u00e1 of the Ananindeua Campus. She has a master's degree in Social History of the Amazon, author of the book \"From what you eat: a history of supply and food in Bel\u00e9m (1850-1900). She has a doctorate in Social History of the Amazon, from the Graduate Program in Social History of the Amazon at the Federal University of Par\u00e1. With the thesis entitled \"The mestizo kitchen. A history of food in Bel\u00e9m. (Late 19th to mid 20th centuries).
\nShe is an accredited teacher in the Professional Master's Degree in History (History). She is a collaborating professor of the Graduate Program in Social History of the Amazon - PPHIST.
\nShe is a food historian, leader of the Alere research group-Research Group of the History of Supply and Food in the Amazon, a group registered and certified on the CNPq Research Groups Platform. She is a collaborating researcher of the Diaita Transnational Network - Food Heritage of Lusofonia. He is the leader of the GHAIA Research Group (Food History Group in Ibero-America). Author of the blog @daquiloquesecome. She is an effective partner of the Historical and Geographical Institute of Par\u00e1, chair number 36, whose patron is Raymundo Cyriaco de Alves. She is a member of the Editorial Board of Scientific Journals such as the Brazilian Journal of Gastronomy RBG and the Magazine Mang\u00fat: Gastronomic Connections (UFRJ- INJC). She is a collaborator of the Historical and Genealogical Institute of Campinas.
\n <\/p>
\n
\n

\"The Amazonian Kitchen\" on the table about territorial experiences of regional gastronomy<\/td>\n<\/tr>\n
\"\"<\/td>Silvio Barros<\/a>
\n
\nCivil Engineer with a focus on Sanitary and Environmental issues<\/strong>
\n

\n

\n

Silvio Barros<\/h3>
\n


\n He began his professional career in Amazonas. He served as Mayor of Maring\u00e1 for two terms: 2005 to 2012.
\n
\n He served as Secretary of Planning and General Coordination and later as Secretary of Urban Development for the State of Paran\u00e1. He worked as a consultant on Sustainability and Collaborative Governance and organized international missions for public officials.
\n
\n He developed the Technological Surveillance program for FIEP (Federation of Industry of Paran\u00e1) and the \"The Future of My City\" project for CBIC (Brazilian Chamber of the Construction Industry). He is currently serving his third term as Mayor of Maring\u00e1.
\n <\/p>
\n
\n

Sustainability and the development of tourism and gastronomy in Brazilian cities<\/td>\n<\/tr>\n
\"\"<\/td>Telma Shimizu<\/a>
\n
\nAmbassador for the Diffusion of Japanese Culture and Cuisine<\/strong>
\n

\n

\n

Telma Shiraishi<\/h3>
\n


\n Born in S\u00e3o Paulo but raised in the countryside, Telma Shimizu dropped out of medical school at USP because she felt the need to develop her more artistic side in multiple interests, such as flowers, art, and animals. At the time, during the height of the 90s, Telma worked as an assistant to the designer Fause Haten and, over time, began to participate in the creation of collections as well. Eventually, she also left fashion and gradually migrated to the kitchen \u2013 a field she was truly passionate about. She started hosting dinners and cocktails for friends and events, until she opened Aizom\u00ea.
\nThe body of work earned the chef, who is also in charge of the kitchen at the Consulate of Japan in S\u00e3o Paulo, the title of Ambassador for the Diffusion of Japanese Culture and Cuisine, granted by the Japanese government. Telma is the first Brazilian professional and one of the few women in the world to receive this honor.
\nThe recognition of her work also earns awards from specialized media. Under her leadership, Aizom\u00ea was elected the best Japanese restaurant for three consecutive years by Melhor de S\u00e3o Paulo, a special guide from the newspaper Folha de S. Paulo, and Telma herself was chosen as chef of the year for 2019 by the same jury - here, too, the first woman in the history of the publication to carry the title.
\nIn 2021, a chef was a finalist in Latin America\u2019s 50 Best Restaurants 2021, in the category Estrella Damm Chefs' Choice Award - Best Reinvention, for having established a new Aizom\u00ea at Japan House S\u00e3o Paulo and for leading the social project \u00c1gua no Feij\u00e3o, which has distributed more than 250,000 meals since the 2020 quarantine. Telma was also named the best Japanese cuisine professional in the Melhores da Gastronomia awards by Prazeres da Mesa magazine in 2022 and again in 2024. The name of the category even had to change when Telma won the award for the first time \u2013 it was previously called 'best sushi chef.'
\nCurrently, the chef is dedicated to exploring the theme of a Nipo-Brazilian cuisine, bringing back the stories, flavors, and adaptations of recipes and ingredients that became necessary in the various Brazilian regions that welcomed Japanese immigrant communities.
\nThe goal is to document and value the meeting of the two cultures, resulting in something unique and rich in diversity and flavors, combining the best of Brazil and Japan.
\n <\/p>
\n
\n

Nippo-Brazilian culinary: the contribution of japanese imigrants and their descendants to the construction of Brazilian food diversity<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n

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