Bøger af Jeanne Cantalice

This work is the result of the interdisciplinary practices included in the Integrative Project II module of the Gastronomy course at SENAC PE. Among the beaches, the name of this place was chosen for the elaboration of a gastronomic event based on the concepts of sustainability, from the elaboration of the menus to the choice of products and their full use. Sustainable gastronomy practices have been widely observed in recent years in some regions of Brazil. In addition to being ecologically correct, sustainable cuisine uses natural resources in the sustainable production of its gastronomy and, above all, generates savings for the country.