Digital Food and foodways. How online food practices and narratives shape the Italian diaspora

The article discusses the role of online food practices and narratives in the formation of transnational identities and communities. Data has been collected in the framework of a doctoral research project undertaken by the author between 2009 and 2012 with a follow-up in 2014. The working hypothesis of this article is that the way Italians talk about food online and offline, the importance they give to ‘authentic’ food, and the way they share their love for Italian food with other members of the same diaspora reveal original insights into migrants’ personal and collective identities, their sense of belonging to the transnational community and processes of adjustment to a new place. Findings suggest that online culinary narratives and practices shape the Italian diaspora in unique ways, through the development of forms of virtual commensality and online mealtime socialization on Skype and by affecting intra and out-group relationships, thus working as elements of cultural identification and differentiation

Assessment of gastronomic heritage quality in traditional restaurants Avaliação da qualidade de patrimônio gastronômico em restaurantes tradicionais

This article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. METHODS: A qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. RESULTS: The results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. CONCLUSION: Thus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish.<br>OBJETIVO: O artigo aborda a preocupação com a preservação da identidade gastronômica das preparações regionais, propondo uma metodologia para fomentar a valorização dessas preparações, associando a qualidade sensorial e simbólica às exigências higiênico-sanitárias vigentes. MÉTODOS: Para tanto, realizou-se uma pesquisa qualitativa, um estudo multicaso em restaurantes tradicionais açorianos, em uma cidade do Sul do Brasil. Os dados foram coletados no acompanhamento do processo produtivo das preparações, utilizando-se formulários baseados nos Sistemas Avaliação da Qualidade Nutricional e Sensorial na Produção de Refeições e Análise de Perigos e Pontos Críticos de Controle. RESULTADOS: Os resultados apontaram dificuldades no controle do processo a partir de metodologias e legislações que busquem a qualidade higiênico-sanitária, ocorrendo modificações nas receitas tradicionais que podem acarretar perdas patrimoniais significativas. CONCLUSÃO: Assim, com a aplicação do método desenvolvido, denominado Avaliação da Qualidade de Patrimônios Gastronômicos, possibilitou-se um controle higiênico-sanitário adequado, preservando o caráter simbólico e sensorial da preparação típica oferecida