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Mind the food, brief essay on emotions and creativeness during COVID 19 times

2022Book part Open access
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datacite.subject.sdg04:Educação de Qualidadept_PT
dc.contributor.authorNeto, Ana Pereira
dc.contributor.authorRuna, Ana
dc.date.accessioned2022-11-15T15:08:12Z
dc.date.available2022-11-15T15:08:12Z
dc.date.issued2022
dc.description.abstractThis article reflects on the result of the group work, carried out within the Enogastronomy curricular unit’s scope, within the Hotel Management Course of ISEC Lisboa, presented by 45 students on the traditional cuisine of the municipality of Oleiros in Portugal, during the second confinement of COVID 19. This reflection focuses on how most choices made for the driven analysis, directed by the stimuli caused by the informative reading of texts and images during students’ research, are done. The distance learning process produced exciting results in terms of the knowledge acquired by online sharing and recreations of the possible narratives of promotional discourse in the areas under analysis by each working group. We found that students’ creativity in the production of itineraries boosted by emotions, which guides us to deepen our research, in the near future, by applying an emotions scale to the ones that appreciate the imagery conveyed about traditional gastronomy. This application can enhance the safeguarding of food and gastronomy as a territory’s heritage by measuring information that can contribute to knowledge based on authentic learning, despite using technologies in its dissemination.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNeto, P. A., Runa, A. (2022). Mind the food, brief essay on emotions and creativeness during COVID 19 times, In Ming Kong, M., do Rosário Monteiro, M., & Pereira Neto, M.J. (Eds.). (2022). Creating Through Mind and Emotions, 484-496, CRC Press. https://doi.org/10.1201/9780429299070pt_PT
dc.identifier.doi10.1201/9780429299070-64pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.2/12582
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCRC Presspt_PT
dc.relation.publisherversionhttps://www.taylorfrancis.com/chapters/oa-edit/10.1201/9780429299070-64/mind-food-brief-essay-emotions-creativeness-covid-19-times-ana-pereira-neto-ana-runa?context=ubx&refId=359ca2b3-91c5-4328-810b-409e468cb6d9pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCreativenesspt_PT
dc.subjectEmotionspt_PT
dc.subjectFoodpt_PT
dc.subjectTechnologypt_PT
dc.subjectTourismpt_PT
dc.titleMind the food, brief essay on emotions and creativeness during COVID 19 timespt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.conferencePlaceLondonpt_PT
oaire.citation.endPage494pt_PT
oaire.citation.startPage489pt_PT
oaire.citation.titleCreating Through Mind and Emotionspt_PT
person.familyNamePereira Neto
person.familyNameNascimento Ferreira Runa
person.givenNameAna
person.givenNameAna Isabel
person.identifier.ciencia-idF219-6217-7E45
person.identifier.ciencia-id1E18-1225-141A
person.identifier.orcid0000-0002-0954-1220
person.identifier.orcid0000-0001-9398-750X
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication2b609ee5-1e97-4ddd-808e-bee928ed06a5
relation.isAuthorOfPublicationb601324a-9675-4be6-a462-8e04c47dd645
relation.isAuthorOfPublication.latestForDiscoveryb601324a-9675-4be6-a462-8e04c47dd645

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