http://repositorio.ufc.br/handle/riufc/22116 2026-05-18T16:31:11Z http://repositorio.ufc.br/handle/riufc/85882 Título: Mulheres na cozinha profissional: divisão sexual do trabalho, diversidade sexual e assédio Autor(es): Santos, Andreza Garces Passos dos Abstract: This article analyzes gender inequalities present in Brazilian professional kitchens, with anemphasis on the sexual division of labor, dynamics of harassment, and the intersections betweengender, race, sexual orientation, and gender identity. The study aims to understand how structuralbarriers imposed on women affect their professional trajectories in the field of gastronomy, as well asto investigate the persistence of practices of violence and exclusion in this work environment. Theresearch is based on the hypothesis that patriarchy and the sexual division of labor operate as centralstructures of domination, contributing to the devaluation of women’s work, the hierarchization offunctions, and the naturalization of multiple forms of violence. This is a qualitative, theoretical studydeveloped through a narrative bibliographic review. Five scientific articles published between 2020and 2025, written in Portuguese, were selected based on criteria of thematic relevance, scientific rigor,and alignment with the Brazilian context. The results indicate that women face persistent challengesrelated to work overload, limited opportunities for hierarchical advancement, exclusion from positionsof power, and exposure to moral and sexual harassment. These forms of violence are intensified whenintersected by social markers such as race, sexual orientation, and gender identity, disproportionately affecting Black women and LGBTQIA+ individuals. This study contributes to the fields ofGastronomy and Gender Studies by highlighting the need for structural transformations that promotemore equitable, inclusive, and safe working environments in professional kitchens. Tipo: TCC 2025-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/85787 Título: Licor artesanal à base de cachaça e café: valorização de insumos regionais do Maciço de Baturité – CE Autor(es): Pimentel, Juan Victor Queiroz Abstract: The present work aimed to develop a handcrafted liqueur based on cachaça andcoffee, highlighting regional ingredients from the Maciço de Baturité–CE, as well asanalyzing its sensory characteristics and possible applications in the gastronomiccontext. From the development of the research, it was possible to verify that theproposed objectives were fully achieved. The theoretical foundation allowed for anunderstanding of the historical, cultural, and gastronomic relevance of cachaça andcoffee, in addition to demonstrating the potential of these ingredients whenassociated with artisanal and sustainable production practices. The regional focus onthe Maciço de Baturité stood out as a central element of the study, reinforcing theimportance of territorial appreciation in building gastronomic identity andstrengthening local production. On a practical level, the execution of two distinctliqueur production tests made it possible to observe how different techniques directlyinfluence the sensory profile of the final product. The results obtained show thatcachaça and coffee from the Maciço de Baturité have high potential for thedevelopment of artisanal gastronomic products, capable of adding economic,cultural, and symbolic value to regional ingredients. Furthermore, the studydemonstrates that the choice of production techniques constitutes a strategic factorin the development of liqueurs, allowing the product to be adapted to differentaudiences and consumption contexts. Tipo: TCC 2025-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/85786 Título: A cozinha afetiva do sertão nordestino brasileiro através de uma iguaria cearense: o Capitão de Feijão Autor(es): Costa, Claudia Souza da Tipo: TCC 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/85664 Título: O saber fazer dos queijos de leite cru na Fazenda Barrocas (Quixeramobim, CE) como instrumento de preservação de memória Autor(es): Coelho, Patrycia Lopes Abstract: Cheese production in Brazil dates back to the Portuguese colonizers and the first milk-producing females such as cows, goats, and sheep. Livestock farming served more as an adjunct to the sugarcane and mining cycles, and cattle raising was pushed inland, as the animals occupied large areas and invaded sugarcane fields in search of food. Coalho cheese is produced throughout the Northeast and in Ceará, where it is representative of the culture food, traditions, and gastronomy. In its original composition, coalho cheese contained raw milk, rennet (always animal rennet), and salt, and was an essential food in the diet of the sertanejo (inhabitant of the sertão region). The rennet used today is almost always industrial, as required by law, due to food safety. With the use of milk pasteurization for cheese production, lactic acid bacteria (LAB) are lost in the process and cause a loss of flavor. However, many traditional cheese dairies continue to produce their cheeses from raw milk. This maintains tradition and signifies a revival, preservation of cherished memories, and a guarantee of more complex flavors. Demand has increased for this type of cheese, with improved sanitary practices, legislative support, and consumers seeking more natural products. Brazilian legislation has kept pace with these changes in demand, under pressure from producers and scholars, and in Ceará, state law no. 17,318, of October 13, 2020, regulated the production and marketing of artisanal cheeses and butters in the state. This favored the small artisanal producer, their expertise in the production process, and valued the so-called terroir of the place. The object of this research is the record of the artisanal production of raw milk curd cheeses (fresh and matured) produced at Fazenda Barrocas, in Quixeramobim-CE, and its importance for the recovery of the producer's family memory, in addition to the preservation of traditional knowledge with a touch of innovation. The methodology used was exploratory, through a case study with a technical visit and interviews with the producer, bibliographic research on academic research websites and in general, as well as books on the subject. It was possible to follow the production and the main challenges faced by the producer, who already has the Municipal Inspection Seal – SIM and aims to obtain the Arte seal. Microbiological analyses were performed on samples of some of the cheeses at the Food Microbiology Laboratory - LMA/UFC. The results of these analyses will help the producer in case of corrections in the production process. Through this case study, it is concluded that the preservation and rescue of the food culture related to the production of raw milk cheeses is extremely important for the producer and his family, and also for the possibility of maintaining the cheesemaking tradition of this region, which has guaranteed recognition in several competitions, for the producer and his artisanal products. Tipo: TCC 2026-01-01T00:00:00Z