Renata Menasche

Bio: Renata Menasche is an academic researcher from Universidade Federal do Rio Grande do Sul. The author has contributed to research in topics: Kinship & Humanities. The author has an hindex of 6, co-authored 39 publications receiving 203 citations. Previous affiliations of Renata Menasche include Universidade Federal de Pelotas.

Self-consumption and food security: family agriculture based on eating knowledge and practices

Abstract: OBJECTIVE: To identify and to analyze eating classifications and representations as well the food production and consumption practices among farmers from Vale do Taquari (Rio Grande do Sul, Brazil) METHODS: The data and information were collected from interviews and participatory observation, oriented by qualitative methods The research involved 48 rural families from three different localities in 2004 and 2005 The theoretical and analytical resources were provided by food anthropology and reciprocity approach RESULTS: The production of food for self-consumption among the studied families is significant and the main producers are women Food practices have changed as a result of agricultural modernization and increased use of industrialized products, yet they maintain local specificity and are related to several expressions of sociability such as food exchanges and community parties These are permeated by symbolisms that update the way of living and assure food security CONCLUSION: The production practices for autoconsumption of the studied families are associated with food security and, in this way, to social reproduction strategies Food exchanges and food choices express relationships of sociability and identity in the studied rural communities Social and cultural aspects and different levels of social relationships are undergoing a transformation which may jeopardize the food security of the families Such processes are inspiring new studies

Comida como narrativa da memória social

Abstract: As autoras partem da ideia de que o alimento e natural a sobrevivencia da especie humana, mas sua dimensao cultural e posta em relevo pela acao social. Construindo sua reflexao com base em experiencias vividas por uma familia judia sefardi radicada no Brasil e analisando duas receitas de comidas cotidianas dessa familia, as autoras discutem como uma comunidade pode manifestar na comida emocoes, sistemas de pertinencias, significados, relacoes sociais e sua identidade coletiva. Desenvolvem o argumento de que se a comida e uma voz que comunica, assim como a fala, ela pode contar historias. As autoras sugerem que a comida e as praticas da alimentacao podem se constituir como narrativa da memoria social de uma comunidade.

Pesquisando na interface: problemas e desafios a partir da pesquisa qualitativa em saúde

Abstract: Ha crescente interesse e emprego de procedimentos metodologicos caracteristicos da pesquisa qualitativa por diversas areas do conhecimento que tradicionalmente nao eram comuns. Na area da saude, e reconhecida a importância da pesquisa qualitativa para a compreensao dos processos saude-doenca. Sua credibilidade tem sido questionada em varios âmbitos e relacionada a usos negligentes da abordagem qualitativa, como reduzir a relevância teorico-metodologica a aplicacao de tecnicas. O mau uso e mais frequentemente notado nas publicacoes quando a abordagem qualitativa e utilizada enquanto um kit de ferramentas. Simultaneamente, o “produtivismo” exigido pelas instituicoes tem obrigado os pesquisadores a rever objetivos mais amplos de analise/escrita. O olhar sobre um grupo/contexto requer um aparato teorico-metodologico, de modo a possibilitar inferir algo e propor rupturas teoricas e/ou evidenciar novos pontos sobre um tema conhecido.

Valorização de produtos alimentares tradicionais: os usos das indicações geográficas no contexto brasileiro

Abstract: Os produtos alimentares tradicionais fazem parte de um sistema em que utensilios e saberes estaoimbricados aos modos de vida das familias produtoras. Em um contexto em que observamos crescentedesconfianca da origem dos alimentos, os produtos alimentares tradicionais tornam-se fundamentais paraidentificacao da origem e manutencao da cultura. Atualmente, as Indicacoes Geograficas (IGs) surgempara valorizacao desses sistemas. Contudo, ainda que a constituicao de IGs se apresente como perspectivainteressante nao pode ser tomadas como fim em si. E importante que cada sistema seja apreendido em suasingularidade, para entao, identificar-se a melhor estrategia para sua preservacao.

Climate Change and Food Security in Sub-Saharan Africa: A Systematic Literature Review

Abstract: In recent years it has become clear that climate change is an inevitable process. In Sub-Saharan Africa, the expectation is that climate change will have an especially negative impact, not only a result of projected warming and rainfall deficits, but also because of the vulnerability of the population. The impact upon food security will be of great significance, and may be defined as being composed of three components: availability, access, and utilization. To further investigate the link, a systematic literature review was done of the peer-reviewed literature related to climate change and food security, employing the realist review method. Analysis of the literature found consistent predictions of decreased crop productivity, land degradation, high market prices, negative impacts on livelihoods, and increased malnutrition. Adaptation strategies were heavily discussed as a means of mitigating a situation of severe food insecurity across the entire region. This is linked to issues of development, whereby adaptation is essential to counteract the negative impacts and improve the potential of the population to undergo development processes. Findings additionally revealed a gap in the literature about how nutrition will be affected, which is of importance given the links between poor nutrition and lack of productivity.

Routledge Handbook of Sustainable and Regenerative Food Systems

Abstract: By 2050, the world will need 70 per cent more food to feed an additional two billion people (FAO 2009). The main challenges here are not can we do it? but can we do it sustainably? Merely feeding well and sustaining the current situation is not enough. We should not only sustain but improve our food and environment. ‘Regenerative Food Systems’ is one crucial step to move beyond sustainability. As per California State University (2017) regenerative agriculture is: ‘a holistic land management practice that leverages the power of photosynthesis in plants to close the carbon cycle, and build soil health, crop resilience and nutrient density.’

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Abstract: A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture-dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing-based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.