{"id":28367,"date":"2015-02-27T04:41:41","date_gmt":"2015-02-27T04:41:41","guid":{"rendered":"http:\/\/jornalbeirario.com.br\/portal\/portal\/?p=28367"},"modified":"2015-02-27T04:41:41","modified_gmt":"2015-02-27T04:41:41","slug":"ate-onde-vai-a-onda-da-gourmetizacao","status":"publish","type":"post","link":"https:\/\/jornalbeirario.com.br\/portal\/?p=28367","title":{"rendered":"At\u00e9 onde vai a onda da \u201cgourmetiza\u00e7\u00e3o\u201d?"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2015\/02\/gourmet1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-28324\" title=\"gourmet1\" src=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2015\/02\/gourmet1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2015\/02\/gourmet1-300x225.jpg 300w, https:\/\/jornalbeirario.com.br\/portal\/wp-content\/uploads\/2015\/02\/gourmet1.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Difundido pelo gastr\u00f4nomo franc\u00eas Jean Anthelme Brillat-Savarin, no livro \u201cFisiologia do Gosto\u201d (1825), o termo gourmet surgiu como substantivo para designar aquele que tem paladar apurado. Mas com uma ajudinha do marketing, transformou-se, no s\u00e9culo 21, em substantivo ideal para classificar tudo aquilo que trouxesse alta qualidade, apresenta\u00e7\u00e3o sofisticada e um diferencial criativo.<\/p>\n<p style=\"text-align: justify;\">\u201cEsta foi uma forma do mercado publicit\u00e1rio aproveitar o momento de espet\u00e1culo midi\u00e1tico vivenciado pela \u00e1rea da gastronomia, no qual chefs se tornaram estrelas, para vender produtos\u201d, explica o professor Ricardo Maranh\u00e3o, coordenador do Centro de Pesquisas em Gastronomia Brasileira da Universidade Anhembi Morumbi. Ou, como diz Luciana Stein, diretora de conte\u00fado da empresa de tend\u00eancias Trendwatching na Am\u00e9rica Latina, \u201cum recurso do mercado para transformar o que \u00e9 mundano em algo mais luxuoso ou renovado&#8221;.<\/p>\n<p style=\"text-align: justify;\">Da\u00ed a surgirem de varandas e supermercados, a margarina, \u00e1gua, carv\u00e3o e at\u00e9 ra\u00e7\u00e3o para cachorros com o r\u00f3tulo foi um pulo. Em uma verdadeira \u201cgourmetiza\u00e7\u00e3o\u201d da vida, na qual brigadeiro de castanha-do-Par\u00e1, quindim de pistache, coxinha de galinha d\u2019angola e pipoca com curry se tornaram frequente. Assim como as casas especializadas em varia\u00e7\u00f5es de apenas um prato, seja bolo, \u00e9clair, pudim ou lasanha.<\/p>\n<p style=\"text-align: justify;\"><em>Leia a mat\u00e9ria na \u00edntegra. Assine o jornal <strong>BEIRA-RIO<\/strong>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Difundido pelo gastr\u00f4nomo franc\u00eas Jean Anthelme Brillat-Savarin, no livro \u201cFisiologia do Gosto\u201d (1825), o termo gourmet surgiu como substantivo para designar aquele que tem<\/p>\n","protected":false},"author":1,"featured_media":28324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-28367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sabor","pmpro-has-access"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>At\u00e9 onde vai a onda da \u201cgourmetiza\u00e7\u00e3o\u201d? - JORNAL BEIRA RIO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jornalbeirario.com.br\/portal\/?p=28367\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"At\u00e9 onde vai a onda da \u201cgourmetiza\u00e7\u00e3o\u201d? 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