Gastronomia Amazonense: Análise dos caedápios do restaurante do juma ópera hotel,Manaus/AM

Abstract

This study seeks to analyze the presence of Amazonian cuisine in the menus of the Juma Ópera Hotel restaurant, in Manaus – AM. The interest in such research is related to the professional experience of the researcher who works in the A&B sector of the hotel in question. In order to analyze the menu more deeply and unravel the message that the hotel wants to convey through gastronomy, the research issue emerged: How is Amazonian cuisine offered in the menus of the Juma Ópera Hotel's restaurant? To answer the problem, the study had as general objective: To analyze the elements of Amazonian gastronomy in the menus of the Juma Ópera Hotel's restaurant. And regarding the specific objectives: a) Report the characteristics of the menus; b) Identify the Amazonian culinary and cultural elements present in the menus and; c) Describe the menus and their relevance to the local cuisine. Through the theoretical basis, a better understanding of some concepts about gastronomy was sought, reflections on Amazonian gastronomy and the steps of menu planning. Therefore, recognized authors in the field were used for theoretical support. It was adopted the exploratory and descriptive research, among the technical procedures it was used literature review and field research. As a result, it was noticed that there is a harmony between the restaurant's menus and Amazonian cuisine. Fish, tucupi, chestnuts, plantain, purple yam, jambu, regional fruits, among other elements, constitute a good part of the main dishes.