Estudo dos projetos de cozinhas profissionais: a discussão da sustentabilidade
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Tipo
Dissertação
Data de publicação
2019-03-28
Periódico
Citações (Scopus)
Autores
Vilela, Juliana de Almeida
Orientador
Bruna, Gilda Collet
Título da Revista
ISSN da Revista
Título de Volume
Membros da banca
Meirelles, Célia Regina Moretti
Silva Junior, Êneo Álves da
Silva Junior, Êneo Álves da
Programa
Arquitetura e Urbanismo
Resumo
The present research arises from the conceptual distortion regarding sustainability
when applied to the elaboration of projects for professional kitchens, aiming to promote
a synthetic analysis, from an exploratory fashion and of qualitative orientation of those
same concepts of sustainability. A wide bibliographic base of dissertations, theses,
Internet sites and books was set up, some of them even before the importance turn in
the discussions of sustainability in architecture and gastronomy, which undoubtedly
made the investigation more laborious, given the scarcity of specific information within
this theme, but not less instigating, since I seek to bring an understanding about the
application or not of the concepts of sustainability when designing architectural projects
and how these concepts are perceived and considered nowadays. For this, the
theoretical apparatus of some scholars was used, thus delimiting the more important
concepts within sustainability to advocate its application in the elaboration of the
projects of professional kitchens, where one observes the feasibility of the sustainable
parameters in order to promote an increment in designs based on this integrative vision
between architecture and sustainable gastronomy, which is also presented here to
promote a broad and diverse understanding on sustainability. At the end of the
research it was observed that the use of such guidelines promotes the formation of
multidisciplinary groups and fosters communication between departments involved in
the design process, providing less data loss, consequently less time and more quality
in the arranging of space, as well, of the relationship between project and sustainability,
where aspects such as operational flows, composition of layout, use of new operating
technologies and well-trained employees make up the sustainable basis for the good
performance of a professional kitchen.
Descrição
Palavras-chave
projeto , cozinha profissional , sustentabilidade , gastronomia
Assuntos Scopus
Citação
VILELA, Juliana de Almeida. Estudo dos projetos de cozinhas profissionais: a discussão da sustentabilidade. 2019. 193 f. Dissertação ( Mestrado em Arquitetura e Urbanismo) - Universidade Presbiteriana Mackenzie, São Paulo, 2019 .