Navegando por Autor "Silva, Ana Carla Maia da"

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    Bistrô "O bem da terra": estudo preliminar de salão de refeições baseado nos princípios do slow food
    (Instituto Federal de Educação Ciência e Tecnologia de Alagoas, 2019-11-19) Silva, Ana Carla Maia da; Silva, Denise Lages Vieira da; http://lattes.cnpq.br/1756842674232245; Monteiro, Juliana Aguiar Cavalcante; http://lattes.cnpq.br/9154494073982180; Cavalcante, Miquelina Rodrigues Castro; http://lattes.cnpq.br/2940146787639880
    The objective of this paper was to prepare a preliminary study of a dining room of the bistro O Bem da Terra based on Slow Food principles. The Slow Food movement proposes a new gastronomy and defends conscious food linked to environmental and social issues, aiming at the pleasure of eating with the motto “good, clean and fair”. The focus is on valuing diversity. Thus, the problem to be clarified in this research was: how can the principles, concepts and motto of the movement be transferred to an environment, contributing to the customer experience using Interior Design? It was necessary to know the history of the movement through Carlo Petrini’s work, the precursor of this network, and also to analyze the fundamentals of Interior Design applied in a bistro. In the accomplishment of this work these methods were used: qualitative research, applied research, bibliographical and documentary research, and the exploratory research by collecting data through a semi-structured interview and a framework of reference. The project methodology, developed as a preliminary study, is composed by analysis and data collection through a briefing based on the client profile, target audience, space proposal, needs program and concept. Finally, the preliminary study was developed, with zoning, flowchart, creative process, layout analysis, color palette, materials, furniture and the perspective of the 3D project.