{"title":"Cultura Alimentar","description":null,"products":[{"product_id":"diners-dudes-and-diets","title":"Diners, Dudes, and Diets","description":"The phrase “dude food” likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what’s on the plate. Emily J. H. Contois’s provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn’t meet traditional standards of economic and social success or manly self-control. In the Great Recession’s aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys.\u003cbr\u003e\u003cbr\u003eIn a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.","brand":"Longleaf on behalf of Univ of N. Carolina Press","offers":[{"title":"Default Title","offer_id":52634326958447,"sku":"9781469660745","price":202.36,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1469660741.jpg?v=1770149862"},{"product_id":"building-houses-out-of-chicken-legs","title":"Building Houses out of Chicken Legs","description":"Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the \"gospel bird.\"\u003cbr\u003e\u003cbr\u003eExploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness and exercise influence through food preparation and distribution. Understanding these complex relationships clarifies how present associations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve.\u003cbr\u003e\u003cbr\u003e","brand":"Longleaf Services on behalf of Univ of N. Carolina","offers":[{"title":"Default Title","offer_id":52653503938927,"sku":"9780807856864","price":272.83,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/080785686X.jpg?v=1770731888"},{"product_id":"look-whos-cooking","title":"Look Who's Cooking","description":"\u003cp\u003e\u003cbr\u003e\nHome cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described \"foodies\" seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that \"no one has time to cook anymore\" are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century.\u003cbr\u003e\n\u003cbr\u003e\nIn \u003cem\u003eLook Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century\u003c\/em\u003e, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community.\u003cbr\u003e\n\u003cbr\u003e\nDrawing on a wide array of texts--cookbooks, advertising, YouTube videos, and more--Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.\u003c\/p\u003e","brand":"University Press of Mississippi","offers":[{"title":"Default Title","offer_id":52653839090031,"sku":"9781496821126","price":311.91,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1496821122.jpg?v=1770743846"},{"product_id":"tastes-and-politics-of-inter-cultural-food-in-australia","title":"Tastes and Politics of Inter-Cultural Food in Australia","description":"\u003cp\u003eUsing food-oriented case studies centred on Australian cities and media, this book argues for a processual understanding of cosmopolitanism that approaches everyday practices as a site of potentially ethical and\/or reflexive inter-cultural exchanges.\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52657196466543,"sku":"9781786602190","price":461.94,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1786602199.jpg?v=1770810703"},{"product_id":"life-and-food-in-the-dordogne","title":"Life and Food in the Dordogne","description":"\u003cp\u003eA magnificent series of not-quite cookbooks that loveingly document the connection of cooking with the land...\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52657224581487,"sku":"9781566635141","price":119.77,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1566635144.jpg?v=1770812297"},{"product_id":"turning-the-tables","title":"Turning the Tables","description":"\u003cp\u003eAward-winning food critic Steven A. 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It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":52665695076719,"sku":"9780060891404","price":119.76,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0060891408.jpg?v=1790722908"},{"product_id":"haute-cuisine","title":"Haute Cuisine","description":"\"Trubek sees the world the way cooks do.\"--Adam Gopnik, \u003ci\u003eThe New Yorker\u003c\/i\u003e\n\n\"A fine survey of French food and culture.\"--\u003ci\u003eBookwatch\u003c\/i\u003e\n\n\"An impeccably researched history and reference for the cooking student and scholar.\"--\u003ci\u003eKirkus Reviews\u003c\/i\u003e\n\n\"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world,\" observed the English author of \u003ci\u003eThe Gourmet Guide to Europe\u003c\/i\u003e in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French.\n\nFor a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world.\n\nOne of the first reference works for chefs, \u003ci\u003eOuverture de Cuisine\u003c\/i\u003e, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine d","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":52665708544367,"sku":"9780812217766","price":167.17,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0812217764.jpg?v=1770909970"},{"product_id":"appetites-and-anxieties","title":"Appetites and Anxieties","description":"\u003cp\u003eCinema is a mosaic of memorable food scenes. Detectives drink alone. Gangsters talk with their mouths full. Families around the world argue at dinner. Food documentaries challenge popular consumption-centered visions. In \u003cem\u003eAppetites and Anxieties: Food, Film, and the Politics of Representation, \u003c\/em\u003eauthors Cynthia Baron, Diane Carson, and Mark Bernard use a foodways paradigm, drawn from the fields of folklore and cultural anthropology, to illuminate film's cultural and material politics. In looking at how films do and do not represent food procurement, preparation, presentation, consumption, clean-up, and disposal, the authors bring the pleasures, dangers, and implications of consumption to center stage.\u003cbr\u003e\n  \u003cbr\u003e\n In nine chapters, Baron, Carson, and Bernard consider food in fiction films and documentaries-from both American and international cinema. The first chapter examines film practice from the foodways perspective, supplying a foundation for the collection of case studies that follow.  Chapter 2 takes a political economy approach as it examines the food industry and the film industry's policies that determine representations of food in film. In chapter 3, the authors explore food and food interactions as a means for creating community in \u003cem\u003eBagdad Café,\u003c\/em\u003e while in chapter 4 they take a close look at \u003cem\u003e301\/302, \u003c\/em\u003ein which food is used to mount social critique. Chapter 5 focuses on cannibal films, showing how the foodways paradigm unlocks the implications of films that dramatize one of society's greatest food taboos. In chapter 6, the authors demonstrate ways that insights generated by the foodways lens can enrich genre and auteur studies. Chapter 7 considers documentaries about food and water resources, while chapter 8 examines food documentaries that slip through the cracks of film censorship by going into exhibition without an MPAA rating. 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Contributors draw from diverse sources, both contemporary and historical, and look at women from various cultural backgrounds, including Hispanic, traditional southern White, and African American. Each chapter focuses on a certain food, teasing out its cultural meanings and showing its effect on women's identity and lives.","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52667519271279,"sku":"9780742515741","price":446.65,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0742515745.jpg?v=1770925584"},{"product_id":"food-and-everyday-life","title":"Food and Everyday Life","description":"\u003cp\u003eThis book is a qualitative, interpretive, phenomenological, and interdisciplinary, examination of food and food practices and their meanings in the modern world. Each chapter thematically focuses upon a particular food practice and on some key details of the examined practice, or on the practice\u0026amp;rsquo;s social and cultural impact.\u003c\/p\u003e","brand":"Globe Pequot Publishing Group Inc\/Bloomsbury","offers":[{"title":"Default Title","offer_id":52690821153135,"sku":"9780739186145","price":485.97,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0739186140.jpg?v=1771517038"},{"product_id":"classic-hoosier-cookbook","title":"Classic Hoosier Cookbook","description":"\u003cp\u003eLong before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, \u003cem\u003eThe Classic Hoosier Cookbook\u003c\/em\u003e is a treasure trove of mouth-watering recipes handed down from generation to generation. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always \"best to eat while still hot enough to burn your hands,\" to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816!\u003c\/p\u003e\u003cp\u003eThis is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. 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This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.\u003c\/p\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":52691033096559,"sku":"9781783487431","price":437.87,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1783487437.jpg?v=1771525149"},{"product_id":"i-eat-therefore-i-think","title":"I Eat, Therefore I Think","description":"I Eat, Therefore I Think: Food and Philosophy radically rethinks the nature of key philosophical concerns by approaching the subject via a crucial but often overlooked prism: the stomach. Combining stomach and mind, I Eat, Therefore I Think argues, allows us to chart new pathways for dealing with ethics, aesthetics, religion, social\/political questions, and our general understanding of reality and the place of humans in it.\u003cbr\u003e","brand":"Globe Pequot Publishing Group Inc\/Bloomsbury","offers":[{"title":"Default Title","offer_id":52691066552687,"sku":"9781611477122","price":453.55,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1611477123.jpg?v=1771526001"},{"product_id":"the-forme-of-cury-a-roll-of-ancient-english-cookery","title":"The Forme of Cury, a Roll of Ancient English             Cookery","description":"\u003cp\u003eThe Forme of Cury, a Roll of Ancient English             Cookery\u003c\/p\u003e","brand":"Cambridge University Press","offers":[{"title":"Default Title","offer_id":53494562947439,"sku":"9781108076203","price":237.32,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1108076203.jpg?v=1789769221"},{"product_id":"scenes-of-the-apple","title":"Scenes of the Apple","description":"\u003cp\u003e\u003cb\u003eExamines the rich and multiple meanings of food in women's writing.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFocusing on women's writing of the last two centuries, Scenes of the Apple traces the intricate relationship between food and body image for women. Ranging over a variety of genres, including novels, culinary memoirs, and essays, the contributors explore works by a diverse group of writers, including Mary Elizabeth Braddon, Toni Morrison, Tsitsi Dangarembga, and Jeanette Winterson, as well as such nonliterary documents as discussions of Queen Victoria's appetite and news coverage of suffragettes' hunger strikes. Moreover, in addressing works by Hispanic, African, African American, Jewish, and lesbian writers, the book explodes the myth that only white, privileged, and heterosexual women are concerned with body image, and shows the many cultural contexts in which food and cooking are important in women's literature. Above all, the essays pay tribute to the rich and multiple meanings of food in women's writing as a symbol for all kinds of delightful-and transgressive-desires.\u003c\/p\u003e","brand":"State University of New York Press","offers":[{"title":"Default Title","offer_id":53513726361967,"sku":"9780791457849","price":269.07,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/0791457842.jpg?v=1790055474"},{"product_id":"read-my-plate","title":"Read My Plate","description":"\u003cp\u003eConsidering how recipes and food writing are read differently than other narratives, this book examines the concept of taste in food as cultural and emotional performance and shows how the dynamics of race, ethnicity, gender, religion, and social class affect what literary characters and narrators eat.\u003c\/p\u003e","brand":"Globe Pequot Publishing Group Inc\/Bloomsbury","offers":[{"title":"Default Title","offer_id":53529674744175,"sku":"9781498574457","price":374.28,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1498574459.jpg?v=1790352564"},{"product_id":"foodways-and-daily-life-in-medieval-anatolia","title":"Foodways and Daily Life in Medieval Anatolia","description":"\u003cp\u003eByzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced legal documents in Arabic, literary texts in Persian, and some of the earliest written works in the Turkish language. Yet the cultural landscape that emerged as a result has received very little attention-until now.\u003c\/p\u003e \u003cp\u003eInvestigating daily life in Anatolia during the fourteenth century, \u003ci\u003eFoodways and Daily Life in Medieval Anatolia\u003c\/i\u003e draws on a creative array of sources, including hagiographies, archaeological evidence, Sufi poetry, and endowment deeds, to present an accessible portrait of a severely under-documented period. Grounded in the many ways food enters the human experience, Nicolas Trépanier's comprehensive study delves into the Anatolian preparation of meals and the social interactions that mealtime entails-from a villager's family supper to an elaborately arranged banquet-as well as the production activities of peasants and gardeners; the marketplace exchanges of food between commoners, merchants, and political rulers; and the religious landscape that unfolded around food-related beliefs and practices. Brimming with enlightening details on such diverse topics as agriculture, nomadism, pastoralism, medicine, hospitality, and festival rituals, \u003ci\u003eFoodways and Daily Life in Medieval Anatolia\u003c\/i\u003e presents a new understanding of communities that lived at a key juncture of world history.\u003c\/p\u003e","brand":"Univ of Chicago behalf of University of Texas","offers":[{"title":"Default Title","offer_id":67571620413807,"sku":"9781477309926","price":219.15,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1477309926.jpg?v=1790379494"},{"product_id":"every-nation-has-its-dish","title":"Every Nation Has Its Dish","description":"Jennifer Jensen Wallach’s nuanced history of black foodways across the twentieth century challenges traditional narratives of “soul food” as a singular style of historical African American cuisine. Wallach investigates the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of “proper” food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America.\u003cbr\u003e\u003cbr\u003eDirectly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one’s place as an individual, as an African American, and as a citizen.","brand":"Longleaf on behalf of Univ of N. Carolina Press","offers":[{"title":"Default Title","offer_id":67585062338927,"sku":"9781469669465","price":265.44,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1469669463.jpg?v=1790414989"},{"product_id":"frankenstein-was-a-vegetarian","title":"Frankenstein Was a Vegetarian","description":"In \u003ci\u003eFrankenstein Was a Vegetarian: \u003c\/i\u003e\u003ci\u003eEssays on Food Choice, Identity, and Symbolism\u003c\/i\u003e, Michael Owen Jones tackles topics often overlooked in foodways. At the outset he notes it was Victor Frankenstein's \"daemon\" in Mary Shelley's novel that advocated vegetarianism, not the scientist whose name has long been attributed to his creature. Jones explains how we communicate through what we eat, the connection between food choice and who we are or want to appear to be, the ways that many of us self-medicate moods with foods, and the nature of disgust. He presents fascinating case studies of religious bigotry and political machinations triggered by rumored bans on pork, the last meal requests of prisoners about to be executed, and the Utopian vision of Percy Bysshe Shelley, one of England's greatest poets, that was based on a vegetable diet like the creature's meals in \u003ci\u003eFrankenstein\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eJones also scrutinizes how food is used and abused on the campaign trail, how gender issues arise when food meets politics, and how eating preferences reflect the personalities and values of politicians, one of whom was elected president and then impeached twice. Throughout the book, Jones deals with food as symbol as well as analyzes the link between food choice and multiple identities. Aesthetics, morality, and politics likewise loom large in his inquiries. In the final two chapters, Jones applies these concepts to overhauling penal policies and practices that make food part of the pains of imprisonment, and looks at transforming the counseling of diabetes patients, who number in the millions.","brand":"University Press of Mississippi","offers":[{"title":"Default Title","offer_id":67585958740335,"sku":"9781496839947","price":314.47,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1496839943.jpg?v=1790421920"},{"product_id":"consuming-identity","title":"Consuming Identity","description":"\u003cp\u003e\u003cbr\u003e\nSoutherners love to talk food, quickly revealing likes and dislikes, regional preferences, and their own delicious stories. Because the topic often crosses lines of race, class, gender, and region, food supplies a common fuel to launch discussion. \u003cem\u003eConsuming Identity\u003c\/em\u003e sifts through the self-definitions, allegiances, and bonds made possible and strengthened through the theme of southern foodways. The book focuses on the role food plays in building identities, accounting for the messages food sends about who we are, how we see ourselves, and how we see others. While many volumes examine southern food, this one is the first to focus on food's rhetorical qualities and the effect that it can have on culture.\u003cbr\u003e\n\u003cbr\u003e\nThe volume examines southern food stories that speak to the identity of the region, explain how food helps to build identities, and explore how it enables cultural exchange. Food acts rhetorically, with what we choose to eat and serve sending distinct messages. It also serves a vital identity-building function, factoring heavily into our memories, narratives, and understanding of who we are. Finally, because food and the tales surrounding it are so important to southerners, the rhetoric of food offers a significant and meaningful way to open up dialogue in the region. By sharing and celebrating both foodways and the food itself, southerners are able to revel in shared histories and traditions. In this way individuals find a common language despite the divisions of race and class that continue to plague the South. The rich subject of southern fare serves up a significant starting point for understanding the powerful rhetorical potential of all food.\u003c\/p\u003e","brand":"University Press of Mississippi","offers":[{"title":"Default Title","offer_id":67589638160751,"sku":"9781496820204","price":312.68,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0921\/9384\/9711\/files\/1496820207.jpg?v=1790503582"}],"url":"https:\/\/internacional.umlivro.com.br\/collections\/cultura-alimentar.oembed?page=2","provider":"UmLivro Internacional","version":"1.0","type":"link"}