Resgatando tradições: preparando e servindo o barreado paranaense
This study aims to apply the knowledge acquired during the Bachelor in Design in the creation of a ceramic product for the preparation and service of barreado, uniting the tradition of cooking a dish typical of Parana with a prestigious material originated in the region. The development took place f...
| Principais autores: | Gortz, Manuela, Siqueira, Nataly de |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/7743 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
This study aims to apply the knowledge acquired during the Bachelor in Design in the creation of a ceramic product for the preparation and service of barreado, uniting the tradition of cooking a dish typical of Parana with a prestigious material originated in the region. The development took place from the Design Methodology suggested by Löbach, 2000, consisting of four steps: preparation (problem analysis, data collection, visits to restaurants, research of similar products, materials research, definition of concept and of requirements), generation (creation and selection of alternatives, construction of volumetric models and selection of the best alternative); development (production of functional prototypes, packaging and branding); deployment (test with target public and modifications to manufacturing pilot series). Based on the results obtained it was possible the verification and approval of the product with future users, through testing with functional prototypes. It also allowed an analysis of the necessary changes and recommendations, foreseeing the continuation of the project and its future integration and marketing. |
|---|