Piauí Regional Gastronomy: a Tool for Cultural

Authors

  • Antônia Beatriz Ribeiro Araújo Universidade Federal do Delta do Parnaíba (UFDPar)
  • Solano de Souza Braga Universidade Federal do Delta do Parnaíba (UFDPar)
  • Marina Furtado Gonçalves Universidade Federal de Minas Gerais (UFMG)

DOI:

https://doi.org/10.5281/zenodo.6823794

Keywords:

Gastronomy, Heritage, Culture

Abstract

Gastronomy can be considered a key aspect of an intangible cultural asset and is included in the Livro de Registro dos Saberes (Knowledge Record Book) of the Instituto do Patrimônio Histórico e Artístico Nacional (National Historic and Artistic Heritage Institute) in Brazil. Brazilian gastronomic traditions are considered as a large set of socio-cultural practices and in simple dishes, food and production habits from many generations are attributed. In this way, the aspects of identity inherent to social transitions between communities, generating the feeling of belonging among social groups, which until then saw these habits as a simple means of subsistence, are currently an attraction of great influence in the tourist, cultural and geographical field. Thus, this research aimed to recognize from the point of view of gastronomy the expertise of making cassava flour as an intangible cultural heritage of the state of Piauí, being a relevant activity for the subsistence of many communities such as the village of Canto Grande, in the municipality of Cajueiro da Praia, in the state of Piauí. The methodology adopted was based on bibliographic research in books and scientific articles, in addition to participatory observation, in the context of the production processes of the cassava flour in the village of Canto Grande, providing information about the diversified method of production and the materials and tools used by this community located in the northern part of Piauí.

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Author Biographies

Antônia Beatriz Ribeiro Araújo, Universidade Federal do Delta do Parnaíba (UFDPar)

Bacharel em Turismo pela Universidade Federal do Delta do Parnaíba (UFDPar). CV: http://lattes.cnpq.br/4700793054132957 [ ribeirobeatriz374@gmail.com ]

Solano de Souza Braga, Universidade Federal do Delta do Parnaíba (UFDPar)

Professor adjunto no curso de bacharelado em turismo da UFDPar. Doutor em Desenvolvimento e Meio Ambiente (UFPI), mestre em Geografia (UFMG) e Bacharel em Turismo (UFMG). http://lattes.cnpq.br/3774316982731542 [ solanobraga@yahoo.com.br ]

Marina Furtado Gonçalves, Universidade Federal de Minas Gerais (UFMG)

Doutora em História (UFMG), Mestra em artes (UFMG) e Bacharela em Conservação e Restauração de Bens Culturais Móveis (UFMG). CV: http://lattes.cnpq.br/1279409696749814 [ marinafurtadogoncalves@gmail.com ]

Published

2022-07-12

How to Cite

Araújo, A. B. R., Braga, S. de S. ., & Furtado Gonçalves, M. . (2022). Piauí Regional Gastronomy: a Tool for Cultural. Anais Brasileiros De Estudos Turísticos, 12(1), 1–12. https://doi.org/10.5281/zenodo.6823794