Sertão de Cratéus: Recording and Rescuing Food Culture - G. de Souza A. Levien, H. Emanuela;Pinto Xavier, Leandro
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The aim of this investigation was to analyse the origins and histories of some of the ingredients or preparations from the Sertões region of Crateús, with a view to contributing to the memory of local and traditional habits. To this end, a more in-depth bibliographical study was carried out, based on the search for authors who dealt with the uses, customs and habits of food in Crateús. Subsequently, field research was carried out in two stages: 1) interviews with cooks living in Crateús to find out about the region's main preparations, dishes and inputs. 2) field research in the district of…mehr

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Produktbeschreibung
The aim of this investigation was to analyse the origins and histories of some of the ingredients or preparations from the Sertões region of Crateús, with a view to contributing to the memory of local and traditional habits. To this end, a more in-depth bibliographical study was carried out, based on the search for authors who dealt with the uses, customs and habits of food in Crateús. Subsequently, field research was carried out in two stages: 1) interviews with cooks living in Crateús to find out about the region's main preparations, dishes and inputs. 2) field research in the district of Tucuns, where it was possible to get a glimpse of production in the region's flour houses and the making of manzape. From the analysis and discussion it was possible to obtain relevant data, having identified a strong culture of flour houses and manzape production in Tucuns. It was also possible to see which dishes are symbols of the region, in order to record the preparations and contribute to the memory of local and traditional customs in order to preserve them.
Autorenporträt
* Hulle Emanuela Gomes de Souza Aguilar Levien, Gastronomy undergraduate student at the Federal University of Ceará - UFC. * Leandro Pinto Xavier, Lecturer at the Federal University of Ceará - UFC.