Pitadas de africanidades: culinária afro-brasileira em livros de receitas no século XX.dissertation
Аннотация: Why the Brazilian cookbooks have almost never portrayed the Afro-Brazilian and the African food in the way that it deserves to be treated?"It was from questions like these made by black women this research was developed.Its aim is to understand what kind of treatment had been given to the afro-Brazilian culinary by the national cookbooks that circulated in the country during the 20th century.Starting from the assumption that the afro-Brazilian contribution in the construction of the Brazilian cultural discourse had been negated, and "whitened", and that this same process had occurred to the discourse of the Brazilian culinary as well.Thus the hypothesis is formulated that throughout the 20th century, the cookbooks edited in Brazil had approached black culinary according to the racial thinking of its time.To investigate such a hypothesis, four cookbooks widely circulated at this time were investigated.Cozinheiro nacional, Comer bem: Dona Benta, A cozinha brasileira e O grande livro da cozinha maravilhosa de Ofélia.Starting from the understanding that these books are products and producers of forms of thinking in the Brazilian society, we have analyzed its emerging context, its editorial design, culinary profile and the approaches that these publications were given to the preparations of Afro-Brazilian -in recipes, illustrations and other paratexts.The work presents also an overview on the theories and discussions that guided at every moment the social thinking of the Brazilian racial formation, problematizing the impact of such concepts in nutritional and gastronomic cuisine that alluded to the black culinary.It was found given to the prevailing racial notions and importance given to written record in the formation of Brazilian cuisine discourse, that those Afro-Brazilian groups had no involvement in the formulation of these culinary publications.Thus, the representation of their culinary universe became decreased, inclined to a racist logic and circumscribed to an intentionally regionalized and folklorized approach.Thereby stimulate other approaches is necessary to verify the actual complexity of these knowledge and tastes.
Год издания: 2013
Авторы: Sérgio Roberto CARDOSO
Ключевые слова: Food, Nutrition, and Cultural Practices, Culinary Culture and Tourism
Открытый доступ: gold