Banca de DEFESA: LARA CONCEICAO CAMPOS PENA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : LARA CONCEICAO CAMPOS PENA
DATE: 27/02/2024
TIME: 09:00
LOCAL: Escola de Nutrição
TITLE:

CASSAVA FLOUR AND CULTURE: IDENTITY CONSTRUCTIONS BETWEEN KNOW-HOW AND EATING

KEY WORDS:

Food heritage; food systems; artisanal production; dietary practices; memory.

PAGES: 225
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Cassava flour is considered an intangible good and a fundamental part of the Brazilian food system. Different populations are involved in the flow of this symbolic food, from the planting and harvesting of cassava to the production, transport and consumption of flour. In this sense, this study aimed to understand the different aspects related to cassava flour, from know-how to relationships built inside and outside the production territory and during the consumption practices of this intangible good. To this end, the work was organized into five chapters, covering different methodologies, namely: a literature review on intangible assets linked to Gastronomy in Brazil and its public policies for safeguarding and protection (i.); a comprehensive analysis, from the producers' perspective, on the socio-historical construction of the production territory of the notorious Copioba flour (ii.); a discussion regarding the artisanal know-how of producers, in the different stages of production of Copioba flour (iii.); a description and discussion about the consumption and role of cassava flour in the process of dietary adaptation of Brazilians living in Europe (iv.); and, finally, a comparative analysis of the consumption and symbolic value of cassava flour by two populations of Brazilians in different social contexts – producers in the product's territory of origin and Brazilian immigrants far from this place (v.). As main results, it was verified: in item i., that the two main tools for protecting traditional know-how in Brazil - the IPHAN record books and the INPI Geographical Indications - have different preservation strategies, however, they already coexisting potentiating articulations between the two mechanisms; in item ii., that the construction of the Copioba Valley territory and the reproduction of different modes of existence and resistance involve complex processes and relationships, between domination and work, which diverge, but also adapt to the capitalist system. iii. that, although many stages are common to other productions, the roasting stage presented itself as the biggest differentiator for Copioba flour, regardless of the type of oven – clay bowl and stainless steel plate, in a semi-mechanized system; in item iv. that cassava flour was part of the eating habits of most immigrants, with its consumption reinforcing the identity of this population with positive associations between access to the product, price perception and the quality and frequency of consumption of cassava flour; and finally, in part v. that, despite the geographical distance, producers and immigrants demonstrated a strong bond and maintained consumption, highlighting the importance of cassava flour in the Brazilian diet. Based on the findings and reflections reached in the five parts of the study, it was possible to observe the intricate relationships between the producer, production and its product, cassava flour, as well as its consumption by Brazilians, in different perspectives and spaces, identifying the prominent position of cassava flour in memory and eating practices.

COMMITTEE MEMBERS:
Presidente - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externa à Instituição - Myriam Elisa Melchior Pimentel - UFRJ
Externa à Instituição - MARIA EUNICE DE SOUZA MACIEL - UFRGS
Externa à Instituição - MARIA PAULA MENESES - UC
Externo à Instituição - MIGUEL DE NAZARÉ BRITO PICANÇO