Saberes e fazeres gastronômico de mulheres de comunidades rurais do semiárido sergipano

Abstract

ABSTRACT: The gastronomic inventory is considered as cultural heritage for its immaterial importance and is inserted in the collective memory of different social groups. This set of knowledge and practices are linked to the subsistence and survival aspects of different social groups that guarantee the sense of identity not only in the historical context, but also in the symbolic context. The aim of this study was to register the gastronomic inventory, identifying which are the recipes and traditional condiments that best express the knowledge of semiarid of the state of Sergipe. The data are the result of participant observation in the “way of doing” of foods, analysis of handwritten recipe booklets and semi-structured interviews applied to women from rural communities in the Nossa Senhora da Glória, Sergipe. Our data indicate that the gastronomic inventory of the semi-arid is based on different types of foods based on milk, cassava, corn, eggs and sugar, having sweets as the main stimulus for different sensations and gastronomic affective memories. Our data also point out that the main condiments used in the country cuisine are salt, cumin, pepper and coriander and that the exchange of ingredients and techniques have shown a tendency to hybridize the gastronomic inventory in the rural region of Nossa Senhora da Glória. At the end of this study, we found that the gastronomic inventory of the semiarid of Sergipe is characterized as being an important cultural heritage as it communicates identity, geographical, historical and cultural issues of the semiarid people

KEYWORDS: Food inventory; semiarid culture; cultural heritage.