Navegando por Assunto "Food patrimony"

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A farinha d’água de Bragança: sua rota turística e seu processo de patrimonialização
(Universidade Federal do Pará, 2020-09) PICANÇO, Miguel de Nazaré Brito
The objective of this article is to describe and analyze the experiences and practices of Bragança flour producers and other exogenous subjects in the Bragantine context, who have elevated cassava and its flour to the city's food heritage, providing them in spectacular contexts such as: television programs and festivals. Data from this study were collected in field trips from 2017 to 2018, but also results from collections from secondary sources such as newspapers, websites and television and indicate that Bragança's water flour is in a moderate but continuous process of patrimonialization.