Navegando por Assunto "Gastronomia paraense - História"

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A cozinha mestiça: uma história da alimentação em Belém (fins do século XIX a meados do século XX)
(Universidade Federal do Pará, 2016-08-29) MACÊDO, Sidiana da Consolação Ferreira de; LACERDA, Franciane Gama; http://lattes.cnpq.br/1007392320101957
The thesis of the perception that it is necessary to reflect on the idea of so-called regional food as more original, by linking to a culinary tradition of indigenous groups. The reaserch revealed that, contrary to popular belief, the regional food that is known today as typical is the result of crossbreeding occurred over time. Moreover, the forms of consumption of indigenous groups have undergone numerous changes and mixes the ingredients and preparation methods. Thus, this thesis demonstrates how such hybrids have also occurred in addition to the regional dishes. Thus, the thesis investigates the paraense kitchen late nineteenth and mid-twentieth century, showing how was the result of numerous food exchanges. Aiming at the establishment of our arguments we made a context of selling space products and food in the city of Belém, through various establishments and individuals who circulated the paraense capital. We follow with a discussion of how the recipes and prescriptions of books published in the city were influences of cuisines and European books, identifying such reality from the recipes and ingredients. Finally, the discussion about how the paraense food is miscegenation and how the menus found in the city at this point in the show eating habits full of miscegenation in a city that has not made use of its dishes as handle their culture.