Ensino de história e a temática da alimentação: possibilidades acerca da identidade, memória e pertencimento. Icoaraci/PA

Abstract

Food as a cultural element helps to demarcate multiple traits of different identities in societies over time and in different historical contexts. Through the habit of eating, which is one of the human needs, we can use historical analysis as this habit turns into pleasure rituals and social conventions, which characterize cultural peculiarities, divide classes, at the same time that it allows different forms approaches on aspects of historical culture. The history of food today has its proven importance in the writing of history. Thus, the field of research on the teaching of History has been gaining new contributions from the history of food. This theme allows the teaching of History to deal with the evolution of habits, eating habits, in addition to themes dear to historical knowledge, such as; work, environment, social and economic problems, or political aspects. This article seeks to present some perspectives and possibilities on Food and History Teaching experienced during research within the scope of the Master's project of ProfHistória / UFPA. The research was based on the field of heritage teaching in Icoaraci (district of Belém) with a local elementary school class, proposing a didactic sequence that analyzes the historical cultural heritage of Icoaraci, through workshops, dealing with old iconographic sources, interviews with elders, and visiting places of memory. During this research, students and people interviewed pointed out various practices and customs related to food as identity traits, which led us to address this issue.