Dos usos turísticos do patrimônio alimentar: formação cultural e os mercadores de comida típica na Cidade de Goiás
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2015-02-25
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Universidade Federal de Goiás
Resumo
This research is an investigation around the appropriations of food heritage for
cultural tourism purposes at the locality best knew as City of Goias (that is the
County of Goias/State of Goias/Federative Republic of Brazil). The focus of the
work is to unravel the social relations involving entrepreneurs dedicated to the
production and marketing of ‘typical food’ ‒ in particular, the owners,
managers, cooks (or Chefs) and confectioners, of restaurants, cafes and pastry
shops ‒ and the forces that act on cultural tourism, mainly, trying to
understand the relations between food heritage and touristic commodities, and
how it becomes emblematic (or not) of a hegemonic local cultural heritage.
Therefore, we sought to stablish connections between emblematic products,
representations of local cuisine and the socio-cultural changes that determined
the food heritage uses, domestically and in consumption by cultural tourism
relations. The method used in this investigation approaches to those identified
with the ethnology, or those that have in common the interactive observation
of native subjects life, resulting the research in a text based on experience;
and were employed also survey techniques and the photographic record
directed to a symbolic analysis of objects and products. From the experiences
and thematic studies with the field we conjectured about diversity andconstancy of cultural flows that historically crosses the cuisine of Goias,
demonstrating their particular importance, and noting the ‘power’ element in
the subalternization of certain heritages, which characterizes the internal
dispute in the construction of a harmonious hybrid image (in favor of the
merchandising in tourism relations). In this context, may be also appreciated
that most of the producers and merchants of 'typical food' in the City of Goias
are heirs and promoter of these subaltern traits and that, in one hand, having
been employed in houses, farms and stores of the hegemonic culture families,
they have incorporated and hybridized certain elements, reproducing
strategically some of these according to the market demand, and that, on the
other hand, introducing products based on the food heritage that they identify
to themselves, strengthening the subaltern cultural matrices in the historical
background of this locality.
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Palavras-chave
Comida , Consumo , Goiás , Patrimônio alimentar , Turismo , Consumption , Goias , Food heritage , Cultural tourism , Cultural food
Citação
BARBOSA, Filipe Augusto Couto. Dos usos turísticos do patrimônio alimentar: formação cultural e os mercadores de comida típica na Cidade de Goiás. 2015. 213 f. Dissertação (Mestrado em Antropologia Social) - Universidade Federal de Goiás, Goiânia, 2015.