Da fome à gastronomia: os imigrantes galegos e andaluzes em São Paulo (1946-1960)

• Autor(a) principal: Corner, Dolores Martin Rodriguez
• Data de Publicação: 2011
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da PUC_SP
• Texto Completo: https://tede2.pucsp.br/handle/handle/12670
• topic: Cozinha étnica; Gastronomia; Imigrantes galegos; Andaluzes; São Paulo - Memória; Ethnic cuisine; Gastronomy; Galician immigrants; Andalusian immigrants; São Paulo - Memory; CNPQ::CIENCIAS HUMANAS::HISTORIA

The purpose of this research is to investigate the cuisine of immigrants from Galicia and Andalusia in Sao Paulo understanding that food is culture that reveals the habits, customs, memories and identities. The regions of Galicia and Andalusia represent opposite cuisines, whether by geographical or historical aspects, they are also the largest groups coming from the regional Spanish city during the post Civil War, 1946- 1960. The city loomed as a metropolis and offered opportunities for work and life what was attractive to those who needed to emigrate at that time. Upon arrival they have found a multicultural environment, formed by various groups of immigrants and migrants who had settled in the city. Through the testimonies of life histories of these immigrants and other Spanish people related to ethnic cuisine, we have tried to identify the habitus in eating, the taste and the flavor, the dishes of memory, the gastronomy practiced in regions of origin and sheltering as well as questioning the symbolic meanings that permeate the cultural universe of their gastronomy, their values, reinterpreting them. The marks left on the city's cuisine by these Spaniards can be seen in restaurants, at parties and family practices of regional associations of Galicia and Andalusia, where they appear as the culmination of them