Baião de ruma: o Baião de Dois além do prato

• Autor(a) principal: Mesquita, Suzana de Oliveira
• Data de Publicação: 2019
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/43681
• topic: Baião de dois; Alimentação; Ceará; Cultura

The work seeks to tell the history of the baião de dois, typical dish of Ceará, and the three basics ingredients that compose it: rice, cowpea and coalho cheese. Through the history of farmers, producers, sellers, cookers, chefs and consumers, the book approach the multiple dynamics that permeate these three inputs and the complete dish. At the four chapters, beyond the baião de dois, the book sticks to the multiple cultural, sociological and political processes that cross these ingredients. The main goal of the work, therefore, is to deepen the discussion on the history and the preparation of the baião de dois on Ceará and the ingredients that tangential, showing how the recipe connects itself strongly with the routine of cearenses, just like the three inputs, pointing out that food goes far beyond what is seemed in the plate. During this work, besides the interviews and field research, it was also made wide bibliographic research that helps, at last, to reunite records about baião de dois.