Dos usos turísticos do patrimônio alimentar: formação cultural e os mercadores de comida típica na Cidade de Goiás

• Autor(a) principal: Barbosa, Filipe Augusto Couto
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/001300000710g
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/10016
• topic: Comida; Consumo; Goiás; Patrimônio alimentar; Turismo; Consumption; Goias; Food heritage; Cultural tourism; Cultural food; CIENCIAS HUMANAS::ANTROPOLOGIA

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.