Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ateliê Geográfico |
Texto Completo: | https://revistas.ufg.br/atelie/article/view/73339 |
Resumo: | In the Território da Bacia Leiteira – TBL in Alagoas/Brazil, the elaboration of homemade cheeses and the maintenance of the know-how intrinsic to its production process make up the repertoire of territoriality appropriated and reproduced by small family farming. The aim of this article is to analyze the social and cultural dimensions of these foods, whose preservation is attributed to the women, referred to as guardians of the art of cheese making. The methodology was based in bibliographic and field research. At this stage, 51 homemade cheese factories were mapped: 50 units, which house the production of curd cheese, and an establishment that processes macururé cheese. The results of the research denote that the preservation of knowledge inherent to the elaboration of homemade cheeses configures mechanisms of territoriality appropriated by women. The challenges that pose to the maintenance of these activities presuppose the adoption of strategies that, although admit the processes of cultural resignification to agri-food, must be based on the appreciation of tradition and artisanal production. Keywords: Homemade cheeses; women; tradition; resignification. |
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Our daily cheese: cultural and social dimensions on cheese production in Alagoas/BrazilNotre fromage quotidien: des dimensions socio-culturelles de la procuction fromagère à Alagoas/BrésilQueijo nosso de cada dia: dimensões sociais e culturais na produção queijeira em Alagoas/BrasilIn the Território da Bacia Leiteira – TBL in Alagoas/Brazil, the elaboration of homemade cheeses and the maintenance of the know-how intrinsic to its production process make up the repertoire of territoriality appropriated and reproduced by small family farming. The aim of this article is to analyze the social and cultural dimensions of these foods, whose preservation is attributed to the women, referred to as guardians of the art of cheese making. The methodology was based in bibliographic and field research. At this stage, 51 homemade cheese factories were mapped: 50 units, which house the production of curd cheese, and an establishment that processes macururé cheese. The results of the research denote that the preservation of knowledge inherent to the elaboration of homemade cheeses configures mechanisms of territoriality appropriated by women. The challenges that pose to the maintenance of these activities presuppose the adoption of strategies that, although admit the processes of cultural resignification to agri-food, must be based on the appreciation of tradition and artisanal production. Keywords: Homemade cheeses; women; tradition; resignification.Dans le Território da Bacia Leiteira – TBL à Alagoas/Brésil, l´élaboration des fromages artisanaux et le maintien du savoir-faire intrinsèque à son processus de production constituent l’ensemble de territorialités appropiées et reproduites par l’agriculture familiale paysanne. Le but de cet article c’est d’analyser les dimensions socio-culturelles de ces aliments, dont la préservation est attribuée aux femmes, qualifiées comme gardiennes de l’art de produire le fromage. La méthode ici utilisée s’est appuyé sur des recherches bibliographiques et de terrain. Dans cette étape, 51 fromageries artisanales ont été cartographiées: 50 unités qui abritent l’élaboration du fromage caillé et une qui fait le traitement du fromage macururé. Les résultats de la recherche démontrent que la préservation des savoirs inhérents à la production des fromages artisanaux met en place des mécanismes de territorialités appropriées par les femmes. Les enjeux imposés par le maintien des ces activités supposent l’adoption des stratégies que, malgré l’acceptation des processus de resignification culturelle de l’agroalimentaire, doivent être fondamentées sur la valorisation de la tradition et du mode de production artisanale. Mot clés: Fromages artisanaux; femmes; tradition; resignification.No Território da Bacia Leiteira – TBL em Alagoas/Brasil, a elaboração dos queijos caseiros e a manutenção do saber-fazer intrínseco ao seu processo produtivo compõem o repertório de territorialidades apropriadas e reproduzidas pela agricultura familiar camponesa. O objetivo desse artigo consiste em analisar as dimensões sociais e culturais desses alimentos, cuja preservação atribui-se às mulheres, referenciadas como guardiãs da arte do fazer dos queijos. A metodologia baseou-se na pesquisa bibliográfica e de campo. Nesta etapa, foi realizado o mapeamento de 51 queijarias caseiras: 50 unidades, que abrigam a produção do queijo de coalho, e um estabelecimento, que realiza o processamento do queijo macururé. Os resultados da pesquisa denotam que a preservação dos saberes inerentes a elaboração dos queijos caseiros configura mecanismos de territorialidade apropriados pelas mulheres. Os desafios que se colocam à manutenção dessas atividades presumem a adoção de estratégias que, embora admitam os processos de ressignificação cultural agroalimentar, devem estar embasadas na valorização da tradição e do modo de produção artesanal. Palavras-chave: Queijos caseiros; mulheres; tradição; ressignificação.Universidade Federal de Goiás2022-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.ufg.br/atelie/article/view/7333910.5216/ag.v16i3.73339Ateliê Geográfico Journal; Vol. 16 No. 3 (2022); 288 - 304Ateliê Geográfico; Vol. 16 Núm. 3 (2022); 288 - 304Ateliê Geográfico; v. 16 n. 3 (2022); 288 - 3041982-1956reponame:Ateliê Geográficoinstname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/atelie/article/view/73339/39178Copyright (c) 2022 Ateliê Geográficoinfo:eu-repo/semantics/openAccessGonçalves da Silva, José Natande Souza Mendonça Menezes, Sônia2022-12-23T21:39:49Zoai:ojs.revistas.ufg.br:article/73339Revistahttps://www.revistas.ufg.br/ateliePUBhttps://www.revistas.ufg.br/atelie/oairevista.ateliegeografico@gmail.com || deniscastilho@hotmail.com || laracristineufg@yahoo.com.br1982-19561982-1956opendoar:2024-05-21T19:55:42.117332Ateliê Geográfico - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil Notre fromage quotidien: des dimensions socio-culturelles de la procuction fromagère à Alagoas/Brésil Queijo nosso de cada dia: dimensões sociais e culturais na produção queijeira em Alagoas/Brasil |
title |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil |
spellingShingle |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil Gonçalves da Silva, José Natan |
title_short |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil |
title_full |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil |
title_fullStr |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil |
title_full_unstemmed |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil |
title_sort |
Our daily cheese: cultural and social dimensions on cheese production in Alagoas/Brazil |
author |
Gonçalves da Silva, José Natan |
author_facet |
Gonçalves da Silva, José Natan de Souza Mendonça Menezes, Sônia |
author_role |
author |
author2 |
de Souza Mendonça Menezes, Sônia |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Gonçalves da Silva, José Natan de Souza Mendonça Menezes, Sônia |
description |
In the Território da Bacia Leiteira – TBL in Alagoas/Brazil, the elaboration of homemade cheeses and the maintenance of the know-how intrinsic to its production process make up the repertoire of territoriality appropriated and reproduced by small family farming. The aim of this article is to analyze the social and cultural dimensions of these foods, whose preservation is attributed to the women, referred to as guardians of the art of cheese making. The methodology was based in bibliographic and field research. At this stage, 51 homemade cheese factories were mapped: 50 units, which house the production of curd cheese, and an establishment that processes macururé cheese. The results of the research denote that the preservation of knowledge inherent to the elaboration of homemade cheeses configures mechanisms of territoriality appropriated by women. The challenges that pose to the maintenance of these activities presuppose the adoption of strategies that, although admit the processes of cultural resignification to agri-food, must be based on the appreciation of tradition and artisanal production. Keywords: Homemade cheeses; women; tradition; resignification. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-21 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/atelie/article/view/73339 10.5216/ag.v16i3.73339 |
url |
https://revistas.ufg.br/atelie/article/view/73339 |
identifier_str_mv |
10.5216/ag.v16i3.73339 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/atelie/article/view/73339/39178 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Ateliê Geográfico info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Ateliê Geográfico |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Ateliê Geográfico Journal; Vol. 16 No. 3 (2022); 288 - 304 Ateliê Geográfico; Vol. 16 Núm. 3 (2022); 288 - 304 Ateliê Geográfico; v. 16 n. 3 (2022); 288 - 304 1982-1956 reponame:Ateliê Geográfico instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ateliê Geográfico |
collection |
Ateliê Geográfico |
repository.name.fl_str_mv |
Ateliê Geográfico - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
revista.ateliegeografico@gmail.com || deniscastilho@hotmail.com || laracristineufg@yahoo.com.br |
_version_ |
1799874837829648384 |