Abstract
This essay studies the caipira cuisine of Vale do Paraíba, countryside of São Paulo, focusing on the cities of Cruzeiro, Pindamonhangaba, and São José dos Campos. Initially, historical bibliographic research was carried out, which sought primary sources in different documents and the collection of reports using the oral history methodology. As a central issue, it seeks to prove the existence of a food culture of Vale do Paraíba during the 1980s and 1990s through personal cookbooks and cooking magazines made available in this period at the region. The effects of industrialization on the food culture of Vale do Paraíba in São Paulo can be observed, indicating the possible changes, both in the inputs themselves and in the way of executing the recipes, resulting from the ease brought by the food industry. Thompson’s oral history; the concept of food as a form of anthropological study defended by Montanari; the formation of Brazilian and São Paulo cuisine, presented by Dória; the caipira characteristic described by Antônio Candido and exemplified by the authors Florençano and Abreu in the context of the Vale do Paraíba are used as a theoretical and methodological framework. The metamorphosis suffered by the industrialization processes indicates changes and adaptations in the tradition and preparation of cuisine, however its cultural essence seeks ways to maintain within the limits of the ingredients, utensils and ways of preparation, the transformation changes to keep the culture in other contemporary ways of being in the world.
Presenters
Maria Luiza Rocha RibeiroStudent, Master Degree, Mackenzie Presbyterian University, São Paulo, Brazil
Details
Presentation Type
Theme
2020 Special Focus—Making The Local: Place, Authenticity, Sustainability
KEYWORDS
Local Food, Culture, Cooking Magazines, Brazilian Cuisine
