Em busca do cardápio indígena e sua influência na gastronomia cearense

Abstract

Indigenous cuisine generally addressed in the literatures of the colonial period is partly neglected with regard to the formation of regional cuisine, with the participation of the European man as the main influencer of the modernization of these food customs being approached as a major reference. Because of this gap, the lack of a literature that gives prestige to the subject and the loss of the value of belonging to the people of Ceará, we started to explore the captivating subject. The research addresses topics such as: the territorial, social and economic formation of the state of Ceará and its three main regions, the sertão, the mountains and the sea, highlighting the native peoples and their eating habits, the cuisine practiced by Ceará as well as the regional belonging. This research has an exploratory and bibliographic character, and its main objective is to show the real importance of the original food culture and to analyze the potential of external influence in Ceará cuisine over the years, making an analysis between books, travel diaries, theses and documentaries, emphasizing the folklorist Câmara Cascudo, the historian Raimundo Girão, the priest Francisco Freire Alemão and the researchers Gina Pompeu and Mônica Tassigny, among others. These authors with relevant works in the researched area show, with their studies, relevant points such as the history of peoples, eating habits, cultural formation and as such aspects that show the strength, importance and necessity in this area of gastronomy