Memórias culinárias de vovó Hebe: afetos e lembranças a recuperar e preservar

Abstract

This paper aims to present the relationships between memory, cuisine and affection, based on the analysis of family recipes, especially those of my paternal grandmother Dona Hebe. It shows how relationships built within the family create affective memories and how they are reflected in the preparation and choice of recipes and ingredients common to each family, in accordance with the region in which they are located. These constructions are capable of making reference to the symbolic-ritualistic and cultural elements of each family nucleus, being capable of demonstrating the hierarchical and social structures of a family and a society. Gastronomy is not only the preparation of food, but rather a way of expressing oneself of a people and a family based on elements that are common to them and have some meaning, with the capacity to reflect in a typical and regional gastronomy. Memories are built and transmitted in the kitchen of a home, the recording of them in a family recipe is immortalized and passes through the following generations when requested. From the point of view of Information Science (IS), which focuses on these phenomena based on what Rafael Capurro determined to be the ―social paradigm of IS‖, not only what information is produced about cooking or gastronomy, but about the information flows arising from it.