Sertão de Crateús: um estudo do registro e resgate da cultura alimentar

Abstract

The present research had as objective to analyze the origins and histories of some inputs or preparations of the Region of the Sertões de Crateús, in order to contribute with the memory of the local and traditional habits. For that, a more in - depth bibliographical research was carried out that was based on the search of authors that approached about the customs, customs and habits of food in Crateús. Subsequently, field research was carried out in two stages: 1) interviews with cooks resident in Crateús for the perception of the main preparations, dishes and inputs of the region. 2) field research in the district of Tucuns, it was possible to glimpse the production in the flour houses and the making of manzape of the region. From the analysis and discussion it was possible to obtain relevant data, and a strong culture of flour houses and apple production in the Tucuns was identified. In addition, it was also possible to perceive which dishes are symbols of the region, in order to record the preparations and to contribute with the memory of the local and traditional customs in order to be preserved.