Práticas alimentares fortalezenses: um estudo da obra Fortaleza da gastronomia de rua

Abstract

The aim of this paper is to analyze some preparations that composed the book "Fortaleza of street gastronomy". The preparations have had their chips standard techniques and were accompanied by a bibliographic review on the historical, cultural and nutritional aspects when needed. To this end, we rely on the proposals of Cascudo (2011), Daniel (2009), Freixa (2013) and Silva (2014), among other authors. To specify better, mentioning the five standard recipes and studied: Coxinha; Cuzcuz com carne do sol; Vatapá; Cocada and Tapioca. Such preparations were chosen according to the following criteria: historical importance for the gastronomy of Fortaleza and the ease of finding them in the neighborhoods and in the itinerant commerce of the city. All were standardized in march 2018, at the school of Sustainable Cuisine (EGA) which is part of the Social Food outreach Program in the Garden of the People. From the study, it was possible to conclude that there are multiple versions on the origin of street foods, precisely those that were focus of this study, so that historians do not come into consensus in that regard. It was also possible to notice that register these preparations (or revenue), in linguistics, is a way to preserve the gastronomic culture of the city of Fortaleza. Finally, it should be noted that the present work is described with introduction, development (consisting of two chapters) and final thoughts.