A percepção afetiva sobre o alimento: lembranças, sentimentos e sabores considerados pela família Nunes a partir da chipa guaçu

Abstract

The present research work aims to investigate the emotions, reactions and feelings that are present in the formation of affective food, as well as to perceive how the customs and food traditions of a family are constructed and become memories. When I saw myself before the proposed theme, I had some questions about these memories in my family. I realized that I had distanced myself from the traditions and food customs of my childhood. I missed some family preparations and all the involvement of those moments: the knowledge, the aromas, the people and the place. From this perception I decided to rescue these family memories with a planned and structured research. Today with a more academic foundation arose some questions: How is this affective memory formed in a family? How does she get lost and at what point does she return in our lives? Why do we have such a strong connection in affective food? From these questions I will permeate my survey of the theme "Affective food" to perform my Course Completion Work with the main objective of investigating the mechanisms that involve affective perception about food. Using a methodology based on qualitative research, with bibliographic surveys and subsequent data collection from interviews, conversations, photographs and personal notes. Therefore, the objective of this Course Conclusion Work is to study the affective perception of food, considering memories, feelings and flavors valued by the Nunes Family from the Chipa Guaçu preparation. The same is in article format, which will be published in a scientific journal in the area of gastronomy.