info:eu-repo/semantics/article
Of porotos and beans
Of porotos and beans;
Entre porotos e feijões
Autor
Dória, Carlos Alberto
Institución
Resumen
Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevailing thesis on the formation of Latin-American national cuisines which claims that these are miscegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been assimilated and improved through the adoption of European techniques, creating the national cuisine. Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history (Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevailing thesis on the formation of Latin-American national cuisines which claims that these are miscegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been assimilated and improved through the adoption of European techniques, creating the national cuisine. Estudos acadêmicos têm procurado evidenciar o processo de elaboração de um discurso nacional sobre a cozinha, observando especialmente como se dá o embate entre o francesismo das elites e a cozinha popular na construção de uma nova percepção sobre a história (Bornand, 2012). De uma maneira geral, talvez mais uniforme do que se pode imaginar à primeira vista, existe uma tese dominante nos estudos de formação das culinárias nacionais latino-americanas como entidades “miscigenadas”. Ela diz, no caso do Brasil: ingredientes e receitas indígenas e africanos foram assimilados e melhorados pela adoção de técnicas europeias, originando a cozinha nacional.