Alimentação e história de Goiás nos diários de viajantes estrangeiros (século XIX): orientações didáticas para o ensino fundamental

• Ano de defesa: 2024
• Autor(a) principal: Cardoso, Kelson Carlos de Carvalho
• Orientador(a): Magalhães, Sônia Maria de
• Banca de defesa: Magalhães, Sônia Maria de, Ulhoa , Clarissa Adjuto, Macêdo, Sidiana da Consolação Ferreira de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ensino de História(FH)
• Departamento: Faculdade de História - FH (RMG)
• País: Brasil
• Palavras-chave em Português: História da alimentação em Goiás; Ensino de história; Saberes e práticas no espaço escolar; Cotidiano escolar e saberes históricos; Memória e identidade; Escola, currículo e ensino de história
• Palavras-chave em Inglês: History of food in Goiás; Teaching History; Knowledge and practices in the school space; School daily life and historical knowledge; Memory and identity; School, curriculum and teaching History
• Área do conhecimento CNPq: CIENCIAS HUMANAS::HISTORIA
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/13412

This work aimed to use the reports of foreign travelers from the 19th century who traveled through the province of Goiás - especially John Emannuel Pohl, Auguste de Saint-Hilaire, George Gardner, Francis Castelnau and Raimundo da Cunha Mattos - to understand Goiás society in the 19th century. from the history of food. And, based on this reflection, we created a teaching Ebook to be used as teaching material for elementary school students. The aforementioned travelers described the province of Goiás as a place of scarcity and hunger based on the production of food for subsistence, in addition to highlighting the economic stagnation, contributing to the consolidation of the idea of decadence, a concept that became a line of interpretation of Goiás after the gold crisis. These narratives can be problematized in the classroom to encourage students' understanding of the History of Goiás, thinking about food and material history as guiding axes of the teaching-learning process. It is also noteworthy that these historical sources are widely used in academic studies, but little explored as research sources in History teaching. Thus, this research reinforces the ability of Food History to facilitate historical understanding based on methodologies and historical sources that are still little explored in the school space, creating pedagogical alternatives that overcome the classic political and economic approaches in History classes.