“Oh zé, o samba de aboio é aqui” um estudo etnográfico sobre o alimento tradicional, memórias e identidades no samba de aboio do povoado Aguada-Carmópolis/SE

• Ano de defesa: 2021
• Autor(a) principal: Jesus, Luana Almeida de
• Orientador(a): Azevedo, Denio Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação Interdisciplinar em Culturas Populares
• Palavras-chave em Português: Cultura popular; Carmópolis, SE; Memória; Samba; Ritos e cerimônias; Identidade social; Culturas Populares; Memórias; Identidades; Alimento Tradicional
• Palavras-chave em Inglês: Memorys; Identities; Traditional Food
• Área do conhecimento CNPq: OUTROS
• Link de acesso: https://ri.ufs.br/jspui/handle/riufs/17908

The relative behavior of food is directly linked to the sense of ourselves, our identities and memories. Traditional food can be understood as an aspect that allows for comprehensive observation and a possible understanding of otherness. In this perspective, it is interesting to analyze the practices and discourses that are present in the area of food, relating them to issues of identities and memories. There is a dialogue between traditional food, identities and memory in everyday life, which can be understood and analyzed in the most diverse groups of cultural manifestations present in the State of Sergipe, among them, the Samba de Aboio located in Povoado Aguada in Carmópolis / SE, object this research. The present dissertation has as general objective to analyze the memory and the sense of belonging that the traditional food, served in the Samba de Aboio, Povoado Aguada-Carmópolis / SE, has in the social actors who participate in this cultural practice. For that, it was necessary to contextualize the Samba de Aboio historically, understanding its symbologies and dynamics that occurred over the years. To establish an analysis of this celebration in order to understand from the narratives, the approximations and the distances between religion and traditional food of this cultural practice. Finally, to identify the forms and places that are being used for the transmission of the knowledge / practices of this traditional food to new generations. Faced with such objectives, a central guiding question arises. What are the memories and the sense of belonging that the traditional foods served in the Samba de Aboio in Povoado Aguada-Carmópolis / SE have from the perception of the social actors who participate in this cultural practice? Combining the method with the techniques, field, bibliographic, documentary, exploratory and descriptive research were used in this dissertation, with a qualitative approach and the ethnographic research method. The research techniques were direct observation, interviews, photographs, filming and the field notebook. The relationship of identities and memories, together with the act of preparing and serving traditional food during Samba, is of paramount importance for the entire celebration, from the donations of the devotees' animals, the way of preparing the meat that has been maintained and the knowledge and practices that are passed down from generation to generation by the Mota de Assis family, without being modified or altered over the years.