Saberes e sabores: ensino de história e a culinária da festa de Folia de Reis em Iguatama - MG (2020 - 2022)

• Ano de defesa: 2022
• Autor(a) principal: Simões, Verônica Garcia
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; Brasil; Programa de Pós-graduação em História
• Palavras-chave em Português: Ensino de História; Cultura Popular e Saberes Tradicionais; Memória e Identidade; Folia de Reis; Culinária; Estesia; History Teaching; Popular Culture and Tradicional Knowledge; Cuisine; Aesthesia; CNPQ::CIENCIAS HUMANAS::HISTORIA::HISTORIA DO BRASIL; História - Estudo e ensino; Folia de Reis - Iguatama (MG); Culinária brasileira - Iguatama (MG); Cultura popular - Iguatama (MG); Festas religiosas - Iguatama (MG)
• Link de acesso: https://repositorio.ufu.br/handle/123456789/36842; http://doi.org/10.14393/ufu.di.2023.6009

This work has as its main focus the cuisine of the closing party of “Folia de Reis”. As this is a dissertation for a professional master's degree in History Teaching, the idea for the proposal is the elaboration of a didactic sequence, in which it is possible to reflect on the festive cuisine of Folia and on the historical learning it can offer, taking into account its sensitive and unconscious dimensions. In the west center of the state of Minas Gerais, in the city of Iguatama, the “Folia de Reis” is a very present tradition. The research focuses on exploring the festive traditions of “Folia de Reis” in the city, through the contextualization of the groups that organize the party and the party itself. The chosen methodology is autoethnography. The understanding os space-time of food preparation as a synesthetic environment capable of mobilizing memories and historical knowledge for a living experience of local traditions is sought. When cooking, not only do we learn a recipe, bur also the history of tradition, the characters involved and the way is prepared. When tasting the dishes offered at the party, in addition to feeling the taste through the palate, that same taste can provoke feelings of identification with the tradition and its memory.