Cozinha piauiense: entre a culinária e a gastronomia

Abstract

Discussions about food are always generated a comprehensive process involving social, cultural, environmental, historical, economic and political. The kitchen is a space transformer and as it were, a knowledge building space that requires a more detailed view, it elevates its role in satiety and social relations, when you convert food into food, for pleasure. To the needs of the Piaui kitchen and know your reality in the universe of particulars in which food and gastronomy are integrated, creating forms of preparation and presentation of the dishes, this monograph presents an analysis of the Piauí kitchen within their development and practices. The aim is to identify the extent to which food and gastronomy, two words often used in their conceptualization of Piauí kitchen to do this in the productions. A convenient study in that it adds the existing discussions on food production of Piauí, thereby contributing to increased research on the subject. Based on literature searches, descriptive qualitative approach, it is observed that the Piauí kitchen has advanced in a peculiar situation to social dynamism. The introduction of new elements of the kitchen practices and the professionalization of supply in the área, ffer of Piaui cooking a more attractive, giving rise to new concepts in the way of producing and feeds that is the result of a demanding market that has grown and following the evolution of eating habits, but also demonstrates how essential in preserving their traditional products