Mandioca : saberes e sabores

Abstract

The evolution and transformation in Brazilian gastronomy, more and more desserves attention and must be conveyed in vew of the fact that revenues are lost and modes of preparation change over time without leaving a record, during the history of humanity, food was of great importance in the question of survival, where groups met by necessity in search of food, in the same way cassava had its importance during the formation of the brazilian food culture, being part of the cultural identity of brazilians, being manioc a tuber that can be extracted and created several products and recipes, the same becomes the target of research carried out, both in revenue and in the improvement of cultivation and creation of products, faced with evolution and culinary creativity, it is necessary to transmit knowledge, so that foods prepared with the root of cassava, do not fall into oblivion and can acquire its real value, preserving the identity of the brazilian people. The lack of knowledge of new and diversified culinary preparations was observed during the survey conducted with women from the São Félix neighborhood in the city of São Raimundo Nonato-PI. It is known that culinary knowledge is modified throughout history, thus showing that the traditional and cultural knowledge of cassava and its by-products must be passed on so that they do not fall into oblivion, leaving aside the gastronomic innovations, in order to avoid this oblivion, bibliographical surveys were carried out on trustworthy sites, as well as questionnaires with the population, where traditional recipes were acquired. And thus introduce current preparations in order to conserve culture and transmit knowledge to the new generations. In addition, two field trips were carried out in order to know the equipments used in the preparation of cassava flour in a flour house