Panelada e buchada: comida da alma em São Raimundo Nonato - Piauí

Abstract

Food beyond the biological function of nurturing the body also possesses a great cultural charge, just as language is also responsible for the identification of a people. The traditional foods carry with them popular knowledge that is passed between the generations, making the culture stay alive, and with each change of generation is given an increasing value to these preparations. Among these values is the affection that a people has with their food, which will provide from a physical relaxation along with the pleasure of eating, also dealing with the psychological of an individual, bringing a feeling of filling and mental comfort, that the same can remember memorable moments of his life, through a plate by which he learned to eat even as a child. This socio-cultural construction of the palate makes a person carry a reference of flavor for the rest of his life, even if eating habits change over time, the memories of the first contacts with the food will always be there. The objective of this work is to understand whether or not there is a food affectivity in São Raimundo Nonato, with the dishes said as regional, being the buchada and the panelada, through bibliographical researches and interviews with the regulars of the traditional food restaurants of the region. Keywords: Affective food. Regional preparations. Sertanejo Food.