Caprinos e ovinos: características da gastronomia sanraimundense

Abstract

The food culture reflects the tradition and custom of a region. The consumption of meat goats and sheep are still underexplored products Nonato despite its strong local tradition. The interest in the area came from the observation of the few studies that characterize or describe the gastronomic culture of goats and sheep in the area. Whereas gastronomy is linked to tourism, gastronomic know the characteristics of goats and sheep at the local level can provide better understanding of how it is being developed and thus provide relevant considerations so that they can explore more and more local gastronomic potential. This study aimed to analyze the characteristics of the cuisine based on goats and sheep in São Raimundo Nonato, PI. It was possible to identify the dishes and see the importance of goats and sheep in the local cuisine. The methodological approach used was exploratory qualitative research. They were interviewed sixteen restaurants that sell based dishes of goat and sheep. It was found that the goat and sheep meat is very consumed by both tourists and the people of the city that most professionals in the local cuisine do not have training or improvement in the area. This work can contribute so that they can develop more studies of this important issue and that can be exploited in various ways, with the support, above all, its history, its roots, but with the focus on a better future for the entire population.