Práticas e saberes culinários da caldeirada de Itapissuma-PE (2000-2022).

Abstract

The present study will address the theme of culinary intangible cultural heritage, whose object is related to the historical context of the stew. Through oral narratives, reports from culinary masters who work in the gastronomic center in the municipality of Itapissuma-PE will be analyzed. The period chosen for the analysis of the documentary collections was between the years 2000 and 2022. During this cycle, thematic interviews were carried out so that it was possible to identify their practices and culinary knowledge acquired about the stew over these years and How did they come to know this recipe and sell the stew? By addressing these issues related to the process of cultural recognition of this cuisine, the trajectory of this dish will be historically narrated and how these culinary masters appropriated this menu as an asset belonging to their city. In view of these objectives, this study will be based on the methodology of oral history, as well as documentary analysis, to obtain the information and data necessary to answer questions about this subject. It is hoped, therefore, to obtain elements that enable the answers to these questions, identifying their stories, memories, practices and knowledge about the stew of Itapissuma-PE. The informative catalogue, a product of this work, will contain information about the historical context of the caldera and other relevant and tourist attractions in this city, whose purpose is to provide opportunities and provide new historical and heritage knowledge about intangible cultural assets.