Gastronomie et cuisine traditionnelle populaire en tension : la préparation de la tapioca au Ceará

This article examines the dynamics of tradition and innovation in the food culture of Ceará state through interviews and direct observation. Focusing on the production of tapiocas at the Centro das Tapioqueiras e Artesanato de Messejana (CETARME), we reveal tensions between global and local dimensio...

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Bibliographic Details
Main Authors: Filipe Pessoa Camelo, Kadma Marques Rodrigues
Format: Article
Language:fra
Published: Maison des Science de l'Homme 2020-11-01
Series:Brésil(s)
Subjects:
Online Access:http://journals.openedition.org/bresils/8266
Description
Summary:This article examines the dynamics of tradition and innovation in the food culture of Ceará state through interviews and direct observation. Focusing on the production of tapiocas at the Centro das Tapioqueiras e Artesanato de Messejana (CETARME), we reveal tensions between global and local dimensions in Brazilian regional cuisine.
ISSN:2257-0543
2425-231X