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...
| Main Authors: | , |
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| Format: | Article |
| Language: | fra |
| Published: |
Maison des Science de l'Homme
2020-11-01
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| Series: | Brésil(s) |
| Subjects: | |
| Online Access: | http://journals.openedition.org/bresils/8266 |