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CULINÁRIA E ALIMENTAÇÃO EM GILBERTO FREYRE: RAÇA, I DENTIDADE E MODERNIDADE

da Silva, Nil Castro

Latin American research review, 2014-09, Vol.49 (3), p.3 [Periódico revisado por pares]

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Título:
CULINÁRIA E ALIMENTAÇÃO EM GILBERTO FREYRE: RAÇA, I DENTIDADE E MODERNIDADE
Autor: da Silva, Nil Castro
Assuntos: British & Irish literature ; Cultural identity ; English literature ; Ethnic identity ; Food ; Modernity ; Modernization ; Nutrition ; Orwell, George (Eric Blair) (1903-1950) ; Politics ; Race ; Race relations ; Racial identity ; Racism
É parte de: Latin American research review, 2014-09, Vol.49 (3), p.3
Descrição: The subject of foodways and food is omnipresent and developed in a variety of ways in the work of Gilberto Freyre, and demonstrates both the scientific project and the political program of the author from Pernambuco, Brazil, as well as his pioneering ideas and contemporary importance. In a quest for synthesis and investigation of some less evident aspects of Freyre's work, this article intends to demonstrate that the key themes of race, identity, and modernity underlie the topic of food as addressed by Freyre. The relation between nutrition and race suggests that food-based arguments were fundamental to the supplanting of a racist paradigm with a cultural one. The relation between food and identity reveals that Brazil's cuisine epitomizes the mestizo character of its people. The relation between food and modernity implies that national foodways must be defended against the homogenizing forces of modernization.
Editor: Pittsburgh: Cambridge University Press
Idioma: Português

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