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(Article of periodic en Portugais - 2014)

Document title

Culinária e alimentação em Gilberto Freyre : raça, identidade e modernidade (Portugais)
La cuisine et l'alimentation chez Gilberto Freyre : la race, l'identité et la modernité

Authors(s) and Affiliation(s)

CASTRO DA SILVA N. ;

  • Instituto Rio Branco, Brasilia, BRESIL

Abstract

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

Source

Article of periodic

published at : Latin American research review / ISSN 0023-8791

Editor : Latin American Studies Association, Pittsburgh, PA - ETATS-UNIS (1965)

Millesime : 2014, vol. 49, no3 [pp. 3-22]

Bibliographic references : 2 p.

Language

Portugais

INIST-CNRS, Cote INIST : 23897

Digital Object Identifier

Go to electronic document thanks to its DOI : doi:10.1353/lar.2014.0047

Tous droits réservés © Prodig - Bibliographie Géographique Internationale (BGI), 2014
Refdoc record number (ud4) : 28944268 : Permanent link - XML version
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