Taschenbuch. Condici�n: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The aim of this investigation was to analyse the origins and histories of some of the ingredients or preparations from the Sert�es region of Crate�s, with a view to contributing to the memory of local and traditional habits. To this end, a more in-depth bibliographical study was carried out, based on the search for authors who dealt with the uses, customs and habits of food in Crate�s. Subsequently, field research was carried out in two stages: 1) interviews with cooks living in Crate�s to find out about the region's main preparations, dishes and inputs. 2) field research in the district of Tucuns, where it was possible to get a glimpse of production in the region's flour houses and the making of manzape. From the analysis and discussion it was possible to obtain relevant data, having identified a strong culture of flour houses and manzape production in Tucuns. It was also possible to see which dishes are symbols of the region, in order to record the preparations and contribute to the memory of local and traditional customs in order to preserve them. 52 pp. Englisch. N� de ref. del art�culo: 9786206550235

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Sert�o de Crat�us: Recording and Rescuing Food Culture : Research

H. Emanuela G. de Souza A. Levien

Publicado por Our Knowledge Publishing, 2023

ISBN 10: 6206550230 ISBN 13: 9786206550235

Nuevo Taschenbuch

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Librería: AHA-BUCH GmbH, Einbeck, Alemania

Calificaci�n del vendedor: 5 de 5 estrellas

Taschenbuch. Condici�n: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The aim of this investigation was to analyse the origins and histories of some of the ingredients or preparations from the Sert�es region of Crate�s, with a view to contributing to the memory of local and traditional habits. To this end, a more in-depth bibliographical study was carried out, based on the search for authors who dealt with the uses, customs and habits of food in Crate�s. Subsequently, field research was carried out in two stages: 1) interviews with cooks living in Crate�s to find out about the region's main preparations, dishes and inputs. 2) field research in the district of Tucuns, where it was possible to get a glimpse of production in the region's flour houses and the making of manzape. From the analysis and discussion it was possible to obtain relevant data, having identified a strong culture of flour houses and manzape production in Tucuns. It was also possible to see which dishes are symbols of the region, in order to record the preparations and contribute to the memory of local and traditional customs in order to preserve them. N� de ref. del art�culo: 9786206550235

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