THE CULTURE AND POPULAR KNOWLEDGE RELATED TO FANDANGO AND CAIÇARA IDENTITY
DOI:
https://doi.org/10.61164/vdrjwt05Keywords:
Popular culture; Food; Fandango; Resistance; Identity.Abstract
Food and Fandango are part of the caiçara culture and knowledge, as elements that intertwine and manifest themselves as a celebration at the end of a day of collective work, the mutirão. This text addresses the relationship between caiçara popular culture and food, and reflects on caiçara cuisine, identity, and the cultural revival of traditions. The justification for the theme comes from the problematization of the relationship between Fandango and the popular knowledge of caiçara cuisine and its presence today. This raises a question to be answered during this study: is it possible to maintain a cultural tradition such as caiçara cuisine today? The objective of this text is to understand how caiçara cuisine contributes to cultural strengthening, resistance, and preservation of caiçara identity. The study examines the transmission of culinary knowledge, the relationship between cuisine and cultural identity, and questions the importance of preserving and promoting the cultural heritage of caiçara communities. The methodology used in this research is qualitative, exploratory, and descriptive, through bibliographic, autobiographical, and documentary research, as well as interviews with the community. The results point to the appreciation of caiçara cuisine and the continuity of this knowledge, adapted to the present day. The results also show a change in the subsistence of the caiçara people, who began to use caiçara cuisine as a source of income, transforming their food into gastronomic tourism, thereby gourmetizing caiçara culture.
Downloads
References
BELUZZO, R. A Valorização da cozinha regional. In 1º Congresso Brasileiro de Gastronomia e Segurança Alimentar, Brasília – DF. Coletâneas de palestras. Brasília, 2004.
BESSIS, S. MILLE et une bouches: cuisines et identités cultureles. Autrement, 154, 1995. (Mutations/Mangeurs), Estados Unidos.
CANESQUI, AM., and GARCIA, RWD., orgs. Antropologia e nutrição: um diálogo possível [online]. Rio de Janeiro: Editora FIOCRUZ, 2005. 306 p. Antropologia e Saúde collection. ISBN 85- 7541-055-5. Available from SciELO Books, p.50. Estados Unidos.
DIEGUES, A. C. S : Diversidade Biológica e Cultural no Complexo Estuarino Lagunar de Iguape-Cananéia-Paranaguá, USP, São Paulo, SP, p.5-7. Disponível em: https://nupaub.fflch.usp.br/sites/nupaub.fflch.usp.br/files/Diversidade%20biol%C3%B3gica%20e%20cultural%20no%20Complexo%20Estuarino%20Lagunar%20de%20Iguape.pdf. Acesso em 29 jun 2025.
DIEGUES, A. C. S. Diversidade biológica e culturas tradicionais litorâneas: o caso das comunidades caiçaras. In: Conferência da União Internacional para Conservação da Natureza e dos Recursos Naturais, São José-Costa Rica, 1988.
FELISBINO, JANELISE, NASCIMENTO. ILHA DOS VALADARES: HISTÓRIA CULTURA E MEIO AMBIENTE. Curitiba: Ed. Do Autor,2016.
FONSECA, JOÃO, JOSÉ, SARAIVA. Metodologia da pesquisa científica. Fortaleza: UEC, 2002.
GARCIA, R. W. D. A comida, a Dieta o Gosto. Mudanças na Cultura A limentar Urbana. 1999. 305 f, Tese (Doutorado em Psicologia) – Universidade de São Paulo, São Paulo, SP, 1999.
GERHAEDT, TATIANA ENGEL; SILVEIRA, DENISE TOLFO. Métodos de pesquisa. 1. ed. Rio Grande do Sul: UFRGS, 2009.
GIL, ANTONIO CARLOS 1946 - COMO ELABORAR PROJETO DE PESQUISA. São Paulo: Ed. 2002
GINANI, V. Índice de Aceitação de Preparações Regionais com Teor Lipídico Reduzido. Dissertação de Mestrado. Universidade de Brasília, Brasília, DF, 2005.
IKEDA, J.P. Culture, food and nutrition in increasingly culturally diverse societies. In: A sociology of food and nutrition: The social appeltite. @ ed. Oxford University Press: National Library of Australia, 2004.
IPHAN, FANDANGO CAIÇARA: EXPRESSÕES DE UM SISTEMA CULTURAL. Brasília: Dossiê de registro do fandango caiçara, 2011.
MACIEL, M, E. OLHARES ANTROPOLÓGICOS SOBRE A ALIMENTAÇÃO. Rio de Janeiro: Ed FIOCRUZ, 2005.
MILLÁN, A. Malo para comer, bueno para pensar. Crisis em la cadena socioalimentaria, In GRÁCIA-ARNAIZ, M. Somos los que comenos. Estudios de alimentation y cultura em España. Barcelona: Ariel, 2002.
MONTANARI, MASSIMO,1949, COMIDA COMO CULTURA. São Paulo: Ed. SENAC 2008.
MULLHER, GRAUDENZ, SILVANA, et al. ALIMENTAÇÃO E CULTURA: PRESERVAÇÃO DA GASTRONOMIA TRADICIONAL.2010,16F. Dissertação (Mestrado em Turismo) – Universidade de Caxias do Sul, Rio Grande do Sul, 2010.
PINHEIRO, EDUARDA OLIVEIRA et al, TÉCNICAS GASTONÔMICAS APLICADAS EM PRATOS TRADICIONAIS CAIÇARA:A IMPORTÂNCIA DO USO CORRETO DE TÉCNICAS GASTRONÔMICAS NA PREPARAÇÃO DE PRÁTOS TÍPICOS CAIÇARAS DE SÃO SEBASTIÃO. São Sebastião:2023.
ROCHA, MARINNA FERREIRA. CADERNO DE RECEITAS E PUBLICAÇÃO CULINÁRIA: UM DIÁLOGO ENTRE O PASSADO E O PRESENTE DA COZINHA REGIONAL. Río de janeiro, 2023
SILVA, ARTHIR ALVES NEGRÃO da. SABOREANDO A CULTURA:TURISMO GASTRONÔMICO E IDENTIDADE CULTURAL NAS COMUNIDADES CAIÇARAS DO LITORAL SUL DE SÃO PAULO. Paraná, 2023.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Maurício Fagundes, Sandra Mara Santana de Paula
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish in this journal agree to the following terms:
Authors retain copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License, which permits the sharing of the work with proper acknowledgment of authorship and initial publication in this journal;
Authors are authorized to enter into separate, additional agreements for the non-exclusive distribution of the version of the work published in this journal (e.g., posting in an institutional repository or publishing it as a book chapter), provided that authorship and initial publication in this journal are properly acknowledged, and that the work is adapted to the template of the respective repository;
Authors are permitted and encouraged to post and distribute their work online (e.g., in institutional repositories or on their personal websites) at any point before or during the editorial process, as this may lead to productive exchanges and increase the impact and citation of the published work (see The Effect of Open Access);
Authors are responsible for correctly providing their personal information, including name, keywords, abstracts, and other relevant data, thereby defining how they wish to be cited. The journal’s editorial board is not responsible for any errors or inconsistencies in these records.
PRIVACY POLICY
The names and email addresses provided to this journal will be used exclusively for the purposes of this publication and will not be made available for any other purpose or to third parties.
Note: All content of the work is the sole responsibility of the author and the advisor.
