COZINHA GOIANA : Identidade e Tradição Culinária em Bariani Ortencio

Abstract

The study investigates the ways that food assumes in the kitchen of Goiás, through the book A Cozinha Goiana Estudo e receituário, of Bariani Ortencio, writer, folklorist and expert culture popular of Goiás. The author began his research in 1953. All references found, related to Goiás s culture, were selected and passed to individual bookmarks, so that future generations have a source of authentic and reliable research. Followed by 14 year by accurately recording the customs, beliefs and Goiás s language. In 1967 he published the first edition of A Cozinha Goiana - Estudos e receituário", in which was not confined to reap revenues. In the book makes Ortencio reference to literature, customs records of the population, compare techniques in order to make the recipes, studies the influences of eating habits among those born in the states of Minas Gerais, São Paulo and Goiás. This research therefore investigates the identity of the people with the traditions of Goiás s culinary, showing the regional dishes of the state and that in Goiás not eat like other regions of Brazil. Where the kitchen is a cultural symbol, memory, and also a factor identity. The rituals around food among natives of the state of Goiás are relevant aspects in its sociability, the author tried, in "Receita de Goianidade to establish a proposed to explain the association between food and identity, and clarify the issues guided eating habits from determinants specific stories and symbols that, in turn, helped in the composition of the myth of the peculiarities of belief born in Goiás.