Paçoca de carne de sol: um elemento cultural culinário de arraias - tocantins

Abstract

Gastronomy is the art that encompasses cooking, the craft of preparing food and drinks, that is, it is the area of interdisciplinary knowledge that covers several indicators. This work deals with a research carried out under the discipline of Gastronomy, Management and Culture, whose main objective is to recognize the paçoca de carne sol as a culinary cultural element of the city of Arraias, Tocantins, bringing a brief history of the origin and evolution of gastronomy, dialoguing it as a cultural element in a given location; present the paçoca de carne de sol produced on site, mentioning its production processes. For better development of the research we use the qualitative methodology, participatory method, with involvement in the research project and extension GOsTO, linked to the Federal University of Tocantins; for data collection, we used a questionnaire with open questions applied to people of different profiles, residents of the city of Arraias, and an inventory was also prepared with the model proposed by author Muller (2012). For the theoretical basis, we appropriated bibliographic research, we sought authors who dominate the knowledge of the topic addressed here, we mentioned authors such as Franco (2010), Montanari (2013), Muller (2012) and other sources of information. The research was applied between November 9th to November 14th 2020, and, reaching the expected objectives, we present the results, which are the information and a final product which is the production of the folder; the answers are organized in the form of graphs for closed questions and tables for open questions, each accompanied by an analysis in detail in order to bring clarity to the reader.