Goiabas, açúcar, mãos firmes e tradição: uma cartografia afetiva do saber-fazer artesanal da goiabada cascão

• Ano de defesa: 2019
• Autor(a) principal: Araujo, Fernanda Maria Oliveira
• Orientador(a): Ambrogi, Ingrid Hötte
• Banca de defesa: Mendes, Marcel , Martins, Mirian Celeste Ferreira Dias , Silva, João Luiz Maximo da , Meneses, Ulpiano Toledo Bezerra de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Presbiteriana Mackenzie
• Programa de Pós-Graduação: Educação, Arte e História da Cultura
• Departamento: Centro de Educação, Filosofia e Teologia (CEFT)
• País: Brasil
• Palavras-chave em Português: goiabada; patrimônio cultural imaterial; tradição; memória afetiva; cartografia
• Área do conhecimento CNPq: CNPQ::CIENCIAS HUMANAS
• Link de acesso: http://dspace.mackenzie.br/handle/10899/24668

This study deals with the artisanal know-how of the goiabada cascão, the sweet made of guavas and sugar in copper pot that is culturally representative, which received the title of Intangible Cultural Heritage in some municipal instances and that is in a situation of vulnerability. Qualitative and of an exploratory nature, the research aims to know the historical context of the sweet, to raise the know-how in the current context and to value the tradition by disseminating knowledge through digital technologies. The research is based on studies of the history of food and heritage with the support of authors and scholars such as Ulpiano B. de Meneses runs through themes such as identity and memory, relying on authors such as Jacques Le Goff, Pierre Nora and Maurice Halbwachs as well as of traditional popular culture based on the look of Edward Thompson. The cartography was used as a research method for the survey of the tradition in the current context. As a result, four focal points were listed: the candymaker (the holder of knowledge), the family, the craft, and utensils, orbited by six other equally important elements - the market, ingredients, patrimonialization, actions of safeguards, memories and stories. It was verified that the main sustainability force of the tradition is in the meaning that it has for the candymaker, for the community and for the man who has not lost the ability to integrate with its origins. Preserving a cultural manifestation of immaterial nature does not mean fixing, refers to the transfer of knowledge, skills and meaning. This implies that the recognition by governmental institutions and the registration as Intangible Cultural Heritage is important for the appreciation of the cultural manifestation, but not enough for its preservation. The preservation of an intangible cultural manifestation occurs in at least two aspects: the affective value they have for their representatives and their community, and the perceptive value of the other, of the man who sometimes is far from his origins to connect with traditions that are the structural basis of our identity as a nation. The present text structured in four chapters brings in the first a look at the universe of food, intangible heritage and valuation of food culture; the second chapter presents the historical context of the sweet, the quince marmalade brought in the baggage of the Portuguese who came to Brazil in the Colonial period to the overflow of new, extremely sweet and tasty Brazilian flavors; the third chapter representing the central axis of the research presents the cartography of the artisanal know-how of goiabada cascão in the current context, of the journey traversed to things seen, read, heard and thought, the researcher's view is presented and represented through a diagram; and finally, the fourth and final chapter is dedicated to the presentation of the digital platform built throughout the research with the aim of promoting and valuing the artisanal know-how of goiabada cascão.