Da modernização à globalização alimentar: o local e o global na região metropolitana de Goiânia

• Ano de defesa: 2024
• Autor(a) principal: Sena, Caio César Alencar de
• Orientador(a): Castilho, Denis
• Banca de defesa: Castilho, Denis, Menezes, Sônia de Souza Mendonça, Chaveiro, Eguimar Felício, Araújo Sobrinho, Fernando Luiz, Mendonça, Marcelo Rodrigues
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Geografia (IESA)
• Departamento: Instituto de Estudos Socioambientais - IESA (RMG)
• País: Brasil
• Palavras-chave em Português: Globalização e alimentação; Hábitos alimentares; Indústria cultural; Modernização; Patrimônio alimentar
• Palavras-chave em Inglês: Cultural industry; Eating habits; Globalization and food; Food heritage; Modernization
• Palavras-chave em Espanhol: Globalización y alimentación; Hábitos alimenticios; Industria cultural; Modernización; Patrimonio alimentario
• Área do conhecimento CNPq: CIENCIAS HUMANAS::GEOGRAFIA
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/13222

The process of globalization of food cultures advances over the territories of the Metropolitan Region of Goiânia (RMG) in a forceful way. In this sense, it is proposed to discuss the dense and complex relationships between local, regional, and global contexts related to the intensification of foreign influences in the productions, habits, and food cultures of the people of Goiás. To this end, we evaluated elements such as: the role of the State in the modernization of agriculture, the mapping of the challenges of eating in the metropolis, the discussion about the paths and perspectives of globalization as well as its influences on urban landscapes, spectacularization of the act of eating, and the notions of food heritage. While we recognize the role of the food industry and its recurrent strategies of taste training and domination of regional cuisines via the cultural industry, we verify the impact of the main modern food discourses and practices in dialogue with the critical cultural perspective in Geography. The research methodology involved questionnaires, semi-structured interviews, fieldwork in the RMG, participant observation in food festivals, theoretical reviews, and critical analysis of the theme dialoguing mainly with the concept of territory. The outline of the thesis points out that food is an important cultural element of societies and that there is an ongoing exercise of power via the appropriation of eating habits and cultures that is almost irreversible, due to the current contours of globalization that advances over food and the meanings individuals attribute to them. In this process, the food industry and fast-food chains try to occupy the dining spaces of modern life, pushing traditional recipes, eating habits, local ingredients, and individuals’ significant moments with food to the background, or just for specific days of occasional rites, reaching people of all ages and social classes, in the countryside and in the cities, but especially in the big cities. There is a constant attempt to appropriate food cultures, where territories that are less strengthened in terms of their unique elements are more vulnerable to the impacts of globalization. As research results, we seek to contribute to structuring the concept of food globalization by noting that this phenomenon has changed the way societies and official bodies of memory and legislation organize our ancestral food heritage. We defend the strengthening of local and regional food culture based on new perspectives on Cerrado foods, in search of sovereign practices that strengthen small producers and expand the possibility of the state of Goiás to produce different foods, in addition to the ongoing monoculture. We recognize that food producers organized in cooperatives, when aware of their political and social role, can claim other directions for agricultural public policies. It is also verified that the Geographical Indications can present themselves as alternatives to social organization and valorization of food production more connected with individuals and the local cultures.