A cozinha de Santo e o os trabalhos de cura : experiências etnográficas em terreiros de Umbanda do semiárido nordestino

• Ano de defesa: 2023
• Autor(a) principal: Lima, César Augusto Viana de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Educação; Programa de Pós-Graduação em Antropologia; UFPB
• Palavras-chave em Português: Antropologia; Umbanda - terreiros; Alimentação - comida ritual; Cozinha de Santo; Trabalhos de cura - umbanda; Santo's Kitchen; Food; Healing; CNPQ::CIENCIAS HUMANAS::ANTROPOLOGIA
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/34863

In this research, it is understood that it is in the culinary where an indispensable part of the religious principles that structures relationships within the Umbanda terreiro is centered, as well as understanding ritual cuisine in constant movement, considering ritual food as a language and act of resistance. In addition to its physical dimension, as a space where ritual foods are produced for the deities and members of the terreiro, the Umbanda kitchen is also a space for the construction and circulation of knowledge and memories that are evoked and shared among the members of the terreiro. Food, thus, symbolically delineates the boundaries that participate in the construction of the group's own identity. In this context, the symbolism of food, the ancestral memories that are evoked from them in healing work and food as a marker of the identity of terreiro people are subjects of interest in this research. The focus is especially on the ritual and sacred space, responsible for preparing this food considered sacred in the culinary at the terreiros. This work has the following objective: to understand the Umbanda kitchen and the healing works - those aimed at caring for the physical/spiritual health of the terreiro's children and clients. To better understand the dynamics of this universe, we opted for an ethnographic methodological approach, where participant observation, interviews, field diaries and mapping were possible. Through the methodology, it was possible to understand the subjective universe of Terreiro de Umbanda Caboclo Oxóssi, where it was possible to identify the ritual processes around the Umbanda kitchen and the sharing of experiences and memories through the sacred food.