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Gastronomia de Taberna & Storytelling: Saberes e Sabores Que Reforçam a Identidade Cultural do Território

Author

Listed:
  • Josefina Salvado

    (Centro Interdisciplinar de História, Culturas e Sociedades (CIDEHUS) Universidade de Évora)

  • Ana Maria Ferreira

    (Centro Interdisciplinar de História, Culturas e Sociedades (CIDEHUS) Universidade de Évora)

  • Jaime Serra

    (Centro Interdisciplinar de História, Culturas e Sociedades (CIDEHUS) Universidade de Évora)

  • Noemi Marujo

    (Centro Interdisciplinar de História, Culturas e Sociedades (CIDEHUS) Universidade de Évora)

Abstract

A gastronomia de taberna, quando observada pela lente dos rituais identitários dos destinos, reflete os diversos marcadores simbólicos da sua génese cultural, permitindo que os saber fazer e os gostos culinários sejam mantidos vivos, e se tornem agentes de progresso regional. Os patrimónios alimentares são espaços de inovação (criatividade) e permanência (tradições), onde se valoriza cada vez mais não só o momento de preparar a comida, mas ainda os modos de socialização, de transmissão cultural e de storytelling. Aplicou-se uma metodologia de “triangulação” de fontes, contendo uma análise comparativa entre três livros de receituários tradicionais, visando elencar os pratos e petiscos mais autênticos e emblemáticos da gastronomia Alentejana. Importa que os Municípios e as entidades de turismo acarinhem o conceito de taberna apoiando a salvaguarda e preservação desses espaços e dessas culturas, e com isso, promover o desenvolvimento do território.

Suggested Citation

  • Josefina Salvado & Ana Maria Ferreira & Jaime Serra & Noemi Marujo, 2019. "Gastronomia de Taberna & Storytelling: Saberes e Sabores Que Reforçam a Identidade Cultural do Território," RPER, Associação Portuguesa para o Desenvolvimento Regional, issue 50, pages 65-84, March.
    • Handle: RePEc:apd:rper00:y:2019:i:50:id:503
    DOI: 10.59072/rper.vi50.503
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