Práticas alimentares tradicionais nas comunidades quilombolas de Cruz das Almas-Ba

Abstract

Traditional practices present in food preparation are very common in quilombola communities, as they involve cultural, religious and different epistemologies, as well as knowledge that is reproduced over the years by descendants. Faced with this theme, the present study aimed to understand the eating practices and traditional knowledge that permeate the production of foodstuffs in the communities of Vila Guaxinim and Baixa da Linha de Cruz de Almas-BA and the impact of the various forms of racism that make this knowledge invisible. Foods of agricultural origin are the main source of income for residents of quilombola communities in the Bahian reconcavo, among the cultivated foods we have: Beans, Mangalô, Andu, Aipim, Corn, genipap, potatoes, peanuts, vegetables, among others, and their derivatives are produced both for internal consumption and for sale. In order to cover these practices and how they are applied in the daily lives of these rural workers, collection methods were used, such as: Field recording diary, participant observation with photographs and footage, conversation wheel and workshop on eating practices with the participation of members of the community, contributing to the professional nutritionist/researcher's learning and providing interaction between organic and scientific knowledge. After collection, the data were transcribed, categorized and analyzed using thematic analysis and the results were later discussed. The final product of the professional master's degree was agreed upon in agreement with the needs of the surveyed communities. In the Baixa da Linha community, a labeling workshop was held, which enabled the creation of labels for food sold in the community, and in the Vila Guaxinim Community, a workshop on food practices and storage, designing the community kitchen that will be implemented in the community and considering new possibilities that contribute to the commercialization of regional foods, in addition to providing mutual learning between professional nutritionists and food handlers in the community.