Rituais de comensalidade em uma feira livre de um município baiano: sentidos sobre as práticas de produção e consumo alimentar de comidas típicas

Abstract

This study aimed to understand the discourses and eating practices of habitual consumers of typical popular foods and the rituals of preparation and production of meals, both from the perspective of promoting healthy eating. To meet this objective, the open-air market was chosen as a privileged space, in which it would be more promising to find subjects whose eating practices are close to those that the study intended to investigate. Semi-structured interviews and thematic analysis were carried out as methodological resources. The dynamics and processes of fieldwork were recorded in a field diary. To the The most consumed meals are barbecue and feijoada, the latter of which gives the feeling of padding, weight, which seems not to be desirable for workers during the week. In other accounts, feijoada “fills” and is therefore appreciated. The taste of the food and its nature itself makes it widely consumed, not only because of the characteristics of the dish, as well as the sensation it promotes. In most reports, fat appears as most important figure in imparting flavor to the dish. It is clear that dietary restrictions are, for the most part, carried out in the domestic environment, where the consumption of certain foods has been the target of technical-scientific control, as they are considered harmful to health.