Flavors and memories: italian cuisine and identity construction in São Paulo / Sabores e memórias: cozinha italiana e construção identitária em São Paulo

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

This thesis presents a discussion about the role of the cooking in the identity construction. The starting point was the concepts of Anthropology of food and with a special focus on the idea of cuisine like a system and process where the practical operation exposes social relationships and, in fact of this, work on identities. The ethnography was made in restaurants of a particular cuisine at São Paulo, which is very emblematic, Italian cuisine. For this, the way adopted was enter in the process of the cuisine by the memories of the owners of these restaurants, which are selected by a special criteria, have more than fifty years of existence and divide this trajectory in three main parts: the first period of immigration around the first decade of 20th century, the 1950 and 1960s for enter at the new urban rhythms and the globalization years, specially at 1990s when the city was called Mundial Capital of Gastronomy. Adopting this, we could discuss the arrangements between ethnicity, identity and nationality. The final considerations shows that the italianity becomes part of the urban imaginary and one of t he most particularities of this cosmopolitan city. The Italian cuisine shows these articulations and how follows the new urban rhythms adapting fragile identities in different contexts.

ASSUNTO(S)

antropologia da alimentação anthropology of food identity city italian immigration imigração italiana cidade cozinha italiana identidade italian cuisine

ACESSO AO ARTIGO

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