Saturday, 23 January, 2021

Abstract

The present article presents an overview of those of eating in Bahia through the eyes of travelers during the course of the 19th century. Objective: To carry out a survey of descriptions and observations of travelers about the daily food of Bahians in the 1800s. Methodology: A bibliographic review was carried out with content analysis based on the travel diaries of four travelers – Thomas Lindley, Johann Rugendas, Durval de Aguiar and Maximilian of Habsburg. Results: The categorization of data identified the importance of the culture of sugar cane and cassava, and their derivatives, for meals, proving to be essential for the construction of the socio-cultural aspects of the food of these people. In parallel, the consumption of edible vegetables and animals present in the kitchen, shows the influence of indigenous habits on the consumption of wild vegetables and wild animals and of African culture in the preparation of delicacies and dishes, which are still known today. In addition, reports were found on eating habits and ways of setting the table, shown in conjunction with food and meals, which together suggest a representation of those eating in the 19th century. Conclusion: This research favors discussions on the cultural constructions of contemporary eating habits, demonstrating that food is what is socially and culturally accepted by a certain group, and thus, indicates new debates on the eating habits of Bahians.

The present article presents an overview of those of eating in Bahia through the eyes of travelers during the course of the 19th century. Objective: To carry out a survey of descriptions and observations of travelers about the daily food of Bahians in the 1800s. Methodology: A bibliographic review was carried out with content analysis based on the travel diaries of four travelers – Thomas Lindley, Johann Rugendas, Durval de Aguiar and Maximilian of Habsburg. Results: The categorization of data identified the importance of the culture of sugar cane and cassava, and their derivatives, for meals, proving to be essential for the construction of the socio-cultural aspects of the food of these people. In parallel, the consumption of edible vegetables and animals present in the kitchen, shows the influence of indigenous habits on the consumption of wild vegetables and wild animals and of African culture in the preparation of delicacies and dishes, which are still known today. In addition, reports were found on eating habits and ways of setting the table, shown in conjunction with food and meals, which together suggest a representation of those eating in the 19th century. Conclusion: This research favors discussions on the cultural constructions of contemporary eating habits, demonstrating that food is what is socially and culturally accepted by a certain group, and thus, indicates new debates on the eating habits of Bahians.

  • Vilson Caetano Sousa JuniorFederal University of Bahia
  • Rafael Arcanjo Tavares FilhoFederal University of Bahia
  • Tayran Felipe Silva VasconcelosFederal University of Bahia

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