A CULTURA DO PALADAR E A CULINÁRIA COMO PATRIMÔNIO

Abstract

The work proposed from the point of view of its justification is anchored by the need to deepen the research on the socio-cultural formation of the food preferences of individuals and social groups, the characterization of the intangible culture, as well as the definition of the concept of patrimony and its application in gastronomy. In order to reflect on the role of Gastronomy, as Applied Social Science, this research focuses on the culinary, as an intangible cultural historical heritage to be preserved, so that the research was guided by the following question: how the culture of the palate has been theoretically approached in the light of a heritage conception? with the purpose of answering the guiding question, we have as a general objective: to understand, theoretically, the culture of the palate in the light of a patrimonial conception. And, as specific objectives, to relate formation of individual and collective food preferences, socially and culturally influenced as well as to relate food practices to the condition of intangible heritage and to characterize the relationship between tradition, intangible heritage and cultural diversity. From the methodological point of view, we adopted the qualitative approach of the bibliographic type. We infer that food preferences are defined socially and culturally, and that the formation of the "palate", as conceptualized by Luís da Câmara Cascudo, is directly related to the cultural patterns of a particular social group, permeated by social memory, feelings of belonging and identification. In the same way, we must approach the cuisine, food and gastronomy as intangible cultural heritage, there is a need for its protection