O lugar e a importância da história da alimentação na construção do currículo de história na educação básica no Brasil.

Abstract

The history of food is directly related to the history of civilizations. Aiming at this understanding, this research seeks to present the place of the history of food and its importance for the formation of possibilities in the practice of history teaching. The element used - the food, the cuisine, the gastronomy - but little mentioned, will help us to attest and justify this understanding. It may seem strange at first glance, but the history of food is surrounded by a series of habits and traditions that are part of our culture. Thus, the work will discuss and make a historical journey through the main global eating habits and their transformations over time, using Jean-Louis Flandrin and Massimo Montanari as a contribution. It will also discuss these customs in Brazil, bringing as reference the contribution of the work of Luís da Câmara Cascudo in the formation of Brazilian cuisine and its indigenous, African, and European influences, explained in the series História da alimentação no Brasil (History of Food in Brazil). Following this panorama, by means of these subjects, we intend to present proposals and visions regarding education in Brazil and the use of the history of food in the curricula as a way to improve the teaching-learning process and the relationship of identity and belonging to the reality of the students. To this end, we will use the conceptual vision of Roger Chartier, Michel de Certeau, and Sandra Jatahy Pesavento about identity representations and the history of everyday life, and the vision of dynamic teaching methods by Circe Maria Fernandes Bittencourt. The methodology will be based on discussions of the theme throughout historiography, with the panorama focused on cultural history and environmental history through documentary analysis.