Ao vento ou ao sereno: aspectos culturais e históricos da carne de sol do município de Picuí - PB.

Abstract

The patrimonialization process of knowledge and culinary practices currently becomes important in order to promote cultural property associated with belonging to certain people. The city of Picuí- Paraiba (PB) - is recognized nationwide by the sun meat manufacturing. From this perspective, this work search in the memories and narratives, identify the historical and cultural aspects that led Picuí to be recognized for this product. Therefore, we sought to address through narrative interviews with actors directly involved with the dried meat, the changes occurring in the city, from the historical principle of manufacture to the present day, with the creation of a festival that this tradicionalizou culture and reinvented, within a context as recognized by Hobsbawn- Invention of traditions. The research was assisted six respondents. The analysis was made by Schütze method (1977; 1983) aimed at the reconstruction of events and biographical processes of the narrator. Therefore, The results pointed to three categories trying to talk about the aspects that informed this belonging relationship. The first, (1) denotes that the historical principle of corned beef in Picuí is attributed to material issues. The second associates (2) the quality of corned beef both a domain of knowledge as to the cultural-symbolic issues and finally, among the factors that made reference at the national level, we have the (3) issues disclosure. By connecting intangible heritage with social development, it is expected that the data found collaborate for the heritage process, aimed at strengthening food and nutrition security with sovereignty in Picuí-PB.