Resgate e valorização da culinária indígena tupinambá como patrimônio cultural imaterial: elaboração de um livro de receitas tradicionais

Abstract

The preservation of Tupinambá indigenous cuisine as intangible cultural heritage is essential to strengthen cultural identity and ancestral memory. This work aimed to investigate, record, and value the traditional culinary knowledge of the Tupinambá of Acuípe do Meio community, with an emphasis on the learning of adolescents and young people in the family context and on cuisine as an element of intangible cultural heritage. It sought to understand the lack of knowledge and distance these individuals have from indigenous foods and their preparation methods, particularly regarding the transmission of this knowledge between different generations of the community. The research adopted a qualitative, ethnographic, descriptive, and

participatory approach, with a literature review and data collection through semi- structured interviews and questionnaires. The data were analyzed according to

Bardin's Content Analysis (2016). The results indicate that traditional knowledge is learned mainly within the family, although there is a reduction in its transmission and an increase in the influence of industrialized foods and urban lifestyles. As a product of the research, traditional stories, practices, and recipes were systematized and organized in the form of an illustrated cookbook. In conclusion, this study contributes to the memory and appreciation of Tupinambá culinary knowledge, reinforcing the importance of initiatives aimed at preserving and ensuring the continuity of indigenous food culture.