A culinária campeira nas antigas estâncias de São Borja - RS

Abstract

The diversity of the Brazilian cultural heritage surpasses the listed buildings and the material goods. They are intensified by the traditions of popular life with their identity manifestations about the collective ways of doing, culturally transmitted from generation to generation through memory. And the gastronomy in its campeira typology is one of them, present in the resorts of southern Brazil. The main objective of this work is to identify and externalize the knowledge and practices, practiced in the old resorts of São Borja – RS; as well as recognizing the customs and cultural habits of eating campeiros; identify the records found about the gastronomy and cultural eating habits present and preserved in the resorts; present written and oral records found about the cultural eating habits of Campeiros, practiced in the old resorts of São Borja-RS; to value and preserve the cultural eating habits, as well as the evolution of the campeira gastronomy presented in the old resorts. For the present research, the methodology used was descriptive and exploratory, of qualitative type and the research, bibliographic and field procedures where for data collection semi-structured interviews of direct contact were carried out, and the data were recorded, for later use, with open questions that allowed the interviewees freedom to expose their memories and memories that they considered opportune, were related to the practice of campeira cuisine developed in the resorts of southern Brazil, with delimitation in the municipality of São Borja-RS, about the knowledge and actions of yesteryear, which remain alive to the present day. As a final product, a book was elaborated, with historical-cultural content containing the cultural eating habits, as well as the preparations and methods of preparation practiced in the old resorts of São Borja - RS, collected in the interviews with its characters, being a repository of consultations, which will be made available to interested readers, in the Ergological Museum of the Estancia and in the library of UFSM. The presentation of peculiar recipes of the so-called resorts, aims to preserve, for future generations, the origins, the ingredients and the know-how of this gastronomic cultural heritage of the gaucho resorts. This production sought to safeguard the recognition of eating practices and habits; the preservation of a culture that transcends time and permeates generations; and the valuation of intangible cultural and patrimonial assets, which identify and belong to such a culture.