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The aesthetics of flavour and power: the menus of collection Washington Luís Pereira de Souza, Brazil(1889-1930)

Grant number: 19/15623-0
Support type:Regular Research Grants
Duration: December 01, 2019 - November 30, 2021
Field of knowledge:Humanities - History - History of Brazil
Principal Investigator:Eliane Morelli Abrahão
Grantee:Eliane Morelli Abrahão
Home Institution: Centro de Lógica, Epistemologia e História da Ciência (CLE). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The purpose of this research is to study the banquets as spaces and instruments of power engendering the political network during the Republican period (1889-1930). The aim is to analyze aspects of food culture, placing in historical perspective the behavioral actions of a segment of society - political, economical and cultural elites - which brings to light how the eating habits worked as one of the means to social belonging and also helped in the establishment of a more unified and modern image of the State. At present, the main focus is the Collection Washington Luís Pereira de Sousa, under the responsibility of the Republican Museum "Convenção de Itu", comprised of 4886 photographs, 56 menus, as well as letters and other documents gathered during his life. The political trajectory of this character, who climbed from the position of alderman in Batatais to the Republic Presidency, reveals the politician's actions and his projects in different regions, in the State and National spheres. In the second part of the investigation, the focus revolves around other Collections, amongst them Family Pereira Passos (Republican Museum), Rui Barbosa (Rui Barbosa House), Synésio Rangel Pestana and Esplanada Hotel (Paulista Museum), Thomaz Alves Filho (Centre of Memory at Unicamp), Public Archive State of Bahia, Institute of Brazilian Studies, Municipal Archive Washington Luís and Foundation Joaquim Nabuco. Beyond these documents, little known and explored to food historians, one parallel research will be done with the objective of identifying, processing and disseminating new collections. The problem that links the two stages of this investigation is to understand the differences and similarities of the food culture in different sites, from the choice of dishes, beverages, tableware and decoration, contents and materiality of the menu. Finally, to identify to whom and by whom these banquets were promoted, as well as the spaces of sociability chosen for these meals - hotels and restaurants. (AU)