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| Author(s): |
Ana Martha Tie Yano
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | São Paulo. |
| Institution: | Universidade de São Paulo (USP). Faculdade de Filosofia, Letras e Ciências Humanas (FFLCH/SBD) |
| Defense date: | 2015-02-26 |
| Examining board members: |
Dominique Tilkin Gallois;
Pedro de Niemeyer Cesarino;
Joana Miller;
Beatriz Perrone Moisés;
Regina Aparecida Polo Müller
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| Advisor: | Dominique Tilkin Gallois |
| Abstract | |
Being great hunters, the caxinauá, peoples of speakers of a panoan language, say that game meat (yuinaka), when mixed with vegetables such as maize (xeki), macaxeira (atsa) and banana (mani) becomes the finest and most flavorful dish of their sophisticated cuisine. Eating well is to them an art: it gathers people, strenghtens the thought (xinan), brings joy (benima). In the course of my stay at San Martín, in Alto Purus, the oldest did not hesitate to praise the beauty (duapa) of person reputed for his or her generosity and hospitality - thus did they refer to those who are deemed wise, xinanya, gifted with \"good thought\" (xinan pepa). This work aims to reflect on some aspects of the relationships articulated about the act of preparing the food and offering it to another, viewing the caxinauá cuisine and their manners at the table as a privileged way of expressing (pieces of) knowledge and circulating them. (AU) | |
| FAPESP's process: | 10/09370-7 - Meat and sadness - on caxinauá cuisine and ways of knowing |
| Grantee: | Ana Martha Tie Yano |
| Support Opportunities: | Scholarships in Brazil - Doctorate |