Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/40830
Title: Para ampliar as Epistemologias do Sul: verbalizando sabores e revelando lutas
Other Titles: To expand the epistemologies of the South: verbalising flavours and exposing battles
Pour élargir les épistémologies du Sud: en verbalisant les saveurs et révélant les combats
Authors: Meneses, Maria Paula 
Keywords: Comida; Epistemologias do Sul; Moçambique; Violência da guerra
Issue Date: 2013
Publisher: CICS
Serial title, monograph or event: Configurações
Issue: 12
Place of publication or event: Braga
Abstract: A cozinha constitui-se como um imenso laboratório que nos interroga sobre como e de onde interpelamos o mundo, na procura de ligações epistemológicas e estéticas. A preparação de alimentos, o ato de cozinhar, combina conhecimentos e práticas mutuamente inteligíveis para diferentes sociedades, grupos identitários. O sabor, as texturas e as sequências de pratos são fundamentais para recuperar a história, a geografia e outros saberes partilhados dentro e entre culturas. Neste sentido a cozinha detém um potencial imenso para ampliar a ecologia de saberes, a partir dos desafi os colocados pelas críticas pós-coloniais e das Epistemologias do Sul, como este texto procura debater.
Kitchens are huge laboratories which pose questions about how and where we create dialogues in the world, searching for other (non-Western) epistemological and aesthetic connections. Preparing food, the act of cooking, combines mutually intelligible knowledge and practices found in different societies, in distinct identity groups. The taste, textures and sequences of dishes are essential to retrieving the history, geography and other knowledge shared within and between cultures. Food and cooking as social laboratories thus possesses immense potential to enlarge the ecology of knowledge, following the theoretical and methodological challenge posed by postcolonial critiques and the epistemologies of the South, as this paper discusses.
La cuisine constitue un immense laboratoire qui nous interroge sur la forme dont nous interpellons le monde et à quel niveau, lors de recherche de liens épistémologiques et esthétiques. La préparation d’aliments et l’acte de cuisiner combine des connaissances et des pratiques intelligibles mutuellement par différentes sociétés et groupes identitaires. La saveur, les textures et les séquences de plats sont fondamentales pour rétablir l’histoire, la géographie et d’autres savoirs partagés à l’intérieur et entre les cultures. En ce sens, elle a un immense potentiel pour augmenter l’écologie de savoirs, à partir des défis établis par les critiques post-coloniales et les épistémologies du Sud, dont ce texte cherche à débattre.
URI: http://hdl.handle.net/10316/40830
ISSN: 1646-5075
2182-7419
DOI: 10.4000/configuracoes.1948
10.4000/configuracoes.1948
Rights: openAccess
Appears in Collections:I&D CES - Artigos em Revistas Nacionais

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