Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/40830
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dc.contributor.authorMeneses, Maria Paula-
dc.date.accessioned2017-04-13T15:28:46Z-
dc.date.available2017-04-13T15:28:46Z-
dc.date.issued2013-
dc.identifier.issn1646-5075por
dc.identifier.issn2182-7419por
dc.identifier.urihttps://hdl.handle.net/10316/40830-
dc.description.abstractA 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.por
dc.description.abstractKitchens 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.por
dc.description.abstractLa 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.por
dc.language.isoporpor
dc.publisherCICSpor
dc.rightsopenAccesspor
dc.subjectComidapor
dc.subjectEpistemologias do Sulpor
dc.subjectMoçambiquepor
dc.subjectViolência da guerrapor
dc.titlePara ampliar as Epistemologias do Sul: verbalizando sabores e revelando lutaspor
dc.title.alternativeTo expand the epistemologies of the South: verbalising flavours and exposing battlespor
dc.title.alternativePour élargir les épistémologies du Sud: en verbalisant les saveurs et révélant les combatspor
dc.typearticle-
degois.publication.firstPage13por
degois.publication.lastPage27por
degois.publication.issue12por
degois.publication.locationBragapor
degois.publication.titleConfiguraçõespor
dc.relation.publisherversionhttp://configuracoes.revues.org/1948por
dc.peerreviewedyespor
dc.identifier.doi10.4000/configuracoes.1948por
dc.identifier.doi10.4000/configuracoes.1948-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.languageiso639-1pt-
item.fulltextCom Texto completo-
item.openairetypearticle-
crisitem.author.researchunitCES – Centre for Social Studies-
crisitem.author.parentresearchunitUniversity of Coimbra-
crisitem.author.orcid0000-0001-9812-2177-
Appears in Collections:I&D CES - Artigos em Revistas Nacionais
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