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Doctoral Thesis
DOI
10.11606/T.8.2015.tde-16072015-122344
Document
Author
Full name
Ana Martha Tie Yano
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2015
Supervisor
Committee
Gallois, Dominique Tilkin (President)
Cesarino, Pedro de Niemeyer
Miller, Joana
Moisés, Beatriz Perrone
Müller, Regina Aparecida Polo
Title in Portuguese
Carne e tristeza - sobre a culinária caxinauá e seus modos de conhecer
Keywords in Portuguese
Caxinauá
Corporalidade
Culinária
Etnologia pano
Saberes ameríndios
Abstract in Portuguese
Cinegéticos por excelência, afirmam os caxinauá, povos falantes de uma língua pano, que a carne de caça (yuinaka) misturada a vegetais como milho (xeki), macaxeira (atsa) e banana (mani) é o que há de mais gostoso e saboroso (nuepeki) em sua sofisticada culinária. Para eles, comer bem constitui uma arte: reúne as pessoas, fortalece o pensamento (xinan), traz alegria (benima). No curso de minha estadia em San Martín, no Alto Purus, os mais velhos não hesitavam em ressaltar a beleza (duapa) de uma pessoa reconhecida por sua generosidade e hospitalidade assim se referiam àquelas consideradas sábias, xinanya, dotadas de um bom pensamento (xinan pepa). O presente trabalho intenta refletir sobre alguns aspectos das relações articuladas em torno do ato de preparar a comida e ofertá-la a alguém, tomando a culinária caxinauá e seus modos à mesa como uma via privilegiada para expressar conhecimentos e colocá-los em circulação.
Title in English
Meat and Sadness - on the cuisine of the caxinauá and their manners of knowing
Keywords in English
Amerindian knowledge
Caxinauá
Corporality
Cuisine
Panoan ethnology
Abstract in English
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.
 
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Publishing Date
2015-07-16
 
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