A ancestralidade vai à mesa: as comidas de terreiros ensinando história e cultura afro-brasileira por meio dos pratos

Abstract

The teaching of History in Brazil constitutes a vast and multifaceted field, characterized by a series of methodological and conceptual perspectives that have made it possible not only to narrate past events, but also to establish dynamic connections between different historical periods, expanding possibilities for understanding historical processes within a broader and more integrated spectrum. This plurality of perspectives in the teaching of History has opened paths to incorporate voices from diverse ethnic, cultural, social, and political groups, as well as multiple narratives that have confronted unilateral and Eurocentric views of history, promoting a nuanced understanding of the complexities of both the Brazilian past and other historical landscapes of the Western world. This dissertation is configured as a path in this universe of the plurality of other ways of doing and teaching, addressing the relationship between the cuisine of Afro-Brazilian traditions and the teaching of History. Emphasizing how the foods of terreiros (Afro-Brazilian religious spaces) serve as a strategy for cultural mediation and history teaching from the perspective of Africanities, in the valorization of Afro-Brazilian cultural identity, Black resistance, and the African diaspora. Through the history of food, analysis of recipes and ingredients and their significance in the rituals of religions of African origin, a pedagogical approach is proposed that incorporates cuisine as a pretext for teaching, and as a method of implementation of Law 10.639/03 (Brazil, 2003), in order to present the cultural richness of Afro-diasporic cuisine, highlighting Black people as agents of the historical and cultural process of Brazil, as well as emphasizing its relevance for the formation of an anti-racist education.