Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2020, 8(2), 74-79
DOI: 10.12691/jfnr-8-2-1
Open AccessArticle

Public Market Breakfast: a Food Tradition

Martha Teresa Siqueira Marques Melo1, , Ana Claudia Carvalho Moura1, Maria das Dôres Cavalcante dos Santos2, Bianca Lourrany dos Santos Silva3, Ivone Freires de Oliveira Costa Nunes1, Suely Carvalho Santiago Barreto2, Marize Melo dos Santos1, Suzana Maria Rebêlo Sampaio da Paz1 and Cecilia Maria Resende Gonçalves de Carvalho1

1Postgraduate Program in Food and Nutrition. Health Sciences Center. Federal University of Piaui, Teresina, Piaui, Brazil

2Department of Nutrition. Health Sciences Center. Federal University of Piaui, Teresina, Piaui, Brazil

3Department of Nutrition. Health Sciences Center. Tutorial Education Program Scholarship. Federal University of Piaui, Teresina, Piaui, Brazil

Pub. Date: February 15, 2020

Cite this paper:
Martha Teresa Siqueira Marques Melo, Ana Claudia Carvalho Moura, Maria das Dôres Cavalcante dos Santos, Bianca Lourrany dos Santos Silva, Ivone Freires de Oliveira Costa Nunes, Suely Carvalho Santiago Barreto, Marize Melo dos Santos, Suzana Maria Rebêlo Sampaio da Paz and Cecilia Maria Resende Gonçalves de Carvalho. Public Market Breakfast: a Food Tradition. Journal of Food and Nutrition Research. 2020; 8(2):74-79. doi: 10.12691/jfnr-8-2-1

Abstract

public markets are integral spaces in the history of cities and neighborhoods that preserve local culture, surrounding customs and attractive practices. This study aimed to characterize the traditional typical breakfast preparations of public market restaurants. Study with a qualitative approach, conducted in a public market, an historical and cultural heritage of a northeastern Brazilian capital, being a reference point in food and gastronomy, popularly frequented by residents of the region and tourists seeking to know the regional food. The daily demand for meals in this place starts at dawn, from 4:00 am, with varied breakfast options of typical dishes, such as rice couscous, corn couscous, tapioca, fried cake, panelada and cozidão. These typical dishes are made with fresh and/or minimally processed regional ingredients purchased on the market, contributing to the sustainability of the place. New ingredients were incorporated in meals preparations, with improvement in the way of cooking, directed to the cultural context. However, it is necessary to apply techniques that can improve the nutritional quality of typical breakfast meals. At the public market can be found typical meals preparations, who identify and preserve the habits, customs and traditions of the regional food culture.

Keywords:
culture culinary symbolism breakfast food collective feeding

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Vinha, T.C.P., “A brief historical and cultural food course: inquiries on food consumption, culture and education”, Revista Eletrônica de Educação-REVEDUC, 11 (1), 277-290, Jan./ May. 2017. Online]. Available: http://www.reveduc.ufscar.br/index.php/reveduc/article/view/1634. [Accessed Nov. 4, 2019].
 
[2]  Lima, R.S., Ferreira Neto, J.A. and Farias, R.C., “Food and culture: the exercise of commensality”, Demetra: Foof, Nutrition & Health, 10(3), 507-522, Jun. 2015. [Online]. Available: https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/16072/18775. [Accessed Nov. 4, 2019].
 
[3]  Franzoni, E., “A gastronomia como elemento cultural, símbolo de identidade e meio de integração”, (Master dissertation, New University of Lisbon). New University of Lisbon, Lisbon. 81p. 2016. Online]. Available: https://run.unl.pt/bitstream/10362/19832/1/_ELISA%20FRANZONI%20- %20A%20gastronomia%20como%20elemento%20cultural_%2C %20símbolo%20de%20identidade%20e%20meio-.pdf. [Accessed Nov. 11, 2019].
 
[4]  Castro, H.C., Maciel, M.E. and Maciel, R.A., “Food, culture and identity: conection from a gastronomy field of study”, Ágora, 18 (7), 18-27, Jan./Jun. 2016. [Online]. Available: https://online.unisc.br/seer/index.php/agora/article/view/7389/5280. [Accessed Oct. 10, 2019].
 
[5]  Sousa, J.E.P. and Sousa, A.N.P., “Cultura, práticas alimentares e comunicação: a comida como dimensão comunicativa”, Revista de Estudos Universitários-REU , 41 (2), 265-280, Dec. 2015. [Online]. Available: http://periodicos.uniso.br/ojs/index.php/reu/article/view/2428. [Accessed Oct. 4, 2019].
 
[6]  Angelo, E.R.B. and Corner, D.M.R., “Culture and Heritage: The Alimentation and the savoir-faire in commodification, patrimonialization and other proposals of tourism and cultural industry”, Ágora, 18 (1), 144-155, Jan./Jun. 2016. Online. Available: . [Accessed Nov. 11, 2019].
 
[7]  Freixa, D., and Chaves, G., Gastronomia no Brasil e no mundo, Editora Senac, São Paulo, 2017.
 
[8]  Garcia, R.K.O., Zottis, A. M. and Bonho, D.V., “A gastronomia e seu uso turístico: a contribuição do projeto de extensão turismo e gastronomia: unindo sabores e saberes para a valorização do patrimônio cultural imaterial”, Gestão e Desenvolvimento, 12 (2). 67-82. Aug. 2015. [Online]. Available: https://www.redalyc.org/articulo.oa?id=514251929007. [Accessed Oct. 2, 2019].
 
[9]  Bardin, L., Análise de conteúdo. Edições 70, São Paulo, 2011.
 
[10]  Brasil, Ministério da Saúde, Secretaria de Atenção à Saúde and Departamento de Atenção Básica, Alimentos regionais brasileiros, Ministério da Saúde, Brasília, 2015. Online. Available: http://bvsms.saude.gov.br/bvs/publicacoes/alimentos_regionais_brasileiros_2ed.pdf. [Accessed Oct. 2, 2019].
 
[11]  Costa, M. and Mapurunga, G., “Estudo exploratório acerca da gastronomia regional enquanto atrativo turístico: o caso do litoral cearense”, in Lavandoski, J. Brambilla, A. and Vanzella, E. Alimentação e cultura: alimentação e turismo: criatividade, experiência e patrimônio cultural, Editora do CCTA, João Pessoa, 2019. online. Available: www.unirio.br/cch/escoladeturismologia/pasta-virtuais-de- docentes/joice-lavandoski/pratica-em-turismo-a/bibliografia/serie- alimentacao-e-cultura/Livro%20Alimentacao%20e%20Cultura.%20criatividade- %20experiencia%20e%20patrimonio%20cultural.%202019.pdf/view. Accessed Oct. 2, 2019].
 
[12]  Cunha, A.L., “Gastronomia de Campos do Jordão”, in Lavandoski, J., Brambilla, A. and Vanzella, E. Alimentação e cultura: alimentação e turismo: criatividade, experiência e patrimônio cultural, Editora do CCTA, João Pessoa, 2019.Available: www.unirio.br/cch/escoladeturismologia/pasta-virtuais-de- docentes/joice-lavandoski/pratica-em-turismo-a/bibliografia/serie- alimentacao-e-cultura/Livro%20Alimentacao%20e%20Cultura.%20criatividade- %20experiencia%20e%20patrimonio%20cultural.%202019.pdf/view. Accessed Oct. 2, 2019].
 
[13]  Messia, M. C., Oriente, M., Angelicola, M., De Arcangelis, E. and Marconi, E., “Development of functional couscous enriched in barley β-glucans”, Journal of Cereal Science, 85. 137-14, Jan. 2019. [Online. Available:
 
[14]  https://www.sciencedirect.com/science/article/pii/S0733521018307410. [Accessed Oct. 2, 2019].
 
[15]  Farias, P.O.L., Shinohara, N.K., Padilha, M.R.F., Oliveira, K.K.G. and Matsumoto, M., “The couscous in brazilian food”, Revista Contextos da Alimentação, 3 (1). 35-49, Dec. 2014. Online. Available: http://www3.sp.senac.br/hotsites/blogs/revistacontextos/wpcontent/uploads/2014/12/29_Revista-Contextos_ed-vol-3-n-1.pdf. Accessed: 4.Oct.19.
 
[16]  Woortmann, E. and Cavignac, J.A., Ensaios sobre a antropologia da alimentação [recurso eletrônico]: saberes, dinâmicas e patrimônios, EDUFRN, Natal, RN, 2016. Online. Available: http://www.ufrgs.br/pgdr/publicacoes/producaotextual/renatamenasche/kroneevander-eloi-menasche-renata-comida-festa-e- patrimonio-cultural-no-mundo-rural-pomerano-a-construcao-da- pomeraneidade-ao-sul-do-brasil-in-ellen-woortmann-julie- cavignac-orgensaios-sobre-a-antropologia-da-alimentacao- saberes-dinamicas-e-patrimonios/view. [Accessed Nov. 17, 2019].
 
[17]  Duarte, I. A. E., Botelho, R. B. A. and Akutsu R. C., “Regional Food Consumption in the Northeast of Brazil by the Low-Income Population”, Journal of Culinary Science & Technology 17(2): 155-169. Dec 2017. [Online]. Available: https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1406833?needAccess=true. [Accessed Nov. 5, 2019].
 
[18]  Martins, U., Costa, C. and Baptista, M. M., “A valorização da gastronomia tradicional no contexto turístico: o caso da tapioca em Fortaleza”, Turismo: Estudos & Práticas, 6 (especial). 127-146. Jul 2017. Online. Available: http://periodicos.uern.br/index.php/turismo/article/view/2282. [Accessed Nov. 18, 2019].
 
[19]  Oltramari, K., Marques, A.C.R., Bazotte, R.B. and Moraes, F.F., “Desenvolvimento de Amido Resistente a partir de Mandioca: do Conceito à Prática”, Brazilian Journal of Food Research, 6 (3). 32-41. Dec 2015. [Online]. Available: https://periodicos.utfpr.edu.br/rebrapa/article/download/3478/pdf. [Accessed Oct. 2, 2019].
 
[20]  Santos, G.S., Tricárico, L.T.; Rossini, D.M. and Carvalho Júnior, D.A., “O potencial da culinária tradicional para o turismo na região do Parque Nacional Serra da Capivara, Piauí”, in Lavandoski J., Brambilla, A. and Vanzella, E., Alimentação e cultura: alimentação e turismo: criatividade, experiência e patrimônio cultural, Editora do CCTA, João Pessoa, 2019. Online. Available: www.unirio.br/cch/escoladeturismologia/pasta-virtuais-de- docentes/joice-lavandoski/pratica-em-turismo-a/bibliografia/serie- alimentacao-e-cultura/Livro%20Alimentacao%20e%20Cultura. %20criatividade- %20experiencia%20e%20patrimonio%20cultural.%202019.pdf/view. [Accessed Nov. 18, 2019].
 
[21]  Marques, T.M.P., “A gastronomia do Ceará como atrativo turístico,”(Masters dissertation, Ceara State University). Ceara State University, Fortaleza. 126p. 2014. , 126p 2014. Online. Available: . Accessed Nov. 18 2019.
 
[22]  Eleutério, H. Fundamentos de gastronomia, Érica São Paulo, 2014.
 
[23]  Oliveira, V.A., “A gastronomia das barracas da praia do futuro como atrativo turístico em Fortaleza-CE.” (Masters dissertation, Ceara State University). Ceara State University, Fortaleza. 69p. 2015. Online. Available: http://www.uece.br/mpgnt/dmdocuments/OLIVEIRA,V.A.pdf. Accessed Nov.18 2019.
 
[24]  Brasil, L. M. S., “Sarapatel caprino: valor nutricional e qualidade microbiológica,” (Masters dissertation, Federal University of Paraiba, Paraiba. 79p. 2013. Online. Available: https://repositorio.ufpb.br/jspui/handle/tede/4075. Accessed Nov.18 2019.
 
[25]  Azevedo, J.M., “Culinária do Seridó: um Elemento da Identidade Territorial”, (Masters dissertation, Federal University of Rio Grande do Norte). Federal University of Rio Grande do Norte, Natal. 131p. 2011. Online. Available: https://repositorio.ufrn.br/jspui/handle/123456789/18920. Accessed Nov.18 2019.
 
[26]  Brasil. Guia alimentar para a população brasileira, Ministério da Saúde, Brasília, 2014. Online. Available: http://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf.Accessed Nov.18 2019.
 
[27]  D’Antuono, L.F. “Traditional foods”. In Caballero, B. B., P. M., Finglas, and Toldrá, F., Encyclopedia of Food and Health. Elsevier, United Kingdom, 2016. 339-344. Online. Available: https://www.sciencedirect.com/science/article/pii/B9780123849472007005?via%3Dihub. Accessed: Mar 3 2019.
 
[28]  Claro, R. M., Santos, M. A. S., Oliveira, T. P., Pereira, C. A., Szwarcwald, C. L. and Malta, D. C., “Unhealthy food consumption related to chronic noncommunicable diseases in Brazil: National Health Survey, 2013”, , 24(2). 257-265. Apr/ Jun 2015. [Online]. Available:
 
[29]  Covatti, C. C., Santos, J. M., Vicente A.A. S., Greff, N.T. and Vicentini, A. P., “Risk factors for cardiovascular diseases in elderly and adults at a university hospital”, , 36(1). 24-30. Feb 2016.
 
[30]  Philipi, S.T, Pirâmide dos alimentos, Manole Barueri, 2018.