Tradition and cuisine at Docas Station, Belém (PA)

Abstract

This study aims to evaluate the presence of typical inputs and original indigenous preparation techniques in the elaborations commercialized by restaurants located in a tourist and cultural complex of Belém do Pará. For this, the literature review is used for theoretical foundation and a semi-structured interview with six chefs from typical restaurants located at Estação das Docas is applied. From the analysis of the interviews in the light of the literature, the characteristics of tradition present in the ingredients, in the techniques, in the way of making and even in the way of eating in dishes marketed by the establishments are observed. Finally, it is identified that, even with the characteristics of tradition, the dishes were adapted to the historical context with respect to environmental legislation and technological advances. Due to the difficulty in accessing information, it is observed that the state of Pará lacks research related to tourist attractions. In addition, it is necessary to register the patrimony of foods from Pará in order to preserve and perpetuate them over the years.