Between pots, prints, plates and ideas: conceptions about moquecas from Bahia and Espírito Santo

Abstract

This article is a reflection of the research carried out in the work plan Diálogos Interculturais na Gastronomia França – Brasil através da formação e das criações da “chef” Morena Leite through the training and creations of “chef” Morena Leite belonging to the broad research project Diálogos Interculturais na Gastronomia França – Brasil através da formação e das criações dos seus “chefs” guided by Drª Rita Maria Ribeiro Bessa from the Institute of Letters of the Federal University of Bahia, with the support of PIBIC/FAPESB, which began in September/2021 and proposes a reflection on the possible confrontations and dialogues between theory and the French gastronomic practice, acquired by brazilian chefs whose culinary training was in France. This is a qualitative-interpretative research. The discussions based on the analysis of the recipes of the referenced chef with a background in classical French cuisine are relevant to understanding more about the cultural and identity traits that mark the recipes analyzed in her two authorial books LEITE, Morena. Brésil: sons et saveurs (2005) and LEITE, Morena. Mistura Morena Cozinha Tropical Brasileira (2014), in addition to raising discussions on topics such as: identity, cultural dialogues and diversity and discussing the idea of nationality and interculturality through the works of Massimo Montanari and Stuart Hall Food as culture (MONTANARI, 2013) and Identity in postmodernity (HALL, 2020) respectively. Therefore, it was possible to analyze that Morena Leite is a chef who values the gastronomic interculturality that goes beyond the French-Brazilian, despite the classical French training, thus bringing important contributions to this study.