THE KNOWLEDGE OF MAKING FLOUR: FOOD CULTURE IN THE BRAZILIAN AMAZON

Abstract

The purpose of this article is to first present the knowledge of making flour in Vila Fátima, a town that belongs to the municipality of Tracuateua / PA, in the Bragança region. The technique that consists of transforming manioc into flour, is known in the region as flour and is one of the most relevant points for the construction of memory and local identity. Although the article emphasizes the description of local flour, this study contributes to thinking about food culture from the perspective of anthropology. In addition, the flour will also be perceived from the perspective of visual culture, as the process brings a beautiful visuality not only for producers but also for new observers.