The project had as main objective to divulge the influence of our ancestors in the habits. When we consume some typical food of a region, we are reliving possible rituals of people who, centuries ago, invented these delights. The video brings the traditional recipes and ingredients that bring us flavors, territories and memories of our ancestral roots. The project is an unfolding of the book "A Cozinha dos Quilombos: Flavors, Territories and Memories"; When we consume some typical food from a region, it is reliving possible rituals of people who centuries ago invented these delights that brings us to flavors,
territories and memories our roots and ancestors. In the video you will have access to recipes and ingredients The project is the unfolding of the Book Quilombos Cuisine: Flavors, Territories and Memories of the Dagaz Institute. The rescue of traditional dishes, called Ancestral Cuisine, comes The film is subtitled according to one of the options, of the Accessibility Law LEI No. 10,098, OF DECEMBER 19, 2000. Pre-production and production went according to plan. It had the collaboration of two great Chefs Marcelo Reis and Guga Rocha, all with research and knowledge of Xinxim de Galinha, Farnel and Moqueca with Pirão de Banana da Terra;
Guga Rocha is today one of the most celebrated names of the new generation of With experiences in more than thirty countries like Italy,
Portugal, Spain, Thailand, Indonesia, Greece, Canada and France, Guga makes, unpredictable, light and rich in flavors. Fruit of his continuous research of national culture combined with a curiosity for He also searched the distant corners of Brazil for the origins of our gastronomic history.
Today he leads the most complete research on quilombola cuisine, rescuing and safeguarding the roots of our culture. In the pan of this artist of modern Brazilian cuisine, knowledge and flavor go hand in hand, he created what he calls Tropicalist Cuisine, a culinary style inspired by the idea of the Tropicalist movement to use influences from world currents; from a perspective of the Search for the union of the classic and the motto: color, flavor, world in the head.
Marcelo Reis, Chef de cuisine, born in Itabuna-gastronomy and specialized in Afro-Brazilian and African cuisine. In 2009
he created the Saberes e Sabores Project, where he works with the preservation of black culture through gastronomy. The Project was supported by
Secretary of Culture of the State of São Paulo, and thus, in the city of Campinas, it became a reference in Afro-Brazilian cuisine, taking, not only the flavors, but also the knowledge of a people that has, through cooking, a history of cultural and religious resistance. Find out more about the Chef and the Project is the space Saberes e Sabores on our social networks.
Recording Technique: Marinez Fernandes
Edition: Bruno Teodoro
Acknowledgments: Carla Araujo, Camilla Araujo and Maira Cibele.
Dagaz team provides three recipes, unpublished from the book “Cozinha dos Quilombos”:
Territories and Memories,