The The artisanal cassava casas de farinha of Crato-CE

Abstract

This text aims to understand the knowledge, affections and memories of workers at cassava casas de farinha (artisanal flour mills) that emerge from the production of flour and its derivatives in the municipality of Crato, Ceará. We started from ethnographic research in an attempt to understand the meanings of flour production in traditional houses since it involves both the product and the production process at Casas de Farinha (also called Farinhada) as a place of sociability that holds knowledge, affections and memory, as well as we immersed into the Sítio Malhada community, Ponta da Serra, Crato-CE, by means of informal conversations, and, furthermore, we made use of bibliographical and documentary research. Making flour or starch in casas de farinha, whether pubada (naturally fermented) or not, depends on the economic conditions, preferences and taste of families, however, these artisanal flour mills are places of knowledge, affection and memories. First, from generation to generation, knowledge, techniques, inputs, recipes and taste pass down generations from the native Amerindians. Secondly, the whole process means affection, which is reveled through moments of collective work that go on for long days and are shared within and by the host family, neighbors and friends, who peel the tubers in a conversation circle, as well as commensality, since everyone eats together what is produced in the farinhada. Although the mechanization of flour factories represents a reduction of workers but quickness in the process, the rustic casas de farinha represent the food, agricultural and cultural system of cassava.