The handlings of the tapiocas and a possible creative regional “gastronomy”

Abstract

The objective of this article is to analyze some aspects of the preparation of the tapiocas, in the Center of Tapioqueiras and of the Craft of
Messejana (CETARME) in Fortaleza-CE, in the measure in that are influenced by the internationalization of the food and globalization of the culture and of the tourism. Bibliographical-documental research and study of type ethnographic were accomplished, being been worth of participant observation and semistructured interview. The results appear for you know and traditional and regional culinary practices being conformed to the knowledge and techniques related to the entrepreneurship. Besides, the cooking of the tapiocas, administered by the (the) tapioqueiras (the), he/she comes as a collective
process, that, for his/her time, it indicates the referring space investigated as a place of emergency of a possible creative regional “gastronomy.”