THE KNOWLEDGE OF THE CHEESE FALL OF JAGUARIBE-CEARÁ: SITING THE OBJECT, DEFINITIONS, NOTIONS AND PERSPECTIVES

Abstract

This text deals with the process that producers of artisanal cheese from the municipality of
Jaguaribe – Ceará -, since the last decades of the 20th century, spent/spend to adapt their products to the so-called "Good Manufacturing Practices", and how they use the prospect of "PATRIMONIALIZATION" of "know-how" as a distinguishing element in the market for handmade
products. We observed as public agents from different areas of knowledge invested beyond their
technical functions, interfering with the development of meanings and interpretations on "preservation and memory", "tradition and the local know-how". We sought to understand and presenting the communicative existence between the subjects of the productive chain of artisanal cheese
through a narrative in which ideas as of tradition, memory, craft, culture are perceived as having
elements capable to present goods as having a local contribution. We investigated how public
agents engaged in a narrative configuration of scholars on Brazilian History starting from the
beginning of the Twentieth Century, being appropriated in different temporal landmarks, as the
years 1970 to 1979 and the current times.