What is it about?
The Guarani cuisine is marked by the record of food processing techniques and a diet that involves the selection and combination of nu-trients which can be thought from its implications in the organization of their social world. This text provides an ethnography of the Gua-rani food produced among populations of the ethnic bias Mbya living in territories located in the far west of the state of Paraná, proposing a reinterpretation of the levi-straussian culinary triangle in light of ethnographic findings among the contemporary Guarani. The relation between food materials and culinary processing techniques inferred the construction and organization of the social forms of the Guarani world with their tensions between inside/outside and female/male resounding in oppositions between developed and non-developed on the one hand, and culture and nature on the other.
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This page is a summary of: Mulheres e água, homens e fogo. Gênero e transformação na cozinha guarani, Sociedade e Cultura, April 2016, Universidade Federal de Goias,
DOI: 10.5216/sec.v18i1.40606.
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