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Análise da configuração dos espaços culinários em habitações quilombolas de Alcântara (Maranhão, Brasil)
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Resumo(s)
No interior rural do município de Alcântara, estado do Maranhão, cuja arquitetura colonial portuguesa foi em 1948 a segunda a ser classificada como patrimônio no Brasil, existem 156 comunidades negras rurais, remanescentes de antigos quilombos, descendentes de escravos africanos. Nestas comunidades, permanecem em atividade espaços e elementos com características que remontam à época colonial, funcionando como fábricas de alimentos através de dinâmicas redes sociais. “Casas de forno” para produção de farinha no espaço comunitário, fogões artesanais a carvão, trempes de pedras no chão, pilões de madeira, potes d’água e cuias nas casas, bem como uma ativa participação comunitária em torno destes elementos, caracterizam estes espaços onde se percebem influências culturais portuguesas, indígenas e africanas. A instalação de uma base aeroespacial, o Centro de Lançamento de Alcântara, CLA, na década de 1980, situado geograficamente nas proximidades destas comunidades, implicou algumas modificações na forma de morar. Partindo-se da hipótese de que os espaços culinários em habitações quilombolas possuem especificidades que resultam da miscigenação cultural de origem portuguesa, indígena brasileira e africana, e que contrariam as tendências modernas de racionalização, esta investigação buscou compreender como tais espaços se configuram e quais fatores estão implícitos nesta forma de habitar. O método de trabalho baseou-se na análise dos espaços culinários, derivada de uma pesquisa de campo, abordando seus elementos tradicionais, desde as características construtivas e sua articulação interna com os demais setores da casa, passando pela disposição dos centros de trabalho nas cozinhas e o uso destes espaços. Verificou-se que os espaços culinários desta arquitetura popular apresentam padrões na articulação com os setores funcionais da casa, onde se destaca uma relação simultânea com o setor íntimo e com o quintal, local onde decorrem socialmente muitas das preparações culinárias. Observou-se também que certos elementos e características tradicionais destes espaços são comuns a outros povos que deram origem a esta miscigenação cultural. Por fim, sob a ótica do uso e da disposição dos centros de trabalho, percebeu-se que estes espaços culinários persistem no tempo, em contracorrente às tendências modernas de racionalização, mesmo com a proximidade de um dos polos tecnológicos mais modernos existentes no Brasil, confirmando a hipótese.
ABSTRACT: In the countryside of the city of Alcântara, in Maranhão, which portuguese colonial architecture was the second one to be classified as a heritage in 1948, there are 156 rural black communities, remnant of former quilombos descendant of African slaves. In these communities, spaces and elements with characteristics dating back to colonial times remain working as food factories through dynamic social networks. “Casas de forno” for the production of cassava flour in the community space, artisan stoves with charcoal, stone shafts on the floor, wooden pestles, water buckets in the houses, as well as an active community participation around these elements, characterize these spaces where Portuguese, African and Indigenous influences can be noticed. The installation of an aerospace base, the Alcântara Launch Center, CLA, in the 1980s, located geographically near these communities, implied some modifications in their way of living. Based on the hypothesis that the culinary spaces in quilombola dwellings have specificities that result from the cultural miscegenation of Portuguese, Brazilian Indigenous and African origin, and that oppose modern trends of rationalization, this research sought to understand how these spaces are configured and what factors implicit in this way of dwelling. The working method was based on the analysis of the culinary spaces, derived from a field research, addressing its traditional elements, from the constructive characteristics and its internal articulation with the other sectors of the house, through the arrangement of the work centers in the kitchens and the use of these spaces. It was verified that the culinary spaces of this popular architecture present patterns in the articulation with the functional sectors of the house, where a simultaneous relation with the intimate sector and with the backyard is emphasized, place where many of the culinary preparations take place socially. It was also noticed that certain elements and traditional characteristics of these spaces are common to other peoples that gave rise to this cultural miscegenation. Finally, from the point of view of the use and the disposition of the work centers, it was noticed that these culinary spaces persist in time, countercurrent to modern trends of rationalization, even with the proximity of one of the most modern technological poles in Brazil, confirming the hypothesis.
ABSTRACT: In the countryside of the city of Alcântara, in Maranhão, which portuguese colonial architecture was the second one to be classified as a heritage in 1948, there are 156 rural black communities, remnant of former quilombos descendant of African slaves. In these communities, spaces and elements with characteristics dating back to colonial times remain working as food factories through dynamic social networks. “Casas de forno” for the production of cassava flour in the community space, artisan stoves with charcoal, stone shafts on the floor, wooden pestles, water buckets in the houses, as well as an active community participation around these elements, characterize these spaces where Portuguese, African and Indigenous influences can be noticed. The installation of an aerospace base, the Alcântara Launch Center, CLA, in the 1980s, located geographically near these communities, implied some modifications in their way of living. Based on the hypothesis that the culinary spaces in quilombola dwellings have specificities that result from the cultural miscegenation of Portuguese, Brazilian Indigenous and African origin, and that oppose modern trends of rationalization, this research sought to understand how these spaces are configured and what factors implicit in this way of dwelling. The working method was based on the analysis of the culinary spaces, derived from a field research, addressing its traditional elements, from the constructive characteristics and its internal articulation with the other sectors of the house, through the arrangement of the work centers in the kitchens and the use of these spaces. It was verified that the culinary spaces of this popular architecture present patterns in the articulation with the functional sectors of the house, where a simultaneous relation with the intimate sector and with the backyard is emphasized, place where many of the culinary preparations take place socially. It was also noticed that certain elements and traditional characteristics of these spaces are common to other peoples that gave rise to this cultural miscegenation. Finally, from the point of view of the use and the disposition of the work centers, it was noticed that these culinary spaces persist in time, countercurrent to modern trends of rationalization, even with the proximity of one of the most modern technological poles in Brazil, confirming the hypothesis.
Descrição
Tese de Doutoramento em Arquitetura com a especialização em Teoria e Prática do Projeto apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Doutora.
Palavras-chave
Espaços culinários Cozinhas Comunidades quilombolas Alcântara Maranhão
Contexto Educativo
Citação
MARTINS, Marina de Miranda - Análise da configuração dos espaços culinários em habitações quilombolas de Alcântara (Maranhão, Brasil).- Lisboa: FA, 2018. Tese de Doutoramento.
Editora
Universidade de Lisboa, Faculdade de Arquitetura