"Experimentar um pouco de sabor", cozinhar e comer em família: Villa la tela, Córdoba, Argentina

Abstract

This paper aimed to reconstruct the culinary grammar of the family’s kitchens of Villa La Tela, Cordoba, Argentina. A qualitative study was conducted from a materilistic an interpretative key. The techniques used were: traveling recipe, expressive and creative meetings and semi-structured interviews. The analysis of the primary sources was performed using the grounded theory. The analytic construction of the family culinary grammar proposed here refers to four relational dimensions: Familiar menus card (Frequent Food/Beverage, Unimaginable meals, Food that generate curiosity to try it; Meals that area considered non-food, Missed meals and their changes); Cook (Transmission of doings and culinary knowledge, Cooking role assumed, Criteria for choosing the menu, Sensitivities associated with cooking, Given rules); Commensals (Children as receivers, Adults as receivers); The situation of sharing the eating’s space-time (With us-Others, With-Other Classmates, The meanings of sharing food). Beyond inhabiting a stage of structural poverty, the culinary grammar is experienced by the families as a struggle banner for their food and nutrition history, and implementing means "taking a taste". In addition, cooking appears as an escape from the real world unleashing the perfect mix between creativity and affection.