TERENA CUISINE: NEW DIETARY PRACTICES IN TIMES OF CHANGE

Abstract

This study aimed to identify aspects of Terena kitchen, analyzing the composition of the diet, dietary practices and general recommendations in specific life situations, such as postpartum and presence of disease. The study was a qualitative approach with Terena individuals identified as key informants, residents of the Terra Indígena Buriti in Mato Grosso do Sul, on issues of food and cooking and, Brazil. The reports showed significant changes in dietary practices, with emphasis on changes in securing and growing own food, the introduction of processed foods and concerns of results from the new habits. The limitation of the available area, environmental degradation and the presence of food provided in the basket were indicated as contributing to changes in Terena diet. The permanence of Taquarussu kitchen, the stove, the preservation of meat by dehydration, the available food on the stove, place of meals, family together, utensils and recipes passed down orally elements are full of symbolic values of Terena culture. Further studies are needed to deepen elements here identified and addressed as small fragments of reality, requiring more theoretical discussion about the Terena’s rich experience in the context of change.