Silva EL, Carvalho VCHS. Food and resistance: food culture in a quilombola community. Interface (Botucatu). 2026; 30: e260338 DOI: https://doi.org/10.1590/interface.260338
Abstract
This study analyzed the food culture of the quilombola community of Bocaina (Bahia), based on the self-perception of its inhabitants. Using a qualitative approach and the “escrevivência” (writing-living) methodology, 14 interviews were conducted with participants of different ages. The responses were organized by age group and analyzed thematically. The results indicate that, for the interviewees, food is associated with health and that traditional dishes are being preserved. Regarding food production, the subsistence culture is prominent, as is the traditional knowledge that guides agricultural practices in the community. The methodology used valued traditional knowledge and gave visibility to ancestral knowledge that is part of Afro-diasporic culture. The study highlights daily habits of resistance to coloniality, as well as the importance of strategies that promote the preservation of cultural identity.
Keywords
Eating behaviors; Quilombolas; Black population; Right to Food
Access in: https://doi.org/10.1590/interface.260338
