School of Social Gastronomy opens selection process for scholarships to encourage research in food culture

May 7, 2024 – 1:10 pm
scholarships food culture Social Gastronomy selection process

Registration for projects related to the themes of food culture and gastronomy can be made until June 5th on the Ceará Cultural Map

The Ivens Dias Branco School of Social Gastronomy (EGSIDB), a facility belonging to the Secretariat of Culture of Ceará (Secult) managed by the Instituto Dragão do Mar (IDM), launched the selection notice for three projects for the 7th edition of the Creation in Culture Laboratory Food and Gastronomy. Registration is free and can be done until June 5th, on Mapa Cultural do Ceará.

Interested parties must be at least 18 years old, have proven residence in the state of Ceará for at least three years and have a valid registration on the Ceará Cultural Map. It is worth highlighting that candidates who are part of and/or represent collectives, communities, associations, cooperatives and groups, formal or informal, linked to the areas of Food Culture and Social Gastronomy and related areas, which have the potential to divide, disseminate, will be prioritized for selection. and lead to the implementation of the results of the research developed.

Selene Penaforte, superintendent of EGSIDB, highlights the role of the equipment in helping to solve challenges and find opportunities. “We want to support initiatives that promote innovation and projection of Ceará culture, in order to encourage critical debate about history, customs, values, eating habits, market, technologies, techniques and trends”, she states.

The Creation Laboratory’s mission is to contribute to demands that value and use knowledge, crafts and products from the biodiversity of Ceará’s food culture. It is the research, development and innovation space, which aims to create and qualify food products and their production processes; develop and improve social technologies, methodologies and records that strengthen local development.

Research on food culture aims to highlight people and knowledge that make up the food production chain, the food sovereignty of traditional peoples (indigenous, quilombolas, riverside communities, extractivists), the economy of the sea and mangroves, the creative economy, entrepreneurship of small producers, family farming, agroecology, among other areas and themes that can strengthen the food culture and gastronomy of Ceará.

According to Vanessa Moreira, coordinator of Food Culture at EGSIDB, the program has the purpose of creating or qualifying food products, utensils, production processes, social technologies, methodologies, strategies for valuing products and services, and records that strengthen development local.

“Sociocultural impacts happen when we are able to actually intervene in the production processes of small entrepreneurs. Contributing to production processes, developing technologies or creating processes for new products, thinking about innovation processes, is a way for small producers to compete in the market and generate social entrepreneurship initiatives. We think about laboratory analyses, labeling, packaging, the brand’s visual identity and these are all possibilities to create strategies for valuing products, promoting local development”, comments Vanessa Moreira.

The selection process has two stages, comprising analysis of submitted documentation and interview. Further information about the selection process should be found in the notice.

Research developed in 2023

Farinhada Ice Cream, made with an innovative cassava base, with crunchy sweet rapadura flour, coconut and bottled butter

Joélho Caetano, a young quilombola from the Conceição dos Caetanos community, sought to value the region’s cultural identity through food culture and gastronomy. The Conceição dos Caetanos community, located in Tururu, 119 kilometers from Fortaleza, is a remaining quilombo territory that builds and preserves its identity through narratives and memory transmitted by the oldest. Dona Bibiu, the matriarch of the community and grandmother of Joélho, is the main guardian of these memories, reverberating the legacy of Caetano José da Costa, the founder.

The focus of the research was the study and recording of the territory’s food culture and the creation of an ice cream that represented the community. Inspired by the strong presence of family farming, notably traditional flour pastries, Joélho developed a product that incorporated local flavors and ingredients, Sorvete Farinhada, made with an innovative cassava base, with crunchy sweet rapadura flour, coconut and bottled butter. . See more at:

The Sea is for fish – quality fish at Serviluz

Boosting the fishing culture in the Serviluz neighborhood, in Fortaleza, through the leading role of local fishermen and their families, sharing knowledge and highlighting fishing communities in the process of community development, was Anailton Fernandes’ main objective in this edition of the Creation Laboratory .

The project sought to be a space to support fishing activities, listing the main needs and planning better infrastructures to support and disseminate fishermen’s traditional knowledge. The work resulted in the following products: booklet “The quality of Serviluz’s fish”; packaging and label of guarajuba fillet, fished by hand in Serviluz; fishing improvement course; qualification of a fishing unit in the territory. By sharing knowledge, research strengthens fishing communities and, consequently, involves other local families in this process of collective development. See more at:

Ceará Food Culture Map

Thiago Tavares developed a digital map of Ceará’s food culture, expanding understanding of the richness and gastronomic diversity throughout the State. The work sought to offer a more complete and inclusive representation of local food traditions. With the aim of safeguarding, documenting and promoting Ceará’s food culture, the interactive map highlights preservation agents, characteristic dishes, local products and gastronomic events, providing a complete immersion in gastronomic diversity. The project is also committed to recording places and celebrations in detail, highlighting the significant cultural importance they play in the region’s gastronomy. See more at:

About school

Equipment of the Secretariat of Culture of Ceará (Secult), the Ivens Dias Branco School of Social Gastronomy (EGSIDB) is managed by the Dragão do Mar Institute (IDM) and is part of Cultura em Rede, a Secult Ceará program that integrates cultural actions and policies in your public equipment network. The training center, opened in 2018 in the Cais do Porto neighborhood, is a training space that combines teaching, research and social commitment, recognizing the richness of Ceará’s way of eating, the different types of knowledge, the production chain, promoting product innovation, encouraging social entrepreneurship, qualifying for the job market and contributing to the fight against hunger, through long and short-term courses, which take place within the School and in communities across Ceará. All programming is free. The name of the School is a reference to businessman Ivens Dias Branco (in memory), from the M. Dias Branco group, who financed the headquarters donated to the Government of Ceará, in a public-private partnership.

Service

Selection for the 7th Creation Laboratory of the Ivens Dias Branco School of Social Gastronomy

Registration period: May 6th to June 5th, 2024
Free registration on the Ceará Cultural Map – https://mapacultural.secult.ce.gov.br

Ivens Dias Branco School of Social Gastronomy: Rua Manuel Dias Branco, 80 – Cais do Porto (Mucuripe), Fortaleza – Ceará. More information by phone: (85) 98439-4964 or by email: [email protected]. Monday to Friday, from 8am to 12pm and from 2pm to 6pm. Website: www.gastronomiasocial.org.br | Social media: @escolagastronomiasocial.