Raphael Archangel Tavares Son1*, Vilson Caetano de Sousa Júnior2 and Marina Guimarães Gonçalves3
1Master's Degree in the Graduate Program in Food, Nursing and Health - School of Nutrition, Federal University of Bahia (UFBA), Brazil
2PhD in Anthropology, Professor at the School of Nutrition - UFBA, Brazil
3Cnpq Researcher (National Council for Scientific and Technological Development) - Edital PIBIC 04/2020; Graduated in Interdisciplinary Baccalaureate of Health, Institute of Humanity, Arts and Sciences, Professor Milton Santos - UFBA, Brazil
*Corresponding Author: Raphael Archangel Tavares Son, Master's Degree in the Graduate Program in Food, Nursing and Health - School of Nutrition, Federal University of Bahia (UFBA), Brazil.
Received: July 03, 2021; Published: October 04, 2021
This paper analyzes, from a documentary research, the influence of the state of war, which culminated in the Independence of Bahia on July 2nd, 1823, in the eating habits of nineteenth-century Bahians. For this, we resorted to the journey of travelers who passed through Bahia in the course of the 19th century, as well as research by historians and researchers who portray about food in this period. It could be observed that the battles directly influenced as they led directly in the supply and demand of food, making food and eating important fragments in this story, although it's not at the center of the discussion of several historians. In addition, manioc flour can be seen as the protagonist in this food historiography and that is why it appears here with its popular name: “war flour”.
Keywords:Of Eating; July 2nd; Independence of Bahia; Travelers
Citation: Raphael Archangel Tavares Son., et al. “War Flour: An Essay on Eating in São Salvador da Bahia During the Battles of Dois de Julho".Acta Scientific Nutritional Health 5.11 (2021): 04-12.
Copyright: © 2021 Raphael Archangel Tavares Son., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.