Sacred kitchen and university outreach: valuing Afro-brazilian culture in Gastronomy

Abstract

Through University Extension, a project was developed aimed at valuing Sacred Cuisine (Cozinha de Santo), as part of the program Knowledge, Flavors, and Gastronomic Practices of Brazilian Cuisine – SSPGCB. The methodology adopted involved the use of bibliographic references and secondary sources, such as pontos cantados (ritual chants) and Itans (sacred narratives), which are fundamental elements of the oral tradition of African-based religions. These materials served as the foundation for research and extension activities, as well as for the production and organization of content to be shared on the Extension Project’s Instagram® page. In the first part of the proposal, an in-depth discussion was carried out on Sacred Cuisine, addressing its origins, meanings, and relevance in rituals and Afro-Brazilian culture. In the second stage, the focus shifted to the practical production of content intended for social media, using this platform as a strategic bridge for teaching and valuing Afro-Brazilian culture, due to its reach, dynamism, and ability to foster dialogue with online audiences. By integrating teaching, research, and extension, the investigation “Sacred Food: The Sacred Knowledge and Flavors” reaffirms the role of the university as an agent of social transformation, promoting inclusion, combating prejudice, and highlighting traditional knowledge that is an essential part of Brazilian cultural identity.