Resumo

SANTOS, Franksley Gomes dos  e  BASTOS, Sênia. THE ROLE OF THE GASTRONOMIC FESTIVAL OF TAQUARUÇU IN DEFINING THE GASTRONOMY OF TOCANTINS/TO. Tur., Visão e Ação [online]. 2016, vol.18, n.3, pp.611-632. ISSN 1983-7151.  http://dx.doi.org/10.14210/rtva.v18n2.p611-632.

The association between gastronomy, tradition and heritage forms the basis of marketing strategies for tourist destinations. In order to increase tourism, add value to the regional cuisine, encourage entrepreneurship in the area of gastronomy, bring income to the region, and advertise the traditional products of the Tocantins cuisine, the municipal government of Palmas sponsors the annual Gastronomic Festival of Taquaruçu. Due to the importance of this festival in the field of gastronomy, it is the object of analysis of this study, which examines recipes collected in the State by Parrião (2009), in order to characterize the main techniques and predominant ingredients used in the different regions of the state. This is a qualitative study that uses exploratory and descriptive methods. It consists of interviews with people with recognized knowledge about the cuisine of Tocantins. It is based on photographic records and documents of the Secretaria da Comunicação Social (Secretariat of Social Communication – Secom) taken over four years of the Festival, as well as an interview with the organizer. Among the results, it was observed that despite its role in creating a cuisine for the State that is in the process of consolidation, the Festival does not disseminate the culinary and dietary manifestations and expressions that still exist.

Palavras-chave : Gastronomy; Culinary heritage; Tocantins/TO.

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