ANCESTRAL GASTRONOMY IN PERSPECTIVE: INDIGENOUS AND AFRICAN CONTRIBUTIONS TO THE FORMATION OF BRAZILIAN CUISINE

Abstract

Brazilian gastronomy is the result of a complex historical process marked by the fusion of Indigenous, African, and European knowledge, which shaped the country's eating habits, culinary techniques, and cultural identity. This study aims to analyze the contributions of Indigenous and African peoples to the formation of Brazilian cuisine, highlighting their cultural, historical, nutritional, and symbolic aspects. It is a narrative literature review conducted through scientific databases and reference works published over the last two decades. The findings reveal that traditional food knowledge represents not only cultural heritage but also living systems of sustainability and identity, essential for understanding the relationship between food, culture, and territory. It is concluded that valuing ancestral gastronomy is essential to strengthen food diversity, recognize cultural plurality, and promote sustainable nutritional practices that rescue memory and reaffirm the identity of the Brazilian people.