Tastes, Knowledges, Affections

A reportage book resulting from a course in the Journalism program at the Federal University of Rondônia, this study on Rondônia’s food culture seeks to reflect on an important social practice of everyday life: regional cuisine.

Far from the refined dynamics of restaurants with renowned chefs or elaborate recipes that may fill cellphone screens but do not always please the palate, the central idea is to report on the gustatory distinction resulting from dishes prepared with *tucumã*, *jambu*, *cupuaçu*, *tacacá*, *tucupi*, finely chopped chicory sprinkled over fish stew, among other unique culinary knowledges typical of Rondônia.

For example, that homemade way of reheating yesterday’s dish and transforming it into a new meal. It is Rondônia’s everyday food culture communicated through flavors, knowledges, and affections.