Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2018-08-23T12:55:40Z No. of bitstreams: 1 2017 - Manuela Valim Braganholo.pdf: 16526428 bytes, checksum: 3470f1cd2303ac69aad32a89576618ab (MD5) / Made available in DSpace on 2018-08-23T12:55:40Z (GMT). No. of bitstreams: 1 2017 - Manuela Valim Braganholo.pdf: 16526428 bytes, checksum: 3470f1cd2303ac69aad32a89576618ab (MD5) Previous issue date: 2017-09-28 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / This dissertation investigates the processes that brought artisanal flourmills to modernity, as well as the construction of networks and patrimonialization as political strategies for the continuity of those flourmills. Cassava flour (manioc flour) was the staple food and the main economic activity in the coastal region of Santa Catarina, according to historical records. Cassava flourmills ensured food security for the local populations and the possibility of exchanges in the domestic market until the middle of the 20th century. The pressure for land for industrial and tourism development projects, however, as well as unplanned urbanization of the territories, changed flour production and consumption relationships. The reduction of cultivated lands and de-characterization of traditional flourmills to comply with sanitary standards have since removed the artisanal flour from its regional economic spotlight, closing or transforming the productive character of many mills. In the 21st century, flour continues to be artisanally produced, along with ?beijus?, couscous, and various other symbolic meanings for coastal populations. Contemporaneously, the flourmills (re)appear in discourses that interconnect agroecology, tourism, regional gastronomy, land demands, and cultural valorization. Social relations, traditions and practices performed in and through the flourmills are, thus, articulated among diverse actors in the Santa Catarina Flourmill Network, giving the product its recognition as a Cultural Heritage of Brazil / Esta disserta??o investiga os processos que trouxeram os engenhos artesanais at? a contemporaneidade e a constru??o da articula??o em rede e da patrimonializa??o como estrat?gias pol?ticas para a continuidade dos engenhos de farinha. A farinha de mandioca foi o alimento b?sico e a principal atividade econ?mica do litoral de Santa Catarina, especialmente a partir do s?culo XVIII. Os engenhos de farinha garantiram a seguran?a alimentar das popula??es locais e a possibilidade de trocas no mercado interno at? meados do s?culo XX. A partir dessa ?poca, a press?o por terras para projetos de desenvolvimento industriais e tur?sticos, bem como urbaniza??o n?o planejada dos territ?rios, modificou as rela??es de produ??o e consumo da farinha. A redu??o das terras cultivadas e a descaracteriza??o dos engenhos tradicionais para o atendimento de normas sanit?rias destituiu a farinha artesanal de seu destaque econ?mico regional, fechando ou transformando o car?ter produtivo de muitos engenhos. No s?culo XXI, as farinhadas seguem produzindo farinha, beijus, cuscuz e diversos significados simb?licos, reatualizando tradi??es das popula??es litor?neas, contudo. Contemporaneamente os engenhos (re)aparecem em discursos que interligam agroecologia, turismo, gastronomia regional, demandas fundi?rias e por valoriza??o cultural. As sociabilidades, tradi??es e pr?ticas vividas nos engenhos s?o articuladas entre diversos atores na Rede Catarinense de Engenhos de Farinha, ensejando o reconhecimento como Patrim?nio Cultural do Brasil