“Tem carioca no angu à baiana!”:

uma análise do Angu do Gomes como prato intercultural

Abstract

Rio de Janeiro is undeniably seen as an intercultural mosaic, resulting in a particular sense-generating compound. Among the elements that mark the identity of the city, this paper turns to the Angu do Gomes (a dish made with cornflour stew and small pieces of offal meats). According to a contest conducted by the newspaper O Globo, the dish, besides being considered one of the seven wonders of Rio’s gastronomy, collaborates for socioeconomic, cultural and tourist development. From this perspective, we seek to understand how Angu do Gomes contributes to the hybrid construction of gastronomy in Rio de Janeiro, reinforcing the interaction of different cultures in a city where everything is found. In this context, the traditional dish crosses generations as well as creates a bond between the ancient and the contemporary Rio.