Museu do Seringal receives edition of Expomulher with cooking workshop
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Event was open to the public and focused on local communities
The Museu do Seringal, located on Igarapé São João, a tributary of the Igarapé do Tarumã-Mirim, in the rural area of Manaus, hosted, on Saturday (20), another edition of Expomulher, with the workshop “Community Leaders and Present Culinary Practice” . The activities were aimed at residents of neighboring communities, although open to the general public.
The event aimed to encourage the appreciation of roots and local culture, bringing this factor through cuisine, crafts and art as a whole. The action aims to promote integration between the rural zone and the city of Manaus.
Expomulher is a seasonal activity, which takes place three to four times a year, in many different circumstances and locations. In this edition, the event was held for the first time at the Seringal Museum. The goal is to help women entrepreneurs expand their businesses, thus increasing their income and quality of life.
During the action, products from the most varied categories are sold, including handicrafts, creative sewing, food, cosmetics and natural products. In this edition, items were produced specifically by women from local communities.
“Our goal is to encourage entrepreneurship, handicrafts in the Amazon, and these women who lovingly make objects from materials that would otherwise be thrown into the trash, and are now recycled as art”, pointed out Márcia Fernandes, manager of Programming at the Management Department of Museums, from the Secretariat of Culture and Creative Economy.
Simultaneously with the exhibition, the workshop “Community Leaders and Present Culinary Practice” took place. The activity was in the form of a tutorial, taught by Professor Cláudia Araújo, from the Tourism course at the State University of Amazonas (UEA).
With a doctorate in the area of Amazonian gastronomy, Cláudia carries out this exchange of culinary knowledge, teaching recipes step by step and interacting with the people who live in the region.
“We must learn to value our roots and our culture, speaking mainly of food culture. Every woman and every man cooks, and they pass it on to their children, their spouses and so it goes through generations. Our gastronomy is one of the least influenced by other peoples, because we preserve it, but it’s time for the rest of the world to discover it, that’s why we’re here”, defined the professor.
*With advisory information
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