Freitas, Idalina Maria Almeida deSilva, André Vicente e2016-06-152021-10-132016-06-152021-10-132016-05-21SILVA, André Vicente e. Comida de santo: resistência e representação do sagrado pela culinária. 2016. 20f. Trabalho de Conclusão de Curso ( Especialização em História e Cultura Africana e Afro-brasileira). Departamento de História do CERES - Campus de Caicó, Universidade Federal do Rio Grande do Norte. Caicó, 2016.https://repositorio.ufrn.br/handle/123456789/44294This work aims to make an excerpt on the power of the relationship with the deities, the worshippers, the senses and the practices of those who experience the religions of African origin in a direct way or not. For the construction of the research methods were used oral history were used, considering that the interviews are the main source of this work. These records gather information from various levels of specificity, such as the mythology of the Orishas and entities, in addition to the presence of food in these stories. It guides the rituals of sacrifices and offerings, the everyday of the people-of-the-saint and their eating routine, both in ordinary days and during the festivities. We conclude that although a variaton is present in the reproduction of the stories when dealing with a similar mythical theme or way of experiencing their votive food, the most important is that the essence of this tradition reinvents itself, and this finding is that despite the changes in the narrative or workmanship, it does not remove their aspect of truth and acceptance from the tellers, from the ones who perform rituals, making the meanings of what is sought to be discussed here to remain.restrictedAccessReligião afro-brasileiraCandombléUmbandaComida de santoOrixápostGraduateThesisHistória