Melo, Larissa Grace Nogueira Serafim deAraújo, Mayara Priscilla Dantas2018-07-112021-09-202018-06-14ARAÚJO, Mayara Priscilla Dantas. Comida de festa: identidade histórico-cultural na culinária da Festa de Santana de Currais Novos, Rio Grande do Norte, Brasil. 20185. 23f. Artigo Científico (Graduação em Nutrição) - Universidade Federal do Rio Grande do Norte, Faculdade de Ciências da Saúde do Trairi, Santa Cruz, RN, 2018.https://repositorio.ufrn.br/handle/123456789/34690This article sought to identify and understand the culinary preparations sold during the feast of Sant'Anna as a historical-cultural element in the feast of the patroness of Currais Novos. For this purpose, semi-structured interviews were conducted with local culinarians, and the interview data were analyzed and identified to the most cited preparations. From the analysis of content, it was verified that the main preparations sold during the festival of Sant'Anna were: chicken cream, hot dogs and sweet pies, foods not identified as regional. Despite this, meat dishes were identified as being the most representative of the local cuisine and the buchada as typical of the region, being the regional dish with the highest demand for diners. One can observe the influence of the food globalization, however, regional preparations are still found within the local festivities, keeping the regional cuisine alive.embargoedAccessCulturaIdentidade AlimentarCulináriaComida de festa: identidade histórico-cultural na culinária da Festa de Santana de Currais Novos, Rio Grande do Norte, BrasilFeast food: historical-cultural identity in the cuisine of the Festa de Sant’Anna de Currais Novos, Rio Grande do Norte, BrazilbachelorThesisCNPQ::CIENCIAS HUMANAS::ANTROPOLOGIACNPQ::CIENCIAS DA SAUDE::NUTRICAO