Arole Cultural releases “Sacred Food to be Eaten"
Book elaborated by chef Carlos Ribeiro revisits the sacred recipes to serve the good table, with special chapter of the Babalosha Vilson Caetano and cover flap signed by Bel Coelho
Renowned chef Carlos Ribeiro made an incursion into the sacred dishes of the Orishas and, from his intense research, prepared 35 profane recipes, promoting a banquet that fulfills the main function of religion: the religare of matter and spirit, the sharing of life , of the flavors and pleasures. The book "Sacred Food to be Eaten", illustrated by the author, is the special launch of Editora Arole Cultural for the International Book Fair of São Paulo, and has flap written by Bel Coelho, preface by also writer and babalosha Rodney William Eugênio and special chapter of the researcher, teacher and babalosha Vilson Caetano.
One of the first lessons learned in Candomblé is that the magic and secrets of the Orixás are learned in the kitchen. Who affirms this is the babalosha and founder of the Editora Arole Cultural, Diego de Oxóssi, who also teaches us that "it is almost impossible to speak of food of the orixás without approaching the religious syncretism and the Brazilian regionalism".
Because it is a country of continental dimensions, each region of the country has its customs and flavors. "And this is also reflected in religion", says Diego. The examples are numerous: in Bahia and in the Southeast, Ogun - the Warrior God, syncretized with Saint George - eats yam, but in Southern Brazil, the food of this Orisha is the barbecue. It is also noted that in Candomblé da Bahia the acarajé - the ball of fire eaten by the gods - favorite food of Yansan, is made with certain type of beans, different from Batuque in shouthern country.
In this sense, food plays a fundamental role both in rites and in symbols, both fulfilled with praise in Sacred Food to be Eaten. "The food plays a much larger role: it is through it that the faithful communicate with the Orixás", says Diego. "As my Orisha priest says: the gods exist because men exist. Therefore, in the practice of faith and daily customs, it is at the table that men and gods become one and it is no wonder that, for every offering to be well accepted, a part of it must be eaten by the one who offers it", he completes.
Sacred Food to be Eaten
184 pages, full color, paperback
Cover price: R$80,00 | ISBN 9788590624097
Available at: www.arolecultural.com.br/shop/comida-de-santo-que-se-come
About the author
Graduated in Marketing and communication and chef for love and profession, for ten years Carlos Ribeiro was responsible for "Na Cozinha Restaurant", specialized in Brazilian cuisine and minced. He holds a PhD from USP in Latin American Studies, where he also holds a Master's Degree in Latin American Studies. He taught at the Federal University of Paraiba, Faap, Anhembi Morumbi, Uninove, where he was the coordinator of Fine Arts, among others. He is also the author of the books "Japanese Cuisine for Brazilians", "Food is Art", "History of Gastronomy, Bakery, Confectionery, Contemporary Cuisine, Structures and Operation of the Kitchen of Bars, Hotels and Restaurants" , "Cooffee" and "100 Years of Vinicius".
About Arole Cultural
The publishing house was founded in 2015 by Diego do Oxóssi, aiming to translate the culture of the Orishas in an objective and easy way for the lay reader or for anyone who already has an interest in the subject "Arole means `the heir` in Yoruba language - one who carries a tradition. This is the mission and the main goal of our titles and brand: help spread African religions, breaking down taboos and stigmata, demystifying and deconstructing prejudices and showing that we are all equal in our differences", explains the founder and writer.