The trajectory of techniques in food

from the natural period to street food in the urban space

Abstract

This article presents a theoretical reflection anchored by geographers, sociologists, anthropologists and philosophers who contributed to the understanding of technique, space and feed. Its guiding objective is to analyze the trajectory of the technique in food and how it presents itself in street food. We chose to use a periodization proposal that subdivided the history of the geographical environment into three stages: natural, technical and technical-scientific-informational. The theoretical choice is to use the technique as a central element in the discussion and to admit it as a link between time and space. Methodologically, we opted for bibliographical research and for the collection of secondary data in official institutions. We also used a field diary, observation spreadsheet, photographic records with the use of a portable studio, and semi-structured interviews with the snowball technique to obtain primary data. It is concluded that feeding has undergone drastic changes both in configuration and preparation. What was previously the result of a direct relationship between man and nature, mediated by the techniques of survival, is now conducted by industry, science and information. An antagonistic relationship is established, at the same time that there is a move away from the stove and the kitchen by most people in the urban space, there is also a rapprochement of techniques through street food.