« Une petite douceur vaut bien quelques sous » : friandises et sociabilité dans l’Amérique portugaise

Abstract

This paper investigates the origins and uses of sugar cane in the Portuguese American cuisine, in order to reflect on the meanings sweets have acquired as a part of sociability and hospitality at the end of the colonial era. Based on lists of goods presented in post-mortem inventories, as well as on reports of foreign travelers, it seeks to evaluate the making and consuming of sweets, with special attention to the artifacts used in the process. It is argued that, while being a part of the general cultural exchanges between Portugal and Brazil, confectionery expressed them in its particular way. This means that it not only continued to employ traditional practices and knowledge, but also incorporated local products, resulting in other flavors, and consequently in new sweets.

Keywords

• Portuguese America
• food
• sugar
• confectionery
• sociability
• Brazil