Resumen

BOTELHO, Denise M.  y  SANTOS, Francineide Marques da C.. Afro-religious gastronomy: professionalization of axé black women. Linhas Críticas [online]. 2017, vol.23, n.52, pp.664-676. ISSN 1981-0431.  https://doi.org/10.2017/lcv23n52.664.

Brazilian candomblés produce the cuisine of the Orixás. Theyre-signifyfood, spices, techniques and eating habits into identity symbols, as well as a source of income and professionalization, allowing the financial autonomy of many Black women of axé. With the specific cut of race relations education (Law 10.639/2003), the text indicates the importance of the gastronomy of the Afro-Brazilian deities for a vocational education. Through bibliographic review and participant observation it is possible to demonstrate there levant of educational practices, developed in candomblé terreiros, that strengthen professional learning and the exercise of citizenship.

Palabras clave : Candomblé; Vocational Education; Afro-Religious Gastronomy; Black Women.

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