{"id":342,"date":"2017-01-09T10:30:15","date_gmt":"2017-01-09T12:30:15","guid":{"rendered":"http:\/\/radio.ufpa.br\/?p=342"},"modified":"2023-10-30T15:13:01","modified_gmt":"2023-10-30T18:13:01","slug":"pop-que-e-pop-culinaria","status":"publish","type":"post","link":"https:\/\/radio.ufpa.br\/index.php\/espaco-experimental\/pop-que-e-pop-culinaria\/","title":{"rendered":"Pop que \u00e9 Pop – Culin\u00e1ria"},"content":{"rendered":"\n
<\/span>

“Por que \u00e9 Pop – Culin\u00e1ria”<\/p>

Espa\u00e7o Experimental<\/p>

R\u00e1dio Web UFPA<\/p><\/div><\/div>

\n

Pop que \u00e9 Pop n\u00e3o se resume em apenas um programa, e no Espa\u00e7o Experimental desta semana o assunto \u00e9 a culin\u00e1ria paraense. Seja para fugir da crise ou investir em um novo neg\u00f3cio, a venda de comida t\u00edpica nas ruas da Regi\u00e3o Metropolitana de Bel\u00e9m movimenta a cultura e a economia do estado.<\/h4>\n<\/header>\n
\n

Segundo o professor de Turismo da Universidade Federal do Par\u00e1, \u00c1lvaro Negr\u00e3o, a presen\u00e7a de barracas e lanches de esquina est\u00e3o ligadas \u00e0 forma\u00e7\u00e3o do povo paraense, especialmente com a presen\u00e7a da cultura negra. \u00c1lvaro explica que nos jornais do s\u00e9culo XIX eram comuns an\u00fancios de \u2018negras de ganho\u2019, mulheres que vendiam comidas em tabuleiros nas ruas da capital paraense e, ao longo dos s\u00e9culos, a comida de rua passou a configurar a gastronomia do Par\u00e1. \u201cAs tacacazeiras e vendedores de cachorro quente herdaram esse trabalho que vinha sendo feito desde o per\u00edodo colonial\u201d, afirma.<\/h4>\n<\/section>","protected":false},"excerpt":{"rendered":"

… Ler mais<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[161],"tags":[173,172],"class_list":["post-342","post","type-post","status-publish","format-standard","hentry","category-espaco-experimental","tag-alvaro-negrao","tag-culinaria"],"acf":[],"yoast_head":"\nPop que \u00e9 Pop - Culin\u00e1ria - Radio Web UFPA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/radio.ufpa.br\/index.php\/espaco-experimental\/pop-que-e-pop-culinaria\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pop que \u00e9 Pop - Culin\u00e1ria - Radio Web UFPA\" \/>\n<meta property=\"og:description\" content=\"... 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