Acarajé

Aprendendo Botânica numa Dimensão Cultural

Abstract

Botany teaching has shown low interest by students, especially because of the scientific language and lack of information about its relevance and use of its contents in daily life. In addition to botany, for the majority of society, there is a lack of information on various subjects, which can lead to misunderstandings and problems in interpersonal relationships, such as prejudice and intolerance. Thinking about the dissemination of the teaching of Botany and Culture, especially Afro-Brazilian, the study aimed to prepare an e-book on a typical recipe for use in teaching Botany, and as complementary material to textbooks, aiming to minimize blindness Botany and contribute to the appreciation of cultural diversity. To create the structure of the e-book, Canva (online) and PowerPoint were used. The acarajé recipe, the description of its botanical elements and the reading of articles on Afro-Brazilian ritualistic cuisine were used to prepare the text. On the cover we sought to bring elements that portray the acarajé, as the content of this work revolves around it. Introduction and introduction pages encourage readers to get to know the e-book, explaining how it was carried out and about the subject covered. Following pages provide acarajé recipe; information about each vegetable present in the recipe, which can be used in the teaching-learning process of the Botany content and scientific literacy; and page with curiosities about Afro-Brazilian culture and acarajé. In line with the cross-cutting theme Cultural Plurality, proposed by the 1997 National Curriculum Parameters, the e-book has an interdisciplinary character and highlights Cultural Plurality, and presents itself as a potential digital didactic resource, and as a subsidy for teaching Botany in a cultural dimension, valuing elements of the student's daily life. Therefore, the use of a typical dish as a basis for the teaching and learning process of Botany was satisfactory, as it presented several aspects.