KANHGÁG VẼJẼN KI CIÊNCIAS TU KANHRÃN HÃKI KANHGÁG MỸ GE KE Comidas típicas Kaingang e o ensino de ciências na educação indígena

Abstract

The present work has as its theme “KANHGÁG VẼJẼN KI SCIENCES TU KANHRÃN HÃKI KANHGÁG MỸ GE KE: TYPICAL FOODS KAINGANG AND THE SCIENCE TEACHING IN INDIGENOUS EDUCATION”. The main objective of this work was to deepen the study of Kaingang typical foods, starting from popular knowledge and articulating them with scientific studies. The theme of this work makes us realize that the wisdom that our ancestors passed on to their generation has gained strength, where some of their food resisted over time, facing civilization. The methodology used for the present work is of a qualitative and exploratory nature. Due to the restrictions imposed by the COVID-19 Pandemic, the methodology consists of describing as memories I have of my grandmother and others who lived in my community, on which I used to produce a booklet that rescues as typical recipes articulating them with the contents of Natural Sciences. It was found in this research that only a single element used as food can bring many questions and approaches in science teaching, mainly in indigenous schools. In addition to using the same in the Kaingang discipline, you can use the nutritional values, the time of collection, the phase of the moon that influences its development, among many other contents. It is considered that the school can reinforce indigenous culture by valuing each plant that serves as food for the Kanhgág, as there is a diversity of knowledge that can be worked in an interdisciplinary way, or that contributes to the socialization of knowledge. The production of basic pedagogical materials based on culture is very important in order to have a differentiated Indigenous Education and contextualized Science teaching.