This paper aims at investigating the production of pão de canela at the Serra do Ibitipoca region situated in the southeast of Minas Gerais, Brazil. As part of the local culinary tradition, its manufacture involves ways of knowing and doing that are reaffirmed and reinvented by tourism development. Culinary secrets, gestural systems and flavors' combinations present in this kind of bread express culture as it is lived, an orally transmitted activity supported by a practical creativity of daily life.
food habits; identity; regional cuisine; tourism