Food Heritage and Identities

Recommended Prerequisites

Not applicable.

Teaching Methods

Presentation of theoretical content. Active student participation in the discussion of themes and presentation of research conducted by them in class.

Learning Outcomes

Students will gain an understanding of the epistemological foundation for the study of Food as heritage.

Contextualize Food's role within the issue of training/definition of cultural "identities" versus cultural "otherness".

Interpret and analyze the founding "documentation" of food heritage.

Work Placement(s)

No

Syllabus

1. Conceptual issues: heritage, culture and identity.

2. European food heritage:

2.1. Mediterranean diet;

2.2. Cuisines of Atlantic influence;

2.3. Cuisines of continental influence

3. Portuguese food heritage: European cultural fusion and openness to new worlds.

4. Lusophone food heritage: Brazil, Africa and Asia.

Head Lecturer(s)

Carmen Isabel Leal Soares

Assessment Methods

Assessment
Other: 30.0%
Research work: 70.0%

Bibliography

Algranti, L. (2004), “Os livros de receitas e a transmissão da arte luso-brasileira de fazer doces (séculos XVII-XIX)”, in Actas do II Seminário Internacional sobre a História do Açúcar - O açúcar e o cotidiano,  Funchal, 127-147.

Braga, I. D. (2010), Sabores do Brasil em Portugal. São Paulo.

Coelho, MH, Santos, JM, “A aculturação alimentar no Império Luso-Brasileiro” (2013), in Brasill e Portugal. Unindo as duas margens do Atlântico, Lisboa, 53-72 .

Cascudo, Luís da Câmara (2007), História da Alimentação no Brasil. 3ª ed., 2ª reimp. São Paulo.

Cozinheiro Nacional. São Paulo (edição de 2008).

Poulain, J.-P. dir. (2012), Dictionnaire des Cultures Alimentaires. Paris.

Silva, P. P. (2005), Farinha, feijão e carne seca: um tripé culinário no Brasil colonial. São Paulo.

Soares, C. (2011), “Origens da Dieta Mediterrânea. Breves apontamentos” Gastronomias 18, 24-27.

Torrão, M.(1995), Dietas Alimentares: transferências e adaptações nas ilhas de Cabo Verde (1460-1540). Lisboa.