Food and Gastronomic Heritage

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Objectives

1. Understand the importance of food in the humanization process;

2. Understand the role of agriculture in food;

3. Understanding Food as a "good" that must be lived to be understood and appreciated;

4. Understand the role of the Spice Route in the evolution of feeding;

5. Understand the role of the Portuguese Globalization of Food.

Program

1. The Emergence of Agriculture

2. Feeding strategies in prehistoric times.

3. The social function of the banquet in the earliest civilizations.

4. The Classical World - Food Systems and Models of Civilization

5.  Romans, Barbarians, Christians: At the dawn of European Alimentary Culture.

6. The Arabic Cuisine and its contribution to the European cuisine.

7. The Mediterranean diet. Intangible Heritage of Humanity.

8. The Spice Route.

9. The role of Portugal in the Globalization of Food

10. The Food while Heritage

11. European Food

12. Traditional Portuguese dishes

13. Azorean traditional cuisine

14. Azorean traditional sweets

15. The Importance of Food as Cultural Heritage.

Teaching Methodologies

1. Exhibition of theoretical content using Data Show;

2. Discussion of theoretical content;

3. Visits to Lota Azores, Quinta dos Açores (Meat Sector) and restaurants;

4. Discussion of papers presented by students.

Bibliography

A. GOMES (2001) – O PEIXE NA COZINHA AÇORIANA E OUTRAS COISAS MAIS. ED. AUTOR

H. CAMPOS (2012) – MARAVILHAS GASTRONÓMICAS DE PORTUGAL. INCM

J.-L. FLANDRIN & M. MONTANARI (1996) – HISTÓRIA DA ALIMENTAÇÃO. 1. DOS PRIMÓRDIOS À IDADE MÉDIA. TERRAMAR

J. KEAY (2005) A ROTA DAS ESPECIARIAS. CASA DE LETRAS

J. P. LIMA-REIS (2008) ALGUMAS NOTAS PARA A HISTÓRIA DA ALIMENTAÇÃO EM PORTUGAL. CAMPO DE LETRAS

J. D’ENCARNAÇÃO (2011) - DO PATRIMÓNIO GASTRONÓMICO. IN I FERREIRA, J. Ribeiro, coord. - Emergir de Crenças e Presenças: Alguns Temas de Sociedade e Cultura. Coimbra : APEC, 2011. Pp. 229-244.

J. N. Rodrigues e T. Devezas (2004) – Portugal – O pioneiro da Globalização. A Herança dos Descobrimentos

M. RICCI (2009) – 2º RECEITAS DE SOPAS. ED. DK

P. GARNSEY (1999) – ALIMENTAÇÃO E SOCIEDADE NA ANTIGUIDADE CLÁSSICA. ASPETOS MATERIAIS E SIMBÓLICOS DOS ALIMENTES. REPLICAÇÃO

V. DE OLIVEIRA E M. GARCIA (2006) – VINHOS E MANJARES DO PICO. ED. DA COOPERATIVA VITIVINÍCOLA DA ILHA DO PICO.

Code

0105555

ECTS Credits

3

Classes

  • Teórico-Práticas - 30 hours

Evaluation Methodology

  • Frequency: 50%
  • Monograph and respective presentation: 50%