African Cuisine

N/A

The methodology will have interdisciplinarity as its basic principle, promoting the development and training of autonomous and critical individuals. The theoretical-practical contents will be presented through oral exposition by the teacher. In practical-laboratory classes, the following strategies and procedures will be adopted: Oral presentation of techniques, demonstration, observation/correction of the work done by students.
The evaluation process will be carried out by continuous assessment or by examination.
By continuous assessment:
Theoretical-practical component (30%)
•Project for the creation of a african sustainable menu and respective oral presentation.
Laboratory-practical component (50%)
Behavior and attitudes (20%)
By exam:
Theoretical-practical component (40%)
• Practical-laboratory component (60%)

•Recognize African gastronomy as a cultural expression and intangible heritage;
•African gastronomy: appreciation of orality in culinary customs;
•Identify the most characteristic ingredients of African cuisine; •Recognise and execute the cooking techniques used in Africa; • Recognize the various food territories in Africa;
•Recognize the influence of Mediterranean cuisine on North African cuisine;
•Recognize the influences of ethnicities and tribes in African cuisine;
•To prepare and present a set of representative dishes from each of the territories;
•Get to know the gastronomy of the diaspora.

– African Gastronomy as a cultural expression and intangible heritage

– Culinary traditions and customs of different ethnicities and tribes.

– Ingredients most representative of the different food territories.

– Techniques of regional cuisines in Africa.

– North African cuisine

– South African cuisine

– East African cuisine

– West African cuisine

– The cuisine of Lusophone Africa

– The African-American kitchen

• - Project - 30.0%
• - Laboratory Practical Component - 50.0%
• - Behavior and Attitudes - 20.0%

• - Laboratory Practical Component - 60.0%
• - Theoretical and Practical Component - 40.0%

NAO

Burton, Richard F. (1991). Wanderings in West Africa. Vol. 2. New York: Dover.

Carvalho, Maria Augusta. (2013). Comeres de África. Casa das Letras. Escoffier, Auguste. (2009). Le guide culinaire. Flammarion.

Grant, Rosamund; Modesto, Maria de Lourdes (dir.) e Costa, Maria Manuela (trad.). (2006). Cozinha Africana : uma viagem gastronómica por um continente fascinante. Verbo.

 Hafner, Dorinda. (2004). A Taste of Africa: Traditional and Modern African Cooking. Ten Speed Press.

 Kindersle, Dorling y. (2013). As viagens gastronômicas mais fantásticas do mundo. Publifolha.

Larousse, Librairie. Larousse gastronomique: the world’s greatest culinary encyclopedia.