Portugal’s Gastronomic Culture

N/A

The methodology will have interdisciplinarity as its basic principle, promoting the development and training of autonomous and critical individuals.

Methodology: the classes will be organized articulating moments of intervention structured by the teachers, and moments of sharing and debate around the issues under study, promoting the personal, social and cultural development of the students. The methodologies to be implemented are based on the teaching of essentially theoretical classes, where expository, interrogative and active methods will be favored, based on practical cases and research work carried out by students. During the classes, activities such as the debate of articles, presentation and discussion of works and gatherings will be developed.

Continuous assessment (60% of the final grade)

– Attendance; quality of oral interventions; effort; critical analysis of articles; writing and oral presentation.

Final written work (40% of the final grade) or

 Written exam (100%)

•Understand the gastronomic culture of Portugal as an expression of national cultural identity as an intangible heritage;

•Understand the importance of gastronomy as an integral element/factor of cultural tourism;

•Recognize gastronomy as a differentiating product in tourist attractions;

•Identify the main national gastronomic territories;

•Recognize the rituals, traditions and gastronomic trends associated with each territory;

•Identify the kitchens of the different territories;

•Know traditional and endogenous products;

•Knowing qualified national gastronomic products.

•Gastronomic Heritage in Portugal (the importance of the great civilizations in gastronomy in Portugal; the influence of the Discoveries on Portuguese gastronomy; the influence of Mediterranean cuisine on Portuguese gastronomy);

 •Gastronomic territories in Portugal (North; Centre; Lisbon and Tagus Valley; Alentejo; Algarve; Madeira; Azores);

•Food and gastronomy in the Modern Period (food genres and diets; the introduction of American products; “exotic” drinks; culinary art; cooking and medicine; food and society; meal rituals);

•Food in the 19th century (food genres and diets; culinary art; regional dishes; cooking and medicine; meal rituals; the appearance of the menu; food and society);

•Food in Portuguese Literature;

•The food of the Portuguese nowadays: culture, gastronomy and tourism in Portugal;

•Rituals, traditions and trends associated with gastronomy;

 •Portuguese  products DOP;  IG; IGT.

• - Exam - 100.0%

• - Attendance and Participation - 60.0%
• - Individual and/or Group Work - 40.0%

NAO

Aguilera, C. (2001). História da Alimentação Mediterrânica. Lisboa: Terramar Editora.

C. M. de Vila do Conde. (2002). Jantar e Cear na Corte de D. João III (leitura, transcrição e estudo de dois livros de cozinha do Rei (1524 e 1532).

Centro de História da Sociedade e da Cultura. Câmara, F. da. (2011). Alimentos ao Sabor da História. Colares Editora.

 Faldrin, Jean-Louis; Montanari, M. (1998). História da Alimentação I – Dos primórdios à Idade Média. Lisboa: Terramar Editora.

 Faldrin, Jean-Louis; Montanari, M. (2001). História da Alimentação II – Da Idade Média aos tempos actuais. Lisboa: Terramar Editora.

 Lima-Reis, José Pedro de. (2008). Algumas notas para a história da alimentação em Portugal. Lisboa: Campo de Letras.

Manuppella, G. (1987). Livro de cozinha da Infanta D. Maria. Lisboa: INCM. Paquete, M. (2013). O azeite na cultura e no património alimentar. Sintra: Colares Editora.

Quitério, J. (2010). Escritores à mesa (e outros artistas). Assirio & Alvim.