ABOUT
Collaboratories are collaborations that ReSEED establishes with people and projects to discuss subjects related to our research which require knowledge of diverse disciplines. The Collaboratories aim to solve problems in an inter and transdisciplinary way in partnership with colleagues from other scientific areas inside and outside our institution, the University of Coimbra.
Food_COOK collaborations aim to bridge the research on production and food consumption. The partners study cooking recipes identified since the 16th century and some seek to adapt or interpret them in the light of current cooking and consumption demands. These collaborations also explore issues related to the introduction of new world plants into the recipes throughout the last centuries.
Francisco Borges Henriques’ manuscript (1715): study, transcription, reinterpretation & publication.
PEOPLE
Ana Isabel Silva | University of Coimbra
Ana Lúcia Batista | Estoril Higher Institute for Tourism and Hotel Studies (ESHTE)
Leonor Garcia | University of Évora
Maria José Pires | Estoril Higher Institute for Tourism and Hotel Studies (ESHTE)
Ricardo Bonacho | Estoril Higher Institute for Tourism and Hotel Studies (ESHTE)
other collaboratories
project 1/collab
› Changing times, changing wills?, collaboration with the Master in Innovation in Science and Culinary Arts from the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE) around the question: how to cook hundreds of culinary recipes from the early 18th century according to the current requirements for healthy, tasty and sustainable food?
Changing times, changing wills?
Collaboration with the Master in Innovation in Science and Culinary Arts from the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE) around the question: how to cook hundreds of culinary recipes from the early 18th century according to the current requirements for healthy, tasty and sustainable food?
The key source is the manuscript by Francisco Borges Henriques (1715), practically unknown and closed for more than 100 years in the National Library of Portugal. It was transcribed and studied by the ReSEED team. The manuscript contains the first Portuguese recipes with products from the new worlds. The challenge was embraced by the students. The reinterpretation of the recipes resulted in a very interesting scientific lab.
On the path to bringing recipes from the 18th century to the current moment, the students faced obstacles that led to research and adaptation. It is a very large timeframe that changes not only the ingredients themselves but also the techniques used in the cooking. They had to deal with measures they didn´t know and sometimes with the lack of measures, also ingredients that no longer exist and others that are currently banned.
For the ReSEED team, this experience has been a laboratory, a possibility to check out in practice what the researchers are very used to seeing in the historical sources, namely in the handwritten form. Following the student´s work, the team learned common names for products that were unknown and saw how the transition to include new and lesser-known ingredients were made, such as tomatoes, pepper and sweet potatoes. It also was possible to verify how the dominant products, such as turnip or chickpeas, were replaced by new ones such as beans or sweet potatoes. Additionally, the analysis showed that some products that disappeared from Portuguese cuisine, such as eggplant and couscous, were still important in the early 18th century and were cooked in different ways.
Título 2 da colaboração ou projeto
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