[et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”0|0px|54px|0px|false|false” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on” da_disable_devices=”off|off|off”][et_pb_row _builder_version=”4.16″ custom_padding=”0|0px|0|0px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ text_font=”Fira Sans|300|||||||” text_font_size=”15px” header_font=”Fira Sans||||||||” custom_margin=”25px||25px” link_option_url_new_window=”on” global_colors_info=”{}”]<\/p>\n
Hundreds of culinary recipes from the early 18th century and a question: how to cook them according to the current requirements for healthy, tasty and sustainable food?<\/p>\n
To bring to the table recipes that were closed for 300 years in a manuscript: this was the challenge launched by the ReSEED Project to the students of the Master in Innovation in Science and Culinary Arts from the Estoril Higher Institute for Tourism and Hotel Studies (ESHTE).<\/p>\n
The manuscript is called \u201cReceitas dos milhores doces e de alg\u0169ns guizados particullares e remedios de conhecida expiriencia que fes Francisco Borges Henriques para o uzo de sua caza\u201d, respecting the original name of the book from 1715. Borges Henriques was possibly working at an aristocratic house based in the Portuguese capital, Lisbon, and kept in that manuscript several culinary recipes, as well as some remedies and other indications for domestic use. It shows how the kitchen was a central space in the house, where not only meals were made but also medicines.<\/p>\n
<\/span><\/p>\n [\/et_pb_text][et_pb_gallery gallery_ids=”2354″ fullwidth=”on” _builder_version=”4.16″ custom_margin=”15px|||||” global_colors_info=”{}”][\/et_pb_gallery][et_pb_text _builder_version=”4.16″ custom_margin=”-5px|||||” custom_padding=”0px||” global_colors_info=”{}”]<\/p>\n Nuno Severino and Dulce Freire in the debate and tasting that took place at the National Library of Portugal on November 18, 2020.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Fira Sans|300|||||||” text_font_size=”15px” header_font=”Fira Sans||||||||” custom_margin=”25px||25px” link_option_url_new_window=”on” global_colors_info=”{}”]<\/p>\n Ricardo Bonacho, Coordinator of the Master, explains: \u201cIt was a challenge, above all, to understand how we would bring recipes from the 18th century to the current moment. It is a very large timeframe that changes not only the ingredients themselves but also the techniques used in the cooking of these ingredients\u201d.<\/p>\n The challenge was embraced by the students that reinterpreted dozens of the recipes. They had to deal with measures they didn\u00b4t know and sometimes with the lack of measures, also ingredients that no longer exist and others that are currently banned. Everything made the task even more interesting, according to the student Nuno Severino.<\/p>\n \u201cA lot of the recipes that we have encountered were lost to the common people, simply because some ingredients became scarce or unappealing to the newer generations. Others, in change, were integrated on the Portuguese culture with minimal changes, to the point of enticing nostalgia among some of the cooks\u201d.<\/p>\n <\/i><\/span><\/p>\n <\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/reseed.uc.pt\/wp-content\/uploads\/2020\/11\/Testes_7.jpeg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.16″ custom_margin=”0px||” custom_padding=”0px||” global_colors_info=”{}”]<\/p>\n Students of the Master in Innovation in Science and Culinary Arts working on the reinterpretation of the recipes from the manuscript in January 2020.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.16″ text_font=”Fira Sans|300|||||||” text_font_size=”15px” header_font=”Fira Sans||||||||” custom_margin=”25px||0px|||” custom_padding=”0px|||||” link_option_url_new_window=”on” global_colors_info=”{}”]<\/p>\n