{"id":4899,"date":"2021-10-01T14:59:00","date_gmt":"2021-10-01T14:59:00","guid":{"rendered":"https:\/\/reseed.uc.pt\/?p=4899"},"modified":"2023-07-28T14:35:14","modified_gmt":"2023-07-28T14:35:14","slug":"culinaria-minhota-identidades-em-reconstrucao","status":"publish","type":"post","link":"https:\/\/reseed.uc.pt\/index.php\/2021\/10\/01\/culinaria-minhota-identidades-em-reconstrucao\/","title":{"rendered":"Culin\u00e1ria minhota: identidades em (re)constru\u00e7\u00e3o"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;63px||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row _builder_version=&#8221;4.16&#8243; 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body_font=&#8221;|300|||||||&#8221; body_text_color=&#8221;#444444&#8243; body_font_size=&#8221;13px&#8221; custom_padding=&#8221;0px||||false|false&#8221; border_color_right=&#8221;rgba(0,0,0,0)&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_sidebar][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; specialty_columns=&#8221;2&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_row_inner _builder_version=&#8221;4.16&#8243; custom_margin=&#8221;-4px||||false|false&#8221; custom_padding=&#8221;0px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column_inner saved_specialty_column_type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; text_font=&#8221;|||on|||||&#8221; text_text_color=&#8221;rgba(255,255,255,0.9)&#8221; text_font_size=&#8221;11px&#8221; text_letter_spacing=&#8221;0.5px&#8221; background_color=&#8221;rgba(8,25,0,0.77)&#8221; width=&#8221;28%&#8221; custom_margin=&#8221;|||0px|false|false&#8221; custom_padding=&#8221;|||15px|false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>book chapter<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.21.0&#8243; text_font=&#8221;|300|||||||&#8221; text_text_color=&#8221;rgba(0,0,0,0.6)&#8221; text_font_size=&#8221;21px&#8221; text_line_height=&#8221;1.3em&#8221; custom_margin=&#8221;0px||0px||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Anabela Ramos, Dulce Freire<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.21.0&#8243; text_font=&#8221;|600|||||||&#8221; text_text_color=&#8221;rgba(0,0,0,0.6)&#8221; text_font_size=&#8221;14px&#8221; text_line_height=&#8221;1.3em&#8221; custom_margin=&#8221;0px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><i>authors<\/i><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.21.0&#8243; text_font=&#8221;|300|||||||&#8221; text_text_color=&#8221;rgba(0,0,0,0.6)&#8221; text_font_size=&#8221;14px&#8221; text_line_height=&#8221;1.3em&#8221; custom_margin=&#8221;0px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>October 2021<br \/><em>Book: Referencial Gastron\u00f3mico do Minho<\/em><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.21.0&#8243; text_font=&#8221;|300|||||||&#8221; text_text_color=&#8221;rgba(0,0,0,0.6)&#8221; text_font_size=&#8221;15px&#8221; custom_margin=&#8221;65px||||false|false&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p><span>The starting point of the article is a book with almost 500 recipes that express part of the daily food life of the Minho region at the beginning of the 21st century. These recipes have been gradually recorded in books since the 18th century and are now a repository of flavours, the result of a crossroads of ancient heritages which can be observed through archaeological, documentary and oral records. The analysis leads to the conclusion that the food heritage of Minho has been, over the centuries, in constant dialogue with the trends of each time, continuing to reinvent itself and bring novelties to the table.<\/span><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.21.0&#8243; text_font=&#8221;|300|||||||&#8221; text_text_color=&#8221;rgba(0,0,0,0.6)&#8221; text_font_size=&#8221;14px&#8221; text_line_height=&#8221;1.3em&#8221; custom_margin=&#8221;0px||0px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><i>Open Access<\/i><\/p>\n<p>[\/et_pb_text][et_pb_button button_url=&#8221;http:\/\/www.minhoin.com\/fotos\/editor2\/referencialgastrono769micodominhoaf.pdf&#8221; url_new_window=&#8221;on&#8221; button_text=&#8221;Full article&#8221; _builder_version=&#8221;4.21.0&#8243; _module_preset=&#8221;default&#8221; custom_button=&#8221;on&#8221; button_text_size=&#8221;13px&#8221; button_text_color=&#8221;#bd4a1b&#8221; button_bg_color=&#8221;RGBA(255,255,255,0)&#8221; 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