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book chapter<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.21.0″ text_font=”|300|||||||” text_text_color=”rgba(0,0,0,0.6)” text_font_size=”21px” text_line_height=”1.3em” custom_margin=”0px||0px||false|false” global_colors_info=”{}”]<\/p>\n
Anabela Ramos<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.21.0″ text_font=”|600|||||||” text_text_color=”rgba(0,0,0,0.6)” text_font_size=”14px” text_line_height=”1.3em” custom_margin=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
author<\/i><\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.21.0″ text_font=”|300|||||||” text_text_color=”rgba(0,0,0,0.6)” text_font_size=”14px” text_line_height=”1.3em” custom_margin=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
October 2021 [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ text_font=”|300|||||||” text_text_color=”rgba(0,0,0,0.6)” text_font_size=”15px” custom_margin=”65px||||false|false” global_colors_info=”{}”]<\/p>\n Based on a recipe of lard broth from the Minho region, found in the manuscript book of the cook Francisco Borges Henriques, written in the early years of the 18th century, we seek to understand its composition and modifications until the current recipe named caldo verde, cooked in boiling water with potatoes and cabbage, seasoned with salt, lard or olive oil. We analyse the ingredients and their presence in the Minho fields since the 18th century. The medicinal properties attributed to it are also observed, as well as changes in the following century, when potatoes and olive oil were added to the recipe, transforming this broth into the most iconic recipe of Portuguese cuisine with origins in the Minho region.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.21.0″ text_font=”|300|||||||” text_text_color=”rgba(0,0,0,0.6)” text_font_size=”14px” text_line_height=”1.3em” custom_margin=”0px||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n Open Access<\/i><\/p>\n [\/et_pb_text][et_pb_button button_url=”http:\/\/www.minhoin.com\/fotos\/editor2\/referencialgastrono769micodominhoaf.pdf” url_new_window=”on” button_text=”Full article” _builder_version=”4.21.0″ _module_preset=”default” custom_button=”on” button_text_size=”13px” button_text_color=”#bd4a1b” button_bg_color=”RGBA(255,255,255,0)” button_border_width=”0px” button_border_radius=”0px” button_icon=”L||divi||400″ button_icon_color=”#bd4a1b” button_on_hover=”off” custom_margin=”||0px|-9px|false|false” custom_padding=”0px||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.21.0″ custom_margin=”||||false|false” custom_padding=”5px||0px||false|false” da_disable_devices=”off|off|off” 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”][et_pb_row _builder_version=”4.16″ custom_margin=”12px||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_post_nav in_same_term=”on” prev_text=”Previous” next_text=”Next” _builder_version=”4.16″ custom_margin=”0px||||false|false” global_colors_info=”{}”][\/et_pb_post_nav][et_pb_text _builder_version=”4.16″ text_font=”|300|||||||” text_font_size=”21px” text_letter_spacing=”1px” custom_margin=”90px||50px||false|false” custom_padding=”||15px||false|false” border_width_bottom=”1px” border_color_bottom=”#999999″ global_colors_info=”{}”]<\/p>\n more sugestions…<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_6,1_6,1_6,1_6,1_6,1_6″ _builder_version=”4.16″ custom_margin=”-27px|auto||auto|false|false” custom_padding=”0px||||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_6″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb title=”Capital Seeds and Hybrid …” url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ5NDAifX0=@” image=”https:\/\/reseed.uc.pt\/wp-content\/uploads\/2023\/07\/Publication-1.png” _builder_version=”4.21.0″ _dynamic_attributes=”url,link_option_url” header_font=”||||||||” header_text_color=”#5d7739″ 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image=”https:\/\/reseed.uc.pt\/wp-content\/uploads\/2023\/07\/Publication-2.png” _builder_version=”4.21.0″ _dynamic_attributes=”url,link_option_url” header_font=”||||||||” header_text_color=”#5d7739″ header_font_size=”16px” header_line_height=”1.4em” body_font=”|300|||||||” body_text_color=”#5d7739″ body_line_height=”1.4em” max_width=”300px” module_alignment=”center” custom_margin=”0px||35px||false|false” custom_padding=”0px||||false|false” animation=”off” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ5MzYifX0=@” box_shadow_style_image=”preset3″ box_shadow_vertical_image=”20px” box_shadow_blur_image=”40px” box_shadow_spread_image=”-10px” box_shadow_color_image=”rgba(0,0,0,0.28)” global_colors_info=”{}”]<\/p>\n In\u00eas Gomes, Dulce Freire<\/p>\n [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb 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custom_padding=”0px||||false|false” animation=”off” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ1OTgifX0=@” box_shadow_style_image=”preset3″ box_shadow_vertical_image=”20px” box_shadow_blur_image=”40px” box_shadow_spread_image=”-10px” box_shadow_color_image=”rgba(0,0,0,0.28)” global_colors_info=”{}”]<\/p>\n Dulce Freire, Maria Jos\u00e9 Pires, Ricardo Bonacho<\/p>\n [\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_6″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_blurb title=”Poderes pol\u00edticos e a mobiliza\u00e7\u00e3o …” url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ5MjQifX0=@” image=”https:\/\/reseed.uc.pt\/wp-content\/uploads\/2023\/07\/Publication-6.png” _builder_version=”4.21.0″ _dynamic_attributes=”url,link_option_url” header_font=”||||||||” header_text_color=”#5d7739″ header_font_size=”16px” header_line_height=”1.4em” body_font=”|300|||||||” body_text_color=”#5d7739″ body_line_height=”1.4em” max_width=”300px” module_alignment=”center” custom_margin=”0px||35px||false|false” custom_padding=”0px||||false|false” animation=”off” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wb3N0Iiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ5MjQifX0=@” box_shadow_style_image=”preset3″ box_shadow_vertical_image=”20px” box_shadow_blur_image=”40px” box_shadow_spread_image=”-10px” box_shadow_color_image=”rgba(0,0,0,0.28)” global_colors_info=”{}”]<\/p>\n Leonardo Aboim Pires<\/p>\n [\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ custom_margin=”|auto|-16px|auto||” custom_padding=”3px||27px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_button button_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjI4NzAifX0=@” button_text=”all publications” button_alignment=”left” _builder_version=”4.16″ _dynamic_attributes=”button_url” custom_button=”on” button_text_size=”14px” button_text_color=”#5d7739″ button_border_width=”1px” button_border_radius=”0px” button_icon=”J||divi||400″ button_icon_placement=”left” custom_margin=”70px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" book chapterAnabela RamosauthorOctober 2021Book: Referencial Gastron\u00f3mico do MinhoBased on a recipe of lard broth from the Minho region, found in the manuscript book of the cook Francisco Borges Henriques, written in the early years of the 18th century, we seek to understand its composition and modifications until the current recipe named caldo verde, cooked in […]<\/p>\n","protected":false},"author":36,"featured_media":4903,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","footnotes":""},"categories":[270],"tags":[46,6,42,14],"class_list":["post-4902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publications","tag-18th-century","tag-agriculture","tag-food","tag-history"],"_links":{"self":[{"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/posts\/4902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/comments?post=4902"}],"version-history":[{"count":13,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/posts\/4902\/revisions"}],"predecessor-version":[{"id":5029,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/posts\/4902\/revisions\/5029"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/media\/4903"}],"wp:attachment":[{"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/media?parent=4902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/categories?post=4902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/reseed.uc.pt\/index.php\/wp-json\/wp\/v2\/tags?post=4902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Book: Referencial Gastron\u00f3mico do Minho<\/em><\/p>\n