Sabores Do Brasil Em Portugal
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Sabores Do Brasil Em Portugal
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Author : Isabel M. R. Mendes
language : pt-BR
Publisher: Editora Senac Sao Paulo
Release Date : 2010-01-01
Sabores Do Brasil Em Portugal written by Isabel M. R. Mendes and has been published by Editora Senac Sao Paulo this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-01 with Cooking, Brazilian categories.
'Sabores do Brasil em Portugal', da historiadora Isabel Mendes Braga, é um relato de como essas duas culturas se interpenetram desde o processo de colonização português e posterior emancipação do Brasil até uma época contemporânea, quando a comunidade brasileira em Portugal já aintge números bastante significativos. É um estudo de interesse para profissionais envolvidos com gastronomia e sua história, estudantes da área de alimentação e também ao leigo.
A Cozinha E A Terapia Renal
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Author : Bárbara Margareth Menardi Biavo
language : pt-BR
Publisher:
Release Date : 2008
A Cozinha E A Terapia Renal written by Bárbara Margareth Menardi Biavo and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with categories.
Sabores E Segredos Receitu Rios Conventuais Portugueses Da Poca Moderna
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Author : Isabel Drumond Braga
language : pt-BR
Publisher: Imprensa da Universidade de Coimbra / Coimbra University Press
Release Date : 2015-10-01
Sabores E Segredos Receitu Rios Conventuais Portugueses Da Poca Moderna written by Isabel Drumond Braga and has been published by Imprensa da Universidade de Coimbra / Coimbra University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-01 with Cooking categories.
Esta obra consiste na transcrição, análise e interpretação de dois receituários conventuais setecentistas inéditos, os quais foram objecto de comparação com outros congéneres de épocas próximas, produzidos no mesmo âmbito e entre os leigos. O percurso empreendido procurou avaliar a originalidade real ou imaginária das receitas preparadas nas casas religiosas da Época Moderna e permitiu responder a várias interrogações, destaquem-se algumas: até que ponto as receitas conventuais foram criadas nesse âmbito ou foram levadas para os cenóbios por freiras, frades, monjas monges, criadas e criados? Atendendo a que os ingredientes e as técnicas culinárias utilizados nas casas religiosas eram conhecidos nos espaços de leigos, mormente entre os confeiteiros, cujos regimentos eram claros acerca das exigências para se obter carta, como se explica o furor, muitas vezes desmedido, da designação conventual aplicada a tantas e tão desvairadas receitas? É certo que monges, monjas, freiras, frades, criados e criadas tinham tempo para a culinária e é admissível que muitos, ou pelo menos alguns, apreciassem a preparação de pratos salgados e especialmente de doçaria. Porém, não terão sido as ofertas e a comercialização dos doces os principais responsáveis pela exaltação da designação conventual, na falta, verificada nos séculos XVII e XVIII, de pastelarias e confeitarias cuja fama se expandisse pelo Reino? Estaremos perante criações de doces genuinamente conventuais ou meras execuções de receitas inicialmente produzidas nas cozinhas de grandes casas e, posteriormente, levadas para os cenóbios, tal como tantas outras receitas de carne e de peixe? A análise e a interpretação das fontes tornaram muito claro que a esmagadora maioria das receitas preparadas nas casas religiosas nada tinha de original, basta comparar essas receitas com as que circulavam manuscritas ou impressas em outros receituários da época. Por outro lado, o pretenso sigilo que deveria envolver as receitas ditas conventuais – e isso é patente em alguns receituários femininos – era quebrado, de tal modo que livros de cozinha de leigos integram receitas com designações de algumas casas religiosas, o que não significa necessariamente que essas receitas aí tenham sido criadas mas sim que aí eram preparadas com êxito e objecto de apreço por quem tinha oportunidade de as degustar. This work consists of the transcription, analysis and interpretation of two unpublished eighteenth-century conventual recipes, which were compared with other counterparts in near periods, produced within the same scope and among the laity. The course undertaken aimed at assessing the real or imaginary originality of the recipes prepared in religious houses of the Modern Age and permitted to answer several questions, namely: the extent to which the conventual recipes were created in this scope or were taken to the monasteries by nuns, friars, monastic nuns, monks, maids and servants? Since the ingredients and cooking techniques used in religious houses were known in the places where lay people were, especially among confectioners, whose regiments were clear about the requirements to obtain letter, how can we explain the frenzy, often excessive, the conventual designation applied to so many and so frenetic recipes? In fact monks, monastic nuns, nuns, friars, maids and servants had time to cook and it is possible that many, or at least some, appreciated the preparation of savoury dishes and especially sweets. However, wasn’t the offer and commerce of sweets the most responsible for the exaltation of the conventual designation, in the absence of pastries taking place in the 17th and 18th centuries, and confectioneries whose fame would spread out to the Kingdom? Are we dealing with the creation of truly conventual sweets or sheer preparations of recipes originally produced in the kitchens of big houses and subsequently taken to the monasteries, such as so many other meat and fish recipes? The analysis and the interpretation of the sources made very clear that the overwhelming majority of the recipes prepared in religious houses was hardly original, we just have to compare these recipes with those circulating both handwritten and printed in other recipe books of the time. On the other hand, the alleged secrecy that should involve the aforementioned conventual recipes - and this is evident in some female recipe books - was broken, in such a manner that lay cookbooks include recipes with names of some religious houses, which does not necessarily mean these recipes have originated there but that they were prepared successfully there and the subject of appreciation by those who had the opportunity to taste them.
Guaran
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Author : Seth Garfield
language : en
Publisher: UNC Press Books
Release Date : 2022-11-30
Guaran written by Seth Garfield and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-30 with Social Science categories.
In this sweeping chronicle of guarana—a glossy-leaved Amazonian vine packed with more caffeine than any other plant—Seth Garfield develops a wide-ranging approach to the history of Brazil itself. The story begins with guarana as the pre-Columbian cultivar of the Satere-Mawe people in the Lower Amazon region, where it figured centrally in the Indigenous nation's origin stories, dietary regimes, and communal ceremonies. During subsequent centuries of Portuguese colonialism and Brazilian rule, guarana was reformulated by settlers, scientists, folklorists, food technologists, and marketers. Whether in search of pleasure, profits, professional distinction, or patriotic markers, promoters imparted new meanings to guarana and found new uses for it. Today, it is the namesake ingredient of a multibillion-dollar soft drink industry and a beloved national symbol. Guarana's journey elucidates human impacts on Amazonian ecosystems; the circulation of knowledge, goods, and power; and the promise of modernity in Latin America's largest nation. For Garfield, the beverage's history reveals not only the structuring of inequalities in Brazil but also the mythmaking and ordering of social practices that constitute so-called traditional and modern societies.
Tastes Of Portugal
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Author : Maria da Graça Silva
language : pt-BR
Publisher:
Release Date :
Tastes Of Portugal written by Maria da Graça Silva and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Sabores Do Brasil
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Author : Chef Mary Aad
language : pt-BR
Publisher:
Release Date :
Sabores Do Brasil written by Chef Mary Aad and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Odisseia De Sabores Da Lusofonia
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Author : Cilene Gomes Ribeiro
language : pt-BR
Publisher: Imprensa da Universidade de Coimbra / Coimbra University Press
Release Date : 2015-12-01
Odisseia De Sabores Da Lusofonia written by Cilene Gomes Ribeiro and has been published by Imprensa da Universidade de Coimbra / Coimbra University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-01 with Cooking categories.
A presente obra dá conta de como o Património Alimentar do Mundo Lusófono (em especial de Portugal e do Brasil) resulta de uma verdadeira “odisseia” de sabores, pois assenta sobre as viagens (longas, incertas e, o mais das vezes, penosas) de portugueses para terras desconhecidas ou mal conhecidas — desde os tempos iniciais dos descobrimentos (sécs. XV–XVI) até os fluxos migratórios mais recentes (séc. XX). Em sua bagagem, os colonos e os emigrantes carregavam uma série de memórias identitárias (dentre elas, a gustativa). A respeito desses Novos Mundos, criaram uma série de expectativas, sem nunca deixarem de sentir certa nostalgia em relação ao local/cultura de origem. Assim, o livro começa por contemplar estudos sobre as raízes culturais greco-latinas e medievais da alimentação portuguesa, patrimónios alimentares levados do reino para os Novos Mundos. Seguem-se abordagens diversas sobre os encontros multiculturais ocorridos entre portugueses, brasileiros e outras populações. Começa-se com o diálogo estabelecido entre portugueses e africanos (sécs. XV–XVI). Sucedem-se reflexões tanto sobre a integração e acomodações do receituário português na América Portuguesa (sécs. XVI–XVII) como sobre a introdução de produtos das Américas no receituário conventual português da Época Moderna. Reúnem-se, ainda, estudos sobre a história da alimentação no estado do Paraná, o relevo da gastronomia regional na história da alimentação brasileira contemporânea e uma revisitação ao capítulo “Ementa Portuguesa” da História da Alimentação no Brasil, de Câmara Cascudo. The book investigates how the Portuguese Culinary Heritage (mainly from Portugal and Brazil) offers a wide range of tastes originating from the travels (long, uncertain and frequently painful) of the Portuguese to unknown or only scantily-known lands from the start of the Discovery Era (15th and 16th centuries) to the most recent migratory waves (20th century). Settlers and emigrants carried in their trunks a wide range of souvenirs, among which culinary recipes may be included. Although the new lands produced high expectations, homesickness with regard to their culture and costumes was never absent. The book is divided into two parts. Part I deals with the Greco-Roman and Medieval cultural roots of Portuguese food (Chapters 1 and 2). Part II, with nine chapters, deal with the multicultural encounters between Portuguese, Brazilians and other populations. The Portuguese-African dialogue started in the 15th and 16th centuries (Chapter 3). Two complementary comments are discussed: the first comprises the integration and adaptation of the Portuguese Food Recipes in Portuguese America of the 16th and 17th centuries (Chapter 4) and the second deals with the inclusion of products from the Americas during the Modern Age (Chapter 5). Five studies are devoted to the history of food in the state of Paraná (Supply in Chapter 6; Gender Issues in Chapter 7; Immigration in Chapter 9; Regional Recipes in Chapter 10), to the regional gastronomy in contemporary Brazilian food history (in the state of Piauí in Chapter 11) and to a revision of the chapter called ‘Ementa Portuguesa’ from Câmara Cascudo´s book História da Alimentação no Brasil (Chapter 8).
Qual O Sabor Do Amor
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Author : Tânia Matos
language : pt-BR
Publisher: Cordel D' Prata
Release Date : 2023-07-31
Qual O Sabor Do Amor written by Tânia Matos and has been published by Cordel D' Prata this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-31 with Bibles categories.
Este livro é uma homenagem a todas as mães, enquanto Símbolo de Amor Puro e Incondicional, que cozinham com os mais poderosos ingredientes: doçura, ternura e pitadas generosas de carinho. Aquele Amor que conquista não só o paladar de quem o saboreia, mas o coração de quem o sente. Num diálogo entre mãe e filha e através de várias perguntas e pistas, vais desvendar um grande mistério: qual o sabor do Amor? Tu sabes qual é? Já tinhas pensado nisso? Será possível captá-lo? Porque igual ao tempero da mãe, não há quem, presenteamos-te com a sua melhor refeição. Mas, afinal, qual é mesmo o sabor do Amor? Diverte-te a encontrá-lo! Entra nesta aventura e bom apetite! Nham! Nham!
Moon Portugal
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Author : Carrie-Marie Bratley
language : en
Publisher: Hachette UK
Release Date : 2019-04-16
Moon Portugal written by Carrie-Marie Bratley and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-16 with Travel categories.
From trendy cities to classic fishing villages, soak up the romance of this charming country with Moon Portugal. Inside you'll find: Strategic, flexible itineraries including a ten-day tour of the best of Portugal and two days in Lisbon, designed for foodies, art lovers, history buffs, and more Must-see highlights and unique experiences: Relax on a beach sipping vinho verde and snacking on freshly grilled sardines (a Portuguese classic!). Shop for hand-painted tiles or authentic leather goods, visit the famous Port wine cellars, or browse contemporary galleries and museums along Lisbon's cosmopolitan avenues. Savor a romantic meal on cobblestone esplanades and catch a traditional fado show in an intimate bar. Explore the Roman ruins in Évora, trek majestic mountain ranges, cruise the Sado River, or soak in a volcanic hot spring Trusted advice from long-time Portugal resident Carrie-Marie Bratley Full-color photos and detailed maps throughout Background information on Portugal's landscape, history, and cultural customs In-depth coverage of Lisbon, the Algarve, the Alentejo, Porto and Northern Portugal, Coimbra and Central Portugal, and the Azores and Madeira Handy tools such as visa information, a Portuguese phrasebook, and tips for traveling with children or as a senior With Moon Portugal's practical tips and local insight, you can plan your trip your way. Seeing more of the Iberian Peninsula? Check out Moon Barcelona & Madrid or Moon Barcelona Walks.
Os Sabores Do Alentejo
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Author : Aguinaldo Záckia Albert
language : pt-BR
Publisher: Senac
Release Date : 2018-07-16
Os Sabores Do Alentejo written by Aguinaldo Záckia Albert and has been published by Senac this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-16 with Cooking categories.
Nesse livro, o autor indica três roteiros para que os aficionados do vinho conheçam as lindas cidades do Alentejo, em Portugal, além das tradicionais quintas, suas castas de uvas, suas modernas adegas e os principais rótulos. Em poucas pinceladas, Záckia fala sobre o rico patrimônio histórico, aponta locais de interesse, indica museus, lista os restaurantes e ainda dedica um capítulo à história da gastronomia do Alentejo e outro às receitas tradicionais de uma cozinha saborosa e variada.