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Ribeiro da Fonte Room
1h30
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Dates / Schedules

May 3rd, 10th, 17th, 24th e 31th 2021 06:30pm

Conference

Conversa

It is the activity with which we busy ourselves from the very first moments when oxygen fills our lungs, and it accompanies us until the very last moments of our existence: nourishing our body. In the best way that we can, of course. Feeding ourselves is easy: we don’t have to be brilliant detectives, but it is a flavoursome investigation that it takes us a lifetime to complete. There will perhaps be no conclusions to be drawn, but along the way there will be all kinds of idiosyncrasies to be discovered. In five distinct themes that can be grouped together under gastronomy, we will find the various points of intersection between the history and anthropology of food and nutrition. Because, after all, as Ferran Adriá put it so expertly for the first time in 2013: «Food is the world’s largest social network.»

Programme

3 May – Flavour and taste, a social evolution

Guest: André Magalhães (Taberna das Flores)

Synopsis: Flavour is in the different foods that we eat and the perception that we have of them is a sensory experience that is lived through the five senses and which helps us, individually, to choose our favourite dish or recipe. Getting to know more about «our» taste is just one of the stops along the way in a journey that began at least 225 years ago (or perhaps even longer!) and which is still continuing… Let’s experience this journey and continue travelling through it for a while.

10 May – Travelling seeds and plants

Guest: Dulce Freire (Coordinator: Projeto ReSeed)

Synopsis: Why is the orange an eponym for the word Portugal in various countries and languages? Why is the pepper known as «pepper of the kingdom» in Brazil? And why are there dozens of mangoes with Portuguese names in India? Plants and seeds also travelled in the past, it is true, but some of these have been forgotten in the Iberian Peninsula. Portugal has played a central role that may prove to be very useful in the future of food and nourishment if we can discover more about what happened in the country’s agriculture between the eighteenth and the twentieth century.

 

17 May – Wines that have been shaped over time

Guest: João Paulo Martins (a journalist from the Expresso newspaper)

Synopsis: We consider them to be firmly established and reliable examples of universal and legendary drinks. Champagne, Madeira, Port… are some of the iconic wines that we know, but the profile that they have acquired over the centuries has not always been like this. The corpus of each of their tastes and the paths that they have followed in their development have gradually adapted to their specific markets. Those who are passionate fans of Port and champagne are far from being just Portuguese and French.

 

24 May – Cocoa: from a bitter liquid to a solid sweet

Guest: Fátima Moura (the author of Do Cacau ao Chocolate)

Synopsis: A small bean with a simple aroma gave rise to a bitter ancestral drink flavoured with spicy peppers, which was an inebriating and metaphysical experience in its unusual perfume. Man transformed this bean into a sweet and prodigious foodstuff with multiple descriptors of aromas and flavours. Cocoa was turned into chocolate, liquid or solid, with special rooms and social codes being developed for its consumption and veneration, and which today, just like wine, has its own grand crus and terroirs so that it can be properly appreciated. Let’s experience a little of this flavoursome history.

31 May – Portuguese confectionery: a social influencer

Guest: Isabel Drumond Braga (historian)

Synopsis: People talk of the Portuguese Discoveries and the country’s overseas expansion, but, within that period, there was a peculiar «sugar era» when the preponderance of that valuable ingredient represented a profitable enterprise, and, at the same time, a creative moment for our national confectionery. Among the manor houses and convents, and amidst both frugality and opulence, there is a brand that still persists today and distinguishes us in our sweet-making recipes, one which has had international ramifications in some of the most unsuspected places.

Production
CCB

Prices and Discounts

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