The menus of the banquets of the Portuguese Gastronomic Society (January 16th, 1933 – August 17th, 1935): an analysis proposal
DOI:
https://doi.org/10.12957/revmar.2023.77829Keywords:
Gastronomy, Menu, Portuguese Cuisine, French Cuisine, António BelloAbstract
The object of research presented in this paper is a set of menus for ceremonial meals offered by the Portuguese Gastronomic Society between January 1933 and August 1935 and reproduced in the prologue of the book Culinária portuguesa (1936). Using the theoretical approach proposed by Claude Fischler, based on the analogy between culinary system and language, we observed the elements with which these menus were composed, that is, their ingredients, food preparations and nomenclature, and the way they were structured. Particular attention was paid to the Portuguese cuisine/foreign cuisine dichotomy, analyzed in the gastronomic context of the time and in comparison with what was observed in other contemporary and earlier menu sets.
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