The University of Algarve (UAlg) launched the book “Food with history: Food stories”, as part of the celebration of 10 years of recognition of the Mediterranean Diet as Intangible Cultural Heritage of Humanity.
This book is free and its main objective is to transmit the main knowledge, skills and values fundamental to the preservation of the Mediterranean Diet, covering the history of some of the main Mediterranean foods, such as: olive oil, olives, grapes, fresh cheese, sausages, fish, garum, aromatic herbs and distilled drinks.
Prepared by different authors (Ana Lúcia Cruz, Célia Quintas, Eduardo Esteves, Gil Fraqueza, Isabel Ratão, Jaime Aníbal, Jessie Melo, Jorge Pereira, José Jesus, Ludovina Galego, Luís Patarata, Margarida Vieira, Patrícia Nunes, Paula Pires-Cabral, Rui Cruz and Teresa Mato), it is possible to revisit different ancestral practices, as well as the evolution of techniques for processing these foods, from their transformation to conservation and storage.
This book was co-financed with the project “The Algarve in the Mediterranean Diet”, an operation framed in the Opening Notice of Competition ALG-14-2016-08 of the Algarve Regional Operational Program 2014-2020 (CRESC ALGARVE 2020), in the Intervention Typology 6.14 – Natural and cultural heritage.
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