Wine & Gastronomy: Understanding the Portuguese authenticity

through different perspectives

Gastronomy is about the recognition of a variety of factors relevant to the foods and beverages eaten and
consumed by a group, in a locality, region or even a nation.
(Gillespie, 2002)
It is Gastronomy that takes us from one country to another and that makes a feast like a synthesis of the world,
where every country is worthily represent.
(Brillat Savarin,1826 )
Tell me what you eat and i`ll tell you who you are. The character of a race can be deduced simply from its
method of roasting meat. A sirloin prepared in Portugal, France or England makes us understand better the
intellectual differences of these three people than the study of their literatures.
(Ea de Queiroz,1909)

The Knowledge of local, regional and national cuisine has much interest for most tourists
and is considered an integral part of their experience.

( Santich, 2004)

The concept of tourist terroir describes the unique combination of the physical, cultural
and natural environment that gives each region its distinctive tourist appeal.
(Hall & Mitchell, 2002)

Portugal is a suitable destination for existential tourism , because tourists are related to
regional food prepared in the traditional manner, resulting in a simple, unsophisticated food,
essentially respecting tradition.

(Hjalager, 2003)

History
Portuguese cuisine is much bigger than our territory;
The history of Portuguese gastronomy is naturally connected with the capacity of absorption of the products, recipes and techniques brought to us by the
Iberian Peninsula occupants, from the Phoenicians to the Romans and the Moors;
Romans brought wheat, wine , olive oil, pig, sheep , cheese, vegetables , dried fruit , garlic , snails, soups and the conservation of fish , baking, boiled and
fried techniques;
74% of the Portuguese cuisine recipes are of Arab origin.

strong influence of Arabic cuisine.

History
Moors brought apples, pears citrus, fig trees , almond trees , pomegranates , rice, sugar cane, watermelon , marinades , fried ( flour and egg ) , the escabeche , almond sweets, sugar,
nougat and fried sweets;
Artichokes, asparagus, spinach,lentils and beans were often cooked with meat, as well as aubergines, lettuce, turnips and radishes were always present in the diet. The " thard ' , highly
praised by Muhammad is at the base of the famous aordas and migas;
Arabic sweets was highly sophisticated . Fruit juices were produced by macerating fruit in sugar; jellies, fruit jams, syrups, apple purees and nut pastes were greatly appreciated. In cakes ,
they used the flour, egg, sugar (sometimes honey ), cinnamon, to which they added often pistachios, walnuts, almonds and hazelnuts .

History

Portuguese maritime discoveries had a strong contribution to the national cuisine with the
introduction of spices and bittersweet flavor, as well as variety of products, today understood as
basic kitchen products , including beans, sugar, cod, potatoes, herbs,spice and many others.
The diversity of Portuguese cuisine , derived mainly from the Mediterranean and the Atlantic , has
it can be easily seen by the strong presence of seafood and fish;
The basis of the Mediterranean tradition is composed by the trilogy of bread , wine and olive oil.

Local products
Portugal has officially recognized 15 indigenous breeds of cattle, 15 sheep , 6 goats, 3 pigs , 3 horses and 4
chickens;
Portuguese fish is considered the best in the world by some of the most famous chefs , and it`s the favorite
of many of the world's best restaurants;
Portugal has v arious types of cheese, made from sheep's milk, cow, goat or mixing. The consistency of
v

paste, the taste and the degree of fat vary from region to region.

Local products

Enchidos its a word that defines a varieties of cured, dry sausages produced by filling the animals guts
(previously cleaned) or synthetic (particularly in the case of vegetarian version) with different types of
fillings.
The product of this operation can optionally be smoked before being consumed. The seasoning of the meat
is made on the same day, so the guts can be fill in the next day or in the same .day.

Local products
Vegetables and fruit are recognized by its freshness and taste;
Vegetables are widely used for various purposes : salads, vegetable soups , stews, etc.
Traditionally Portuguese have a close relationship with soup because it is a cultural and gastronomic legacy;
Portugal is the largest consumer of soup at European level and the third a worldwide level, after China and
Vietnam.

The conventual Confectionery

The origin of Conventual Confectionery in Portugal come from the XV century. The main sweetener until then was the honey, With the
colonization of Madeira , sugar receive special attention, being cultivated sugar cane;
The convents welcomed daughters from the nobility and of the richest families who brought with them eating habits and family recipes
that have given rise to exquisite culinary preparations and rich desserts;
The abundant use of egg yolks is related to the use of egg whites in convents . Egg whites were used for making hosts , to keep their
religious clothing always starched and for the clarification of wines;
In order to not waste the yolks and adding sugar coming from the New World, the nuns perfected ancestral recipes. The convent
creativity overflowed in rich sugar and egg yolks sweets with almonds and nuts.

Portuguese influence around the world

Portugal contributed to the introduction of the products brought by the maritime discoveries in Europe;
Portuguese took the first chilli to India, who became a key ingredient. Vindalho , whose name comes
from the traditional spice marinated in wine and garlic is another exemple of portuguese influence;
Portuguese left in India a legacy of sweets, and also salted dishes. The Kulkuls or kidyo are fried sweet
dough pieces consumed by Goans and e Catholics on Christmas.

Portuguese influence around the world

The Macanese gastronomy is a mix of cuisine from southern China and Portuguese cuisine. There are many unique dishes of the
area as a result of mixtures of spices used the wives of Portuguese sailors in an attempt to replicate European dishes;
Salted cod , and chicken dishes are renowned as the Cabidela , the spicy shrimp, minchi (minced pork or beef , or both ), crab
sauted in curry . or pig's ear , and rabbit stew with wine.
Portuguese also left their influence on the cuisine of Brazil , with variations in feijoada and caldeirada.

Portuguese influence around the world

The tempura, a technique of frying food wrapped in batter (flour) , was introduced in Japan in the 16
century by Portuguese missionaries.
Portuguese introduced the refined sugar and Japonese made their adaptation of cabelos de Anjo and
Trouchas." This recipe has also become very popular in Thailand named " Tong Kanom Foy .

In modern times
The French influence in Portuguese cuisine is only recorded in the late 19th century and then throughout the 20th
century with the publication of books in Portugal who followed the codes defended by Escoffier;
Nowadays, a new generation of chefs who has pride in the local products began to create on the basis of traditional
cuisine and are recognized in Portugal and abroad;
As a result, local cuisine has risen in quality and international reputation;
Portugal has 14 restaurants with Michelin star: 11 with one and 3 with two stars.

Portuguese Wines

The history of wine in Portugal goes beyond the founding of the nation. It is considered that the vineyard
was first planted in the Iberian Peninsula (in the valley of Tejo and Sado valley) around 2000 BC, by
Tartessos. Later, the Phoenicians introduced new varieties and took over the wine trade, until then dominted
by Tartessos.
In VII BC the Greeks settled in the Iberian Peninsula, and also developed the culture of the vine, making
enormous progress the way to grow and produce wine.
Later, in the presence of the Romans in sec. AC II, the wine has become a cultural symbol, one of the
symbols of power and status in the Roman Empire .

Portuguese Wines
With the foundation of Portugal, the wine kept its importance as the base product as a symbol of power and culture of a people, and it
was at that time the most exported product in Portugal. And continued until the time of Portuguese discoverys, because the caravels
always carried wine, thus leading to the wine to distant sites;
The Methwen trade signed in 1703, between Portugal and England was facilitated under special conditions for entry of Portuguese wine
in England. Result of this deepening trade, in 1756 the Porto wine was so famous and important in trade between the two countries,
which created the world 's first demarcated region;
Since then, the production of wine in Portugal has had its ups and downs, but always kept its importance in economic, cultural and social
terms.

https://www.youtube.com/watch?v=2jRyhLxYlSE