Humanitas is the oldest scholarly journal published in Portugal devoted to Greek, Latin and Renaissance Classical Studies, although it welcomes contributions from other interfacing fields of study (History, Archaeology, Philosophy, Religion, Art, Rhetoric, Reception of the Classics, among others). Owned by the Instituto de Estudos Clássicos of the Faculdade de Letras, University of Coimbra, Humanitas has been published regularly on a yearly basis since its inception in 1947. The journal is aimed at researchers and scholars, both Portuguese and international. Contributions in Portuguese (the language of the Lusophone world), as well as in English, Spanish, Italian and French are welcome. Given its growing internationalization, the journal privileges the publication of articles in English. Contributions can be of two types: a) original specialized articles constituting relevant approaches capable of stimulating the advancement of research in their respective areas; b) review articles of works published during the 2 years preceding the submission. Type a) contributions are subject to a blind peer review process by international referees chosen on the basis of their expertise in the relevant scientific areas. Responsibility for publication of type b) contributions rests with the journal’s Board of Editors and Advisory Board. This journal does not accept papers submitted for publication in other periodicals or books. Upon submission of their manuscripts, all authors must declare on their honour that they comply with this rule. Humanitas is indexed at Web of Science (Thomson Reuters/ESCI), Latindex, Dialnet, European Reference Index for the Humanities and Social Sciences (ERIH PLUS), Directory of Open Access Journals (DOAJ), EBSCO, Scientific Journal Impact Factor and BIBP (Base d’Information Bibliographique en Patristique).
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).
A presente obra resulta de uma exposição documental BiblioAlimentaria. Tem por objetivo dar a conhecer parte do rico acervo documental e bibliográfico da Universidade de Coimbra, pertinente para os estudos sobre alimentação, nas suas vertentes de produção (agrícola e culinária), consumo (mesa e sociabilidade), comércio e indústria, administração, saúde e bem-estar. As obras constantes deste catálogo encontram-se agrupadas em cinco núcleos temáticos, destinados a evidenciar o discurso narrativo que a suporta: Memória Gastronómica; Contabilidade e Administração; Medicina e Farmacopeia; Sociabilidade e Etiqueta.
The present work offers the first translation into Portuguese of the oldest Greek gastronomic text that has come down to us, albeit only in fragmentary form. The poem written by the Sicilian author Archestratus (4th century BC) is an account of the sophisticated food eaten by the aristocratic elites with enough economic power to buy the most expensive ingredients (such as high quality fresh fish) and to undertake the gastronomic tours implied in the text. In chapter I, a survey is offered of the biographical data pertaining to the author and of the transmission and reception of his work up to the present day. This is followed by the translation of the 60 fragments (chapter II), with notes and photographs that illustrate some of the dishes. In chapter III, a detailed analysis is offered of the poem’s contribution to the historical study of food in ancient Greece. Here, “Archestratus’ cuisine” is considered from five perspectives: produce, culinary methods, utensils, furniture and production agents. Attention may be drawn to the use of maps showing the whereabouts of ingredients used in the confection of the recipes present in the work and a detailed study of the terminology used in the poet’s kitchen. Extra features in the book are appendices with some of the recipes, updated according to modern standards; bibliography (editions and secondary literature); and indices of the food-orientated fauna and flora mentioned (in Portuguese, with Latin scientific name and Greek term).
Identity is constructed through the interaction between the ‘I’ and the numerous ‘others’ that constitute its world. From this plurivocal dialogue results a diversity of ways of acting and thinking, responsible not only for the creation of norms but also for passing beyond the transmitted code, that is, for transgression. It is the constant updating of this dynamic correlation between norm and transgression that gives rise to progress (moving forwards) of the ‘I’, both individual and collective. In it lies the very nature of creative activity, the fascination for discovery, the impulse and need for revolution.