Historical Notes for the Study of a Food Itinerary, with Origin in Cereal Flour, in the Azores and Madeira Archipelagos

• Autor(a) principal: Chaves, Duarte Nuno
• Data de Publicação: 2022
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://ahm-abm.madeira.gov.pt/index.php/ahm/article/view/89

Food production, originating from the flouring of cereals, is one of humanity’s primary forms of food subsistence. As a result of these processes, we find a set of foods that are obtained by cooking the dough from the milling of cereals – the dough cooked in the form of a cake (bread) and the dough cooked in the form of porridge and the fried dough.The main objective of this article is to contribute to the creation of an itinerary of gastronomic products, based on the methods of cereal flouring, in the Azores and Madeira archipelagos, thus allowing knowledge about the base of the insular diet, nowadays, supported by the study and preliminary results of the field work carried out, from 2019 to 2022, as part of the research project of the University of the Azores, TASTE – Taste Azores Sustainable Tourism Experiences.Although our research focuses essentially on the Azorean islands, we made parallels with the archipelago of Madeira, hoping to contribute to a history of insular and Atlantic food that urges to be written   Keywords: Food; Cereals; Flouring; Itinerary; Heritage; Tradition.