DIAITA: Food - Heritage

Announcements

Call for Papers Diaita: Food & Heritage (nr. 3)

2026-02-16

The Call for Papers for the third issue of DIAITA: Food & Heritage is and will remain open throughout the year. It is essential that articles follow the Editorial Guidelines and the Journal's Submission Conditions. Authors must register on the platform and submit their articles through the option "Send Submission". This method allows the author to follow the whole editorial process of his work.

Call for Papers Diaita: Food & Heritage (nr. 3)

2025-11-26

Current Issue

No. 2 (2025): DIAITA: Food & Heritage

Published: 2025-02-18

Articles

The “tabuleiro” as an expression of resistance of black “quitandeiras” in Brazil (19th century): A bibliographical review

Mariana Thais Megel

e0201
- PDF (Português (Portugal))
On the Cooking of Foods That Are Not Eaten Raw An Analysis of Culinary Practices according to the Tratado Completo de Cozinha e de Copa (1904)

Sandra Morais

e0202
- PDF (Português (Portugal))
Sung, drawn and quartered: the roman ideogram of bread (part 2)

Bunny Waring

e0203
- PDF
A patrimonialização de bens materiais da imigração japonesa e a produção do chá no Vale do Ribeira

Cecilia Vieira Pereira das Neves

e0204
- PDF (Português (Portugal))
Comida popular à mesa da elite ou quando as refeições festivas se tornam um hábito diário

Massimo Montanari

e0205
- PDF
Gastronomy as a Diplomatic Tool: Bairrada's Gastrodiplomacy Approach

Josefina Olivia Salvado

e0206
- PDF
In vino veritas An assessment of current research of amphorae contents from Conimbriga (Portugal)

Ida Santos Buraca, César Oliveira, Gazmend Elesi, Jacques Connan, Rui Morais, Virgílio Hipólito Correia

e0207
- PDF
Food and nutrition agenda in State decrees and legislative acts in Paraná (2020–2022): the Impact of COVID-19 on legislative actions

Cilene da Silva Gomes Ribeiro, Graziella Paola Canalli

e0208
- PDF (Português (Portugal))
Food as an element in the construction of society’s identity as represented in the novel O Tempo e o Vento (The Time and the Wind) by Érico Veríssimo

Kelly Lameiro Rodrigues, Carmen Soares

e0209
- PDF (Português (Portugal))
Nomadic Foods Adaptations and hybridisations in immigrant cuisines: the case of the Italian diaspora

Stefano Magagnoli, Stefania Portioli

e0210
- PDF
A look at the Paschal Lamb in Portugal from chapter XII of the book of Exodus

Luís Lavrador

e0211
- PDF (Português (Portugal))
The american taste of a queen: Gorham Manufacturing Co. silver in the Royal Household

Teresa Maranhas

e0212
- PDF (Português (Portugal))

View All Issues

DIAITA: Food - Heritage

Announcements

Call for Papers Diaita: Food & Heritage (nr. 3)

Call for Papers Diaita: Food & Heritage (nr. 3)

Current Issue

Articles

The “tabuleiro” as an expression of resistance of black “quitandeiras” in Brazil (19th century): A bibliographical review

On the Cooking of Foods That Are Not Eaten Raw An Analysis of Culinary Practices according to the Tratado Completo de Cozinha e de Copa (1904)

Sung, drawn and quartered: the roman ideogram of bread (part 2)

A patrimonialização de bens materiais da imigração japonesa e a produção do chá no Vale do Ribeira

Comida popular à mesa da elite ou quando as refeições festivas se tornam um hábito diário

Gastronomy as a Diplomatic Tool: Bairrada's Gastrodiplomacy Approach

In vino veritas An assessment of current research of amphorae contents from Conimbriga (Portugal)

Food and nutrition agenda in State decrees and legislative acts in Paraná (2020–2022): the Impact of COVID-19 on legislative actions

Food as an element in the construction of society’s identity as represented in the novel O Tempo e o Vento (The Time and the Wind) by Érico Veríssimo

Nomadic Foods Adaptations and hybridisations in immigrant cuisines: the case of the Italian diaspora

A look at the Paschal Lamb in Portugal from chapter XII of the book of Exodus

The american taste of a queen: Gorham Manufacturing Co. silver in the Royal Household

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