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

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