Cooking “á Portugueza” with Lucas Rigaud. Portuguese food identity in the Cozinheiro Moderno

Authors

  • João Pedro Gomes Universidade de Coimbra – CECH

DOI:

https://doi.org/10.14195/1645-2259_16_11

Keywords:

Portuguese food identity, cookbooks, Lucas Rigaud, food heritage, 18th century

Abstract

Published in 1780, the royal cook Lucas Rigaud cookbook Cozinheiro Moderno tried to establish, in the end of the 18th century Portuguese society, a new taste and a new way to cook. Certainly inspired by the fame achieved by his fellow professional, Lucas Rigaud did a work in the image and likeness of the Le Cuisinier Moderne from Vincent La Chappelle, with the clear intention to definitely introduce the nouvelle cuisine in Portugal, as well as the entire range of foreign recipes that characterized it. However, the King Joseph I cook doesn’t completely cut with the Lusitanian culinary traditions and includes 14 recipes of dishes made by “the Portuguese way”, the analysis of which allows us to understand the persistence of certain dietary practices with ancient roots, creating what today we can call the Portuguese food identity.

https://doi.org/10.14195/1645-2259_16_11

Downloads

Download data is not yet available.

Downloads

Published

2016-12-30

Issue

Vol. 16 (2016)

Section

Artigos

License

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows sharing the work with recognition of authorship and initial publication in Antropologia Portuguesa journal.