The Codex of Portuguese Flavors highlights the fundamental role who had Maria Emília Cancella de Abreu, mentor of Portuguese cuisine and pioneer of Banquete magazine, and makes known the first major collection of the gastronomic prescription Portuguese.
At a time when chefs such as mushrooms are born, this is a book that should be mandatory reading to realize a little more about the history of Portuguese gastronomy and the outstanding personalities of the time. In this case, the focus is directed at Mary Emilia Cancella de Abreu, an inescapable figure of gastronomic culture portuguese and one of its fundamental foundations, as well as the founder of the magazine Banquet, which disseminated and promoted the history of food in Portugal, in a decisive historical time, the 1960s and the Estado Novo.
At a time when the identity of Portuguese cuisine was relegated to background, Maria Emília Cancella de Abreu not only relaunched nationalism applied to our gastronomy as it played a decisive and political role in rehabilitation. You are still due to the design of our first eclectic flavor codex.
Maria Emília Cancella de Abreu's vast curriculum also includes the that he was also Vice-President of the International Press Federation Gastronomic and Winery; and to have organized in Portugal twice the International Congress of Gastronomic Writers and Journalists; besides having member of several confreres and jury of various gastronomic competitions and wine. He also published several reports in the most important newspapers and magazines of his time, and was distinguished 'Personality of the Year' by the French Organization Personalité de l'Anné. This work is thus a well-deserved tribute to an emblematic figure of our gastronomy. At the same time, it makes known a political, social and economic portrait of Portugal at a stage of major changes tourism, hospitality and catering, curiously such a phenomenon similar to these days.
Edited by PrimeBooks and written by journalist Fatima Iken, this book is divided into several chapters that focus well on the reality of Time. Apart from the role that the magazine and Mary
Emilia had at the time, the book addresses issues such as hospitality and chefs, the role that the magazine had in the tourism sector or the defense of the DOC product. In the end, more than 200 revenues are submitted, including which soups and butchers; Fish, molluscs and shellfish; Cod; Rice; Legumes and vegetables; Meat and Poultry; Hunting; Salty; Sweets and still a part dedicated to the kitchen of the Ex-colonies.
This book becomes even more interesting when we know that those who wrote it are a respected journalist, accustomed to gastronomic lides and the research needed in the preparation of a book that is already becoming a reference. Fatima Iken is a journalist specializing in winegastronomy and is dedicated in parallel to studying the identity and history of food heritage Portuguese. She was director of the newspaper 'Comércio do Porto', collaborator of the magazines 'Visão Viagens', 'Notícias Magazine', 'Jornal Expresso', 'Cuisine et Vins', 'Wine Essência do Vinho' and, currently, the 'Revista de Vinhos', in which she writes about gastronomy, products Portuguese artisanal autochthonthons, traditions and food landscapes. Graduated in Modern Languages and Literatures, Master in Food History and one step from the Doctorate in 'Food Heritage: Cultures and Identities', she is also the author of cultural agendas, guides and articles on wines and gastronomic trips.