The history of chocolate consumption in Portugal: A blend of tradition and innovation

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-06 DOI:10.1016/j.ijgfs.2025.101108

J. Dias

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Abstract

The making of food products using chocolate as ingredient is integrated in the cultural and gastronomic background of Portugal, however references to historical documents are scarce which limits the evaluation of its importance on cookery and daily habits. During the earlier times after the arrival into Portugal, cocoa was considered more as a medicine, with religious restrains about its consumption. However, around the 17th century, the availability of cocoa increased due to imports from Brazil, thus increasing the consumption, being no more limited to a social elite. The aim of this study is to contribute to a better understanding of the importance of chocolate in Portuguese cookery, based on historical documents, but also as a driver for development coupling innovation and tradition. The results indicate that the use of cocoa and chocolate is part of the Portuguese gastronomic heritage, referred in a considerable number of preparations since 17th century, including the first cookbook printed in Portugal. Actually, a new generation of entrepreneurs is changing the paradigm of craft chocolate in Portugal, merging traditional products such as olive oil, wine or sheep cheese, contributing to the extension of the gastronomic tourism.

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葡萄牙巧克力消费的历史：传统与创新的融合

以巧克力为原料的食品制作融入了葡萄牙的文化和美食背景，然而，关于历史文献的参考文献很少，这限制了对其在烹饪和日常习惯中的重要性的评估。在可可进入葡萄牙后的早期，人们更多地将其视为一种药物，因为宗教对其消费有限制。然而，在17世纪左右，由于从巴西进口可可，可可的可用性增加，从而增加了消费量，不再局限于社会精英。本研究的目的是在历史文献的基础上，更好地了解巧克力在葡萄牙烹饪中的重要性，同时也是将创新与传统结合起来的发展驱动力。结果表明，可可和巧克力的使用是葡萄牙美食遗产的一部分，自17世纪以来，在相当多的准备工作中被提及，包括葡萄牙印刷的第一本烹饪书。事实上，新一代企业家正在改变葡萄牙手工巧克力的模式，将橄榄油、葡萄酒或羊奶酪等传统产品融合在一起，为美食旅游的延伸做出贡献。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.