Figure 1:
Chronology of the main literary works on cuisine in Portugal
Figure 2:
“Carte Gastronomique de la France” in the book “Cours Gastronomique”
Source: Pitte (2022)
Figure 3:
Foldable brochure “Portugal Gastronómico” by the Portuguese Secretariate for Propaganda in occasion of the International Paris Expo - 1937
Source: Rare Charts, 2024
Table 1:
Chronology of publications under the title of “Gastronomic Charter” in Portugal
| Year of publication | Title | Author | Source |
|---|---|---|---|
| 1997 | Achegas para a carta gastronómica da Rota do Sol | Mapone (Manuel Poças das Neves) | Neves, 2005 |
| 2004 | Subsídios para a carta gastronómica do Vale do Lima | Francisco Sampaio | Sampaio, 2004 |
| 2005 | Carta gastronómica de Guimarães | Francisco Sampaio | Sampaio, 2005 |
| 2007 | Carta Gastronómica do Norte de Portugal | UNISHNOR, Associação Portuguesa de Hotelaria, Restauração e Turismo | Santos et al., 2021 |
| 2007 | Carta gastronómica do Baixo Minho: levanta-mento do receituário tradicional | Agostinho Peixoto | Peixoto, 2007 |
| 2008 | Sabores da aldeia: carta gastronómica das Aldeias do Xisto | Armando Fernandes | Fernandes, 2008 |
| 2012 | À Mesa em Mação - Carta Gastronómica | Armando Fernandes | Fernandes, 2012 |
| 2013 | Carta Gastronómica do Alentejo | Confraria Gastronómica do Alentejo | Confraria Gastronómica do Alentejo, 2013 |
| 2016 | Carta gastronómica da região de Lafões | Carlos Rodrigues, Jorge Adolfo de Meneses Marques, Confraria dos Gastrónomos da Região de Lafões | Confraria dos Gastrónomos da Região de Lafões et al., 2016 |
| 2017 | Bragança: carta gastronómica : matériasprimas, produtos e práticas alimentares | Armando Fernandes, Hernâni Dias, Manuel Teles | Fernandes, 2017 |
| 2018 | Carta Gastronómica da Lezíria do Tejo vol. I, II | Armando Fernandes, Helena Salvador, Confraria da Gastronomia do Ribatejo, Entidade Regional de Turismo do Alentejo e Ribatejo | Confraria da Gastronomia do Ribatejo et al., 2018 |
| 2020 | Saber (a) Vinhais: contributo para uma carta gastronómica | António Monteiro, Pedro Fernandes, Roberto Afonso e Virgílio Nogueiro Gomes | Monteiro et. al., 2021 |
| 2020 | Carta Gastronómica de Barcelos | Câmara Municipal de Barcelos | Santos et al., 2021 |
| 2021 | Conservas de peixe em Portugal: Indústria alimentar e carta gastronómica | Manuel Paquete | Paquete, 2022 |
| 2022 | Carta Gastronómica da Região de Coimbra | Comunidade Intermunicipal da Região de Coimbra | CIM Coimbra, 2022 |
| 2022 | Carta Gastronómica de Viseu | Alberto Correia, José Alfredo | Correia, 2022 |
| 2022 | Ponte de Lima à mesa: contributos para a sua carta gastronómica | Álvaro Campelo, Filipa Arrochela Lobo, Cristina Freitas, Paulo Barreiro de Sousa | Campelo et al., 2022 |
| 2023 | Carta Gastronómica do Concelho de Santarém | Armando Fernandes, Helena Salvador | Fernandes & Salvador, 2023 |
| 2023 | Quem conta um conto, acrescenta um pouco. Carta Gastronómica do Território ADICES | Olga Cavaleiro | ADICES, 2023a |
| 2023 | Receitas que Contam Histórias - Carta Gastronómica e Vinhos das Aldeias Históricas de Portugal | Olga Cavaleiro, Aldeias Históricas de Portugal – Associação de Desenvolvi-mento Turístico (AHP-ADT) | AHP-ADT, 2023 |
Table 2:
Number of documents to be analysed by publication type
| Publication type | Number of documents |
|---|---|
| Article | 79 |
| Review | 5 |
| Total | 84 |
Figure 4:
Document Screening and Selection Methodology Flowchart
Table 3:
Documental sample
| 1 | Chatibura, D. M. (2023). Beef as intangible cultural heritage in Botswana: A documentary review. Journal of Ethnic Foods, 10(1). https://doi.org/10.1186/s42779-023-00199-y |
| 2 | Didonna, A., Renna, M., & Santamaria, P. (2023). Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential. Agriculture, 13 (7), 1-24. https://doi.org/10.3390/agriculture13071313 |
| 3 | Zocchi, D. M., Mattalia, G., Aziz, M. A., Kalle, R., Fontefrancesco, M. F., Sõukand, R., & Pieroni, A. (2023). Searching for Germane Questions in the Ethnobiology of Food Scouting. Journal of Ethnobiology, 43(1), 19–30. https://doi.org/10.1177/02780771231162197 |
| 4 | Yavaş, N. (2022). Safeguarding traditional Palestinian food culture: the case of the Arab American play food and fadwa. Milli Folklor, 17(135), 148–159. |
| 5 | Yayla, Ö., & Günay Aktaş, S. (2021). Mise en place for gastronomy geography through food: Flavor regions in Turkey. International Journal of Gastronomy and Food Science, 26. https://doi.org/10.1016/j.ijgfs.2021.100384 |
| 6 | Mäkelä, H. H. (2021). Digesting the Finnish Nature and Past: Food, Pastness, and the Naturalness of the National in the Wiki-Inventory for Living Heritage. Journal of Ethnology and Folkloristics, 15 (2), 89–111. https://doi.org/10.2478/jef-2021-0019 |
| 7 | Scarpa, G., Berrang-Ford, L., Twesigomwe, S., Kakwangire, P., Peters, R., Zavaleta-Cortijo, C., Patterson, K., Namanya, D. B., Lwasa, S., Nowembabazi, E., Kesande, C., Harris-Fry, H., & Cade, J. E. (2021). A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda. Nutrients, 13 (10), 1-17. https://doi.org/10.3390/nu13103503 |
| 8 | Araújo, M. J. (2021). “Portugal at table”–food heritage, identity and tradition: The tourist gaze. Journal of Tourism and Development, 2021 (35), 243–257. https://doi.org/10.34624/rtd.v0i35.24661 |
| 9 | Liu, X., & Reid, R. E. B. (2020). The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC–220 AD. PLoS ONE, 15(11). https://doi.org/10.1371/journal.pone.0240930 |
| 10 | Tadesse, N. S., Beyene, G. F., Hordofa, T. B., & Hailu, A. A. (2020). Traditional foods and beverages in Eastern Tigray of Ethiopia. Journal of Ethnic Foods, 7 (16), 1-12. https://doi.org/10.1186/s42779-020-00050-8 |
| 11 | Chung, H.-K., Yang, H. J., Shin, D., & Chung, K. R. (2016). Aesthetics of Korean foods: The symbol of Korean culture. Journal of Ethnic Foods, 3(3), 178–188. https://doi.org/10.1016/j.jef.2016.09.001 |
| 12 | Nascimento, E. C. do, & Guerra, G. A. D. (2016). Do avortado ao comprado: Práticas alimentares e a segurança alimentar da comunidade quilombola do baixo Acaraqui, Abaetetuba, Pará. Boletim do Museu Paraense Emílio Goeldi. Ciências Humanas, 11 (1), 225–241. https://doi.org/10.1590/1981.81222016000100012 |
| 13 | Trichopoulou, A., Soukara, S., & Vasilopoulou, E. (2007). Traditional foods: A science and society perspective. Trends in Food Science & Technology, 18(8), 420–427. https://doi.org/10.1016/j.tifs.2007.03.007 |
| 14 | Chang, B. (1974). Some dietary beliefs in Chinese folk culture. Journal of the American Dietetic Association, 65(4), 436–438. |
Figure 5:
Number of documents selected by year of publication
Figure 6:
Number of documents selected by country of publication
Table 4:
Number of publications selected by scientific field
| Scientific Field | Number of Documents |
|---|---|
| Agricultural and Biological Sciences | 9 |
| Social Sciences | 9 |
| Art and Humanities | 1 |
| Biochemistry, Molecular Biology and Genetics | 1 |
| Business, Management and Accounting | 1 |
| Nutrition | 1 |
| Multidisciplinary | 1 |
Table 5:
Guidelines for defining the gastronomic charter and its contents
| Constructs | Contents | Authors |
|---|---|---|
| Multidisciplinary contextualisation | historical evolution of food practices | Chatibura, 2023; Trichopoulou et al., 2007; Yavaş, 2022b; Yayla & Günay Aktaş, 2021; Zocchi et al., 2023 |
| cultural context of food heritage | Araújo, 2021; Chung et al., 2016; Didonna et al., 2023; Liu & Reid, 2020; Nascimento & Guerra, 2016; Tadesse et al., 2020; Trichopoulou et al., 2007 | |
| symbolic dimension and beliefs associated with food | Chang, 1974; Chatibura, 2023; Tadesse et al., 2020; Zocchi et al., 2023 | |
| geographical and environmental contextua-lisation | Araújo, 2021; Liu & Reid, 2020; Nascimento & Guerra, 2016; Yayla & Günay Aktaş, 2021; Zocchi et al., 2023 | |
| demographic contextualisation of the local population | Nascimento & Guerra, 2016; Yayla & Günay Aktaş, 2021 | |
| places where food is produced, distributed and consumed | Zocchi et al., 2023 | |
| Ethnographic framework | endangered food traditions | Zocchi et al., 2023 |
| work with local communities to survey food traditions | Scarpa et al., 2021 | |
| practices and behaviour at the table | Chatibura, 2023; Mäkelä, 2021 | |
| Identification of indigenous products, production methods, preparation [and consumption] that characterise the regional cuisine | distinctive agricultural products of the area and their associated agricultural practices | Chatibura, 2023; Nascimento & Guerra, 2016; Zocchi et al., 2023 |
| inventory of recipes (ingredients, cooking techniques) in relation to the territory, memory, identity and traditional knowledge of local communities. | Araújo, 2021; Chatibura, 2023; Mäkelä, 2021; Yayla & Günay Aktaş, 2021; Zocchi et al., 2023 | |
| inventory of kitchen and pantry equipment | Chatibura, 2023; Zocchi et al., 2023 | |
| Recognition of a glossary of local food vocabulary | local food language | Zocchi et al., 2023 |
| emic way of categorising food | Yayla & Günay Aktaş, 2021; Zocchi et al., 2023 |