UP.PT - Faculty of Nutrition and Food Sciences

Why do we eat what we eat, and why do we eat how we eat? The culinary heritage is forged in existing natural resources, the agricultural and processing practices that have been developed, and what existed in trading partners. It is an inexhaustible source of lessons about what foods to eat on each occasion, how to process and combine them, and the social value of meals. These are the foundations on which the future of gastronomy is being built.