Any participant with an interest in traditional food design processes. Aged 18 or over.
To explore the idea of a Portuguese stew, in terms of flavours, food design and its processes. The users, spatial and temporal circumstances of tasting, transport and storage, the sensorial experience, the nutritional value and balance, the costs, among other factors, should be taken into consideration.
Participants will have theoretical classes aimed at providing knowledge about the Portuguese stew as well its ingredients, preparation and plating up. The classes will take place in well equipped kitchens of the Higher School of Tourism and Hospitality of Oeste (in partnership), located near to the school of arts and design (ESAD).
The course is scheduled as follows:
1st Day – Gathering knowledge and preparing the Portuguese stew.
2nd Day – The reinvention, redesign of the Portuguese stew.
3rd Day – From idea to product.
4th Day – Preparation*, plating up and tasting.
*Shopping in traditional market