Food design

Portuguese stew

Date

September 02-06

Duration

28 hours

Schedule

Target

Any participant with an interest in traditional food design processes. Aged 18 or over.

20 VACANCIES

Objectives

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.

Guidelines

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

Lecturer(s)

Partners