Carmézia Emiliano’s pictorial narratives document the cultural landscape and food heritage of the Macuxi people, based on affective memories of indigenous daily life. The Macuxi community is located in the Raposa Serra do Sol Indigenous Land, in the extreme north of Roraima, Brazil, in the Amazon biome. Indigenous literatures can be thought as documentary sources that express the daily life of different communities. This article analyzes the food practices of the Macuxi people according to the indigenous literature The Tree of Life, by Carmézia Emiliano, weaving a dialogue with the indigenous literature Eremi’u Rupa (Place of my Food), by the Zo’e People. The Zo’e People belongs to a small community in northern Pará, Brazil, and is considered one of the last intact contact groups in the Amazon. Both peoples have cassava as a central element in their diet, and it is from cassava that knowledge and practices are placed on artistic tables in the center of the village. In the literature The Tree of Life three works was analyzed: Damurida, The indigenous women preparing pajuaru, and Handicrafts. In the literature Eremi’u Rupa the speech of the Kubi’euhu, young leader, was analyzed, together with the drawing U’I Apoha (Making Flour), which portrays the eating practices of the Zo’é People.

 The depiction techniques investigation allowed the incorporation of food in painting, propagating the senses that eating habits caused in man and how art has been changing throughout History. The still-life appeared in the sixteenth century as a decorative genre providing reflections on the human ephemeral nature, on brief appearances and finite pleasures. With the advent Modernism, new methods were incorporated into the canvas. In Brazil, the break with past-aesthetics influenced many artists, including Emiliano Di Cavalcanti (1897-1976). In this article, the aim is to examine the symbolism of food at the still-life’s work of this Brazilian painter.

When duplicated, the single icon of a monument, deity, or object, could recall entire narratives of divine intervention, great ancestral feats, and desirable Roman’attributes. The common, round, and quartered loaf of wheat-bread was produced and eaten by all echelons of Roman society. Despite the fundamentality of this segmented loaf to the daily life, industry, and economy of Rome, its imbuement with ideogrammic qualities of social balance and stability, have yet to be explored. Through select case studies of literary and archaeological evidence this paper will explore the allegorical nature of bread beyond dietetics in two parts: In Part 1 I provide case studies of bread use in different literary genres of ancient Poetry, Historiography, Satire, Biography and Prose, discussing the thematic tropes in which bread appears in Roman narratives. In Part 2 I investigate how these metaphoric characteristics and themes translated visually in the mosaics, frescos, graffiti, and monuments of public and private spaces. I conclude that the panis quadratus was more than an economic and accessible product, and became an ideogram of the social cohesion fundamental to Rome’s Empire; specifically, the circular connections between the natural, mortal and immortal worlds.

The common, round, and quartered loaf of wheat-bread was produced and eaten by all echelons of Roman society. The fundamentality of this segmented loaf to the daily life, industry, and economy of Rome, imbued it with ideogrammic qualities of social balance and stability which have yet to be explored. Part 1 of this paper introduced the development of bread in Roman diets, before an in-depth analysis of its metaphoric characteristics in ancient writing genres. Part 2 investigates how these themes translate visually into the archaeological record, exploring the emblematic use of bread on tombs, altars, frescos, and mosaics throughout the Empire. This two-part paper aims to highlight the allegorical nature of bread beyond dietetics.

In this paper the authors explore how various agents “ such as museums, destination companies or small businesses “ have actively contributed to food heritagisation on the Lofoten Islands in Northern Norway. By examining the thematic elements and storylines that these agents convey to a broad audience, and by considering their role in the tourism sector, we assert that their collaboration serves as the driving force for preserving and promoting culinary traditions. We specifically focus on the significance of museums as pivotal institutions in shaping identity. We employ the concept of food heritagisation and test it on the Lofoten Islands as our primary example.Our findings offer an analysis of the challenges and opportunities faced by agents who contribute to food heritagisation on the Lofoten Islands. Moreover, we argue that museums, in conjunction with other local agents, are playing an increasingly influential role in the process of food heritagisation particularly in regions with high tourism. Ultimately, we conclude that the heritagisation of food on the Lofoten Islands represents an overall positive step towards fostering more sustainable and innovative forms of tourism. In this paper we explore how museums have contributed to food heritagisation in the region by looking at the themes and storylines that museums communicate to a wide public, and by considering the role they play in the tourism sector. The findings provide an analysis of challenges and opportunities for cultural organisations who contribute to food heritagisation. We look at the risks for producers and consumers and pay attention to opportunities, arguing that the heritagisation of food on the Lofoten Islands provides an overall positive move towards more sustainable and innovative tourism.

 The aim of this article is to make it known the importance of cod on tables of the lower class since it was first fished by the Portuguese in the Modern Period (late 15th and 16th centuries).With the help of coeval documentary sources, we tried to attest to its importance within this social group, analysing the references made to it and, after certifying its importance, looking for the reasons for this appetite, which was always growing, even when the Portuguese stopped fishing it and started buying it from foreigners in the mid-17th century.The results of our analysis allowed us to conclude that this consumption was due not only to its affordable price (as was the case with sardines), but also to the great importance given at the time to the dietary restrictions advocated by religion, with several days of abstinence a year, particularly during Lent, when the consumption of meat was seen as a serious sin and condemnable in the eyes of society as a whole.We also tried to understand the negative connotation that this fish had at the time among privileged social groups, which was frequently mentioned in the sources, and investigated the reasons for this. We found that the very association of this fish with the lower classes was at the root of this connotation, in addition to the fact that it was linked to days of abstinence (which called for sacrifice and deprivation, so undesirable among the more privileged), and also the fact that it wasn’t fresh fish (favoured by the elites since the Ancients).

The years 2020 and 2021 were strongly impacted by the global COVID-19 pandemic, leading to abrupt transformations in the society of that period, that drastically affected human rights, as well as the guarantee of adequate food and nutrition. Food transcends the mere act of ensuring survival since it is deeply connected to the history and culture of individuals. As a result of carrying out the sanitary control of the virus, socioeconomic aspects, such as adequate food access and nutrition of the population, were left in the background for the authorities. This article carried out the search and cataloging, through the collection and analysis of historical documents of the years 2020 and 2021, of the proposals related to the feeding and nutrition of the population of the State of Paraná presented by the municipal governments to understand if this basic right was prioritized by the municipal authorities. The analysis of the collected data indicates that the governments of regions with greater socioeconomic vulnerability showed more interest in promoting public policies to ensure the food and nutrition of their population. However, in general figures, it was noticed that the number of municipalities that did not produce legislation for the food security of their people in the years of research was excessively high related to the sample surveyed. The interpretation of the collected data infers that the food and nutritional security of the population of the State of Paraná was widely neglected by several Municipalities.

Rice stands as a staple food globally today, with a myriad of health benefits linked to its consumption. Its journey to the dining table has been remarkable, evolving from a mere ingredient to a cherished item on menus across various social circles. Early on, medical professionals like physicians and surgeons recognized its virtues and health benefits, incorporating it into health guides (such as Arnaldo de Vilanova in the 14th century and Francisco da Fonseca Henriques in the 18th century). Since the 16th century, rice has been prominently featured in hospitals and infirmaries of both male and female convents. This trend extended to the diet plans of patients at the Hospital de Todos os Santos in Lisbon back in 1504, where rice was a dietary staple. This tradition persisted, with even royal involvement in promoting its use in medical settings. Throughout history, rice has been utilized in treating ulcers, kidney stones, gastrointestinal issues, and cholera cases. By 1856, during severe outbreaks, dietary adjustments emphasizing rice-based meals like chicken soup were recommended alongside medical treatments. Despite initial challenges due to malaria concerns, rice emerged as a success story that endures to this day, serving not just as a celebratory dish but also as a therapeutic remedy.

The intersection of gastronomy and diplomacy has collected significant attention, leading to the emergence of "gastrodiplomacy" as a pivotal concept in international relations. This paper delves into the dynamics of gastrodiplomacy within the context of Bairrada wine region, to unveil its potential for strategic gastronomic branding. Through an extensive literature review and qualitative analysis of municipal and restaurant websites content, this research identifies key players in promoting regional gastronomic brands and discerns patterns in food heritage strategic marketing. Results underscore Bairrada's substantial potential for effective gastrodiplomacy, advocating for innovative approaches such as people-to-people programs, cultural events, and social media engagement to elevate its gastronomic branding. These findings emphasize the significance of gastrodiplomacy in enhancing national brand recognition, fostering tourism, and attracting foreign investment.

In 1937, the Salazar government's National Propaganda Secretariat published a leaflet entitled Le Portugal gastronomique. Produced for distribution at that year's Paris International Exhibition, it featured a text written by Albino Forjaz de Sampaio aimed at attracting tourists to Portugal by promoting its culinary specialities. This article analyses the document in order to understand its possible contributions to the affirmation of a Portuguese culinary identity at the time. This is a case study, with a descriptive and exploratory approach, and recourse to a bibliographical survey focused in its historical and cultural context. In the first half of the article, we look at the document as an object and at its textual content. In the second half, we sought to understand the relevance of the piece, focusing on the food-place identification it endorses and considering the national political context and the international gastronomic scenario in which it was inserted. We conclude that the document allows us to observe a process of culinary codification informed by its contemporary gastronomic grammar, while at the same time echoing a dynamic of identity construction that was not exclusive to Portugal.