Flavours of the Azores

Flavours of the Azores

No history is complete without including the cuisine culture of a people. The study of food culture accompanies the evolution of humans, who evolved from hunter gatherers to food producers, with techniques for handling and preserving food. This project is the result of research on the history of the Azores, from the settlement of the archipelago to today. Of special interest was the discovery of how the inhabitants of these islands were able to overcome the challenges posed by the limited resources and morphology of each island, by taking full advantage of the then unknown possibilities the ocean, the land and the plants had to offer.

So appear the algae, bulbs, roots, flowers and herbs which have contributed hugely to the flavours and preservation techniques of local cuisine, hallmarks to this day of the Azorean food tradition. Constant changes in nature have directly influenced the cuisine of the Azorean people, who have been encouraged to explore new cultures and, as a result, create new recipes. In this project, we showcase the most typical dishes of each islands which have evolved overtime with a touch of modernity.

Azorean cuisine is intimately related to local festivities and celebrations, namely the Holy Spirit Festivities, with its traditional bread soup, loaves of sweet bread and bodo de leite (distribution of milk and sweet bread), clear examples of the solidarity and sharing that are the basis of this festivity. The art of Azorean cuisine has been greatly influenced by the geographic location of the Azores in the middle of the North Atlantic, halfway between the Old World and the New World, and by the religious traditions and socioeconomic factors of the islands. Overall, Azorean cuisine is based on simplicity, originality and quality, along with its unique, authentic flavours, all of which are relevant to the history of this archipelago.

Autoras: Maria Orísia Melo e Conceição Melo Cabral