Abstract

This article reveals how women developed their cookbooks. It compares the cookbooks written by Sylvia Ferreira de Barros, Lucia Queiroz, and Honoria Martins de Mello with the manuscripts composed by Custodia Leopoldina de Oliveira, Anna Henriqueta de Albuquerque Pinheiro, and Barbara do Amaral C. Penteado. These documents were written by women for women and it perpetuates the knowledge and flavours of the Paulista society between 1860 and 1930.

Presenters

Tatiana Lunardelli
Student, Phd, PUC SP , Rio Grande do Sul, Brazil

Details

Presentation Type

Online Lightning Talk

Theme

Food, Politics, and Cultures

KEYWORDS

SOCIABILITY, COOKBOOKS, RECIPES, RECIPES BOOKS, HISTORY OF FOOD

Digital Media

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