Fruit in the Portuguese gastronomy of the 15th/16th and 17th century

Portuguese gastronomy in the fields of history and memory between the 15th and the 17th century provides us with literary, discursive and cultural investments of two essential works for the in-depth study of the topic, sensibilities, tastes and cultural meanings. Given the specific economy of this chapter, we weren't able to dissect the precise authorial frame of mind and cultural affiliations which organized the environments that generated the work, the Livro de Cozinha da Infanta D. Maria. The memorial specialization of fruit in the history of Portuguese gastronomy throughout this work, and Arte de Cozinha, by Domingos Rodrigues, is also a reconstruction of the past. A summary of the biographical information concerning authorship is presented, along with indicators which clarify this 17th century work. The chronological limit was literally set in 1700, and therefore these two works were included. One was handwritten - the Livro de Cozinha da Infanta D. Maria de Portugal -, and even though it was written within the time period of the 15th/16th century, it was only published in the 20th century (more specifically in 1967) in Coimbra, by order of the University and under the supervision of Professor Giacinto Manuppella and Professor Salvador Dias Arnaut, and the other one - "Arte de Cozinha" - was printed and edited for the first time in 1683, in Lisbon, more specifically in the "Officina de Joao Galrao", and dedicated to the Count of Vimioso.