Leading researcher: Pedro Pereira da Silva
Research group: Environment, Sustainability and Ethnography
Type of project: Doctoral research
Keywords: Gastronomy | Tourism | Fish | Hospitality | Performance
Main institution: CRIA
Participant institutions: n.a.
Starting date: 07-07-15
This project consists of an anthropological approach to the touristic food system starting from the appreciation of both fish and sea as factors of identification and attraction. In this context, our goal is to develop a research that focuses on the capture and marketing of the local fish in the context of the touristic system of the town of Sesimbra and, consequently, to analyze fish selection and transformation as a source of gastronomical attraction. The promotion or “construction” of a “touristic object” frequently reflects not only the reasons associated to its legitimacy and to the scientific knowledge, but also concerns related to the historic legitimacy and to the political and economic options that are materialized in institutional programmatic strategies, as pillars of touristic development. In this project, my aim is to define the goals of this work, the state of the art, the methodology and the bibliography over which I will organize my research, so as to create the conditions to answer the following questions: how does the promotion of the sea as “maritime calling” and “national goal” reflect on the Portuguese traditional cuisine, especially in what concerns the promotion and selection of the fish caught in Sesimbra to be prepared and consumed by visitors? What remains unseen in the backstage of the touristic experience in the physical space of our study and, as a consequence, in our own personal experience as visitors? What is the importance of the touristic system in the decisions and in the food and economical strategies related to the local maritime fishing? And what does “local” mean in the context of fish and seafood capture in a space of such fluctuating territoriality as the ocean?