TY - JOUR
KW - ARCHIPELAGO
KW - ATLANTIC
KW - Atlantic ocean
KW - Azores
KW - Cabo Verde
KW - Canary islands
KW - DECAPODA
KW - Gastronomic heritage
KW - Madeira
KW - Marine fauna
KW - PRESSURE
KW - Reconstruction
KW - restaurants
KW - SMALL-SCALE FISHERIES
KW - WORLD
AU - José González
AU - Ana Álvarez-Falcón
AU - Ricardo Sousa
AU - Mafalda Freitas
AU - Sandra Correia
AU - José Azevedo
AB - Artisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia s artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia s gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.
BT - International Journal of Gastronomy and Food Science
DO - 10.1016/j.ijgfs.2024.100942
N1 - Type: Article
N2 - Artisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia s artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia s gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.
PY - 2024
T2 - International Journal of Gastronomy and Food Science
TI - Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85191959625&doi=10.1016%2fj.ijgfs.2024.100942&partnerID=40&md5=85d227a90c2886ced4f61afcc21d89ea
VL - 36
ER -