The book “Sea to plate – the gastronomy of marine resources” aims to promote and disseminate the sea gastronomy of fishing communities from the West region of Portugal. The aim of this publication is not only to value the gastronomy as a cultural heritage, but also to create conditions for continued demand and the sustainability of economic activities directly dependent on gastronomy – restaurants and hotels. This publication will involve the collection of traditional recipes of the region, nutritional characterization of marine resources, ingredients, and their description in terms of biology, life cycle, state of stocks and major threats.
|KEYWORDS||Seafood; Biology and ecology of marine resources; Nutritional profile; Scientific illustration|
|PARTNERS||Chef António Alexandre, Câmara Municipal de Peniche|
|COORDINATOR||Sérgio Leandro – email@example.com | MARE-IPLeiria, Portugal|
|FUNDING||46 760€ | PROMAR – GAC Oeste // Duration 2014-2015|