From the manuscript to the table. Recipes from the 18th century
Open access e-book, in collaboration with the ReSEED project
16 december, 2022≈ 2 min read
This publication, coordinated by CEIS20 researchers Dulce Freire, Maria José Pires and Ricardo Bonacho, is available in open access. offers a selection of the best reinterpretations of recipes from the manuscript by Francisco Borges Henriques (1715) made by the students of the Master's Degree in Innovation in Culinary Arts at the Estoril School of Hospitality and Tourism (ESHTE), as a result of the partnership with the CEIS20 ReSEED project.
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