Presentation of the book “A Baía de Lagos – Food from the Sea”
PRESENTATION OF THE BOOK “A BAÍA DE LAGOS – COMIDA DO MAR”
January 27th | 17:00
Location: Paços do Concelho Auditorium 21st Century
Org.: CM Lagos
Initiative integrated in the celebrations of the 449th anniversary of the elevation of Lagos to a city.
Sophia de Mello Breyner Andresen described, like no one else, the color, aroma, freshness and variety of fish that the sea offers us. A wealth that comes not only from the natural resources that characterize this coastal territory, but also from the skill, courage and dedication of those who know how to make the best of what the sea has to offer.
Local cuisine is all of this together: a mixture of resources and culture, tradition and innovation, stories told and shared memories, joys and sorrows, lack and abundance, knowledge and pleasure. It is not surprising, therefore, that it is increasingly valued as an identity factor and sought after by those who really want to know a destination and its people. What is eaten and how it is eaten says a lot about who we are, about our journey as a people and the contingencies of the path we individually tread.
This work does not intend to be an essay on the local fishing activity and other transformation and commercialization activities, nor an exhaustive collection of traditional dishes or new recipes.
With this edition, we want, above all, to draw attention to the uniqueness of our territory, the extensive and wonderful Lagos Bay, the unusual and artistic cut of our cliff coast, the tranquility of the estuary and the potential of all this natural heritage, whose sustainability it is important to preserve. We want to pay a fair tribute to all who keep alive this ancient activity that is fishing, hard work, not always properly sought after and valued, but so important to our community. We also want to show how it is possible to reinvent this activity, making known new techniques and practices that are equally necessary to respond to the growing demand of the food market. Finally, through a selection of about three dozen recipes, we want to awaken the readers’ senses to the pleasure of gastronomy, which can be found in the simplest dish, from which the flavors of the sea stand out, the most elaborate, in a fusion of spices and knowledge. And all this with fresh products from our coast, which you can find in local markets.
Join us on this trip to the Bay of Lagos and find our sea food.
Text by Patrícia Borges and photography by Nicolas Lemonnier