The foods eaten by the people of Portugal

The cuisine of Portugal has evolved considerably over the past 500 years, influenced by various historical, geographical, and cultural factors. Here's a look at some key aspects of Portuguese food over this time frame:

Age of Exploration (15th-17th Century)

1. Spices: Portugal's age of exploration led to the introduction of new spices like black pepper, cinnamon, and saffron, enriching local cuisine.
2. Sugar: The cultivation of sugar in colonies like Madeira led to its introduction in Portuguese desserts.
3. Foreign Ingredients: Ingredients like tomatoes, potatoes, and corn from the Americas began to be incorporated into Portuguese dishes.

18th-19th Century: Monarchy and Colonial Influence

1. Salt Cod (Bacalhau): Codfish preserved in salt became a staple, known as the "faithful friend" in Portuguese cuisine.
2. Rice: Though introduced earlier, rice became a more common staple during this period.
3. Coffee and Tea: Imported from colonies and other regions, these beverages became part of Portuguese culture.
4. Port Wine: Produced in the Douro Valley and exported from Porto, this wine gained international fame.

Early 20th Century: Republic and Traditions

1. Simple Fare: The cuisine was characterized by hearty, rustic dishes often involving boiling or stewing.
2. Caldo Verde: A popular soup made with collard greens, potatoes, and often, chorizo sausage.
3. Sardines: Fresh sardines grilled or canned were popular, particularly in coastal areas.

Late 20th Century: Modernization and Globalization

1. Diversity: With increased travel and global influence, Portuguese cuisine saw the incorporation of more international foods.
2. Tinned Fish: The tradition of preserving fish like tuna and sardines in cans became popular both domestically and for export.

Contemporary Period

1. Fine Dining: Portuguese chefs are gaining international recognition, and there is a renewed interest in regional dishes and ingredients.
2. Health Trends: Foods like olive oil and fresh seafood are being celebrated for their health benefits.
3. Local Produce: There's a growing emphasis on locally-sourced produce and organic farming.

Desserts and Sweets

1. Pastéis de Nata: Egg tart pastries often sprinkled with cinnamon and powdered sugar.
2. Arroz Doce: A sweet rice pudding flavored with lemon and cinnamon.
3. Bolo Rei: A traditional Christmas cake filled with nuts and crystallized fruits.

Traditional Beverages

1. Vinho Verde: A young, slightly effervescent wine.
2. Aguardente: A strong brandy often used in cooking or consumed as a digestive.
3. Ginja: A cherry liqueur often served in a chocolate cup.

Regional Specialties

1. Alentejo: Known for its rich pork dishes and hearty bread-based meals.
2. Madeira: Famous for its wine, as well as dishes like "espetada" (beef skewers) and "bolo do caco" (sweet potato bread).
3. Azores: Known for seafood stews and cheeses.

Over the past 500 years, Portuguese cuisine has been enriched by its maritime history, colonial ventures, and regional diversity, making it a vibrant and varied culinary tradition.