CONVIVIUM recipe book
Year: 2025
Type: article
Abstract: This flip book is a creative and collaborative outcome of the team-building activity conducted during the kick-off meeting of the CONVIVIUM project (https://doi.org/10.3030/101178921). Designed as a recipe book, it captures the collective spirit of the project, where small groups came together to create recipes that embody the essence of convivium—celebrating cultural heritage, sustainability, and shared experiences through food. The recipes featured in this book were conceived and prepared in a professional cooking setting at the Escola de Hotelaria e Turismo in Coimbra. The process began with a collective visit to Coimbra’s traditional market, where participants carefully selected ingredients that reflect local and sustainable food practices. These ingredients were then transformed into dishes that represent the project’s values—honoring tradition while embracing innovation. CONVIVIUM is a European initiative that integrates cultural heritage into the European Green Deal by leveraging the material, semiotic, and symbolic power of food. Recognizing food as a shared experience and a “living heritage,” the project fosters sustainability and social transformation through cultural, architectural, and digital interventions. By mobilizing creative forces inspired by the New European Bauhaus, CONVIVIUM aims to support farmers, designers, policymakers, and cultural practitioners in shaping food heritage-based solutions that promote environmental harmony, economic resilience, and cultural enrichment. Spanning six diverse locations across Europe, CONVIVIUM explores food cultures in their local contexts while fostering cross-border collaboration. This flip book not only encapsulates the team-building experience but also serves as a testament to the project’s broader vision: to cultivate meaningful connections through food, tradition, and innovation.
Authors: Soares, Carmen, Marques, Eulália, León, Pedro, Gomes, João Pedro, Ferreira, Nelson H. S.
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
Funder: European Commission
OpenAlex ID: W6912118659
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