Azeite, Manteiga ou Margarina? As Gorduras Alimentares em Rosa Maria no Portugal de meados do século XX

This text aims to understand the relevance of the different fats in Portuguese recipes of the 20th century, specifically, ineight books written by Rosa Maria, published in 1956, by Civilização Publisher. On the other hand, through the study of publicity in five women's magazinesthe article also analyzes the importance of olive oil and other fats of animal origin. Which fats and brands were announced? What are the characteristics of those advertisements? What strategies have been adopted by advertisers? Some ofress, in an investigation that analyzes the olive oil, one of the relevant products of the so-called Mediterranean diet, compared to other animal fats, in the Portuguese diet in the middle of 20th century.

本研究旨在探究20世纪葡萄牙食谱中不同脂肪的应用价值与相关性，具体分析样本为罗莎·玛丽亚（Rosa Maria）于1956年由文明出版社（Civilização Publisher）出版的八部烹饪著作。另一方面，本文通过对五本女性杂志广告宣传内容的研究，分析了橄榄油及其他动物性脂肪的重要性。研究拟解答以下核心问题：被宣传推广的脂肪品类与品牌有哪些？这类广告具备哪些特征？广告商采用了何种营销策略？本次调查聚焦于20世纪中期葡萄牙饮食场景中，作为所谓地中海饮食核心相关产品之一的橄榄油与其他动物性脂肪的对比分析。