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.