From the glass to the plate Reframing the storytelling about the Madeira wine’s leaping into gastronomy
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Abstract
Since a long time ago, the Madeira Island is known all around the planet for its wine, not only as drink but also as an ingredient of the famous sauce Madère. This paper is about how this beverage made the leap into the gastronomy during the 2nd half of the 18th century, in both sides of the British Atlantic. Cookbooks and other kinds of documents from this period are explored to collect evidence related to this issue. An ethnological fieldwork within the Madeira Wine Company completed the historical approach to understand the potential outcomes of this study in what concerns the storytelling making about this drinkable heritage and the self-perception of producers as guardians of a true living tradition.
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