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Los mistérios do Abade de Priscos e Outras Historias Curiosas e Deliciosas da Gastronomia, by Fortunato DA CÂMARA, HEG graduate – 2011 class

Os mistérios do Abade de Priscos e Outras Historias Curiosas e Deliciosas da Gastronomia« I can assure you – based on my own personal experience on this subject – that the reader will not look at a restaurant  menu in  the same way ever again, in Portugal or in other places in the world. Should the reader be a simple gourmet, a culinary artist, a professional or an amateur of culinary arts, his/her curiosity will undoubtedly be increased, in search of new experiences positioning the expression of flavor in different gastronomic typologies ».Preface by M. Francisco Seixas da Costa, ambassador of Portugal in France (2009-2013).

This isn’t a history or culinary book after original, in-depth research, the food critic Fortunato da Câmara relays unknown stories and tasting curiosities concerning 80 dishes, specialties and ingredients from all over the world, that we usually enjoy on a daily basis, without ever questioning their names, their geographic origin or the personalities related to them.

Did you know that lasagna, the “mother” of all pastas ‘à l’Italienne’ was born of a Greek kitchen? And did you realize that the famous scones, those elegant rolls enjoyed with afternoon tea in England seem to have their rudimentary origins in the Scottish Highlands? And had you heard that the  meaning of the famous dessert Tiramisu literally means “lift me up”, and that the details of its creation are disputed in Italy?

A recipe book, but which does not contain one single recipe… because there are pieces of history that can be savored without ever taking a single bite!

Os mistérios do Abade de Priscos e Outras Historias Curiosas e Deliciosas da Gastronomiav
(The mysteries of the Priest of Priscos and other curious and delicious stories on gastronomy)

Fortunato DA CÂMARAFortunato DA CÂMARA
HEG graduate – 2011 class
Food critic for Publico newspaper (Portugal) and culinary books author

The HEG program provided Fortunato with lots of information linked to tasting, which he often uses in his job, and he has also been able to punctuate some texts of this book, with his newly-acquired knowledge. In 2011, his first book « Alimentos ao Sabor da História – Recipes and Curiosities » received a Gourmand World Cookbooks Awards as the best in Portugal in the category “Culinary History”.


We wish his new publication great success.

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

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