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Accepted Paper:
Elsa Mateus (Institute of Social Sciences - University of Lisbon) Nadja Murta (Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM)
Paper short abstract:
During the nineteenth century, beef was essential in the composition of the rations given to Portuguese sailors. The analysis of documents in the Navy Historical Archives allows discussing the production, supply, storage and consumption of meat, focusing on issues of public health (human and animal).
Paper long abstract:
Along the nineteenth century, beef was considered a basic food in the dietary composition of the rations offered to the Portuguese sailors.
We intend to address different aspects and discussions on production, supply, storage and consumption of meat during this period.
The analysis of documents belonging to the Navy Historical Archives, allows us to discuss those aspects, focusing on issues of public health, both human and animal.
In fact, innovations resulting from industrialization and medical science were highly considered, once it was necessary to establish standards regarding quantity, quality, preservation and consumption of meat in the Navy.
Moreover, negotiating for beef supply often became an economic problem for the State, since all colonies were involved in its production and marketing.
This historical approach can provide new insights to the discussion, revealing different levels of socioeconomic meanings, related to beef consumption in Portugal in the nineteenth century.
To meat or not to meat: food as an environmental dilemma
Session 1