Fellowship Fund in action: Chloë King
28 May 2019
Chloë King (above), who received one of the first grants from the Guild’s Fellowship Fund, has this update for Guild members.
‘It is a huge privilege and confidence boost to have the support of the Guild Fellowship Fund for my research into alheira – a Portuguese sausage made with poultry, game, breadcrumbs and garlic. The dish is said to have been invented by a Jewish community in the town of Mirandela who had been forced into hiding by the Inquisition during the fifteenth century. I am interested to learn more about this history as well as how the product is made and consumed in the present day.
‘With my Porto-based collaborators, Karen Lacroix and Matilde Seabra, I visited Northern Portugal last October, to find out about how alheira are made commercially and in home kitchens. My highlights were our visit to Alheiras Gracindas in Mirandela, and meeting the family of Illustrator Sonia Borges in the former mining village of Nuzedo de Baixo, where her mother first learnt how to make the traditional alheira that she still prepares at home every year at "first frost". I look forward to making a second visit later this year.’
‘It is a huge privilege and confidence boost to have the support of the Guild Fellowship Fund for my research into alheira – a Portuguese sausage made with poultry, game, breadcrumbs and garlic. The dish is said to have been invented by a Jewish community in the town of Mirandela who had been forced into hiding by the Inquisition during the fifteenth century. I am interested to learn more about this history as well as how the product is made and consumed in the present day.
‘With my Porto-based collaborators, Karen Lacroix and Matilde Seabra, I visited Northern Portugal last October, to find out about how alheira are made commercially and in home kitchens. My highlights were our visit to Alheiras Gracindas in Mirandela, and meeting the family of Illustrator Sonia Borges in the former mining village of Nuzedo de Baixo, where her mother first learnt how to make the traditional alheira that she still prepares at home every year at "first frost". I look forward to making a second visit later this year.’
Photo: Karen Lacroix/Illustration School
