"I grew up listening to adults sharing the delicious recipes made by my great-aunt, with Italian, Portuguese, German and Lebanese influences from the family ancestors, which instilled in me a taste for cooking. Later, in the search for an ideal of profession, I saw in the History of Food the perfect combination. This way, I managed to combine a taste for cooking and a passion for history."
Mouth to mouth,
heart to heart
And it was from memories and stories... from mouth to mouth, and from heart to heart, that in 2010, in southern Brazil, Mathilda Hauss was born. It was here that History entered the kitchen and became a nutritional source of study, with due attention to what you eat, how you eat it and with whom you eat it.
"I understand that food is not just food: while eating is a nutritional act, tasting is a social act, and this constitutes attitudes linked to procedures, customs and the like. All food is loaded with stories; nothing that enters our mouth is neutral, everything has its flavour and specificities. It was in this context tempered by sensations and emotions that Mathilda Hauss founded her heart. A rich context of temporal experiences, where the past and the present are always meeting in a tasty journey through the History of Food."
