As can be seen in the new definition, a “tasca” is no longer just a “modest establishment that sells drinks and meals.” The Priberam Dictionary and Infopédia, published by Porto Editora, revised the definition of the word to reflect how the Portuguese experience these spaces.
This revision came about following an initiative by Sagres Beer, which launched an online survey on the place of “tascas” in the collective memory.
What has changed in the definition of “tasca”?
In Priberam’s online dictionary, “tasca” now includes the usual entries, with examples such as “he had two codfish cakes and a glass of red wine for lunch at a neighborhood tasca, ” while also linking to the term “taberna” and highlighting the word “tasco” as a synonym.
In Porto Editora’s online Infopédia, the reference to an “establishment where wine and light meals are served at low prices” has been replaced by “an informal, popular establishment where drinks, dishes, and snacks from traditional cuisine are served at affordable prices.”
The Priberam team drew on etymological research and an analysis of recent works and text collections. Since its first known record in 1858, the word’s usage has changed significantly.
Cláudia Pinto, from Priberam’s Department of Linguistics, summarizes the evolution: from low-class taverns that proliferated in cities starting in the mid-19th century, the concept evolved into the typical 20th-century neighborhood restaurant and, today, into renovated spaces offering traditional cuisine. The emergence of modern tascas, which innovate without losing their simplicity, reinforces this shift.
Rui Felizardo, from Porto Editora’s Educational Technologies Division, explains that the update is part of the daily revision of the lexicon: dictionaries keep pace with the evolution of the language and the reality they describe.
What the Portuguese said
According to Filipa Magalhães, Marketing Manager at Cerveja Sagres, the survey responses associate tascas with what it means to be Portuguese: synonymous with “good and cheap,” informal spaces for socializing with beer on the table, remembered for their paper tablecloths and stainless-steel serving trays.
“Tascas com Alma”: the series premieres in October
For the well-known national beer brand, it is important to keep pace with the evolution of tascas, so that these traditionally Portuguese establishments never lose their true essence.
In this vein, a new series of videocasts, “Tascas com Alma” (Taverns with Soul) , was announced at the Varina da Madragoa tavern — recently reopened by young chef António Lobo Xavier— which brings different generations together around the table.
Anaís Almeida, Shippyboy, António Lobo Xavier, and Leonor Godinho will be the first faces of this inaugural season, which aims to explore traditions and changes, especially in this more traditional sector of the restaurant industry.
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