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Darrera modificació: 2020-10-08
Bases de dades: Sciència.cat
Gomes, João Pedro, "De “caldos esforçados” e “receitas para doentes”. Culinária e Saúde no Portugal Moderno (sécs. XVI e XVII)", dins: Soares, Carmen - Ribeiro, Cilene da Silva Gomes (eds.), Mesas Luso-brasileiras: Alimentação, Saúde & Cultura, vol. 1, Coimbra, Universidade de Coimbra - PUC Press, 2018, pp. 89-122.
- Resum
- Food appears, from Hippocrates and Galen, inseparable from health and well-being, in a relationship based on the formulation of the Humor Theory and on the properties of foodstuffs capable of controlling and reorganizing "humoristic” dysfunctions, the source of physical ills. Practically unchanged during the medieval period, the indivisible system of Food-Health shows a latent separation between the two fields of from the fourteenth century onwards, which is accentuated in the sixteenth and seventeenth centuries. Rather than highlighting the relationship between food and medicine during the sixteenth and seventeenth centuries in the Portuguese metropolitan area, the focus of this study is on the daily perspective of this relationship: from “reinforced broths” present in cookbooks to the diet regimens prescribed by doctors and the consumption of certain foods and cooked dishes known for their healing properties and/or force restorers, it is at the crossroads of different typologies that it is possible to perceive the passage from formal medical practices and knowledge to everyday life, in what is beginning to be defined as a popular medicine, characterized by the use of certain types of diets and foods whose main purpose would be to restore strength to the patient and, in certain cases, alleviate the symptoms of the disease.
- Matèries
- Alimentació
Història de la medicina
- URL
- https://digitalis.uc.pt/pt-pt/livro/de_%E2%80%9Ccal ...
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