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Darrera modificació: 2020-05-09
Bases de dades: Sciència.cat
Henryot, Fabienne, "Le saint devant ses marmites. Les vertus du cuisinier dans l'hagiographie moderne", Food and History, 15/1-2 [=Pour une histoire des cuisiniers et cuisinières / Towards a History of Cooks] (2017), 1161-179.
- Resum
- A main feature within the reformed Carmelite order - which prevailed across Western Europe in the last thirty years of the sixteenth century - was a paramount concern for dietary mortification. In shifting the level of analysis to the kitchen - in other words, from meals to their preparation by a local hand, i.e. the cook - we will survey how the kitchen was turned into a central place for the hosting of holiness in monasteries and convents in the seventeenth century. The very nature of the work done there made it possible to test obedience, the mortification of the senses, the prevalence of prayers, a sense of duty, and self-imposed humiliation, the principal virtues attributed both to the religious and to cooks. This led to two main consequences. On the one hand, the religious made use of kitchens to achieve extreme religious perfection, thus emphasizing cooking as a job and the kitchen as a space. On the other hand, hagiographic literature helped to standardize the portraits of religious cooks through a most conventional display of their virtues.
- Matèries
- Alimentació
Cuina i confiteria
Religió
- URL
- https://www.brepolsonline.net/doi/abs/10.1484/J.FOO ...
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