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Darrera modificació: 2021-03-25
Bases de dades: Sciència.cat
Laurioux, Bruno, "Cuisine, gastronomy and medicine in the Middle Ages: a reappraisal", dins: Soares, Carmen - Torres Silveira, Anny Jackeline - Laurioux, Bruno (eds.), Mesa dos Sentidos & Sentidos da Mesa, vol. 1, Coimbra, Universidad de Coimbra, 2021, pp. 119-129.
- Resum
- The link between cuisine and medicine has been put by the late Jean-Louis Flandrin in the core of a history of food representations, tastes and practices in Europe. From the 17th and 18th centuries, this link would have become less tight, allowing the emer-gence of an independent gastronomy which had its own norms and principles. Such a theory postulates that in the Middle Ages 1) cuisine and medicine kept together a close and even a consubstantial relationship and 2) a clearly identified gastronomy did not exist. By studying some specific forms – as the list – which characterize a gastronomical discourse and allow to distinguish it from both the culinary and the medical discourse, this paper wants to recon-sider the complex relationships between three knowledges.
- Matèries
- Alimentació
Història de la medicina
Medicina - Dietètica i higiene
- URL
- http://monographs.uc.pt/iuc/catalog/view/125/404/742-1
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