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Doctoral Thesis
DOI
https://doi.org/10.11606/T.8.2010.tde-30042010-152820
Document
Author
Full name
Wanessa Colares Asfora
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2009
Supervisor
Committee
Franco Junior, Hilario (President)
Algranti, Leila Mezan
Bastos, Mário Jorge da Motta
Campos, Flavio de
Carneiro, Henrique Soares
Title in Portuguese
Apício: história da incorporação de um livro de cozinha na Alta Idade Média (séculos VIII e IX)
Keywords in Portuguese
Alimentação
Apício
Cozinha
Idade Médica
Medicina
Monasticismo
Renascimento Carolíngio
Abstract in Portuguese
O célebre livro de cozinha atribuído ao romano de nome Apício (século I d.C., provavelmente) e intitulado De re coquinaria pela erudição moderna do século XIX, chegou até nós unicamente por meio de três manuscritos medievais datados dos séculos VIII e IX, dois deles provenientes dos mosteiros de Fulda e Tours. Dado importante, porém pouco explorado, tendo em vista que o receituário aparece muito mais associado às cozinhas da Roma Imperial do que aquelas da Idade Média. Partindo da hipótese de que a cópia dos manuscritos apicianos por homens da Alta Idade Média esteja ancorada a aspirações particulares ao momento dinâmico do Renascimento Carolíngio, esta tese procurou traçar o enquadramento sócio-cultural que explica a reprodução e a incorporação do receituário pelos homens e pelas cozinhas de alguns ambientes sociais do período. Para tanto, foi necessário investigar o pensamento altomedieval sobre a comida, a disponibilidade e o acesso ambiental e cultural aos ingredientes apicianos e os mecanismos que possibilitaram estabelecer um locus para a sua incorporação.
Title in English
Apicius: history of the incorporation of a cookbook in the Early Middle Ages (8th-9th centuries)
Keywords in English
Apicius
Carolingian Renaissance
Cuisine
Food
Medicine
Middle Ages
Monasticism
Abstract in English
The famous cookery book assigned to a Roman called Apicius (probably 1st century AD) and entitled De coquinaria by 19th century modern scholarship have come down to us only through three manuscripts dated from 8th and 9th centuries, two of them written at the monasteries of Fulda and Tours. Important aspect, although little discussed. The recipe book is normally associated to Imperial Roman cuisine than to medieval one. Assuming that the copy of apician manuscripts by men of the Early Middle Ages is anchored in the aspirations of the dynamic Carolingian Renaissance, this thesis examined the socio-cultural framework that explains the reproduction and the incorporation of the recipe book by men and by cuisines related to certain social environments of that time. For this purpose, it was necessary to investigate early medieval thought about food, environmental and cultural availability and access to apician ingredients and, finally, the mechanism that made possible to establish a locus for its incorporation.
 
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WANESSA_ASFORA.pdf (2.60 Mbytes)
Publishing Date
2010-05-03
 
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