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Food and History最新文献

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Fat Worlds 脂肪的世界
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.133319
Roberta Colbertaldo, Christine Ott
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引用次数: 0
The Court and the Gut 法院和内脏
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.133322
Roberta Colbertaldo
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引用次数: 0
Nel Paese di Cuccagna 在富饶的土地上
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.133325
Isabella Augart
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引用次数: 0
Carnival in Late Medieval Italian Sermons 中世纪晚期意大利布道中的狂欢节
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.133320
Andrea Maraschi
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引用次数: 0
Front Matter ("Contents", "List of Illustrations") 封面(“目录”、“插图清单”)
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.136494
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引用次数: 0
The Fat World of the Hutterites 赫特人的肥胖世界
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.133327
H. Fletcher
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引用次数: 0
Maître Chiquart, Cook and Master of Ceremonies at the Court of Amadeus VIII of Savoy 萨沃伊阿玛迪斯八世宫廷的厨子和司仪,特雷·奇夸特小姐
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.134740
Irma Naso
Maître Chiquart, chief cook in the service of the House of Savoy at the beginning of the fifteenth century, has been studied in the course of the last few decades, in particular his cookbook known as Du fait de cuisine: a series of menus and recipes for a court feast and therefore a manifestation of the luxury of the kitchen and the table at the court of Duke Amadeus VIII. This article examines the aspects of this cookbook that most exalt the magnificence of that court. It examines, in particular, the creativity of the cook as expressed through elaborate recipes, rich ingredients and sophisticated culinary techniques, all intended to celebrate the duke. In some preparations, even the choice of colours is meant to present the guests of honour with their coats of arms and thus convey political-diplomatic messages.
matre Chiquart是15世纪初萨沃伊(Savoy)王室的首席厨师,在过去的几十年里,人们一直在研究他,尤其是他的烹饪书《Du fait de cuisine》:宫廷宴会的一系列菜单和食谱,因此是阿玛迪斯八世公爵(Duke Amadeus VIII)宫廷厨房和餐桌奢华的体现。这篇文章考察了这本食谱的各个方面,最崇高的宫廷的辉煌。它特别考察了厨师的创造力,通过精心制作的食谱、丰富的食材和复杂的烹饪技术来表达,所有这些都是为了庆祝公爵。在一些准备工作中,甚至颜色的选择都是为了向贵宾展示他们的盾形纹章,从而传达政治外交信息。
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引用次数: 0
Hildegard of Bingen and Creation as Food Hildegard of Bingen和Creation as Food
Q3 Arts and Humanities Pub Date : 2023-01-01 DOI: 10.1484/j.food.5.134739
Antonella Campanini
The Liber subtilitatum of Hildegard of Bingen, structured as a nature encyclopaedia, describes every component of creation – every member of the animal, plant and mineral kingdoms – and teaches how it can be used to cure illnesses and feed humankind. This article presents the work in general and explores this latter aspect – creation as food – in detail. As Hildegard herself explains, the backdrop to her writing is a divine design that enables human beings to cure and take care of their neighbours, be they ill or healthy. It is possible to assume that, at least in part, Hildegard owed the originality of her conception of nature precisely to the fact of her being a woman. Ultimately, curing illnesses and caring are often perceived as female prerogatives, and the perception still persists in the twenty-first century, in which Hildegard’s herbs and tips are enjoying new or renewed popularity.
宾根的希尔德加德的《自然百科全书》描述了万物的每一个组成部分——动物、植物和矿物王国的每一个成员——并教导如何用它来治疗疾病和养活人类。这篇文章介绍了一般的工作,并详细探讨了后一个方面——作为食物的创作。正如希尔德加德自己解释的那样,她写作的背景是一个神圣的设计,使人类能够治疗和照顾他们的邻居,无论他们生病还是健康。我们可以假设,至少在一定程度上,希尔德加德将她对自然的概念的原创性归功于她是女性这一事实。最终,治疗疾病和护理往往被认为是女性的特权,这种看法在21世纪仍然存在,希尔德加德的草药和技巧正在享受新的或重新流行。
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引用次数: 0
Book reviews / Comptes rendus 书评/书评
Q3 Arts and Humanities Pub Date : 2022-01-01 DOI: 10.1484/j.food.5.129877
S. Tobin
Although it is readily apparent that health and aging are closely interrelated, the precise nature of this relationship is not adequately understood. The purpose of this edited collection of papers is to explore the linkage between health and aging. An attempt is made to examine both: (1) the healthrelated changes which accompany aging; and (2) the implications of population aging for the development of policies and services to address the changing health patterns and assistance needs of older persons. The editors adopt an explicit sociological focus in their exploration of health in aging. The importance of biological aspects of aging and psychological issues associated with life course changes are acknowledged, but are omitted from this volume. The analysis focusses on age as a social construct and aging as a social process. It is argued that an awareness of social contextual factors is vital to an understanding of both health and aging. This volume is characterized by a broad sociological perspective which encompasses both the social psychological and structural dimensions of health and aging. The editors recognize the equal importance of understanding factors that shape individual responses to health and illness in an aging society, as well as organized societal responses to the health needs of its members. Consequently, this collection of papers reflects individual, organizational and societal levels of analysis in the exploration of health in later life. This edited book grew out of a conference sponsored by the Department of Sociology at the State University of New York at Albany in 1986. The conference brought together a group of research scholars from Canada and the United States who are involved in gerontological health research. The goals of the conference were to discuss work in progress and to attempt to bridge the gap between empirical research and social policy on health in aging. This volume contains a total of 11 papers. These papers are divided into four parts: Part One Age-Related Health Patterns; Part Two Dimensions of Informal and Formal Health Care; Part Three Issues in Long-Term Care; and Part Four Implications for the Future. Part One illustrates the heterogeneity of aging and concentrates on patterns of morbidity, disabil-
虽然很明显,健康和衰老是密切相关的,但这种关系的确切性质还没有得到充分的了解。这篇编辑论文的目的是探讨健康与衰老之间的联系。我们试图检验这两方面:(1)随年龄增长而发生的与健康有关的变化;(2)人口老龄化对制定政策和服务的影响,以解决老年人不断变化的健康模式和援助需求。编辑采用明确的社会学重点在他们的健康在老龄化的探索。衰老的生物学方面和与生命历程变化相关的心理问题的重要性是公认的,但从本卷省略。分析的重点是年龄作为一个社会结构和老龄化作为一个社会过程。人们认为,对社会背景因素的认识对于理解健康和老龄化都是至关重要的。这本书的特点是广泛的社会学观点,包括健康和老龄化的社会心理和结构方面。编辑们认识到,了解在老龄化社会中影响个人对健康和疾病反应的因素,以及有组织的社会对其成员健康需求的反应,同样重要。因此,本论文集反映了个人、组织和社会层面在探索晚年健康方面的分析。这本编辑过的书源于1986年纽约州立大学奥尔巴尼分校社会学系主办的一次会议。会议汇集了一组来自加拿大和美国的研究学者,他们参与了老年健康研究。会议的目标是讨论正在进行的工作,并试图弥合实证研究与老龄健康社会政策之间的差距。这卷共包含11篇论文。全文分为四个部分:第一部分:年龄相关健康模式;第二部分非正规保健和正规保健的维度第三部分:长期护理中的问题;第四部分对未来的影响。第一部分说明了老龄化的异质性,并集中在发病率,残疾模式
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引用次数: 0
Front Matter ("Contents / Sommaire", "List of Illustrations / Liste des illustrations") 封面(“目录/索梅尔”、“插图目录/插图目录”)
Q3 Arts and Humanities Pub Date : 2022-01-01 DOI: 10.1484/j.food.5.131485
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引用次数: 0
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Food and History
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