{"title":"The Court and the Gut","authors":"Roberta Colbertaldo","doi":"10.1484/j.food.5.133322","DOIUrl":"https://doi.org/10.1484/j.food.5.133322","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78230279","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Front Matter (\"Contents\", \"List of Illustrations\")","authors":"","doi":"10.1484/j.food.5.136494","DOIUrl":"https://doi.org/10.1484/j.food.5.136494","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135211416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Nel Paese di Cuccagna","authors":"Isabella Augart","doi":"10.1484/j.food.5.133325","DOIUrl":"https://doi.org/10.1484/j.food.5.133325","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75945696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Carnival in Late Medieval Italian Sermons","authors":"Andrea Maraschi","doi":"10.1484/j.food.5.133320","DOIUrl":"https://doi.org/10.1484/j.food.5.133320","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80172821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Fat World of the Hutterites","authors":"H. Fletcher","doi":"10.1484/j.food.5.133327","DOIUrl":"https://doi.org/10.1484/j.food.5.133327","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72641984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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。
{"title":"Maître Chiquart, Cook and Master of Ceremonies at the Court of Amadeus VIII of Savoy","authors":"Irma Naso","doi":"10.1484/j.food.5.134740","DOIUrl":"https://doi.org/10.1484/j.food.5.134740","url":null,"abstract":"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.","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135211415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
{"title":"Hildegard of Bingen and Creation as Food","authors":"Antonella Campanini","doi":"10.1484/j.food.5.134739","DOIUrl":"https://doi.org/10.1484/j.food.5.134739","url":null,"abstract":"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.","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135212517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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-
{"title":"Book reviews / Comptes rendus","authors":"S. Tobin","doi":"10.1484/j.food.5.129877","DOIUrl":"https://doi.org/10.1484/j.food.5.129877","url":null,"abstract":"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-","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75963108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Front Matter (\"Contents / Sommaire\", \"List of Illustrations / Liste des illustrations\")","authors":"","doi":"10.1484/j.food.5.131485","DOIUrl":"https://doi.org/10.1484/j.food.5.131485","url":null,"abstract":"","PeriodicalId":36312,"journal":{"name":"Food and History","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88711247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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