Format du dépôt |
Notice |
Type de dépôt |
Communication dans un congrès |
Titre |
en
Roundtable : Between Reenactment and Inspiration
|
Résumé |
en
The study of medieval and modern food ways is founded on the careful interpretation of recipe books since its beginnings as a scientific field of research. However, other methods have emerged over the years, often inspired from disciplines such as medieval archaeology, as well as historical re-enacting of medieval techniques. First of all, the archaeology of material culture has been developing new approaches based on experimental methods. Following that trend, Aurélie Chantran has been conducting researches on medieval cooking for several years. Based on copies of medieval potteries and controlled experimental conditions, her work contributed to characterize physical transformations of food associated to boiling, frying or grilling. Associations between observed cooking traces and stigmata recorded on archaeological material have been made possible, opening the way for a technical and cultural analysis of medieval cookware. Fabian Müllers’ researches have been led in the experimental field as well. An experienced historical cook, Fabian has been leading re-enactments of various medieval recipes for years, basing his experiences on data extracted both from medieval
recipe books and archaeological researches. His work has led himself to comparative studies of various medieval methods of cooking in terms of performance and energy use. Following more traditional field and archive-based methods, Charles Viaut interests himself in cooking structures and remains in medieval elite sites as well as recipe mentions out of cookery books. Parallel interpretation of archaeological data and medieval domestic accounts have led him to an approach of medieval cooking in its archaeological context and in a long-term perspective. Development of parallel methods and theories give way, from these researchers’ point of view, to a more comprehensive and concrete approach of medieval foodways.
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Auteur(s)
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Charles Viaut
1
, Fabian Müllers
2
, Aurélie Chantran
2, 3, 4
1
CESCM [Poitiers] -
Centre d'études supérieures de civilisation médiévale [UMR 7302]
( 178494 )
- UFR SHA – Bâtiment E13 – Hôtel Berthelot – 24 rue de la Chaîne – TSA 81118 – 86073 Poitiers Cedex 9 – France
- France
-
Université de Poitiers = University of Poitiers UMR 7302 ( 54493 )
;
-
Centre National de la Recherche Scientifique UMR7302 ( 441569 )
2
CESR -
Centre d'études supérieures de la Renaissance UMR 7323
( 542727 )
- 59 Rue Néricault-Destouches - BP 12050 37020 TOURS CEDEX 1
- France
-
Ministère de la Culture et de la Communication ( 300125 )
;
-
Université de Tours UMR7323 ( 300298 )
;
-
Centre National de la Recherche Scientifique UMR7323 ( 441569 )
3
TranSphères
( 1059646 )
- MSH Mondes (bâtiment René-Ginouvès). 21, allée de l’Université 92023 NANTERRE Cedex
- France
-
Archéologies et Sciences de l'Antiquité ( 1003 )
;
-
Université Paris 1 Panthéon-Sorbonne UMR7041 ( 7550 )
;
-
Université Paris 8 Vincennes-Saint-Denis ( 11141 )
;
-
Université Paris Nanterre UMR7041 ( 116205 )
;
-
Ministère de la Culture et de la Communication UMR7041 ( 300125 )
;
-
Centre National de la Recherche Scientifique UMR7041 ( 441569 )
4
ArScAn -
Archéologies et Sciences de l'Antiquité
( 1003 )
- MSH Mondes (bâtiment René-Ginouvès). 21, allée de l’Université 92023 NANTERRE Cedex
- France
-
Université Paris 1 Panthéon-Sorbonne UMR7041 ( 7550 )
;
-
Université Paris 8 Vincennes-Saint-Denis ( 11141 )
;
-
Université Paris Nanterre UMR7041 ( 116205 )
;
-
Ministère de la Culture et de la Communication UMR7041 ( 300125 )
;
-
Centre National de la Recherche Scientifique UMR7041 ( 441569 )
|
Licence |
Paternité - Pas d'utilisation commerciale - Pas de modification
|
Langue du document |
Anglais
|
Vulgarisation |
Non
|
Comité de lecture |
Oui
|
Invité |
Oui
|
Audience |
Internationale
|
Actes |
Non
|
Titre du congrès |
The Culinary Recipe from the XIIth to the XVIIth centuries. Europe, Islam, Far East
|
Date début congrès |
2021-05-17
|
Date fin congrès |
2021-05-28
|
Ville |
Graz
|
Pays |
Autriche
|
URL du congrès ou éditeur |
https://www.corema-symposium.online/corema-symposium-2021
|
Domaine(s) |
-
Sciences de l'Homme et Société/Archéologie et Préhistoire
-
Sciences de l'Homme et Société/Histoire
|
Organisateur du congrès |
-
Bruno Laurioux
-
Helmut Klug
|
Voir aussi |
-
https://www.corema-symposium.online/corema-symposium-2021/roundtable-between-reenactment-and-inspiration
|
Projet(s) ANR |
|
Mots-clés |
fr
Archéologie de l'alimentation, Alimentation médiévale, Archéologie médiévale, Archéologie expérimentale, Recettes culinaires médiévales, Cuisine médiévale, Histoire de l'alimentation, Moyen Âge, Histoire des pratiques culinaires
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