Cuisine, Gastronomy and Medicine in the Middle Ages : A Reappraisal
Résumé
Abstract: The link between cuisine and medicine has been put by the late Jean-Louis Flandrin in the core of an history of food representations, tastes and practices in Europe. From the 17th and 18th centuries, this link would have become less tight, allowing the emergence 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 reconsider
the complex relationships between three knowledges.
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