Cuisine, Gastronomy and Medicine in the Middle Ages : A Reappraisal - HAL Access content directly
Book sections Year : 2021

Cuisine, Gastronomy and Medicine in the Middle Ages : A Reappraisal

Abstract

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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Dates and versions

halshs-03564788, version 1 (10-02-2022)

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Attribution - CC BY 4.0

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  • HAL Id : halshs-03564788 , version 1

Cite

Bruno Laurioux. Cuisine, Gastronomy and Medicine in the Middle Ages : A Reappraisal. Carmen Soares, Anny Jackeline Torres Silveira & Bruno Laurioux. Mesa dos Sentidos & Sentidos da Mesa, t. I, p. 119-129, Imprensa da Universidade de Coimbra, 2021, Mesa dos Sentidos & Sentidos da Mesa. ⟨halshs-03564788⟩
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