Methodology and Sources for the History of Food

Recommended Prerequisites

Good oral and writing skills.

Teaching Methods

Seminar.

Learning Outcomes

To introduce students to the vast nature of national and international sources available for the considered study; at the same time, students will develop the methodologies for the approach and corresponding study and the elaboration of final work.

Work Placement(s)

No

Syllabus

1. Sources: Definition

2. Sources according to their support

2.1. Oral sources

2.2. Iconographic sources

2.3. Manuscript sources

2.4. Printed sources

2.5. Digital sources

3. Sources according to their nature

3.1. Gastronomic sources

3.2. Administrative sources

3.3. Legal sources

3.4. Literary sources

3.5. Artistic sources

4. Access to manuscripts. Reading and transcription of original documents. Special reference to the oldest Portuguese cook book: The Cook Book of Infanta D. Maria of Portugal.

5. Methodology for writing academic papers.

5.1. Definition of concepts

5.2. Stages of the research

5.2.1. Assumptions

5.2.2. Bibliography research

5.2.3. Systematization of the readings

5.2.4. Reading of the collected material

5.2.5. Representation of the hypothesis/thesis

5.3. General outline of the paper

5.3.1. Structure

5.3.2. Final elements.

Head Lecturer(s)

José Luís Lopes Brandão

Assessment Methods

Assessment
Synthesis work: 25.0%
Report of a seminar or field trip: 75.0%

Bibliography

Manuppella, G., Arnaut, S. D. (1967). O Livro de Cozinha da Infanta D. Maria de Portugal. Coimbra: BGUC.

Santos, M. J. A. (2002). Jantar e cear na corte de D. João III. Câmara Municipal de vila do Conde: C. H. S. C.

Santos, M. J. A. (1997). A alimentação em Portugal na Idade Média. Fontes. Cultura. Sociedade. Coimbra: Inatel.

Buesco, A. I., Felismino, D. (2011). A mesa dos reis de Portugal, ofícios, consumos, cerimónias e representações (sécs. XIII – XVIII). Lisboa: Temas e Debates – Círculo de Leitores.

Malacarne, G. (2000). Sulla mensa del principe. Modena: Il bulino.