Food History Sources

Recommended Prerequisites

Good oral and written expression; high level of comprehension of foreign languages.

Teaching Methods

This class is in workshop format. The production of a final report is required, as well as a summary paper. Students are encouraged to actively participate in class. Evaluations are based on the various work to be completed.

Learning Outcomes

At the end of this semester, students will have gained the capacity to: read, transcribe and interpret historical sources in the subject area, as well as the distinction of the sources in terms of their culinary, literary, artistic and other nature; apply methodologies for interdisciplinary research, using complex knowledge and information; show awareness of modern day issues for a history of the areas of food history and hospitality-restoration and renovation of historiographical sources.

Work Placement(s)

No

Syllabus

1. The main medieval paleographic sources for the study of nutrition: Latin and Portuguese (XIII - XVI centuries).

2. Food as an indicator of behavior and social differences.

3. The fight against food fraud. The defense of public health. Food under the scrutiny of the justice system. Sources for the study of food inspections. 

4. The the day-to-day table in the nineteenth and twentieth centuries and their food practices: main sources and problems. The family table as a metaphor for domestic order. The table and its rules: from codes of civility to domestic manuals.

5. Gastronomy and sociability: from eating places to restaurants and culinary associations. Typical cuisines

6. Food heritage, identity processes and qualification issues.

Head Lecturer(s)

Irene Maria de Montezuma de Carvalho Mendes Vaquinhas

Assessment Methods

Assessment
Synthesis work: 30.0%
Research work: 70.0%

Bibliography

À table au XIXe siècle (2001), Paris: Musée d´Orsay

CSERGO, J. (2004), Histoire de l´alimentation: quels enjeux pour la formation?, Dijon.

FLANDRIN, J. L.; MONTANARI, M. (2001). História da alimentação. 2. Da Idade Média aos tempos actuais. Lisboa: Terramar.

LAURIOUX, B. (1989). Le Moyen Âge à Table. Paris.

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

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

MARENCO, C. (1992, Manières de table, modèles de moeurs. 17ème siècle - 20ème siècle, Cachan: E.N.S.

POULAIN, J. P.; NEIRINCK, E. (2004), Histoire de la cuisine et des cuisiniers. Techniques culinaires et pratiques de table, en France, du Moyen Âge à nos jours, Paris: Éd. LT Jacques Lanore

SANTOS, M. J. A. (2002). Jantar e cear na corte de D. João III. Câmara Municipal de vila do Conde: CHSC

STANZIANI, Alessandro (2003), La Qualité Des Produits En France (XIX-XXe siécles), Paris:Belin.