Dietétics and Gastronomy Literature

Year
1
Academic year
2021-2022
Code
03016779
Subject Area
Humanities
Language of Instruction
Portuguese
Mode of Delivery
Face-to-face
Duration
SEMESTRIAL
ECTS Credits
10.0
Type
Compulsory
Level
3rd Cycle Studies

Recommended Prerequisites

Not applicable.

Teaching Methods

Presentation of theoretical content. Active student participation in the discussion of themes and presentation of research conducted by them in class.

Learning Outcomes

Students will gain a knowledge of treaties and manuals with dietary advice written throughout history.

Critically analyze the coexistence (confrontational and conciliatory) that they maintained with contemporary cuisine and culinary literature.

Reflect on the role of dietary gastronomy in the formation of behavioral codes and in the modeling of food heritage.

Work Placement(s)

No

Syllabus

1. Introduction: definition of concepts - dietary and food - and epistemological framework.

2. Foundational texts of dietary gastronomy.

3. The transmission and evolution of the classical medical canons: medieval and modern medical writings.

4. The dialogue between dietary and dining options of Portuguese, Brazilian and European authors and food practices.

5. Scientific progress and dietary concerns in Europe and in the United States: food reform movements in the contemporary era.

Head Lecturer(s)

Carmen Isabel Leal Soares

Assessment Methods

Assessment
Other: 30.0%
Research work: 70.0%

Bibliography

ARNOTT, M L. (2011), Gastronomy: The Anthropology of Food and Food Habits, Haia.

CAPLAN, P (dir.) (1997), Food, Health and Identity, Londres.

CHEN, N N. (2013), Food. Medicine, and the Quest for Good Health, NY.

FERRIÈRES, M (2011), Histoire des peurs alimentaires. Du Moyen Âge à l’aube du XX.e Siècle, Paris.

JOUANNA, J. (1995), “La naissance de l’art médical occidental”, in M. D. Grmek (ed.), Histoire de la pensée médical en Occident. 1. Paris, 25-66.

LEVENSTEIN, HA (2003), Revolution at the Table: The Transformation of the American Diet, Oxford.

FLANDRIN, J-L (2001), “Da dietética à gastronomia, ou a libertação da gula”, in História da Alimentação. 2. Lisboa, 261-278.

SOARES, C. (2013), “Matrizes clássicas gregas da História da Dieta: contributos da tratadística hipocrática”, in Espaços do Pensamento Científico da Antiguidade. Coimbra: 13-36.

idem (2011), “Receitas do mais antigo Guia Gastronómico”, in Práticas Alimentares no Mediterrâneo Antigo. Rio de Janeiro, 33-59.