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Le Corbusier: history and tradition

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Book Series: Outros Títulos ISBN: 9789892613376 Year: Pages: 296 DOI: https://doi.org/10.14195/978-989-26-1338-3 Language: Portuguese
Publisher: Coimbra University Press
Subject: History
Added to DOAB on : 2019-04-23 16:21:06
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The view of modernism as representing an epistemological break between technology and history and tradition has long been challenged. Le Corbusier’s work has proved to be an inexhaustible reference point in this debate. This is due, on the one hand, to the legacy of nineteenth-century historicism, and on the other to his creative process of creation through destruction which, as John Summerson has noted, is comparable to the processes of avant-garde poets and painters. The contributions to this book explore particular episodes which bring to light both the operative role of the past in the creation of a new abstract synthesis, and Le Corbusier’s modernist historical consciousness. They illustrate how the past participated in the modernist creative process of abstract art, from the 1920s machine aesthetics to the late infatuation with myth. They also shed light on the extent to which the operative quality of the history was framed by a comprehensive historical vision that took the form of metanarrative, which neither the analytical studies on his architecture nor the synthetic approaches to his philosophical thinking should dismiss.

Ensaios sobre património alimentar luso-brasileiro

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Book Series: DIAITA: Scripta & Realia ISSN: 21836523 ISBN: 9789892608853 Year: Pages: 390 DOI: http://dx.doi.org/10.14195/978-989-26-0886-0 Language: Portuguese
Publisher: Coimbra University Press
Added to DOAB on : 2019-03-12 17:47:50
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They were received and adapted in the Brazilian culture. The work is organized in four parts, each one with several chapters, approaching food heritage from Classical Antiquity to the present. Part I concerns eating practices and hospitality in the Greek and Roman worlds, the two great civilization founders of Europe. The main goal of its chapters is to demonstrate that some contemporary food habits are very strongly connected to a Classical Mediterranean heritage. The underlining of these cultural bounds between nowadays food culture and its past allows us to understand the real importance of food on the shaping of everybody’s cultural identity. Part II focus on food in the Middle Ages, particularly on its moral and religious issues. The social contexts considered are the king’s table and the monastic communities, because those are the most well documented realities we have. Part III discusses the transition from the Middle Ages to the Modern Era, taking as example, once again, the food habits of the royal family and also of a university college. With the Portuguese Discoveries came a great impulse on sugar production and, consequently, on the manufacturing, commerce and consumption of sweets, a thematic central on this part. Part IV is dedicated to the contribution of Portuguese heritage in structuring a discourse on Brazilian cuisine and to the early appearance on the Brazilian colonial society of myths, beliefs, and taboos concerning breastfeeding (a field of research usually marginal on Food History).

Odisseia de Sabores da Lusofonia

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Book Series: DIAITA: Scripta & Realia ISSN: 21836525 ISBN: 9789892610856 Year: Pages: 304 DOI: http://dx.doi.org/10.14195/978-989-26-1086-3 Language: Portuguese
Publisher: Coimbra University Press
Added to DOAB on : 2019-03-12 17:47:50
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The book investigates how the Portuguese Culinary Heritage (mainly from Portugal and Brazil) offers a wide range of tastes originating from the travels (long, uncertain and frequently painful) of the Portuguese to unknown or only scantily-known lands from the start of the Discovery Era (15th and 16th centuries) to the most recent migratory waves (20th century). Settlers and emigrants carried in their trunks a wide range of souvenirs, among which culinary recipes may be included. Although the new lands produced high expectations, homesickness with regard to their culture and costumes was never absent. The book is divided into two parts. Part I deals with the Greco-Roman and Medieval cultural roots of Portuguese food (Chapters 1 and 2). Part II, with nine chapters, deal with the multicultural encounters between Portuguese, Brazilians and other populations. The Portuguese-African dialogue started in the 15th and 16th centuries (Chapter 3). Two complementary comments are discussed: the first comprises the integration and adaptation of the Portuguese Food Recipes in Portuguese America of the 16th and 17th centuries (Chapter 4) and the second deals with the inclusion of products from the Americas during the Modern Age (Chapter 5). Five studies are devoted to the history of food in the state of Paraná (Supply in Chapter 6; Gender Issues in Chapter 7; Immigration in Chapter 9; Regional Recipes in Chapter 10), to the regional gastronomy in contemporary Brazilian food history (in the state of Piauí in Chapter 11) and to a revision of the chapter called ‘Ementa Portuguesa’ from Câmara Cascudo´s book História da Alimentação no Brasil (Chapter 8).

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