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Juvenes - The Middle Ages seen by young researchers

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ISBN: 9791036558658 DOI: 10.4000/books.cidehus.9351 Language: Portuguese
Publisher: Publicações do Cidehus
Subject: History
Added to DOAB on : 2020-09-09 12:19:28
License: OpenEdition Licence for Books

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No presente volume publicam-se parte dos textos apresentados na 1ª edição do International Congress for Young Researchers in Middle Ages. Reflectindo a própria estrutura do ICYRMA, os trabalhos agora publicados abordam a Idade Média a partir de várias perspectivas - da iconografia à análise territorial, do estudo da sociedade ao debate historiográfico, discutindo questões específicas de várias geografias, como a francesa, portuguesa, espanhola ou italiana. Os textos são, todos eles, da autoria de jovens investigadores, mestrandos, doutorandos, ou tendo obtido o seu grau recentemente. Pretende-se assim contribuir para uma dinamização multidisciplinar dos estudos medievais.

Voces de mujeres en la Edad Media. Entre realidad y ficción

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ISBN: 9783110596755 Year: Pages: 536 DOI: 10.1515/9783110596755 Language: Spanish, Portuguese
Publisher: De Gruyter
Subject: Languages and Literatures
Added to DOAB on : 2018-11-14 18:42:56
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The contributions gathered in this volume take a fresh look at the medieval history of women. From powerful nobility as a cultural actor, to prominent and lesser-known female writers, including female protagonists of lyric poetry and narrative literature, the book offers interdisciplinary perspectives on historical, authorial, and textual femininity.

Patrimónios Alimentares de Aquém e Além-Mar

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Book Series: DIAITA: Scripta & Realia ISSN: 21836529 ISBN: 9789892611907 Year: Pages: 730 DOI: https://doi.org/10.14195/978-989-26-1191-4 Language: Portuguese
Publisher: Coimbra University Press
Added to DOAB on : 2019-03-12 17:47:50
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The studies collected in this volume reflect, in general, upon food given its extraordinary cultural and identity value. With different approaches to food heritage, whether from a linguistic perspective, or from a more literary or cultural analysis, with a due historical, social and spatial framework, the set of papers highlight the importance of this topic, from classical antiquity up to the present day. In fact, food and everything that goes with it lead us on a journey revealing man’s way of life and his relationship with nature and other living beings. The thirty-four contributions of this volume are gathered in the following chapters: 1. Food: intangible heritage; 2. Food and literary heritage; 3. Food and linguistic heritage; 4. Food: health and wellbeing; 5. Food: society and culture; 6. Food and intercultural dialogue. With this volume it is also intended to open up perspectives on new research areas of food heritage as an essential source of knowledge for today.

Arquéstrato, Iguarias do Mundo Grego. Guia Gastronómico do Mediterrâneo Antigo

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Book Series: DIAITA: Scripta & Realia ISSN: 21836528 ISBN: 9789892612447 Year: Pages: 122 DOI: http://dx.doi.org/10.14195/978-989-26-1245-4 Language: Portuguese
Publisher: Coimbra University Press
Added to DOAB on : 2019-03-12 17:47:50
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The present work offers the first translation into Portuguese of the oldest Greek gastronomic text that has come down to us, albeit only in fragmentary form. The poem written by the Sicilian author Archestratus (4th century BC) is an account of the sophisticated food eaten by the aristocratic elites with enough economic power to buy the most expensive ingredients (such as high quality fresh fish) and to undertake the gastronomic tours implied in the text. In chapter I, a survey is offered of the biographical data pertaining to the author and of the transmission and reception of his work up to the present day. This is followed by the translation of the 60 fragments (chapter II), with notes and photographs that illustrate some of the dishes. In chapter III, a detailed analysis is offered of the poem’s contribution to the historical study of food in ancient Greece. Here, “Archestratus’ cuisine” is considered from five perspectives: produce, culinary methods, utensils, furniture and production agents. Attention may be drawn to the use of maps showing the whereabouts of ingredients used in the confection of the recipes present in the work and a detailed study of the terminology used in the poet’s kitchen. Extra features in the book are appendices with some of the recipes, updated according to modern standards; bibliography (editions and secondary literature); and indices of the food-orientated fauna and flora mentioned (in Portuguese, with Latin scientific name and Greek term).

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portuguese (4)

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