From food cultures to food cults. Volume I

Authors

Paula Barata Dias
University of Coimbra
https://orcid.org/0000-0002-4730-914X
Wanessa Asfora
University of Coimbra
https://orcid.org/0000-0003-3626-262X
Carmen Soares
University of Coimbra
https://orcid.org/0000-0003-3005-4635
Allen Grieco
Villa I Tatti (The Harvard University Center for Italian Renaissance Studies)
https://orcid.org/0000-0002-8401-4367
Keywords: Food History, Food Heritage, Food Cultures, Environment, Society, Health

Synopsis

The present work brings together studies by specialists from different areas of knowledge that are dedicated to reflecting on food phenomena from two distinct but intercommunicating axes of analysis: food cultures and food cults. These axes organize the book both from the formal and conceptual point of view, since they reveal the paradox expressed by food cultures as living but invisible forces that participate in the construction of culture (volume I), and, at the same time, by highlighting some foods as objects of diverse forms of cult that emerge from invisibility to stand out as signs of discourses and human cultural practices - religious, ethical, artistic, gastronomic, medicinal (volume II). The richness of the themes that cross varied times and spaces and the multi- and trans-disciplinary approaches make this work an important contribution to the area of Food Studies and the Humanities in general.

Author Biographies

Paula Barata Dias, University of Coimbra

PAULA BARATA DIAS is an Assistant Professor at the University of Coimbra (Faculty of Arts and Humanities) and an integrated researcher at the Centre for Classical and Humanistic Studies (CECH). She has developed research and published in the domain of ??History, Society and Culture of Late Antiquity and High Middle Ages; Religion and Ancient Christianity. She teaches at the Master’s in Food: Sources, Culture and Society and at the PhD Food Heritage: Cultures and Identities, as well as seminars in that area, and supervises master’s and PhD dissertations on food symbolism in artistic and religious discourses and on the Ethics of Food. Some examples of her contributions: “When the sweet is the body: anthropomorphism and anthroponymy in traditional Portuguese sweets”; "The Great Meal: Food Metaphors in the Description of the Religious Transcendent in Western Culture”; "De Spiritu Gastrimargiae – Food Dystopia and Gluttony in the Representation of Hell in the Western Moral Tradition.”

Wanessa Asfora, University of Coimbra

Historian graduated from University of São Paulo where she also received her MPhil and my PhD in Medieval History. Between 2014 and 2018, she was a Post-doctorate Research Associate at the Department of History of the University of Campinas (with a period of research as a visiting Research Associate at The Harvard University Centre for Italian Renaissance Studies). Currently, she is a Research at the Centre for Classical and Humanistic Studies at the University of Coimbra and one of the coordinators of the Laboratory of Theory and History of Medieval Media of the University of São Paulo and The Federal University of Rio de Janeiro. Latin American correspondent member for the journal Food & History. Her objects interests include the History of Food, Medicine and Intellectual Practices in the Middle Ages and Renaissance.

Carmen Soares, University of Coimbra

Full Professor (Professora Catedrática) at the University of Coimbra (Faculty of Arts and Humanities). She has developed her research, lecturing and publishing in the areas of Culture, Literature and Classical Languages, History of Ancient Greece, Food History and Cultures, Dietetics History and Food Heritage. She has published several translations into Portuguese of Ancient Greek texts, books and articles on Greek history and culture and on ancient and Portuguese food and dietetics history. She is the Scientific Coordinator of the Centre for Classical and Humanistic Studies, Director of the PhD in “Food Heritage: Cultures and Identities” (Faculty of Arts and Humanities – University of Coimbra), Member of the Scientific Committee of the European Institute of Food History and Cultures (IEHCA, Tours, France) and co-responsible researcher of the DIAITA Project - Lusophone Food Heritage (supported by FCT, Capes and Calouste Gulbenkian Foundation).

Allen Grieco, Villa I Tatti (The Harvard University Center for Italian Renaissance Studies)

PhD École des Hautes Études en Sciences Sociales) is Senior Research Associate (Emeritus) in History at Villa I Tatti (The Harvard University Centre for Italian Renaissance Studies). He has published extensively on the cultural history of food in Italy from the 14th to the 16th centuries. Currently co editor-in-chief of Food & History (Turnhout, Brepols), he is also in charge of a bibliographic project on the history of food in Europe funded by the Mellon Foundation and the Bibliothèque Nationale de France. He has taught at Harvard as well as at the University of Florence and Bologna, and has created an English-language M.A. program at the Università delle Scienze Gastronomiche, Pollenzo (Italy).

Das Culturas da Alimentação ao Culto dos Alimentos Vol. I
Published
December 28, 2022

Details about the available publication format: PDF

PDF
ISBN-13 (15)
978-989-26-2362-7
doi
10.14195/978-989-26-2362-7

Details about the available publication format: Amazon

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