Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Food and Food Culture in the Byzantine Empire, Seventh to Fifteenth Centuries
This PhD dissertation is a textual examination of the food and food culture of the Byzantine empire from the seventh to the fifteenth centuries CE. Drawing on a wide array of primary Byzantine sources – including histories, medical texts, monastic typika, popular religious texts, and collections of correspondence, to name a few – this dissertation will explore both the foods eaten and especially the food and dining cultures present in the Byzantine empire. In particular, this dissertation will examine Byzantine conceptions of taste and flavour; preferred and disliked foods and flavour profiles; Byzantine categorizations of food; the numerous dining practices that surrounded food, such as mealtimes, composition of meals, food preparation, table manners, and culinary objects; cultural profiles of select foodstuffs; and individual and institutional responses to all-too-frequent periods of food insecurity, such as modification of diets, or deployment of charitable resources. The aim will be to paint a clear and compelling picture of food and food culture in the Byzantine empire – both in times of plenty and times of want – a topic on which no full-length scholarly monograph has yet been written. Further, although much of the existing research and perception of Byzantine foods have been focused on relatively well-attested imperial and monastic diets, this dissertation will endeavour to explore the common food and dining habits of the vast majority of the Byzantine population – those whose faces never graced a gold coin – revealing a lively and fascinating food culture. In short, I will be posing the question “What did Byzantines eat, and how did they feel about what they ate?”, and answering it to the best extent that the sources allow. ; PhD
Food and Food Culture in the Byzantine Empire, Seventh to Fifteenth Centuries
This PhD dissertation is a textual examination of the food and food culture of the Byzantine empire from the seventh to the fifteenth centuries CE. Drawing on a wide array of primary Byzantine sources – including histories, medical texts, monastic typika, popular religious texts, and collections of correspondence, to name a few – this dissertation will explore both the foods eaten and especially the food and dining cultures present in the Byzantine empire. In particular, this dissertation will examine Byzantine conceptions of taste and flavour; preferred and disliked foods and flavour profiles; Byzantine categorizations of food; the numerous dining practices that surrounded food, such as mealtimes, composition of meals, food preparation, table manners, and culinary objects; cultural profiles of select foodstuffs; and individual and institutional responses to all-too-frequent periods of food insecurity, such as modification of diets, or deployment of charitable resources. The aim will be to paint a clear and compelling picture of food and food culture in the Byzantine empire – both in times of plenty and times of want – a topic on which no full-length scholarly monograph has yet been written. Further, although much of the existing research and perception of Byzantine foods have been focused on relatively well-attested imperial and monastic diets, this dissertation will endeavour to explore the common food and dining habits of the vast majority of the Byzantine population – those whose faces never graced a gold coin – revealing a lively and fascinating food culture. In short, I will be posing the question “What did Byzantines eat, and how did they feel about what they ate?”, and answering it to the best extent that the sources allow. ; PhD
Food and Food Culture in the Byzantine Empire, Seventh to Fifteenth Centuries
Morin, Adam (Autor:in) / History / Greenfield, Richard
26.09.2024
Hochschulschrift
Elektronische Ressource
Englisch
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