Alimentação monástica nos fins da Idade Média: o mosteiro de Santa Maria de Alcobaça (Portugal, séculos XV - XVI)
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2022-04-20
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Universidade Federal de Goiás
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Cistercian Order, with food also being characterized from normative documents, such as expenses
and forums, in addition to cookbooks and other Cistercian writings. The foundation and formation
of the Alcobaça community, as well as the changes that took place at the end of the Middle Ages,
mainly in the administration and way of life of the monastery, initially stand out as necessary
information to characterize the practices of the monks residing in the monastery of Alcobaça.
Knowing the spaces of the monastery, both internal and external, as well as the water resources are
also important given the prominence of these places in the transformation, preparation and
consumption of food. The first aspect analyzed is the natural and consumer aspects, based on the
investigation of the availability of food in the kingdom of Portugal at the time. The Alcobacense
table is analyzed, based on the quantity and quality of the food served, as well as the composition
of the meals consumed. The behavior at the table, specific to the monastic group, where all
gestures and silence are part of a ritual proper to men devoted to God, is highlighted as a factor of
distinction in relation to other groups in society. The role of religious discourse in practices such as
fasting and abstinence was also highlighted, in addition to charitable actions for donating food to
the poor. Within the food exceptions, the Hippocratic-Galenic medical tradition gains space, when
food is seen as a means of healing and disease prevention, bringing back balance to the sick and
bleeding of the monastery.
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CARRIJO, L. C. Alimentação monástica nos fins da Idade Média: o mosteiro de Santa Maria de Alcobaça (Portugal, séculos XV - XVI). 2022. 128 f. Dissertação (Mestrado em História) - Universidade Federal de Goiás, Goiânia, 2022.