Alimentação monástica nos fins da Idade Média: o mosteiro de Santa Maria de Alcobaça (Portugal, séculos XV - XVI)
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Universidade Federal de Goiás
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.
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.