Dissertationen zum Thema „Alimentation – Moyen âge“
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Pitchon, Véronique. „De la pratique médicale à la pratique culinaire : alimentation et diététique arabe médiévale“. Strasbourg, 2011. http://www.theses.fr/2011STRA1012.
Der volle Inhalt der QuelleHow did the existing relationship between health and dietetics affect both Arabic cooking and popular taste in cuisine during the period from the 9th to 14th centuries within the Islamic-Arabic world? This question was fundamental to the origin of the work. By focusing objectively upon cooking as a central theme of study, within the given geographic and chronological intervals, our interest in better understanding the impact of medical discourse via the kitchen medium and its integrative effect upon the way of life, led to the study outlined below. The work was separated into two parts. The first dealt with the understanding of the mode of integration of the Greek medical model into Arabic science to be redefined in particular for the two principal branches of medicine: pharmacology and dietetics. Subsequently, we have wonder about how scientific practices, such as medical treating, have been assimilated into an everyday activity, namely eating. In examining these questions it became a requirement of progress to perceive this daily act within a wider social dimension in order to comprehend the action of eating, not only as a compulsory activity or as a biological necessity but also as a determinant of social hierarchies. F food consumption is governed principally by economical factors, there is a remarkable homogeneity of the dietary habits of the food models and tastes for the social groups that we have taken into account (sick, poor, rich, itinerant and ordinary people). On the table of the noble, a meal appears to be an object of power and is used to affirm upper social hierarchy while beyond the court meals are generally governed by rules of hospitality and generosity and appear to be a ritualistic communion where the form is as important as the content
Oubahli, Mohamed. „"La main et le pétrin" : alimentation céréalière et pratiques culinaires dans l'Occident musulman au Moyen Age“. Paris, EHESS, 2002. http://www.theses.fr/2002EHES0047.
Der volle Inhalt der QuellePreiss, Sidonie. „Exploitation des ressources végétales et pratiques alimentaires dans le Nord de la France entre les Xème et XIIème siècles : études carpologiques de la motte castrale de Boves (Amiens, Somme) et des sites environnants“. Amiens, 2011. http://www.theses.fr/2011AMIE0024.
Der volle Inhalt der QuelleArchaeobotanical investigations of Medieval sites in Northern France have provided charred and mineralised plant remains. Despite some taphonomical constraints of the different preservation of these plant assemblages, archaebotanical analysis revealed valuable information on the diet, the agriculture and the horticultural production of the medieval population in Northern France between 10th and 12th century AD. Fruit are very abundant and attest a wide-spread fructiculture. Questions like cultivations of "wild forest fruits" or the imported or cultivated status from the figs are asked. The potential of archaeobotanical indicators of social level is to be discussed from the food practices and the diet. Finally, the mineralization process is approached and its induction by practices of purification within latrines/ pits garbage dump is suggested
Pauthier, Philippe. „Chasse, pêche, élevage et alimentation : archéozoologie des marges occidentales du Saint-Empire romain germanique, et orientales du Royaume de France“. Electronic Thesis or Diss., Sorbonne université, 2024. http://www.theses.fr/2024SORUL015.
Der volle Inhalt der QuelleMy work explores the relationships between man and animal, from the medieval period to the modern period, through the analysis of skeletal remains in Eastern France, in a castral and urban context. This work is based on the analysis of more than 90,000 animal bone remains found on archaeological sites. These remains come from mammals, birds and fish.The aim of my research is above all to draw up a picture of the meat diet of the wealthy sections of the population - the castral nobility or the rich bourgeoisie. The main themes concern the history of butchery, the techniques for processing meat and fish, culinary choices and prohibitions, supplying cities and social characterization through food practices. Possessions of animals as luxury goods, such as dogs constituting a hunting pack, or the importation of exotic animals, also come into play.These analyzes also make it possible to better understand the specialization of each site, and to compare these sites with each other for reflection on a regional scale. The zooarchaeological results are compared with the archaeological context in which they were discovered. The analysis of the faunal spectra obtained makes it possible to observe social distinctions through diet, as well as their evolution. Asking questions about these gaps over time also means checking the sustainability of these privileged social classes
Jehanno, Christine. „"Sustenter les povres malades" : alimentation et approvisionnement à la fin du Moyen âge : l'exemple de l'Hôtel-Dieu de Paris“. Paris 1, 2000. http://www.theses.fr/2000PA010690.
Der volle Inhalt der QuelleBorvon, Aurélia. „Acquisition des ressources animales, alimentation carnée et distinction sociale en Anjou de la fin du Xe siècle au début du XIIe siècle : étude archéozoologique du site de Montsoreau (Maine-et-Loire)“. Paris 1, 2012. http://www.theses.fr/2012PA010513.
Der volle Inhalt der QuelleFaugeron, Fabien. „Nourrir la ville : ravitaillement, marché et métiers de l'alimentation à Venise dans les derniers siècles du Moyen Age“. Paris 4, 2009. http://www.theses.fr/2009PA040030.
Der volle Inhalt der QuelleThe history of Venice is linked to a paradoxical success. On the salty waters of a lagoon was built one of the greatest cities of the medieval western world. It seems that its extraordinary fortune as far as trade is the sole explanation for its capacity to feed its inhabitants. The aim of this research is to address globally the question of food supply in a Mediterranean metropolis at the end of the Middle Ages. I will take the whole network of food supply into account, in order to understand how important that sector was for the public finances and within the larger framework of the trade system and the urban consumption. My first part deals with supply : supply politics elaborated to cope with critical situations and food shortages ; interactions between public and private spheres ; structure and formation of the chain of supply ; forms of the supply trade and complementarities between its scales. My second part addresses the urban distribution and consumption : I focus successively on places, craftsmen, the moral or economic logic of the organization of trade channels and food practices
Herrscher, Estelle. „Contribution de l'analyse paléoépidémiologique et paléobiogéochimique à la connaissance de la santé et de l'alimentation à la fin du Moyen Age : église Saint-Laurent de Grenoble“. Paris, Muséum national d'histoire naturelle, 2001. http://www.theses.fr/2001MNHN0005.
Der volle Inhalt der QuelleMion, Leïa. „Aux origines de l'alimentation méditerranéenne : analyses isotopiques de vestiges bioarchéologiques de l'Antiquité au début du Moyen-Age dans le Sud-Est de la France“. Thesis, Aix-Marseille, 2019. http://www.theses.fr/2019AIXM0192.
Der volle Inhalt der QuelleAt the transition from Antiquity to the Middle Ages, the reconstitution of food on an individual scale offers the advantage of being able to compare information concerning the diet with that constituting the identity of the subject and the site. It thus makes it possible to address the impact of the changes of this period on daily life.This research involves the analysis of the isotopic ratios of nitrogen and carbon (delta13C and delta15N) of bone collagen from 371 humans and 388 animals. The samples come from 23 sites in Languedoc and Provence, occupied between the end of the 4 century and the beginning of the 13 century. A corpus of comparison based on isotopic data from the bibliography includes 1431 humans from Spain, Croatia, Italy and Greece.For the period between 4th and 7th century, in Provence, the perceptible consumption of marine resources reveals the presence of a supply network for these resources, serving urban centres up to 50 km from the coast. For the period between 9 and 12 century, in Languedoc, an increase in the consumption of aquatic resources at the turn of the millennium highlights the Church's influence on eating habits in the countryside. Finally, the food data for South-East France are homogeneous compared to those for the other Mediterranean regions. This indicates a lower importance of marine resources and millet (C4 resources) in the diet of this region and therefore, an influence of cultural belonging on consumption choices
Fossurier, Carole. „Anthropologie et archéologie des sites funéraires carolingiens dans le nord-ouest de la France : Une approche des populations des VIIIème-Xème siècles“. Université de Poitiers, 2011. http://www.theses.fr/2011POIT5036.
Der volle Inhalt der QuelleThe VIIIth century populations of the north-west of France, imperfectly known through written sources, can probably be better understood through human remains. .
Kaupová, Sylva. „Bioarchaeology of the medieval population of central Europe : relationships among health status, social context and nutrition“. Thesis, Aix-Marseille, 2017. http://www.theses.fr/2017AIXM0198/document.
Der volle Inhalt der QuelleIn this study carbon (δ13C) and nitrogen (δ15N) isotopic values were measured in a sample of 189 adult individuals of both sexes and 74 animals representing different socio-economic contexts (power centers versus the hinterlands) and chronology: the Great Moravian (9th -10th century AD) versus late Hillfort (11th century AD) period. A sample of 41 sub-adults aged 0–6 years was also selected for isotopic analyses.Isotopic data of the adult sample showed that the Great Moravian population had a terrestrial diet with a substantial proportion of C4 plants. Dietary analysis revealed statistically significant differences in the consumption of animal protein between power centers and the hinterlands. Diachronic changes in the diet were observed: the diet of the 11th century sample was characterized by higher consumption of C4 plants.For sub-adults, the isotopic results suggested there was not solely one established norm for the duration of breastfeeding in the Great Moravian population. These results confirmed that Great Moravia represented a highly stratified society socio-economically. The diachronic change in dietary behavior suggested that even after the apparent recovery in the 11th century, Moravian society did not reach its original level of welfare. The quality of diet significantly influenced dental health in the Great Moravian population sample
Borvon, Aurelia. „Acquisition des ressources animales, alimentation carnée et distinction sociale en Anjou de la fin du Xe au début du XIIe siècle. Étude archéozoologique du site de Montsoreau (Maine-et-Loire)“. Phd thesis, Université Panthéon-Sorbonne - Paris I, 2012. http://tel.archives-ouvertes.fr/tel-00669956.
Der volle Inhalt der QuelleGrappe, Yann D. „La culture du vin dans la littérature italienne du Moyen Âge tardif au début des Temps Modernes: critères de qualité, systèmes de représentation et identités“. Doctoral thesis, Universite Libre de Bruxelles, 2009. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/210252.
Der volle Inhalt der QuelleÀ quoi tient la qualité d'un vin ?Cette question simple présente l'avantage d'ouvrir une large perspective de recherche historique et anthropologique. Pister les critères de qualité d'un vin pour les hommes d'une autre culture et d'un autre temps c'est aussi comprendre la manière dont ils ont cherché à représenter cet objet. Ce système de représentation révèle la pensée et l'imaginaire des hommes, en même temps qu'il dévoile les valeurs, les identités et les structures socio-économiques d'une société.
Doctorat en Histoire, art et archéologie
info:eu-repo/semantics/nonPublished
Putelat, Olivier. „Les relations homme-animal dans le monde des vivants et des morts : études archéozoologique des établissements et des regroupements funéraires ruraux de l'Arc jurassien et de la Plaine d'Alsace : de la fin de l'Antiquité tardive au premier Moyen Age“. Thesis, Paris 1, 2015. http://www.theses.fr/2015PA010600/document.
Der volle Inhalt der QuelleThis archaeozoological study focuses on human-animal relations, from late antiquity (mid 3rd c.), until the end of the early Middle Ages (11th c.).It concentrates on the Jura Mountains and the plain of Alsace. These two neighboring geographic regions were communication corridors and riverine zones (Doubs, Saône, Rhône, Rhine), which belonged to different kingdoms and were inhabited by culturally distinct populations. Three inputs are used to analyze the osteological data: rural domestic contexts, rural funerary contexts, and mortality of cattle.-The first chapter presents the issue at hand, the physical, chronological and methodological data of the interregional research program (eastern France, western Switzerland, southern Germany). Chapter 2 considers 64 settlement sites and distinguishes them geographically, environmentally and socially. Approximately 146.000 bone remains for 87 taxa are assessed. Elements of synthesis are presented, regarding in particular evidence for food, livestock and hunting.- Chapter 3 considers 30 cemeteries containing animal bones. Symbolic objects, animal skeletons and grave goods are discussed and the findings are compared with other known sites within Gaul and the Germanic sphere. Chapter 4 is based on the study of cattle skeletons discovered at three different but closely situated sites. Whether these bovine graves evidence infectious disease mortality events is discussed. These burials are compared with similar cases from early medieval France and also discussed in relation to the written evidence for animal mortality events in the Middle Ages. Chapter 5 presents a general synthesis of the results of the thesis, in regards to contexts and animal categories. Appendices and lists of additional data follow
Parizot, Olivia. „Les écuyers tranchants et la découpe des aliments dans les péninsules ibérique et italienne à la fin du Moyen Age et à la Renaissance“. Thesis, Tours, 2016. http://www.theses.fr/2016TOUR2012/document.
Der volle Inhalt der QuelleMy thesis is at the crossroads of social, cultural and technical history. It deals with the duties of the Carver who was entrusted with a major assignment at the Royal Court: he was given the delicate task of carving the food and serving up the dishes for his Lord. This office, first performed by the royal officers, became a profession at the end of the middle ages and at the beginning of the renaissance period, as may be attested by the multiplication of treaties on carving in Spain and Italy issued at that time. The antiquity of the "arte Cisaria" (1423) led me to wonder about its influence on the Catalan and Italian treaties on carving which were the established later on. I also wondered afterwards to what extent these treaties complied with the established norms. Finally, in order to understand the place occupied by the Carver within the Royal Court, I focused my prosopographic research on the reigns of the Aragonese kings Ferdinand I, and his son Alphonse V
Brisville, Marianne. „L'alimentation carnée dans l'Occident islamique médiéval : productions, consommations et représentations“. Thesis, Lyon, 2018. http://www.theses.fr/2018LYSE2119.
Der volle Inhalt der QuelleFood is at a crossroads of various fields: economical, social, cultural, religious, material, and environmental. This characteristic is heightened in the case of meat because of its modalities of production, consumption, and representation. Being a source of tensions and ambiguities, of desire and disgust, animal flesh goes through multiple processes leading from the procurement the “raw material” to its consumption as an aliment, which appears as an eminently cultural construction made by material techniques. The historiography has traditionally characterized meat as an aliment being rare, expensive, and mainly, or even, only consumed by the elites. While this vision for the Medieval Christian West has been nuanced and pondered since, it is all the more fundamental to question the traditional image of a rare and expensive aliment for the Medieval Islamic West, by the confrontation of the textual and the archæological data available for this space. All the discourses provided by the Arabic sources—culinary, dietetic, and juridical ones—are unanimous in the valorisation of meat, by means of a large spectrum of arguments that associate the material, socio-economic, socio-cultural, and symbolic dimensions. However, confronting the textual and archæozoological data leads to consider three major parameters, which are the quantity, the quality, and the frequency of the consumption of this particular commodity. Moreover, it is crucial to apprehend, socio-economically and socio-culturally, all the strata of the population of al-Andalus and of the Medieval Maghreb, in order to perceive how far seasonality represented a major issue in the supply and the consumption of meat
Chaussat, Alain-Gilles. „Les populations du Massif armoricain au crible du sarrasin. Etude d'un marqueur culturel du Bocage normand (XVI-XX siècle)“. Thesis, Normandie, 2017. http://www.theses.fr/2017NORMC035/document.
Der volle Inhalt der QuelleToday, buckwheat is unavoidably associated with the famous Breton galettes (buckwheat pancakes), yet we know little of its history. Introduced as a subsistence crop in western France (Brittany and west Normandy) during the 15th and 16th centuries, buckwheat became the predominant crop and foodstuff in the region from the 17th century. This study examines the role of buckwheat in various aspects of societies in western France from the 16th century to the 20th century, via four main sections: the introduction and spread of buckwheat in Europe, its place in the agrarian systems of the Armorican Massif, its impact on the diets of populations in this region and its use in relieving subsistence crises. The chapters compare practices in Brittany and Normandy, to identify elements of a common identity among populations in western France, and elements that are specific to territories. This comparative approach is repeated within these two spaces, to identify local particularities