Literatura académica sobre el tema "Alimentation – Moyen âge"
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Artículos de revistas sobre el tema "Alimentation – Moyen âge"
Laurioux, Bruno. "Alimentation de cour, alimentation à la cour au Moyen Âge: nouvelles orientations de recherche". Food and History 4, n.º 1 (enero de 2006): 9–27. http://dx.doi.org/10.1484/j.food.2.302441.
Texto completoBakala Mirama, Josmi Brunel, Henri Banga-Mboko, Prudence Pitchou Adzona, Balthazar Bienvenu Mabanza Mbanza y Jean-Luc Hornick. "Effets de l’alimentation complémentaire sur les performances de croissance des porcelets en sevrage tardif en zone tropicale". Revue d’élevage et de médecine vétérinaire des pays tropicaux 71, n.º 1-2 (3 de julio de 2018): 75. http://dx.doi.org/10.19182/remvt.31339.
Texto completoBouchette, Anne, Jean-Michel Beausoleil, Michel Botineau, Marilyne Bovagne, Patrice Conte, Marie-Françoise Diot, Isabelle Figueiral et al. "Alimentation végétale et systèmes de production en Limousin du Néolithique à la fin du Moyen Âge". Aquitania : une revue inter-régionale d'archéologie 25, n.º 1 (2009): 375–80. http://dx.doi.org/10.3406/aquit.2009.1197.
Texto completoJaouen, Klervia y Alexandra Touzeau. "Alimentation et mobilité dans la vallée du Nil, de la Préhistoire au Moyen Âge : perspectives isotopiques". Archéo-Nil. Revue de la société pour l'étude des cultures prépharaoniques de la vallée du Nil 28, n.º 1 (2018): 43–55. http://dx.doi.org/10.3406/arnil.2018.1298.
Texto completoBouchette, Anne. "Limousin. Alimentation végétale et systèmes de production en Limousin du Néolithique à la fin du Moyen Âge". Archéologie médiévale, n.º 40 (1 de diciembre de 2010): 332. http://dx.doi.org/10.4000/archeomed.15803.
Texto completoSougou, N. y G. Boëtsch. "Alimentation et croissance des jeunes enfants Peuls à Widou Thiengoly (Ferlo — Sénégal)". Bulletins et Mémoires de la Société d'Anthropologie de Paris 28, n.º 3-4 (24 de mayo de 2016): 145–54. http://dx.doi.org/10.1007/s13219-016-0158-5.
Texto completoOrtega Marín, Blanca Andrea. "Chapitre 6. El papel de la bioética en el cumplimiento de los derechos humanos en México: una visión de esperanza y vida duradera para los mexicanos". Journal international de bioéthique et d'éthique des sciences Vol. 31, n.º 4 (5 de febrero de 2021): 75–97. http://dx.doi.org/10.3917/jibes.314.0075.
Texto completoBOCQUIER, F., B. LEBOEUF, J. ROUEL y Y. CHILLIARD. "Effet de l’alimentation et des facteurs d’élevage sur les performances de reproduction de chevrettes Alpines". INRAE Productions Animales 11, n.º 4 (3 de octubre de 1998): 311–20. http://dx.doi.org/10.20870/productions-animales.1998.11.4.3957.
Texto completoRichard, Marie-Jeanne y Anne-Marie Roussel. "Micronutrients and ageing: intakes and requirements". Proceedings of the Nutrition Society 58, n.º 3 (agosto de 1999): 573–78. http://dx.doi.org/10.1017/s0029665199000750.
Texto completoAlbano, Maria Grazia, Jean François d’Ivernois, Lisa Langlume, Mathieu Ahouah y Xavier de la Tribonnière. "L’effet de Halo : quand les patients éduqués éduquent à leur tour leurs aidants". Education Thérapeutique du Patient - Therapeutic Patient Education 13, n.º 1 (2021): 10204. http://dx.doi.org/10.1051/tpe/2021010.
Texto completoTesis sobre el tema "Alimentation – Moyen âge"
Pitchon, Véronique. "De la pratique médicale à la pratique culinaire : alimentation et diététique arabe médiévale". Strasbourg, 2011. http://www.theses.fr/2011STRA1012.
Texto completoHow 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.
Texto completoPreiss, 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.
Texto completoArchaeobotanical 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.
Texto completoMy 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.
Texto completoBorvon, 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.
Texto completoFaugeron, 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.
Texto completoThe 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.
Texto completoMion, 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.
Texto completoAt 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.
Texto completoThe VIIIth century populations of the north-west of France, imperfectly known through written sources, can probably be better understood through human remains. .
Libros sobre el tema "Alimentation – Moyen âge"
Véret, Aude. Ligne & jeunesse: Miser sur une alimentation anti-âge. Genève (Suisse): Minerva, 2006.
Buscar texto completoDrouard, Alain. Les Français et la table: Alimentation, cuisine, gastronomie du moyen âge à nos jours. Paris: Ellipses, 2005.
Buscar texto completocontributor, Harny Alexandra, ed. Economie du bois, alimentation végétale et structures de stockage en Limousin de l'âge du Fer à la fin du Moyen Âge. Oxford: Archaeopress, 2015.
Buscar texto completoSchuln, Juta. Tonifiez votre corps: Après 40 ans. Paris: Vigot, 2006.
Buscar texto completoLambert, Carole. Du manuscrit à la table: Essais sur la cuisine au Moyen Âge et répertoire des manuscrits médiévaux contenant des recettes culinaires. Montréal: Presses de l'Université de Montréal, 1992.
Buscar texto completoOntario. Esquisse de cours 12e année: Sciences de l'activité physique pse4u cours préuniversitaire. Vanier, Ont: CFORP, 2002.
Buscar texto completoOntario. Esquisse de cours 12e année: Technologie de l'information en affaires btx4e cours préemploi. Vanier, Ont: CFORP, 2002.
Buscar texto completoOntario. Esquisse de cours 12e année: Études informatiques ics4m cours préuniversitaire. Vanier, Ont: CFORP, 2002.
Buscar texto completoOntario. Esquisse de cours 12e année: Mathématiques de la technologie au collège mct4c cours précollégial. Vanier, Ont: CFORP, 2002.
Buscar texto completoOntario. Esquisse de cours 12e année: Sciences snc4m cours préuniversitaire. Vanier, Ont: CFORP, 2002.
Buscar texto completoCapítulos de libros sobre el tema "Alimentation – Moyen âge"
Columeau, Philippe. "Moyen Âge". En Alimentation carnée en Gaule du sud, 177–225. Presses universitaires de Provence, 2002. http://dx.doi.org/10.4000/books.pup.620.
Texto completoNicoud, Marilyn. "Médecine et alimentation au Moyen Âge". En La juste mesure, 41–62. Presses universitaires François-Rabelais, 2013. http://dx.doi.org/10.4000/books.pufr.23007.
Texto completoAudoin-Rouzeau, Frédérique. "Élevage et alimentation dans l’espace européen au Moyen âge". En Milieux naturels, espaces sociaux, 143–59. Éditions de la Sorbonne, 1997. http://dx.doi.org/10.4000/books.psorbonne.27578.
Texto completoLaurioux, Bruno. "Distinction et alimentation à la fin du Moyen Âge". En Marquer la prééminence sociale, 323–45. Éditions de la Sorbonne, 2014. http://dx.doi.org/10.4000/books.psorbonne.3356.
Texto completoClavel, Benoît, Hervé Monchot, Ahmed Ettahiri, Abdallah Fili, Marie-Pierre Ruas y Jean-Pierre Van Staëvel. "Alimentation carnée et élevage dans une communauté rurale montagnarde du Maroc présaharien au Moyen Âge (Îgîlîz, Maroc)". En L’Homme et l’Animal au Maghreb, de la Préhistoire au Moyen Âge, 141–48. Presses universitaires de Provence, 2021. http://dx.doi.org/10.4000/books.pup.62627.
Texto completoValenzuela Lamas, Silvia, M. Carme Belarte, Nabil Kallala, Joan Ramon Torres y Joan Sanmartí. "Élevage et alimentation carnée à Althiburos (région du Kef, Tunisie), dans le cadre du Maghreb du premier millénaire av. J.-C. à la période vandale". En L’Homme et l’Animal au Maghreb, de la Préhistoire au Moyen Âge, 117–28. Presses universitaires de Provence, 2021. http://dx.doi.org/10.4000/books.pup.62612.
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