LEADER 03879nam 2200397 n 450 001 9910404231003321 005 20230221131254.0 035 $a(CKB)4100000011302648 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/41289 035 $a(NjHacI)994100000011302648 035 $a(EXLCZ)994100000011302648 100 $a20202102d2016 |y 0 101 0 $apor 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aArquéstrato, Iguarias do Mundo Grego: guia gastronómico do Mediterrâneo Antigo 210 $cCoimbra University Press$d2016 215 $a1 online resource (120 pages) $cillustrations 225 1 $aDIAITA 311 $a989-26-1245-0 320 $aIncludes bibliographical references and index. 330 $aDestina-se esta colec?a?o a publicar textos resultantes da investigac?a?o de membros do projeto transnacional DIAITA: Patrimo?nio Alimentar da Lusofonia. As obras consistem em estudos aprofundados e, na maioria das vezes, de cara?cter interdisciplinar sobre uma tema?tica fundamental para o desenhar de um patrimo?nio e identidade culturais comuns a? populac?a?o falante da li?ngua portuguesa: a histo?ria e as culturas da alimentac?a?o. A pesquisa incide numa ana?lise cienti?fica das fontes, sejam elas escritas, materiais ou iconogra?ficas. Dai? denominar-se a se?rie DIAITA de Scripta - numa alusa?o tanto a? traduc?a?o, ao estudo e a? publicac?a?o de fontes (quer ine?ditas quer indisponi?veis em portugue?s, caso dos textos cla?ssicos, gregos e latinos, matriciais para o conhecimento do padra?o alimentar mediterra?nico), como a monografias. O subti?tulo Realia, por seu lado, cobre publicac?o?es elaboradas na seque?ncia de estudos sobre as "materialidades" que permitem conhecer a histo?ria e as culturas da alimentac?a?o no espac?o luso?fono. The present work offers the first translation into Portuguese of the oldest Greek gastronomic text that has come down to us, albeit only in fragmentary form. The poem written by the Sicilian author Archestratus (4th century BC) is an account of the sophisticated food eaten by the aristocratic elites with enough economic power to buy the most expensive ingredients (such as high quality fresh fish) and to undertake the gastronomic tours implied in the text. In chapter I, a survey is offered of the biographical data pertaining to the author and of the transmission and reception of his work up to the present day. This is followed by the translation of the 60 fragments (chapter II), with notes and photographs that illustrate some of the dishes. In chapter III, a detailed analysis is offered of the poem's contribution to the historical study of food in ancient Greece. Here, "Archestratus' cuisine" is considered from five perspectives: produce, culinary methods, utensils, furniture and production agents. Attention may be drawn to the use of maps showing the whereabouts of ingredients used in the confection of the recipes present in the work and a detailed study of the terminology used in the poet's kitchen. Extra features in the book are appendices with some of the recipes, updated according to modern standards; bibliography (editions and secondary literature); and indices of the food-orientated fauna and flora mentioned (in Portuguese, with Latin scientific name and Greek term). 517 $aArquÃstrato, Iguarias do Mundo Grego 517 $aArquéstrato, Iguarias do Mundo Grego 606 $aGastronomy$vPoetry 615 0$aGastronomy 676 $a841.8 700 $aCarmen Soares$4auth$01277998 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910404231003321 996 $aArquéstrato, Iguarias do Mundo Grego: guia gastronómico do Mediterrâneo Antigo$93013350 997 $aUNINA