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[null,"1.","Record Nr.",null,"UNINA9910404231003321"]
[null,null,"Autore",null,"Carmen Soares"]
[null,null,"Titolo",null,"Arquéstrato, Iguarias do Mundo Grego: guia gastronómico do Mediterrâneo Antigo"]
[null,null,"Pubbl/distr/stampa",null,"Coimbra University Press, 2016"]
[null,null,"Descrizione fisica",null,"1 online resource (120 pages) : illustrations"]
[null,null,"Collana",null,"DIAITA"]
[null,null,"Disciplina",null,"841.8"]
[null,null,"Soggetti",null,"Gastronomy"]
[null,null,"Lingua di pubblicazione",null,"Portoghese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,null,"Sommario/riassunto","Destina-se esta coleção a publicar textos resultantes da investigação de membros do projeto transnacional DIAITA: Património Alimentar da Lusofonia. As obras consistem em estudos aprofundados e, na maioria das vezes, de carácter interdisciplinar sobre uma temática fundamental para o desenhar de um património e identidade culturais comuns à população falante da língua portuguesa: a história e as culturas da alimentação. A pesquisa incide numa análise científica das fontes, sejam elas escritas, materiais ou iconográficas. Daí denominar-se a série DIAITA de Scripta - numa alusão tanto à tradução, ao estudo e à publicação de fontes (quer inéditas quer indisponíveis em português, caso dos textos clássicos, gregos e latinos, matriciais para o conhecimento do padrão alimentar mediterrânico), como a monografias. O subtítulo Realia, por seu lado, cobre publicações elaboradas na sequência de estudos sobre as \"materialidades\" que permitem conhecer a história e as culturas da alimentação no espaço lusófono. 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 "]
[{"$nulls":4},"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)."]