Comida, ética y estructura social entre Romanos y Germanosde la Germania de Tácito a la Antigüedad tardía
ISSN: 2340-2199, 1575-6823
Year of publication: 2023
Issue Title: Tácito/El escolasticismo ibérico/España-América
Volume: 25
Issue: 54
Pages: 187-209
Type: Article
More publications in: Araucaria: Revista Iberoamericana de Filosofía, Política, Humanidades y Relaciones Internacionales
Sustainable development goals
Abstract
In 1982 Jack Goody published Cooking, Cuisine and Class. A Study in Comparative Sociology. In this work, he focused on different culinary cultures of several areas of the world, as well as the relationship between the development of refined cuisine and the emergence of a complex society. Among his conclusions, he demonstrated that the way of eating constitutes an essential aspect in any society. More specifically, he pointed out that in different European and Asian cultures the emergence of a cuisine should be associated with the development of a “hierarchical man”. Under this premise, this article intends to analyze how the dietary systems of the Germanic and Roman peoples changed since they came into contact with each other, taking Tacitus’s Germania, the first articulated story about the Germanic tribs, as a starting and reference point, and the end of Antiquity as the point of arrival.
Bibliographic References
- García 2014: I. J. García, Cicerón. Los deberes (Madrid, 2014).
- Harto 2002: M. L. Harto Trujillo, Amiano Marcelino. Historia (Madrid, 2002).
- Liechtenhan 1963, E. Liechtenhan, “De observatione ciborum ad Theodoricum regem Francorum epistula”, Corpus medicorum latinorum, 8.1 (1963).
- Lütjohann, 1887: Ch. Lütjohann, “Gai Sollii Apollinaris Sidonii epistulae et carmina”, MGH Auct. Ant., 8, Berlin (1887).
- Picón-Cascón 1989: V. Picón y A. Cascón, Historia Augusta (Madrid, 1989).
- Ramírez de Verger-Agudo 1992: A. Rarmírez de Verger y R.M. Agudo Cubas, Suetonio. Vida de los doce Césares. I (Madrid, 1992).
- Requejo 1981: J. M.ª Requejo, Cornelio Tácito. Agrícola. Germania. Diálogo sobre los oradores (Madrid, 1981).
- Barlow, J., “Kinship, Identity and Fourth-Century Franks”, Historia: Zeitschrift für Alte Geschichte, 45.2 (1996), pp. 223-239.
- Corbier, M., ’The ambiguous status of meat in ancient Rome’ [en Food and Foodways 3: 223-64 (Fr. publ. ‘Le statut ambigu de la viande à Rome’, DHA 15, London, 1989], pp. 107-58.
- Corbier M., “La fève et la murène: hiérarchies sociales des nourritures à Rome” [en J-L. Flandrin y N. Montanari (dirs.), Histoire de l’alimentation, Paris, Fayard, 1996], pp. 215-236.
- D’Arms, J.H, “Slaves at Roman Convivia” [en W. J. Slater (ed.), Dining in a Classical Context, Ann Arbor, The University of Michigan Press, 1991] pp. 171-183.
- D’Arms, J.H., “The Culinary Reality of Roman Upper-Class Convivia: Integrating Texts and Images”, Comparative Studies in Society and History, 46,3 (2004), pp. 428-450.
- Deroux, C., “Anthime: un médecin gourmet du début des temps mérovingiens”, en Revue belge de philologhie et d’histoire, 80.4 (2002), pp. 1107-1124.
- Donahue, J.F., “Toward a Typology of Roman Public Festing”, The American Journal of Philology, 124.3 (2003), pp. 423-441.
- Donahue, J.F., The Roman Community at Table during the Principate (Ann Arbor, Michigan, 2004).
- Dupont, F., “Grammaire de l’alimentation et des repas romains”, [en J-L. Flandrin y N. Montanari (dirs.), Histoire de l’alimentation, Paris, Fayard, 1996], pp. 197-214.
- Elias, N., The Civilising Process. Sociogenetic and Psychogenetic Investigations, (Haboken, New Jersey, 2000, [1936]).
- Ernout, A., Meillet, A., Dictionnaire étymologique de la langue latine. Histoire des mots (Paris, 1951).
- Garnsey, P., Food and Society in Classical Antiquity (Cambridge, 1999).
- Geary, P.J., Before France and Germany. The Creation and Transformation of the Merovingian World (New York-Oxford, 1988).
- Goody, J., Cooking, Cuisine and Class. A Study in Comparative Sociology. (Cambridge, 1982).
- Heather, P., “The Western Empire” [en A. Cameron, B. Ward-Perkins y M. Whitby (eds.), The Cambridge Ancient History. Volume XIV. Late Antiquity: Empire and Successors A.D. 425-600, Cambridge, 2007], pp. 1-32.
- Jones, C.P., “Dinner Theater” [en William J. Slater (ed.), Dining in a Classical Context, Ann Arbor, Michigan, 1991], pp. 185-198.
- Liebeschuetz, J.H.W.G., East and West in Late Antiquity. Invasion, Settlement, Ethnogenesis and Conflicts of Religion (Leiden-Boston, 2015).
- Montanari, M., Alimentazione e cultura nel Medioevo, (Laterza, Roma-Bari 1992).
- Montanari, M., “Romains, barbares, chrétiens : à l’aube de la culture alimentaire européenne, [en J-L. Flandrin y N. Montanari (dirs.), Histoire de l’alimentation, Paris, Fayard, 1996], pp. 279-282.
- Montanari, M., “Structures de production et systèmes alimentaires, [en J-L. Flandrin y N. Montanari (dirs.), Histoire de l’alimentation, Paris, Fayard, 1996], pp. 283-293.
- Pérez Sánchez, D., Realidad social, asentamiento bárbaro En y prejuicios ideológicos en la Galia del s. V a través de la obra de Sidonio Apolinar”, Gerión, 15, (1997), pp. 223-241.
- Santamaría Hernández 2022: M.ª T. Santamaría Hernández (2022), “Alimentación y Medicina en la Edad Media: el largo viaje de la dietética griega a través de los textos” eHumanista, 51 (2022), pp. 134-155.
- Sarti, L., “Frankish Romanness and Charlemagne’s Empire”, Speculum, 91.4 (2016), pp. 1040-1058.
- Todd, M., The Early Germans, (Oxford, 2004 [1992]).
- Wallace-Hadrill, A., “Civilis princeps: Between Citizen and King”, The Journal of Roman Studies, 72 (1982), pp. 32-48.
- Wood, I., The Merovingian Kingdoms (London y New York, 1995).