L’ expertise culinaire du médecin au Moyen Ãge au centre des pratiques éducatives alimentaires en France | Dietary food practices of the Middle Ages in France were driven by the culinary expertise of medical doctors
2011
Pouillart, Mylène | Pouillart, Philippe
The inclusion of the dietetic expertise to the skills of the general practitioner finds its paroxysm in the Middle Ages in France. The strong overlap of the culinary and dietetic speeches at the end of this period of our history led to deliver to us many “dietetic treatises” in which the prescriptive vocation appeared in the form of true recipes. The present historical study naturally address the question for the contemporary medical actors to join again with culinary knowledge for better advising the patient in his food practices to prevent obesity and chronic diseases. This old health and culinary lessons, concomitantly with food practices adjusted over the seasons, particularly with the lifestyle of the country people, and with the production process as well as a short supply chain, and also including the respect of the religious calendar, deals with the quite current questionings of our nutritionists on the response to our modern food deviances.
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