Thesis and PHD

2020

Publications de doctorants :

Charles Viaut. “Restituer un repas médiéval” in L’Actualité Nouvelle-Aquitaine, Espace Mendès France, 2020.

Projets de recherche universitaire :

The Recipes Project blog is a collaborative international research community that brings together and showcases interdisciplinary research on recipes across broad temporal and geographic spans. The project features case studies from across time and place: from the ancient world to China and Japan to Renaissance Italy, nineteenth-century America, and more. We cover a range of thematic areas from medicine to alchemy to art technique to food. We also provide resources, thematic series, and we highlight the wonderful ways in which community members use recipes in their teaching.

The Digital Recipe Books Projects blog was first started as the class blog for a final-year undergraduate module, ‘The Digital Recipe Books Project’, at the University of Essex in 2016-7. That year, we transcribed Margaret Baker’s recipe book. Since then, however, student work has focused on mental health, royal household menus, and more. We are broadly interested in the intersection of gender, health, and the household in early modern Eurothe digital recipe books projectpe.

Avant 2015-2019

Erica Fornasari, IL LESSICO DELL’OGGETTISTICA ALIMENTARE NEL MEDIOEVO LATINO, UNIVERSITÀ DEGLI STUDI DI SASSARI DIPARTIMENTO DI STORIA, SCIENZE DELL’UOMO E DELLA FORMAZIONE SCUOLA DI DOTTORATO IN STORIA, LETTERATURE E CULTURE DEL MEDITERRANEO INDIRIZZO: CLASSICO, 2016-2017.

Marit Mikkelsen Talgø, An Edition of the Fifteenth-Century Middle English Cookery Recipes in London, British Library’s MS Sloane 442, MA in Literacy Studies Spring 2015, University of Stavanger.

Avant 2015

Geert Verbrugghe, Les mortiers en pierre : un aspect méconnu de la culture matérielle médiévale, université Paris 1, UFR 03
Master recherche (M2) Spécialité « archéologie des périodes historiques », Année 2014-2015

LARA BORRIERO MILANI, Para compreender Le Viandier: do estudo do livro medieval de receitas à elaboração de um glossário verbal culinário, UNIVERSIDADE DE SÃO PAULO FACULDADE DE FILOSOFIA, LETRAS E CIÊNCIAS HUMANAS DEPARTAMENTO DE LETRAS MODERNAS PROGRAMA DE PÓS-GRADUAÇÃO EM ESTUDOS LINGUÍSTICOS, LITERÁRIOS E TRADUTOLÓGICOS EM FRANCÊS, SÃO PAULO 2010

 

 

 

 

 

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