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Title:PREHRANJEVALNE NAVADE PLEMSTVA V POZNEM SREDNJEM VEKU
Authors:ID Praprotnik, Mateja (Author)
ID Ravnikar, Anton (Mentor) More about this mentor... New window
Files:.pdf UNI_Praprotnik_Mateja_2013.pdf (523,71 KB)
MD5: B159875F9E4051A505B979DB5C07145B
PID: 20.500.12556/dkum/ad6abe05-bb93-4484-99c9-9577fb6ca82a
 
Language:Slovenian
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:FF - Faculty of Arts
Abstract:Poznavanje prehranjevalnih navad predstavlja eno izmed zelo pomembnih okoliščin za razumevanje in preučevanje posameznih zgodovinskih obdobij. Posebej zanimivo obdobje prehranjevanja je predstavljal srednji vek, katerega so zaznamovale spremembe prehranjevalnih navad plemstva kot tudi novi in drugačni pogledi na prehrano. Polno obložene mize s prehrano, ki je bila večinoma sestavljena iz maščob in drugih visokokaloričnih sestavin, so zamenjale sicer še vedno zelo obložene mize, na katerih pa se je proti koncu srednjega veka znašla nekoliko bolj zdrava in kvalitetnejša prehrana. Vsekakor se je na krožnikih plemstva ves čas pojavljalo meso, razlika se je pokazala le v načinu priprave te priviligerane jedi. Poleg prehrane je pomembno sestavino vsakega obeda predstavljalo tudi vino, tako rdeče kot belo, ki se je pilo v velikih količinah. V obdobju poznega srednjega veka so ljudje vedno bolj pisali kuharske knjige, s katerimi so si služabniki pomagali pri pripravi jedi za svoje gospode. Poleg spremembe v prehrani pa so se začela pojavljati tudi določena pravila obnašanja pri mizi in pa pravila, povezana z načinom prehranjevanja. O vseh značilnostih prehrane in načinih prehranjevanja je pisal tudi oglejski kancler Paolo Santonino, ki nam je s svojimi zapiski podal podobo prehranjevanja ob koncu 15. stoletja.
Keywords:alkohol, bonton, kuharske knjige, kuhinja, meso, oglejski kancler Paolo Santonino, plemstvo, pozni srednji vek, prehrana, prehranjevalne navade, pribor, začimbe.
Place of publishing:Maribor
Publisher:[M. Praprotnik]
Year of publishing:2013
PID:20.500.12556/DKUM-40603 New window
UDC:930.85:392.8"04/14"(043.2)
COBISS.SI-ID:20117256 New window
NUK URN:URN:SI:UM:DK:ZFVHUXZ5
Publication date in DKUM:16.10.2013
Views:4790
Downloads:612
Metadata:XML DC-XML DC-RDF
Categories:FF
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Secondary language

Language:English
Title:EATING HABITS OF THE NOBILITY IN THE LATE MIDDLE AGES
Abstract:Knowing the eating habits represents one of the most important circumstances for understanding and studying individual historical periods. A particularly interesting dietary period was the Middle Ages, marked by changes in eating habits of the nobility and a different view on nutrition. At the end of the Middle Ages, tables fully coated with food, mostly composed of fat and other highly caloric ingredients were replaced by still very well coated tables, with somewhat healthier and higher quality food. Certainly, meat appeared on the plates of the nobles at all times, however, there was a difference in preparation of this privileged dish. In addition to food, wine – red as well as white, represented an important ingredient of each meal, and was consumed in large quantities. During the Late Middle Ages people were writing more and more cookbooks which helped the servants prepare appropriate meals for their lords. Next to the dietary changes, certain rules of behaviour at the dinner table, and rules considering nutrition started appearing. All the dietary characteristics and types of nutrition of the time considered were also written down by an Aquileia Chancellor Paolo Santonino, whose notes provided an image of nutrition at the end of the 15th century.
Keywords:alcohol, etiquette, cookbooks, cuisine, meat, Aquileia Chancellor Paolo Santonino, nobility, Late Middle Ages, nutrition, eating habits, cutlery, spices.


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