WorldCat Identities

Laurioux, Bruno

Overview
Works: 58 works in 178 publications in 5 languages and 1,997 library holdings
Genres: History  Conference proceedings  Church history  Dictionaries  Criticism, interpretation, etc 
Roles: Author, Editor, Publishing director, Director, Author of introduction, Interviewee
Classifications: Z6203, 944
Publication Timeline
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Most widely held works by Bruno Laurioux
Les livres de cuisine médiévaux by Bruno Laurioux( Book )

12 editions published in 1997 in French and English and held by 247 WorldCat member libraries worldwide

Concerne e.a. le Viandier et le Chiquard
Le Moyen Age à table by Bruno Laurioux( Book )

22 editions published between 1989 and 1999 in German and French and held by 228 WorldCat member libraries worldwide

Die Tafeln der Reichen und die Kost der Armen, auf der Suche nach dem mittelalterlichen Geschmack, Nahrungsmittelherstellung und Märkte, Köche und Küchen, Rituale und Bräuche bei Tisch
Manger au Moyen Âge : pratiques et discours alimentaires en Europe aux XIVe et XVe siècles by Bruno Laurioux( Book )

19 editions published between 2002 and 2013 in French and held by 194 WorldCat member libraries worldwide

Dictionnaire de la France médiévale by Bruno Laurioux( Book )

4 editions published between 2003 and 2005 in French and held by 157 WorldCat member libraries worldwide

Dictionnaire illustrant la diversité politique, sociale économique, spirituelle et culturelle de la France médiévale (haut Moyen Age, Moyen Age classique, bas Moyen Age) en 1.200 rubriques. Les rubriques les plus importantes contiennent une chronologie, des cartes et de courts compléments bibliographiques
Une histoire culinaire du moyen âge by Bruno Laurioux( Book )

6 editions published in 2005 in French and held by 130 WorldCat member libraries worldwide

Histoire et identités alimentaires en Europe : [colloque, Strasbourg, 2001]( Book )

7 editions published between 2002 and 2011 in French and held by 117 WorldCat member libraries worldwide

Nahrungstabu - Identität - sozialer Status
Cultures de cour, cultures du corps XIVe-XVIIIe siècle by Catherine Lanoë( Book )

10 editions published in 2011 in French and Italian and held by 107 WorldCat member libraries worldwide

"Dans toute l'Europe occidentale, du Moyen Âge jusqu'à l'Époque moderne, se sont épanouies des sociétés de cour qui ont accordé au corps une place nouvelle, assurant sa promotion dans le jeu politique et social. Ainsi, les stratégies de son maintien, de son entretien et de son apparence tiennent une place toute particulière au sein de cet univers hiérarchisé. En se fondant sur l'exploitation de sources très variées (littéraires, iconographiques ou comptables) et en s'attachant à décrire non seulement les normes et les représentations de cette culture du corps, mais encore les pratiques et les techniques auxquelles elle a donné naissance - savoir-faire, gestes, accessoires, aménagements spécifiques ...-, les contributions rassemblées dans ce volume proposent des éclairages inédits et précis sur les sociétés curiales européennes. Elles traitent aussi bien des usages des parfums et des cosmétiques, ou encore des perruques, que des régimes de santé, des bains thérapeutiques ou de propreté, d'hygiène dentaire ou même des commodités . Par-delà les anecdotes et les clichés persistants, elles démontrent que les questions de santé, d'hygiène et de beauté ont été au coeur des préoccupations des individus qui peuplaient les cours." P. [4] of cover
Le règne de Taillevent : livres et pratiques culinaires à la fin du Moyen age by Bruno Laurioux( Book )

9 editions published in 1997 in French and held by 104 WorldCat member libraries worldwide

Education et cultures dans l'Occident chrétien : du début du douzième au milieu du quinzième siècle by Bruno Laurioux( Book )

2 editions published in 1998 in French and held by 104 WorldCat member libraries worldwide

La civilisation du Moyen âge en France : XIe-XVe siècles by Bruno Laurioux( Book )

4 editions published in 1998 in French and held by 102 WorldCat member libraries worldwide

Gastronomie, humanisme et société à Rome au milieu du XVe siècle : autour du De honesta voluptate de Platina by Bruno Laurioux( Book )

6 editions published in 2006 in French and held by 89 WorldCat member libraries worldwide

La cour du prince : cour de France, cours d'Europe, XIIe-XVe siècle( Book )

4 editions published in 2011 in French and held by 88 WorldCat member libraries worldwide

Cette recherche, consacrée à la cour de France au Moyen Age, envisage la cour successivement comme un organisme, une société et une référence culturelle. [Memento]
Écrits et images de la gastronomie médiévale by Bruno Laurioux( Book )

5 editions published in 2011 in French and held by 71 WorldCat member libraries worldwide

Concerne e.a. Le Viandier ( p. 26-27)
Scrivere il Medioevo : lo spazio, la santità, il cibo : un libro dedicato ad Odile Redon( Book )

9 editions published between 2001 and 2011 in 3 languages and held by 71 WorldCat member libraries worldwide

La cuisine et la table dans la France de la fin du Moyen Âge by Fabienne Ravoire( Book )

1 edition published in 2009 in French and held by 57 WorldCat member libraries worldwide

La figure de Jules César au Moyen Âge et à la Renaissance( Book )

4 editions published in 2006 in French and held by 22 WorldCat member libraries worldwide

La rouelle et la croix destins des Juifs en Occident( Book )

2 editions published in 2002 in French and held by 14 WorldCat member libraries worldwide

Les livres de cuisine en Occident à la fin du Moyen Age by Bruno Laurioux( Book )

9 editions published between 1989 and 2003 in French and Undetermined and held by 12 WorldCat member libraries worldwide

This dissertation is based on the study of 137 manuscripts dating from the 14th and 15th centuries, all of which contain culinary recipes. The first part briefly describes their contents and provides an analytical and material description of each. The second part is devoted to manuscripts originating in France and Italy. By comparing their contents, textual resemblances and families become apparent and attention is called to the multiple modifications the first cookbooks underwent. The third part of the study examines these texts in an "history of the book" context. It begins by defining the nature of a new genre, cookbooks. Cookbooks were quite different from previously written treatises devoted to food in which either dietetics or household management were the author's main concern. An examination of the environment in which these early cookbooks were conceived reveals the preeminent role of cooks who, toward the en of the middle ages, attained the status of authors. The writing down of recipes, hitherto transmitted solely by word of mouth or through apprenticeship, followed previously existent models but, thanks to the constant "tinkering" this study reveals, recipes were constantly being adapted to the needs of the individuals who acquired them. Progressively, standardization set in and, by applying statistical analysis to this corpus of culinary texts, both their salient features and information about the large public they addressed come to light. Though professional preoccupations predominate, cookbooks were not solely practical manuals destined for use in the kitchen. Information recipes provide about eating and cookery is compared, in the last chapter of this work, to that furnished in household accounts and literary texts. Lastly, in an annex, two hitherto unknown culinary manuscripts are presented for the first time
La figure de Jules César au Moyen Âge et à la Renaissance : à la mémoire d'Emmanuèle Baumgartner( Book )

2 editions published in 2006 in French and held by 12 WorldCat member libraries worldwide

Scrivere il Medioevo : lo spazio, la sanità, il cibo : un libro dedicato a Odile Redon( Book )

1 edition published in 2001 in Italian and held by 5 WorldCat member libraries worldwide

 
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Audience level: 0.86 (from 0.67 for La figure ... to 0.98 for Scrivere i ...)

Alternative Names
Bruno Laurioux French Medievalist historian

ロリウー, ブリュノ

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