WorldCat Identities

Laurioux, Bruno

Overview
Works: 24 works in 105 publications in 5 languages and 1,363 library holdings
Genres: History  Conference proceedings  Sources  Church history  Criticism, interpretation, etc  Bibliography 
Roles: Author, Publishing director, Editor, Director
Classifications: Z6203, 940.1
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 241 WorldCat member libraries worldwide
Concerne e.a. le Viandier et le Chiquard
Le Moyen Age à table by Bruno Laurioux( Book )
13 editions published between 1989 and 1992 in French and German and held by 197 WorldCat member libraries worldwide
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 195 WorldCat member libraries worldwide
Une histoire culinaire du moyen âge by Bruno Laurioux( Book )
5 editions published in 2005 in French and held by 129 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 116 WorldCat member libraries worldwide
Nahrungstabu - Identität - sozialer Status
Gastronomie, humanisme et société à Rome au milieu du XVe siècle : autour du De honesta voluptate de Platina by Bruno Laurioux( Book )
5 editions published in 2006 in French and held by 88 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 83 WorldCat member libraries worldwide
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 74 WorldCat member libraries worldwide
Écrits et images de la gastronomie médiévale by Bruno Laurioux( Book )
5 editions published in 2011 in French and held by 69 WorldCat member libraries worldwide
Concerne e.a. Le Viandier ( p. 26-27)
Cultures de cour, cultures du corps XIVe-XVIIIe siècle by Catherine Lanoë( Book )
3 editions published in 2011 in French and Italian and held by 61 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
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 rouelle et la croix destins des Juifs en Occident ( Book )
2 editions published in 2002 in French and held by 16 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 ( Book )
1 edition published in 2006 in French and held by 12 WorldCat member libraries worldwide
Le "Registre de cuisine" de Jean de Bockenheim, cuisinier du pape Martin V. by Bruno Laurioux( )
1 edition published in 1988 in French and held by 3 WorldCat member libraries worldwide
Typologie des sources du Moyen Age occidental by Léopold Genicot( Book )
in Multiple languages and held by 2 WorldCat member libraries worldwide
Gastronomie, humanisme et société à Rome au milieu du 15e siècle : autor du De honesta voluptate de Platina by Bruno Laurioux( Book )
1 edition published in 2006 in French and held by 2 WorldCat member libraries worldwide
Entre savoir et pratiques by Bruno Laurioux( Book )
1 edition published in 1988 in French and held by 1 WorldCat member library worldwide
Les savoirs gastronomiques à la cour des papes au XVe siècle by Bruno Laurioux( )
1 edition published in 2008 in French and held by 1 WorldCat member library worldwide
Discours et pratiques alimentaires au moyen âge by Bruno Laurioux( Book )
1 edition published in 2004 in French and held by 1 WorldCat member library worldwide
Sous le titre général " Discours et pratiques alimentaires au Moyen Âge ", cette habilitation comprend 3 parties : 1. Un mémoire inédit sur " Gastronomie, humanisme et société à Rome au milieu du XVe siècle "; 2. Un livre (sous forme d'épreuves) rassemblant des études déjà publiées ou inédites, intitulé " Une histoire culinaire du Moyen Âge "; 3. Des articles récemment publiés ou sous presse. La perspective d'ensemble est celle d'une histoire culturelle de l'alimentation. Le livre examine spécifiquement la cuisine en 3 temps : l'écriture de la cuisine, les matériaux de la cuisine, les évolutions du goût. Le mémoire inédit étudie la gastronomie à travers le " De honesta voluptate", dont la structure et l'auteur sont d'abord étudiés. L 'œuvre est ensuite replacée dans le contexte de l'humanisme romain et des courants intellectuels du XVe siècle. Enfin les données que nous révèle le " De honesta voluptate " sont comparées à celles que l'on peut tirer des comptes pontificaux de Spese Minute, ce qui permet d'éclairer les spécificités alimentaires de la ville de Rome et de la cour papale
 
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Audience level: 0.81 (from 0.00 for Le "Regist ... to 0.96 for La rouelle ...)
Alternative Names
ロリウー, ブリュノ
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