This work is aimed at bringing out the dense network of relationships that have been established during the modern age between monks and food. A perspective aimed at framing food as the only means of supporting the monks seems to be clearly overcome by the very strong symbolic and social charges that bind religious and food. The case of Pavese monasteries analyzed in the time period 1660-1760, attests a complexity of dynamics between convent and gastronomy products. The concept of "what passes the convent" is, for the writer, the actually most effective way of outlining the methods of circulation of food in religious institutes. The aspects that emerged were: the management dimension of the assets of the monasteries and the acquisition of food as a commodity received as a bargaining chip, as a donation, well left through wills. Also with a view to understanding the eating habits of the monks, although there are no more substantial data to be able to advance more complex hypotheses, and the circulation of food in the monastery both from a welfare point of view and from a real "market place" for the community neighboring.
Questo lavoro è volto a far emerge la fitta rete di relazioni che si sono venute istituendo nel corso dell’età moderna tra monaci e cibo. Una prospettiva volta ad inquadrare il cibo come solo strumento di sostentamento dei monaci sembra chiaramente superata dalle fortissime cariche simboliche e sociali che legano religiosi e alimenti. Il caso dei monasteri pavesi analizzati nell’arco temporale 1660-1760, attesta una complessità di dinamiche tra convento e prodotti della gastronomia. Il concetto di “quel che passa il convento” è, per chi scrive, il modo effettivamente più efficace di delineare le modalità di circolazione del cibo negli istituti religiosi. Gli aspetti emersi sono stati: la dimensione gestionale dei beni dei monasteri e l’acquisizione del cibo come bene ricevuto come merce di scambio, come donazione, bene lasciato mediante testamenti. Anche nell’ottica di comprensione delle abitudini alimentari dei monaci, sebbene non vi siano dati più corposi per poter avanzare delle ipotesi più articolate, e la circolazione del cibo nel monastero sia in ottica assistenziale che di vera e propria “piazza mercato” per la comunità limitrofa.
"Quel che passa il convento": il cibo tra tavole e dispense dei monaci a Pavia dal 1660 al 1760
AMODIO, DANIELE
2018/2019
Abstract
This work is aimed at bringing out the dense network of relationships that have been established during the modern age between monks and food. A perspective aimed at framing food as the only means of supporting the monks seems to be clearly overcome by the very strong symbolic and social charges that bind religious and food. The case of Pavese monasteries analyzed in the time period 1660-1760, attests a complexity of dynamics between convent and gastronomy products. The concept of "what passes the convent" is, for the writer, the actually most effective way of outlining the methods of circulation of food in religious institutes. The aspects that emerged were: the management dimension of the assets of the monasteries and the acquisition of food as a commodity received as a bargaining chip, as a donation, well left through wills. Also with a view to understanding the eating habits of the monks, although there are no more substantial data to be able to advance more complex hypotheses, and the circulation of food in the monastery both from a welfare point of view and from a real "market place" for the community neighboring.È consentito all'utente scaricare e condividere i documenti disponibili a testo pieno in UNITESI UNIPV nel rispetto della licenza Creative Commons del tipo CC BY NC ND.
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https://hdl.handle.net/20.500.14239/11437