| Titre | L'eau dans l'alimentation et la cuisine andalouses XIe-XIIIe siècle | |
|---|---|---|
| Auteur | Lucie Bolens | |
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Revue | Etudes rurales |
| Numéro | no 93-94, 1984 L'eau | |
| Rubrique / Thématique | Les hommes et l'eau Vie quotidienne et eau |
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| Page | 103-121 | |
| Résumé anglais |
Water in Hispano-arabic Food and Cooking during the Middle-Ages
For Hispano-arabic physicians of the Middle-Ages, water was not only a natural element but the essential condition of health and civilization. The ancient philosophical doctrine regarding the function of water was further amplified : from hydraulics developed a theory of taste to be found in the agronomical literature ('Awwārn), cooking-books (Kitāb al-tābikh), as well as in Beyṭār's considerable pharmacopoeia. As a liquid, water is also capable of effecting decompositions and new mixings ; cooking thus becomes an alchimie process involving dessication (couscous), fermentation (bread) and the determination of suitable tastes for health and pleasure. Source : Éditeur (via Persée) |
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| Article en ligne | http://www.persee.fr/web/revues/home/prescript/article/rural_0014-2182_1984_num_93_1_2990 |
