Dining with Death: An Exploration of Food Culture during the Long Black Death (1348-1771) Part II

Part II!

Australian Medievalists

In part one, I established what my thesis project was and how and why I decided to study food culture and the long Black Death (1348-1771). In this part, I will go through the main points of my chapters and provide a brief ‘exploration’ of food culture. As stated before, my first chapter, Pathologising Moisture, focused on the scientific and medical knowledge of plague. These were predominately based on Galenic humoral theory. In 1348, physicians believed that the human body was made up of three groups:

  1. Naturals (humours, spirits, faculties, members, sex organs)
  2. Non-naturals (air, exercise and rest, food and drink, repletion and excretion, and passions and emotions)
  3. Contra-naturals (diseases)

A sudden or prolonged change in the non-naturals would create an imbalance of the humours and caused disease.1 Humoral theory was known and practised by Islamic, Jewish and Christian doctors in North Africa and Europe. This similar knowledge is…

View original post 2,608 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s