CV Lattes
ResearcherID
Universidade Estadual de Campinas (UNICAMP). Instituto de Filosofia e Ciências Humanas (IFCH) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Bacharelado em Turismo from Universidade de São Paulo (1995), graduation at Bacharelado em História from Universidade de São Paulo (1999), graduation at Licenciatura em História from Universidade de São Paulo (2000), master's at History from Universidade de São Paulo (2002) and doctorate at History from Universidade de São Paulo (2010). Has experience in History, focusing on Old and Medieval History, acting on the following subjects: alimentação, história, idade média ocidental, apicius and cozinha. (Source: Lattes Curriculum)
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The cookbook attributed to Apicius, traditionally known as De re coquinaria, is a reference when it comes to subjects concerning food from the past. However, despite this celebrity, the specificities of its existence in different contexts of production and circulation require further study by historians. The Apiciana textual tradition holds twenty manuscripts (three medieval, sixteen from…
The textual tradition of the cookbook attributed to Apicius, and traditionally know as De re coquinaria, consists in some twenty manuscripts (three early medieval, sixteen dated from the 15th and one from the 17th century), while the first printed editions date back from the 15th century and the beginning of the 16th century. These numbers suggest that the study of the so-called European …
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