ノート:中世料理

I recently added some information about the influence of Christianity on medieval food habits to en:medieval cuisine (and sv:medeltidens mat). If anyone's interested in translating it, here's the text in English along with the source.

The cuisines of the cultures around the Mediterranean had since antiquity been based on cereals, particularly various types of wheat. Porridge and gruel, and later bread became the basic food that made up the majority of calorie intake for most of the population. The dependence on wheat remained as significant long into medieval era, and with the rise of Christianity spread northwards. The centrality of bread in religious rituals such as the Eucharist meant that it enjoyed an especially high prestige among foodstuffs. Only (olive) oil and wine had a comparable value, but remained so much more exclusive outside of the warmer wine and olive growing regions. The role of bread as symbolic of sustenance (and even substance) is illustrated in a sermon given by Saint Augustine:

「

This bread retells your history … You were brought to the threshing floor of the Lord and were threshed … While awaiting catechism, you were like grain kept in the granary … At the baptismal font you kneaded into a single dough. In the oven of the Holy Ghost you were baked into God’s true bread.

」

From the 8th to the 11th centuries, the proportion of various cereals rose from a mere 1/3 to around ¾ and bread remained the basic staple in most of Europe long into the modern era.

The cited source is Hunt, Edwin S. & Murray, James H. (1999) A history of business in Medieval Europe, 1200-1550 ISBN 0-521-49923-2.

ペエテル ^イソタロ 2008年1月5日 (土) 09:18 (UTC)

最新版に合わせ改訳します

翻訳元記事のen:Medieval cuisineが相当更新されているので改訳していこうと思います。とりあえず「概説」のセクションだけ更新しましたが、昔の版から削られている情報は英語版でそれなりの議論をして消えているようなので日本語版でも消しました。セクション毎に更新していくと移動した情報とかが一時的に抜けてしまうかもしれませんが量が多いのでセクション毎に順次翻訳していきます。もちろん他の方が翻訳してくださるのは歓迎です。--Equinox7 2009年4月7日 (火) 08:18 (UTC)