DOCSLIB.ORG

What They Ate.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
What They Ate.Indd What they ate food and foodways in Mdina and beyond From Roman times to the Middle Ages George Cassar Malta - 2015 Contents Published by: Heland Project Promoting socio-economic sustainable development through innovative technological actions for Mediterranean tourism-heritage and landscape protection clusters. Th is publication has been produced with the fi nancial assistance of the European Union under the ENPI CBC Mediterranean Sea Basin Programme. Th e contents of this publication are the Introduction ............................................................................................................................................................iv sole responsibility of the University of Malta - Institute for Tourism, Travel and Culture and can under no circumstances be regarded as refl ecting the position of the European Union or Roman Times (218 BC – 4th century AD of the Programme’s management structures. A brief historical note ..............................................................................................................................1 Copyright © Heland Project – University of Malta – 2015 Agriculture, animal husbandry and fi shing ...............................................................................4 Heland team: Nadia Th euma, George Cassar, Sarah Faith Azzopardi, Giusy Cardia Food and dining habits ..........................................................................................................................6 A wealthy family at dinner ....................................................................................................................9 No part of this publication may be produced, stored in a retreval system or transmitted in any Th e kitchen ...................................................................................................................................................11 form by any means, electronic, mechanical, photocopying, recording or otherwise, without Recipes .............................................................................................................................................................12 the previous permission of the publisher. Th e Muslim Presence (870-1249) Th e 2007-2013 EN PI CBC Mediterranean Sea Basin Programme is a multilateral Cross-Border A brief historical note ............................................................................................................................15 Cooperation initiative funded by the European Neighbourhood and Partnership Instrument Agricultural activity and animal husbandry ............................................................................17 (EN PI). Th e Programme objective is to promote the sustainable and harmonious cooperation Th e food and dining habits ................................................................................................................18 process at the Mediterranean Basin level by dealing with the common challenges and enhancing Recipes ............................................................................................................................................................21 its endogenous potential. It fi nances cooperation projects as a contribution to the economic, social, environmental and cultural development of the Mediterranean region. Th e following Th e Medieval Age (1127-1530) 14 countries participate in the Programme: Cyprus, Egypt, France, Greece, Israel, Italy, Jordan, A brief historical note ............................................................................................................................24 Lebanon, Malta, Palestine, Portugal, Spain, Syria (participation currently suspended), Tunisia. Agricultural activity and animal husbandry ............................................................................27 Th e Joint Managing Authority (JMA) is the Autonomous Region of Sardinia (Italy). Offi cial Th e food and dining habits ................................................................................................................30 Programme languages are Arabic, English and French (www.enpicbcmed.eu). Recipes .............................................................................................................................................................43 Th e European Union is made up of 28 Member States who have decided to gradually link together References ...............................................................................................................................................................46 their know-how, resources and destinies. Together, during a period of enlargement of 50 years, they have built a zone of stability, democracy and sustainable development whilst maintaining cultural diversity, tolerance and individual freedoms. Th e European Union is committed to sharing its achievements and its values with countries and peoples beyond its borders. Front cover: Jean-Baptiste de Saive (circle) – Kitchen interior with maid (1563) Back cover: Floris van Dyck – Still life (1610) Title page: Lucas Van Valckenborch (circle) – Th e Kitchen Maid (16th cent.) Th is book is not for sale Design and Printing: Best Print Co LTD, Qrendi • Tel: 21 680 789 ISBN: 978-99957-886-3-6 Jacopo da Empoli – Still-Life (detail) (16th cent.) ii iii Introduction Roman Times (218 BC – 4th century AD) o eat is surely a necessity, but it can also be a pleasure. Studying the theme of food and foodways is A brief historical note highly interesting as we discover what people ate, the recipes they invented, how they cultivated ft er the long presence of the Phoenicians Tthe raw products which they then turned into dishes, the traditions which are tied to such and Carthaginians, it was at the beginning recipes, how these were developed and adapted to cultural and ethnic realities, variants that are found Aof the Second Punic War in 218 BC that the in diff erent countries and societies, religious and social exigencies, and so much more. Romans took control of the Maltese islands. Th is book looks at food and foodways with special focus on Malta. It looks at the Roman, Arabic A fi rst attempt at conquering the islands by the and Medieval periods in the life of the Maltese Islands. Furthermore it takes Mdina as its departing Romans was made in 256 BC during the First Punic point as it was the main urban settlement; the other inhabited areas were no more than villages and War when Consul Caius Atilius Regulus overran hamlets. Th e only other two places that had some socio-political prominence and signifi cance were the Borgo and the Rabat cittadella of Gozo. Yet Mdina remained the city of Malta and the place where Maleth (the Punic name for Malta) and destroyed all that came in his way while his soldiers carried off all the political, religious and social elites lived. It was thus the leader of an otherwise rural population. It A mosaic fr eeze at the Roman Domus, Rabat, was a forward looking and enterprising city when all the casals were conservative and circumscribed. they could put their hand upon. showing a face surrounded by fr uit It was from Mdina that the island of Malta was administered through the Universitas which set rules, Th e Roman poet Gnaeus Naevius (254-195 BC) in regulations and directions. his poem Bellum Punicum (transl. Th e Punic War) described this Roman attack:“Th e Roman Food is no diff erent from other sources of power. Th ose who have food and can control it, also crosses over to Malta, an island unimpaired; he lays it waste by fi re and slaughter, and fi nishes have authority. Th ose who are wealthy have access to more and better food, also to a wider variety of the aff airs of the enemy.” In other words the Roman force raided and burned the island, which foodstuff s. Mdina was thus the place of the affl uent, of those who owned the land, the herds, and the up till then had been untouched, and destroyed everything that belonged to the Carthaginians. properties which they leased to commoners, to herdsmen, to farm labourers and to craft smen. Th ey ate Livy records when Malta and Gozo were eff ectively incorporated within the Roman world. food which was much more interesting and varied, and who could aff ord more refi ned and expensive Th us, Consul Tiberius Sempronius Longus while checking the defence of the Sicilian coast, items. Aft er all, in Roman Melite, Arab Medina and Medieval Mdina, many of the residents constituted the top stratum of the population of Malta. In other words, Mdina had the cream of Maltese society directed his fl eet to Malta which was garrisoned and as one testimony to this, these had access to the best and more expensive food, eaten around proper by the Carthaginian army under the command of tables and prepared by cooks using refi ned and sometimes exotic ingredients. Th ose others who were Hamilcar, son of Gisco. Th ough having about 2,000 not so fortunate had to content themselves with that which they could buy from street and shop vendors troops at his disposal, Hamilcar decided to surrender or cultivate in their gardens and small fi elds. When fresh food was not available or was too expensive, the island without fi ghting and the Maltese garrison they then turned to salted fi sh or meat, dried fruits and other foodstuff s which may have lacked quality was taken prisoner. Th e Roman Consul returned to but still served their purpose for human need. One ubiquitous food item was bread, the commodity Lilybaeum (today Marsala) in Sicily and sold all the par excellence. It could be made
Load more

Recommended publications
  • Kumpulam Makalah Tarikh Islam
    Mata Kuliah: TARIKH ISLAM SEJARAH CENDIKIAWAN MUSLIM 1 CENDIKIAWAN MUSLIM 1). Al-BIRUNI (973-1048 M) Astronom berjuluk “Guru Segala Ilmu” Nama lengkap beliau adalah Abu Arrayhan Muhammad Ibnu Ahmad Al- Biruni. Dalam sumber lain di tulis Abu Raihan Muhammad Al Bairuni. Beliau lebih terkenal dengan nama Al-Biruni. Nama beliau tercatat dengan tinta emas dalam sejarah sebagai ilmuwan dan filosof Muslim yang serba bisa. Dengan penguasaan beliau terhadap pelbagai ilmu pengetahuan dan bidang lainnya, beliau mendapatkan julukan sebagai “Ustadz fil „ulum” atau guru segala ilmu dan ilmuawan modern menyebut beliau professor par exellence. Meskipun sebagian besar ilmuwan Muslim masa lalu memang memiliki kemampuan multidimensi, namun beliau tampaknya lebih menonjol. Beliau tak hanya menguasai bahasa Arab dan undang-undang islam, tapi juga Sanskrit, Greek, Ibrani dan Syiria. Beliau memiliki pengetahuan tentang filsafat Yunani, yang menjadi salah satu sebab beliau menjadi sarjana agung yang pernah dilahirkan oleh dunia Islam. Beliau berhasil membuktikan, menyandingkan ilmu dan filsafat telah memungkinkan agama bisa terus hidup subur dan berkembang serta membantu meyelesaikan permasalahan yang dihadapi oleh umat. Beliau telah menghasilkan lebih dari 150 buah buku. Di antara buku-buku itu adalah “Al-Jamahir fi Al-Jawahir” yang berbicara mengenai batu-batu permata; “Al-Athar Al-Baqiah” berkaitan kesan-kesan lama peninggalan sejarah, dan “Al-Saidalah fi Al Tibb”, tentang obat-obatan. Penulisan beliau tentang sejarah Islam telah diterjemahkan kedalam bahasa inggris dengan judul “Chronology of Ancient Nation”. Banyak lagi buku tulisan beliau diterbitkan di Eropa dan tersimpan dengan baik di Museum Escorial, Spanyol. Beliau mendirikan pusat kajian astronomi mengenai system tata surya. Kajian beliau dalam bidang sains, matematika dan geometri telah menyelesaikan banyak masalah yang tidak dapat diselesaikan sebelumnya.
    [Show full text]
  • Euroletter 1 19-3
    EURO #01-2019 LETTER Internal memo of the WFIS Europe GA IN MALTA 2019 WFIS INVITATION WORKSHOP’18 SUMMER CAMP IN RUSSIA 2019 EUROCAMP 2018 EURO LETTER #01-2019 MEMBERS AUSTRIA Sezione Scout di Gela Scouts of Europa Assoraider WORLD FEDERATION Fedarazione Italiana di Scautismo Raider OF INDEPENDENT BELGIUM SG-ISG SCOUTS - EUROPE O KOSOVO CZECH REPUBLIC National Scout Center of Kosovo WFIS-Europe is a SKAUT - cesky skauting ABS LATVIA Scout organization for Svaz skautu a skautek Ceske Republik Latvijas Kristigie Skauti independent scouts. Skaut S.S.V. We meet in camps, MALTA DENMARK leadertraining and Baden Powell Scouts of Malta Baden-Powell Scouts of Denmark jamborees. ROMANIA (De Gule Speijdere i Danmark) WFIS-Europe was Asociatia Cercetasilor Traditionali din Romania created in 1999 and is an FRANCE ACT-RO organisation under Scouts de Chavagnes WFIS World-Wide. RUSSIAN FEDERATION GERMANY Every scout organisation Russian Union of Scouts Bund Europäischer St. Georgs can join WFIS-Europe if SPAIN Pfadfinderinnen und - Pfadfinder they are not member of Asociacion Scout Independiente De Madrid Bund Unabhängiger Pfadfinder another world organisation. Associació Catalana de Scouts If you want to know more CP Dreieich Grupo Scout Alpha about WFIS-Europe, Deutscher Pfadfinder Bund e.V. gegr. 1911 Asociation Juvenil Groupo Scout please contact one of the EPSG Baunach Independiente Gilwell members of the commitee. Europäischer Pfadfinderbund - Georgsritter e.V. Federation Scout de la Communidad Valenciana Freier Pfadfinderbund Asgard Scout Independientes del Principado de Asturias Freier Pfadfinderbund St.Georg Grupo Scout San Pío X Independent Scout Association COMMITTEE Asociación Grupo Scout Alcazaba Solmser Pfadfinderschaft Grupo Scout Magma 1.
    [Show full text]
  • FRENCH in MALTA Official Programme for Re-Enactments
    220TH ANNIVERSARY OF THE FRENCH IN MALTA Official Programme for Re-enactments - www.hrgm.org Day Time Event Place Name Description Location Tue, 05 June 10:30 Battle Floriana Maltese sortie against the French and are ambushed Portes de Bombes, Floriana - adjacent woodland 12:30 Parade Valletta Maltese & French forces march into the city Starts at City Gate, ends Palace Square 19:00 Parade Mosta French march through the town ending with short display Starts at Speranza Chapel 19:00 Parade Gharghur Call to arms against the French Main square 20:00 Activities Naxxar Re-enactors enjoy an eve of food, drink, music, songs, & dance Main square Wed, 06 June 16:30 Battle Mistra Bay French landing at Mistra Bay and fight their way to advance Starts at Mistra end at Selmun 20:30 Activities Mellieha Re-enactors enjoy an eve of food, drink, music, songs, & dance Main square Thu, 07 June 10:00 Open Day Birgu From morning till late night - Army garrison life Fort St Angelo 17:15 Parade Bormla Maltese Army short ceremony followed by march to Birgu Next to Rialto Theatre 17:30 Parade Birgu French Army marches to Birgu main square Starts at Fort St Angelo, ends in Birgu main square 17:45 Ceremony Birgu Maltese & French Armies salute eachother; march to St Angelo Birgu main square Fri, 08 June 16:30 Battle Chadwick Lakes French attacked near Chadwick Lakes on the way to Mdina Chadwick Lakes - extended area 18:00 March Mtarfa Maltese start retreat up to Mtarfa with French in pursuit Chadwick Lakes in the vicinity of Mtarfa 18:45 Battle Mtarfa Fighting continues at Mtarfa Around the Clock Tower area 20:00 Battle Rabat Fighting resumes at Rabat.
    [Show full text]
  • Images of Foodscape: Contemporary Craftwork in the "Medieval Cuisine"I
    Images of foodscape: Contemporary craftwork in the "medieval cuisine"i Carlos Henrique Gonçalves Freitas School of Business and Management, Universidade Federal de Uberlandia, Brazil [email protected] Cintia Rodrigues de Oliveira Medeiros School of Management and Business, Uberlândia Federal University, Brazil [email protected] Introduction The idea of this research is associated with the notion of foodscape as "physical, organizational and sociocultural spaces in which the clients/guests encounter meals, food and food-related issues including health messages” (Mikkelsen, 2011, p. 209), and the term "medieval cuisine" as a transhistorical analytical category – in the sense of medieval modernity as developed by Alsayyad and Roy (2006). Due to characteristics of its services, products and target groups, the work in fine-dining restaurants demands for its kitchen workers learning not only cooking techniques, but also new tastes, ways of presenting dishes and service rituals (Ferreira, 2012). In addition, the kitchen staff are often poorly paid, have no prior experience and often poor schooling (Cavalli & Salay, 2007; Coelho & Sakowski, 2014). In fine-dining restaurants, cooks usually need to learn about new aesthetic dish- presentation patterns, which follow mainly French cuisine and differ greatly from the looks of local traditional dishes or of self-serviced dishes from a restaurant or home (Lopes, Souza & Ipiranga, 2014; Benemann & Menasche, 2017); or even to learn inventive preparations that are often a hallmark of fine-dining restaurants (Benemann & Menasche, 2017); as well as to adjust local tastes as the Brazilian very sweet preferences contrast with the more moderate European palate that often guides haute-cuisine. This research attempts to interpret how the food and eating binomial, places and people are interconnected and how they interact in the production of a foodscape.
    [Show full text]
  • Inventory of Municipal Wastewater Treatment Plants of Coastal Mediterranean Cities with More Than 2,000 Inhabitants (2010)
    UNEP(DEPI)/MED WG.357/Inf.7 29 March 2011 ENGLISH MEDITERRANEAN ACTION PLAN Meeting of MED POL Focal Points Rhodes (Greece), 25-27 May 2011 INVENTORY OF MUNICIPAL WASTEWATER TREATMENT PLANTS OF COASTAL MEDITERRANEAN CITIES WITH MORE THAN 2,000 INHABITANTS (2010) In cooperation with WHO UNEP/MAP Athens, 2011 TABLE OF CONTENTS PREFACE .........................................................................................................................1 PART I .........................................................................................................................3 1. ABOUT THE STUDY ..............................................................................................3 1.1 Historical Background of the Study..................................................................3 1.2 Report on the Municipal Wastewater Treatment Plants in the Mediterranean Coastal Cities: Methodology and Procedures .........................4 2. MUNICIPAL WASTEWATER IN THE MEDITERRANEAN ....................................6 2.1 Characteristics of Municipal Wastewater in the Mediterranean.......................6 2.2 Impact of Wastewater Discharges to the Marine Environment........................6 2.3 Municipal Wasteater Treatment.......................................................................9 3. RESULTS ACHIEVED ............................................................................................12 3.1 Brief Summary of Data Collection – Constraints and Assumptions.................12 3.2 General Considerations on the Contents
    [Show full text]
  • Trans Pub.Pmd
    TRANSPORT STATISTICS 2004 National Statistics Office - Malta 2004 Published by the National Statistics Office Lascaris Valletta Malta Tel.: (+356) 21223221/5 Fax:(+356) 21249841/ 21248483 e-mail: [email protected] website: http://www.nso.gov.mt CIP Data Transport Statistics 2004. – Valletta: National Statistics Office, 2004 viii, 99p. ISBN 99909-73-13-X ISSN 1681-780X For further information, please contact: Transport Statistics Unit National Statistics Office Lascaris Valletta CMR 02 Malta Tel: (+356) 21239450 / 25597610 Our publications are available from: The Data Shop Department of Information National Statistics Office 3 Castille Place Lascaris Valletta Valletta CMR 02 Tel.: (+356) 21239225 / (+356) 25997210 Tel.: (+356) 21224901 Fax: (+356) 21249841 Fax: (+356) 21237170 CONTENTS T = Table C = Chart Page Commentary vi Air Transport T1 Passenger movements 3 C1 Passenger movements 3 T2 Passenger movements by country/region 4 T3 Passenger movements by airport 5 T4 Main airlines aircraft and passenger movements 6 T5 Main types of aeroplanes 7 Maritime Statistics T6 Number and net tonnage of vessels entered and cleared with cargoes and in ballast: 2003 11 T7 Number, tonnage and crews of vessels entered and cleared classified by country of origin or destination: 2003 12 T8 Number and tonnage of vessels arriving at Malta, classified by type and nationality: 2003 15 T9 Number and tonnage of vessels departing from Malta, classified by type and nationality: 2003 17 T10 Number, tonnage and crews of vessels entered and cleared classified by nationality:
    [Show full text]
  • Every Life in 19Th and Early 20Th Century Malta
    MALTESE HISTORY Unit L Everyday Life and Living Standards Public Health Form 4 1 Unit L.1 – Population, Emigration and Living Standards 1. Demographic growth The population was about 100,000 in 1800, it surpassed the 250,000 mark after World War II and rose to over 300,000 by 1960. A quarter of the population lived in the harbour towns by 1921. This increase in the population caused the fast growth of harbour suburbs and the rural villages. The British were in constant need of skilled labourers for the Dockyard. From 1871 onwards, the younger generation migrated from the villages in search of employment with the Colonial Government. Employment with the British Services reached a peak in the inter-war period (1919-39) and started to decline after World War II. In the 1950s and 1960s the British started a gradual rundown of military personnel in their overseas colonies, including Malta. Before the beginning of the first rundown in 1957, the British Government still employed 27% of the Maltese work force. 2. Maltese emigration The Maltese first became attracted to emigration in the early 19th century. The first organised attempt to establish a Maltese colony of migrants in Corfu took place in 1826. Other successful colonies of Maltese migrants were established in North African and Mediterranean ports in Algiers, Tunis, Bona, Tripoli, Alexandria, Port Said, Cairo, Smyrna, Constantinople, Marseilles and Gibraltar. By 1842 there were 20,000 Maltese emigrants in Mediterranean countries (15% of the population). But most of these returned to Malta sometime or another. Emigration to Mediterranean areas declined rapidly after World War II.
    [Show full text]
  • Sindku Segretarju Eżekuttiv Proponent Sekondant
    Kunsill Lokali: Mtarfa Skeda Nru. 24 Skeda ta' Pagamenti v3 - Rapport ta' Xiri u Pagamenti Data: 17.11.2017 -14.12.2017 Nru. tan- Ammont tal- Ammont li ser Fornitur Metodu* Deskrizzjoni Data tal-Invoice Nru. tal-Invoice Nru. tal-PR Nru. Tal-PO Nominal Nru. Taċ-Ċekk Invoice Jitħallas Account 1 AKL 145 145 D PF Laqgha tas-Sindki 15 u 16 Dec.2017 Grand Hotel Mgarr Gozo (Ex.Sec. Attending) 2653 2653 8185 2 DOI 9.32 9.32 D PF Advert re Locality Meeting 2017 to be published on Gov.Gazette on 5.12.2017 2654 2654 8184 3 Anne Portelli 111.36 111.36 D PF Librarian Services re November 2017 Nov.2017 2658 2658 4 Avantech 79.02 79.02 D PF Toner cartridge re printer Canon LBP-2900 20/11/2017 217159 2635 2635 5 Awtorità Sahha u Sigurta 250 250 D PF Penali minhabba nuqqas ta' Risk Assessment 31/10/2017 ADMF423/17 2661 2661 6 Benjamin Camilleri 198.75 198.75 D PF Ecological Management Services rendered at the Mtarfa Woodland 04/12/2017 8 2662 2662 7 Chris Gatt 0 0 T PF Extra renumeration for the charge in household waste collection - August 2017 - Replaced by overpayment in March 2017 7 Chris Gatt 0 0 T PF Service bill for street sweeping - August 2017 - Replaced by overpayment in March 2017 7 Chris Gatt 0 0 T PF Service bill for collection of household waste & skips - August 2017 - Replaced by overpayment in March 2017 7 Chris Gatt 0 0 T PF Extra renumeration for the charge in household waste collection - September 2017 - Replaced by overpayment in March 2017 7 Chris Gatt 0 0 T PF Service bill for street sweeping - September 2017 - Replaced by overpayment
    [Show full text]
  • Flavor Pairing in Medieval European Cuisine: a Study in Cooking with Dirty Data Kush R
    Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data Kush R. Varshney,1 Lav R. Varshney,1 Jun Wang,1 and Daniel Myers2 1IBM Thomas J. Watson Research Center 1101 Kitchawan Road, Yorktown Heights, NY, USA fkrvarshn,lrvarshn,[email protected] 2Medieval Cookery [email protected] Abstract are usually, but not exclusively, applied in domains histor- ically associated with creative people, such as mathematics An important part of cooking with computers is us- and science, poetry and story telling, musical composition ing statistical methods to create new, flavorful in- and performance, video game, architectural, industrial and gredient combinations. The flavor pairing hypoth- graphic design, the visual, and even the culinary, arts” [Colton esis states that culinary ingredients with common and Wiggins, 2012]. chemical flavor components combine well to pro- duce pleasant dishes. It has been recently shown 1 Introduction that this design principle is a basis for modern Western cuisine and is reversed for Asian cuisine. The cooking of food and human evolution are intertwined. One could go so far as to argue that it is cooking that makes us Such data-driven analysis compares the chemistry human. We are naturally drawn to foods high in fat and sugar of ingredients to ingredient sets found in recipes. because of the nourishment we received from such foods dur- However, analytics-based generation of novel fla- ing our evolution in resource-poor environments. However, vor profiles can only be as good as the underlying we are also drawn to foods with complex layers of balanced chemical and recipe data.
    [Show full text]
  • Malta and Sicily: Miscellaneous Research Projects Edited by Anthony Bonanno
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
    [Show full text]
  • Archeologia Del Mezzo Acquatico Nel Garb Al-Andalus Porti, Arsenali, Cantieri E Imbarcazioni
    Alessia Amato Archeologia del Mezzo Acquatico nel Garb al -Andalus Porti, Arsenali, Cantieri e Imbarcazioni Tese de DoutoramentoFaculdade em Letras, na de área Letrasde História Especialidade em Arqueologia, orientada pelo Doutor Vasco Gil da Cruz Mantas e apresentada ao Departamento de História, Estudos Europeus, Arqueologia e Artes da Faculdade de Letras da Universidade de Coimbra 2013 Archeologia del Mezzo Acquatico nel Garb al-Andalus Porti, Arsenali, Cantieri e Imbarcazioni Ficha Técnica: Tipo de trabalho Tese de Doutoramento Título Archeologia del Mezzo Acquatico nel Garb al-Andalus - Porti, Arsenali, Cantieri e Imbarcazioni- Autor/a Alessia Amato Orientador/a Prof. Doutor Vasco Gil da Cruz Mantas Identificação do Curso Doutoramento em Letras Área científica História Especialidade/Ramo Arqueologia Data 2013 Ringraziamenti / Agradecimentos Tese de doutoramento financiada pela Fundação para a Ciência e a Tecnologia, MINISTÉRIO DA EDUCAÇÃO E CIÊNCIA (projecto de Bolsa Individual SFRH / BD / 45082 / 2008) A conclusione di questa Tesi di Dottorato esprimo con le seguenti parole la più profonda riconoscenza alle persone e istituzioni che con costante aiuto, in maniera decisiva, l’abbiano resa possibile, in modo che, ognuna di queste, possa fare propri i miei più sinceri ringraziamenti. Al Magnifico Rettore della Universidade de Coimbra, il Professor Dottor João Gabriel Monteiro de Carvalho e Silva, per aver veicolato i mezzi necessari all’accrescimento accademico e alla valorizzazione professionale. Alla Fundação para a Ciência e a Tecnologia, MINISTÉRIO DA EDUCAÇÃO E CIÊNCIA per il finanziamento del progetto di Bolsa Individual (SFRH / BD / 45082 / 2008) e per l’appoggio all’attività di ricerca. Al Prof. Dottor Vasco Gil da Cruz Soares Mantas per aver accettato di orientare il presente lavoro, nonché i ringraziamenti per il rigore scientifico, gli ininterrotti consigli, il fermo esempio e la manifesta umanità.
    [Show full text]
  • Science in the Medieval Islamic World Was the Science Developed And
    Science in the medieval Islamic world was the science developed and practised during the Islamic Golden Age under the Umayyads of Córdoba, the Abbadids of Seville, the Samanids, the Ziyarids, the Buyids in Persia, the Abbasid Caliphate and beyond, spanning the period roughly between 786 and 1258. Islamic scientific achievements encompassed a wide range of subject areas, especially astronomy, mathematics, and medicine. Medieval Islamic science had practical purposes as well as the goal of understanding. For example, astronomy was useful for determining the Qibla, the direction in which to pray, botany had practical application in agriculture, as in the works of Ibn Bassal and Ibn al-'Awwam, and geography enabled Abu Zayd al- Balkhi to make accurate maps. Islamic mathematicians such as Al- Khwarizmi, Avicenna and Jamshīd al-Kāshī made advances in algebra, trigonometry, geometry and Arabic numerals. Islamic doctors described diseases like smallpox and measles, and challenged classical Greek medical theory. Al-Biruni, Avicenna and others described the preparation of hundreds of drugs made from medicinal plants and chemical compounds. Islamic physicists such as Ibn Al-Haytham, Al-Bīrūnī and others studied optics and mechanics as well as astronomy, criticised Aristotle's view of motion. The significance of medieval Islamic science has been debated by historians. The traditionalist view holds that it lacked innovation, and was mainly important for handing on ancient knowledge to medieval Europe. The revisionist view holds that it constituted a scientific revolution. Whatever the case, science flourished across a wide area around the Mediterranean and further afield, for several centuries, in a wide range of institutions.
    [Show full text]