Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century)
Descripción del Articulo
Bernabé Cobo writes various recipes to eat the products of the New World, including his life experience in America during the first half of the 17th century. The criterion of the temperance of sweet and sour flavors, and particularly the use of sugar, become central to a healthy diet and medication...
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Formato: | artículo |
Fecha de Publicación: | 2009 |
Institución: | Universidad Católica San Pablo |
Repositorio: | Revistas - Universidad Católica San Pablo |
Lenguaje: | español |
OAI Identifier: | oai:revistas.ucsp.edu.pe:article/425 |
Enlace del recurso: | https://revistas.ucsp.edu.pe/index.php/Allpanchis/article/view/425 |
Nivel de acceso: | acceso abierto |
Materia: | América colonial española misión jesuita dietética renacentista Mesoameríca y Andes indígenas |
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Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century)Dulces regalos del Nuevo Mundo: Alimentos de indios en las recetas medicinales del padre Bernabé Cobo (s. XVII)Varella, Alexandre C.América colonial españolamisión jesuitadietética renacentistaMesoameríca y Andes indígenasBernabé Cobo writes various recipes to eat the products of the New World, including his life experience in America during the first half of the 17th century. The criterion of the temperance of sweet and sour flavors, and particularly the use of sugar, become central to a healthy diet and medication with fruits and tubers in beverages prepared with native herbs. They are recipes to correct aspects of wild nature or oppose the uses and customs of the barbarians, negative signs in the speech of authority of the Spanish. But they are immersed in a new world of intercultural practices, while Father Cobo searches for connections and finds concordances with indigenous habits. In all this, the sweet recipes can hint at vices of the Spanish in the New World, as the historian Cobo demonstrates.Bernabé Cobo escribe diversas recetas para ingerir los productos del Nuevo Mundo, inclusive de su experiencia de vida en América durante la primera mitad del siglo XVII. El criterio de la temperancia de sabores agridulces, y particularmente el uso del azúcar, se vuelven centrales para la dieta saludable y la medicación con frutas y tubérculos en bebidas preparadas con hierbas nativas. Son recetas para corregir aspectos de la naturaleza salvaje o contraponerse a usos y costumbres de los bárbaros, señales negativas en el discurso de autoridad de los españoles. Pero ellos están sumidos en un nuevo mundo de prácticas interculturales, mientras el padre Cobo busca conexiones y encuentra concordancias con hábitos indígenas. En todo esto, las dulces recetas pueden insinuar vicios de los españoles en el Nuevo Mundo, como demuestra el historiador Cobo.Universidad Católica San Pablo2009-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por paresapplication/pdfhttps://revistas.ucsp.edu.pe/index.php/Allpanchis/article/view/42510.36901/allpanchis.v41i73-74.425Allpanchis; Vol. 41 Núm. 73/74 (2009): Cuarenta Años Allpanchis; 175-240Allpanchis; Vol. 41 No. 73/74 (2009): Forty Years Allpanchis; 175-2402708-89600252-883510.36901/allpanchis.v41i73-74reponame:Revistas - Universidad Católica San Pabloinstname:Universidad Católica San Pabloinstacron:UCSPspahttps://revistas.ucsp.edu.pe/index.php/Allpanchis/article/view/425/354Derechos de autor 2009 Alexandre C. Varella https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessoai:revistas.ucsp.edu.pe:article/4252022-05-25T06:17:19Z |
dc.title.none.fl_str_mv |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) Dulces regalos del Nuevo Mundo: Alimentos de indios en las recetas medicinales del padre Bernabé Cobo (s. XVII) |
title |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) |
spellingShingle |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) Varella, Alexandre C. América colonial española misión jesuita dietética renacentista Mesoameríca y Andes indígenas |
title_short |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) |
title_full |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) |
title_fullStr |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) |
title_full_unstemmed |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) |
title_sort |
Sweet gifts from the New World: Indian foods in the medicinal recipes of Father Bernabé Cobo (17th century) |
dc.creator.none.fl_str_mv |
Varella, Alexandre C. |
author |
Varella, Alexandre C. |
author_facet |
Varella, Alexandre C. |
author_role |
author |
dc.subject.none.fl_str_mv |
América colonial española misión jesuita dietética renacentista Mesoameríca y Andes indígenas |
topic |
América colonial española misión jesuita dietética renacentista Mesoameríca y Andes indígenas |
description |
Bernabé Cobo writes various recipes to eat the products of the New World, including his life experience in America during the first half of the 17th century. The criterion of the temperance of sweet and sour flavors, and particularly the use of sugar, become central to a healthy diet and medication with fruits and tubers in beverages prepared with native herbs. They are recipes to correct aspects of wild nature or oppose the uses and customs of the barbarians, negative signs in the speech of authority of the Spanish. But they are immersed in a new world of intercultural practices, while Father Cobo searches for connections and finds concordances with indigenous habits. In all this, the sweet recipes can hint at vices of the Spanish in the New World, as the historian Cobo demonstrates. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-12-16 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
https://revistas.ucsp.edu.pe/index.php/Allpanchis/article/view/425 10.36901/allpanchis.v41i73-74.425 |
url |
https://revistas.ucsp.edu.pe/index.php/Allpanchis/article/view/425 |
identifier_str_mv |
10.36901/allpanchis.v41i73-74.425 |
dc.language.none.fl_str_mv |
spa |
language |
spa |
dc.relation.none.fl_str_mv |
https://revistas.ucsp.edu.pe/index.php/Allpanchis/article/view/425/354 |
dc.rights.none.fl_str_mv |
Derechos de autor 2009 Alexandre C. Varella https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Derechos de autor 2009 Alexandre C. Varella https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidad Católica San Pablo |
publisher.none.fl_str_mv |
Universidad Católica San Pablo |
dc.source.none.fl_str_mv |
Allpanchis; Vol. 41 Núm. 73/74 (2009): Cuarenta Años Allpanchis; 175-240 Allpanchis; Vol. 41 No. 73/74 (2009): Forty Years Allpanchis; 175-240 2708-8960 0252-8835 10.36901/allpanchis.v41i73-74 reponame:Revistas - Universidad Católica San Pablo instname:Universidad Católica San Pablo instacron:UCSP |
instname_str |
Universidad Católica San Pablo |
instacron_str |
UCSP |
institution |
UCSP |
reponame_str |
Revistas - Universidad Católica San Pablo |
collection |
Revistas - Universidad Católica San Pablo |
repository.name.fl_str_mv |
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repository.mail.fl_str_mv |
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1844704387162701824 |
score |
13.4165325 |
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).