From “devouring” to hospitality

an old-fashioned food narrative

Authors

  • Francys Silvestrini Adão Faculdade Jesuíta de Filosofia e Teologia de Belo Horizonte

DOI:

https://doi.org/10.11606/issn.2596-3147.v1i1p283-296

Keywords:

Food narratives, Bible, Manna, Banquet, Tradition

Abstract

In this article, the author proposes an interpretation of some alimentary paradigms of the biblical narratives, in dialogue with the thought of the Portuguese exegete José Tolentino Mendonça. A reading of the evolution of the narratives on the manna and the banquet, as well as the examination of the specificity of two great festivals of Israel, will highlight utopias, values and inconsistencies present in the social organization of this people. However, the strength of these narratives consists precisely in the conservation and transmission of these tensions and conflicts, keeping the path open for the healthy personalization of the new generations belonging to this tradition.

Downloads

Download data is not yet available.

Author Biography

  • Francys Silvestrini Adão, Faculdade Jesuíta de Filosofia e Teologia de Belo Horizonte

    Professor da Faculdade Jesuíta de Filosofia e Teologia (Faje), de Belo Horizonte, e doutor em Teologia pelo Centre Sèvres-Facultés Jésuites de Paris, onde defendeu sua tese "La vie comme nourriture. Pour un discernement eucharistique de l’humain fragmenté" (“A vida como alimento. Por um discernimento eucarístico do humano fragmentado”).

References

Downloads

Published

2019-03-28

Issue

Vol. 1 No. 1 (2019)

Section

Articles

License

1. Authors retain the copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License which allows the sharing of work with acknowledgment of authorship and initial publication in this journal.
2. Authors are authorized to take additional contracts separately, for non-exclusive distribution of the version of the work published in this journal (eg. publish in institutional repository or as a book chapter), with acknowledgment of authorship and initial publication in this journal.
3. Authors are allowed and encouraged to publish and distribute their work online (eg. in institutional repositories or on their personal page) at any point before or during the editorial process, as this can generate productive changes as well as increase the impact and the citation of the published work (See The Effect of Free Access).

How to Cite

Adão, F. S. (2019). From “devouring” to hospitality: an old-fashioned food narrative. Revista Ingesta, 1(1), 283-296. https://doi.org/10.11606/issn.2596-3147.v1i1p283-296