THE FOOD OF VENICE’S ANCIENT MONASTERIES: ARCHITECTURAL SPACES AND CONSUMPTION IN THE REGISTERS OF FOOD EXPENDITURE (15th to 18th Centuries)
A journey into history, through the documents of Venice’s State Archive. The internal setup of the numerous convents of the lagoon – which featured vegetable gardens, vineyards and chicken coops, kitchens, bakeries, salt stores and warehouses – bears witness both to a culture of self-sufficiency and to an awareness of the trade in foodstuffs that focused on the city. The registers of expenses “of the mouth” paint a picture of the “daily bread” consumed from one day to the next, and the variety of foods available, which was tied to seasons.
Coordinated by Michela Dal Borgo (Venice State Archive) and Gianmario Guidarelli (IUAV).