Abstract
The Christian religion is characterized by an ambivalent relationship with food. On the one hand, the liturgy is centered on the bread and wine, body and blood of Christ; on the other, the body, that you are forced to feed, has often been seen as an intolerable burden on the path of salvation. Despite this ambivalence, in the hagiographic literature of the early Middle Ages seems to be predominantly a negative conception of food, the trámite of every vice, to which man can not give up, while the twelfth century dominates a new idea of the body and, consequently, a different consideration of food and nutrition. Some hagiographic exempla regarding the primary foods, including bread, wine and milk, illustrate this evolution.
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