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Jeremy Harding: Caliban’s Lunch

24 June 2010
... Caliban squarely in the barbarian camp. For Renaissance scholars with their teeth into early modern food, the fun begins in the kitchen or out in the park with a pit of charcoal and a roasting spit. KenAlbala, a historian working on a book of recipes from ‘the antiquated kitchen’, has gone back to the texts with an apron and tongs. ‘Cooking as Research Methodology: Experiments in Renaissance ...

Barbecue of the Vanities

Steven Shapin: Big Food

22 August 2002
Eating Right in the Renaissance 
by Ken Albala.
California, 315 pp., £27.95, February 2002, 0 520 22947 9
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Food Politics: How the Food Industry Influences Nutrition and Health 
by Marion Nestle.
California, 457 pp., £19.95, February 2002, 0 520 22465 5
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... more vulnerable than usual. Neither the cacophony of expertise nor the incoherence of lay responses is new. The first European dietary books began appearing in the late 15th century. They were, KenAlbala shows, relatively respectful of existing patterns of consumption: not surprisingly, as they tended to be written for a courtly readership by deferential court physicians. It was well understood that ...

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