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Jeremy Harding: Caliban’s Lunch, 24 June 2010

... food, the fun begins in the kitchen or out in the park with a pit of charcoal and a roasting spit. Ken Albala, 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 Cuisine’ has him wrestling delightfully with a recipe ...

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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... is new. The first European dietary books began appearing in the late 15th century. They were, Ken Albala 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 the business of government involved banquets and ...

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