Search Results

Advanced Search

1 to 2 of 2 results

Sort by:

Filter by:


Article Types



Short Cuts

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
Show More
Food Politics: How the Food Industry Influences Nutrition and Health 
by Marion Nestle.
California, 457 pp., £19.95, February 2002, 0 520 22465 5
Show More
Show More
... 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 ...

Read anywhere with the London Review of Books app, available now from the App Store for Apple devices, Google Play for Android devices and Amazon for your Kindle Fire.

Sign up to our newsletter

For highlights from the latest issue, our archive and the blog, as well as news, events and exclusive promotions.

Newsletter Preferences