Search Results

“... 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 ...”

“... 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 ...”