By Emily Hagens When I encountered three manuscript recipe books by an early seventeenth-century monk in the Wellcome Library last fall, I was excited to investigate what differences I might see between the traditionally categorized domestic medicine (women and men in households) and other types of domestic practice in early modern Italy.  The monk, … Continue reading Monastic Domestic Medicine in Italy
By David Gentilcore When the French Dominican Jean-Baptiste Labat was captured by the Spanish in the 1690s, and offered water to drink aboard ship, he informed the chaplain that ‘only invalids and chickens drink water in my country’ (Labat 1722). Perhaps this comes as no surprise. If people in past times drank plenty of wine and … Continue reading Water to Drink: Fit Only for Invalids and Chickens?
Graham Harding (Oxford) and Beat Kümin (Warwick) Founded in 2001, the European Institute for the History and Cultures of Food (IEHCA) has become a major research and public engagement hub. It runs an annual open convention, thematic colloquia and numerous outreach and heritage activities. Based at Tours in France, it collaborates with the city, region, … Continue reading Introducing the Summer University on Food and Drink Studies
By Petros Bouras-Vallianatos The Byzantine Empire, with its capital in Constantinople (now Istanbul), then a mainly Greek-speaking region, constituted a natural crossroads between East and West for more than a millennium (AD 324–1453). Its history is an indispensable part of the medieval period in both Europe and the Middle East. In the field of medicine, … Continue reading Sugar versus honey in Byzantine recipes