By Carla Nappi Translation 1 A medicinal oil eliminating (harmful) poison. One kind [of oil] used if a person has just been poisoned. Before eliminating the poison, after taking a flour-based drug in accordance with the 30th prescription, and after that drug causes the poison to be vomited up, spread this oil on the navel part of … Continue reading Translating Recipes 2: A Drama of Butter and Pearls
By Joel A. Klein In a stanza from, “The Young Gallants Tutor, Or, An Invitation to Mirth,” an especially lusty song from the 1670s, the anonymous author praised several particular beverages: “With love and good liquor our hearts we do cheer, Canary and Claret, Cock Ale and March beer.” While Canary Wine, Claret, and Märzenbier … Continue reading Cock Ale: “A Homely Aphrodisiac”
By Anne Stobart In this post I look at some plant constituents and actions. I am especially interested in the plants in a seventeenth-century recipe introduced in Working of Herbs, Part 2. Previously I raised issues related to finding out how medicinal herbs might work (Part 1), and locating modern herbal monographs (Part 4). Here … Continue reading The Working of Herbs, Part 5: Medicinal Herb Constituents and Actions
Editors’ note: This is our first report on the Anglo-American conference 2013. Rachel Rich’s post considers “The Politics of Food”. By Sally Osborn The 2013 Anglo-American conference, which took place in London on 11-13 July 2013, was a fascinating mix of periods, styles and types of food history and social history more generally, ranging from … Continue reading The Food in History Conference
