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The article interprets the artistic practices and techniques used in the manuscript of art and craft technologies "MS 2052" by Swiss physician Theodore de Mayerne. Topics include analysis of Mayerne's practice of note taking as a physician and the utility of the manuscript as a working tool to document technical practices; the relevance of MS 2052 from the viewpoint of art-technological information that it contains; and lack of historical evidence explaining the purpose behind its compilation.

The article reviews the online exhibition "Communal Cuisine, Community Cookbooks, 1877-1960," which was held in October 2006.

Medical recipe books in the early modern period provide an insight into the important role that women played in health care. The knowledge and experience they imply have been seen largely as a ‘gendered knowledge form’, drawn from and spread through female networks. Grace Mildmay is recognised for her autobiographical, devotional and medical writings. This paper seeks to re-examine her medical recipes, notes and correspondence to understand how far her practice conformed to current thinking and how it compared with other gentlewomen medical practitioners and contemporary physicians. It explores her sources of information and evidence that her recipes were applied in an extensive practice for the poor. She was distinctive in her extensive theoretical understanding and the number of Paracelsian chemical medicines she employed. Her recipes include detailed case-histories which compare with those found in the notebooks of physicians. There is, however, no evidence that she shared recipes with other women and most of her surviving correspondence and recipe attributions relate to medical men. Motivated as she was by Protestant piety, her papers provide a rich example of the knowledge and sophistication of which women were capable in their medical practice. [ABSTRACT FROM AUTHOR]

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Wellcome Library MS 1340 is a seventeenth-century manuscript recipe book written in several hands that includes the often-cited recipe "to make S[piri]t of Roses my brother Robert Boyls way." This recipe, written in the "older hand" in the manuscript, has led scholars and librarians to believe that the book was compiled by Katherine Jones (née Boyle), Lady Ranelagh. In this essay, Michelle DiMeo offers bibliographic research and a comparison of the hands in the recipe book against those found in several letters by Boyle family members. She argues that the "older hand" is actually that of Margaret Boyle, Countess of Orrery, and identifies many of the named recipe authors as Orrery family members. The reattribution is considered in the broader framework of the kinds of evidence recipe books can make available. [ABSTRACT FROM AUTHOR]

This work aims at analysing the techniques involved in the manufacture of gold leaf and gold inks and also in their application to different surfaces. First, we examine the techniques put into practice for refining the gold, so it can be reduced to thin leafs or dust; afterwards, we focus on the description of the process of goldbeating for the manufacture of gold leaf and also on the recipes used for concocting gold inks; finally, we describe the process of application of these leafs and inks to the most commonly used surfaces (parchment, leather, metal, wood, bone and textile fabrics). This analysis is based on information contained in Spanish archive documents, recipe books and technical manuals from the 15th and 16th centuries. [ABSTRACT FROM AUTHOR]

The article discusses medical literature for lay persons in late antiquity written in Latin. Topics include two examples such as hare's brain for teething problems and remedies for nosebleed. The role of medical professionals in writing the texts is presented. Information is provided on medical treatment in different social classes and geographic areas, with a distinction made between urban and rural places. Reasons for using medical literature instead of consulting with experts are discussed including high costs. Various recipes for remedies are presented.

This article discusses the discovery of a recipe book in the home of the Seventh Duke of Montalto, Luis Guillermo de Moncada, and his wife, Catalina de Moncada. The authors describe the contents of the book, which also contains annotations by the Duke, which illustrate the common practices of perfumery in the homes of nobility in 17th century Spain. The book includes instructions on how to prepare perfume waters, incense, and pomanders. The significance of the recipe book in understanding the importance of perfume among the nobility in Spain at the time is also highlighted.

Natural organic materials used to prepare pharmaceutical mixtures including ointments and balsams have been characterized by a combined non-destructive spectroscopic analytical approach. Three classes of materials which include vegetable oils (olive, almond and palm tree), gums (Arabic and Tragacanth) and beeswax are considered in this study according to their widespread use reported in ancient recipes. Micro-FTIR, micro-Raman and fluorescence spectroscopies have been applied to fresh and mildly thermally aged samples. Vibrational characterization of these organic compounds is reported together with tabulated frequencies, highlighting all spectral features and changes in spectra which occur following artificial aging. Synchronous fluorescence spectroscopy has been shown to be particularly useful for the assessment of changes in oils after aging; spectral difference between Tragacanth and Arabic gum could be due to variations in origin and processing of raw materials. Analysis of these materials using non-destructive spectroscopic techniques provided important analytical information which could be used to guide further study. [ABSTRACT FROM AUTHOR]

A study of the composition of the remains of ancient ointments from museums was undertaken to enable understanding of the preparation techniques. Comparison of ancient recipes from different historical periods and spectroscopic characteristics of inorganic and/or organic remains recovered in museum vessels enabled preparation of ancient pharmaceutical-cosmetic formulations. Farmacopea Augustana by Occo was one the most important books studied for the 14 formulations prepared in the laboratory. Three formulations are discussed in detail and raw materials and new preparations were proposed for ozone ageing. The most important micro Raman results are discussed. The spectra of the raw materials lipids, beeswax, and resins are discussed; beeswax and pig suet ( axŭngia) Raman spectra were found to be similar, but different from those of the aged oils. SERS was applied to ancient ointments and galbanum and the Raman spectra are reported and discussed for the first time. [Figure not available: see fulltext.] [ABSTRACT FROM AUTHOR]

Abstract: This study compares three generations of lipase enzymes with the emulsifier, diacetyl tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with addition of DATEM (4500ppm), Lipopan F-BG (15ppm), Gryndamyl Exel-16 (115ppm), Lipopan Xtra-BG (25ppm) and Lipopan 50-BG (27.5ppm) were test-baked after 60 and 150min fermentations, to study their effects on the baking characteristics of volume, oven rise, crust colour, crumb texture and colour, shelf-life, flavour and aroma. The enzymes and emulsifier preparation caused significant increase in bread oven rise and specific volume with the exception of Lipopan 50-BG, which failed to improve loaf volume in the short fermentation method. There was no significant difference between other lipase enzymes and DATEM as a bread volume improver. Increase in fermentation time resulted in increase in volume in all samples, except for Lipopan-Xtra. [Copyright &y& Elsevier]

Background: Fish allergens represent one of the most common causes of adverse reactions to food worldwide. Double-blind placebo-controlled food challenges (DBPCFC) are the gold standard for food allergy diagnosis. However, no standardised recipes are available for common food allergens such as fish, and a well trained dietitian is essential for creating and standardising them. The present study aimed to create and standardise recipes for use in DBPCFCs to fish. Methods: Three recipes were prepared. Employing a standardised procedure, a total of 35 panelists evaluated the different matrices using an evaluation form. A paired comparison test was used to estimate total evaluation’s outcome. Fish allergic patients were challenged with different fish species blinded with the selected matrix and evaluated the recipe using the same form. Results: From a base recipe and step-by-step modifications, a low fat recipe was selected among other recipes tested, which proved to be appropriate for fish blinding, in terms of taste, odour, appearance and blinding. Patients challenged with the final matrix found it acceptable, no matter which fish type was used. Conclusions: In this pilot study, a recipe with satisfactory organoleptic characteristics was developed and validated for DBPCFC to fish. [ABSTRACT FROM AUTHOR]

Abstract: Specific and non-specific Maillard reaction (MR) indices such as CIELab colour, browning measurement, furosine, hydroxymethylfurfural (HMF) and furfural, as well as the nutrient content, were analysed for commonly consumed dishes, to test the effects of different culinary treatment on dishes composed of the same ingredients. In addition, the consumption of early MR products (MRP), Amadori compounds, HMF and furfural from a normal serving of these dishes was calculated. As expected, recipes including frying, apart from their particular composition, led to significantly higher values of furosine and HMF, ranging from 4.40 to 175 and from 0.30 to 22.7mg/kg, respectively; consequently they provided the highest levels of Amadori compounds and HMF intake (0.42–26.8 and 0.02–2.38mg/serving, respectively). Even so, MRP intake/serving was not very high in comparison with levels reported in the bibliography on some individual foods typically studied in terms of MR development, suggesting that the culinary treatments used do not make a great contribution to the daily MRP consumption. [Copyright &y& Elsevier]

The evolving vocabulary used in the titles of New Zealand recipe books neatly encapsulates twentieth-century culinary history. The disappearance of some words and arrival of others correlate with changes in eating and wider social and cultural developments. In particular, a dramatic shift in the language in the early 1960s reflects a culinary revolution. Such words as “modern” and “science,” used in earlier titles, suggest the rational kitchens of mass food distribution. Such signifiers then give way to those of postmodern or consumer society. With the increasingly globalized and individualized food supply, attention turns from exclusively the cooks' toward the eaters' interests. On the one hand, such words as “diner,” “wine,” and “cuisine” show a new fascination with dinner parties. On the other, the “housewife” cooking for a “household” is replaced by a “mother” looking after her “family.” Where early titles advertise “tested” and “everyday” recipes, many later boast “easy” recipes for “treats,” raising issues about the informalisation of meals and deskilling of cooking. A trend toward a rewards mentality might encourage obesity, but reflects commercial food advertising. [ABSTRACT FROM AUTHOR]

This article considers the possibility for an aesthetics approach to food and eating as both a way to fashion ethics and a way to understand culinary aspects of society. I consider the possibilities for a critical ethics within dietary aesthetic practices through an interpretive investigation of vegetarian cookbooks. For this work I examined two books each from the English and Anglo-American vegetarian movement (1879 and 1904) and the Anglo-American vegetarian movement of the 1960s and 1970s. I argue that, although all the cookbooks under consideration here contain aesthetic practices of food and eating, there are profound ethical differences and distances between them. I argue further that some practices, rather than others, are ethically useful and important insofar as they allow sensual experiences "corresponding to change" (Massumi 1987: xvi). [ABSTRACT FROM AUTHOR]

Surveys concerning Italian labor migration to Belgium since 1946 have concluded that Italians cooked as they had done at home.This so-called cooking as at home is unraveled here ethnographically and historically. Actually, many of the immigrants' traditions were not transferred to, but invented in Belgium, as Italian newcomers adopted Northern Italian flavors and global formats of Italian food. Furthermore, Italians cherished their regional food among paesani, but, from the 1970s onwards, they also revived it in new regional Italian associations. At the same time, Belgians influenced Italian home cooking from early on. In the 1950s, Belgian efforts to assimilate Italians to Belgian food had the reverse effect of encouraging Italians to preserve a proper domestic culture. In contrast, two decades later, the improved status of Italians gave way to equal culinary exchanges. Belgians increasingly appreciated Italian food, while Italians, and particularly Italian women, enjoyed learning recipes from Belgian acquaintances. [ABSTRACT FROM AUTHOR]

Primary Objective: To provide, for the first time, the calculated nutritional composition of 32 composite dishes commonly consumed in Barbados to enable dietary intake to be calculated from a Quantitative Food Frequency Questionnaire developed specifically for this population to determine associations between diet and risk of prostate and breast cancer.Methods and Procedures: Weighed recipes were collected in up to six different households for each of the 32 composite dishes. The average nutritional composition for these composite dishes was calculated using the US Department of Agriculture National Nutrient Database.Main Outcomes and Results: One hundred and fifty-two weighed recipes were collected for 32 composite dishes: five were fish based, two were ground beef dishes, two were chicken based, two were offal based, two were lamb dishes, one was pork based, three were rice based, three were commonly consumed home-made drinks, and the remaining were miscellaneous items.Conclusions: A total of 152 weighed recipes were collected and we provide, for the first time, nutritional composition data for 32 commonly consumed food and drink items in Barbados. Such data are essential for assessing nutrient intake and determining associations between diet and prostate and breast cancer in the Barbados National Cancer Study. [ABSTRACT FROM AUTHOR]

This paper discusses the concept of "hybridity" as applied to nonya cuisine, the long-established fusion cuisine between Fujian Chinese and Bumiputra (Malay) cuisines in Malaysia. "Hybridity" is shown to be an inappropriate concept, because nonya cooking is simply one aspect of the millennia-old interaction within East and Southeast Asia's single, if highly diverse, food region. [ABSTRACT FROM AUTHOR]

The article focuses on Betty Crocker, an invented persona and mascot who offers free recipes and cookbooks for the savviest home chefs in the U.S. Betty Crocker is a brand name and trademark of American food company General Mills Inc. The name was first developed by the Washburn Crosby Co. in 1921 as a way to give a personalized response to consumer product questions.

Chicken curry, a popular traditional Indian recipe, was prepared by using deboned broiler meat chunks and spices. The product containing both meat chunks and gravy (1.0:2.5) was packed in polyethylene pouches, placed in waxed cartons and frozen and stored at −18 ± 2C for 6 months. During frozen storage, the free fatty acid (FFA) values (as percentage oleic acid) and thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.7–6.0. Marginal decreases in shear force values (34.5–30.0 N) for meat and in viscosity values (199.4–141.6 mP) for gravy were also observed. Similarly, the changes in Hunter color (L *, a *, b *) values were also marginal. Standard plate counts (SPC), spore counts and psychrophilic counts (log cfu/g) were 4.5, 2.2 and 2.1, respectively, in freshly prepared product and on storage for 6 months at −18 ± 2C, the corresponding counts were 2.3, 2.4 and 1.6, indicating that the product was microbiologically safe. Sensory scores indicated the ready-to-use chicken curry was acceptable after storage at −18 ± 2C for 6 months. [ABSTRACT FROM AUTHOR]

The article discusses plum pudding, a steamed dessert served during the celebrations of Anglo Americans in the United States. The cholesterol-rich dessert is made from bread crumbs, spices, citrus peel. eggs, sugar and dried fruit. The term plum pudding has retained its popularity despite the loss of connotations through the years. A number of established cooking schools in the United States have included at least one recipe of plum pudding.

Copyright of Canadian Journal of Dietetic Practice & Research is the property of Dietitians of Canada and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This essay focuses presence of charming language in a recipe collection in the Middle English. New Haven, Yale Medical Historical Library, Cushing/Whitney MS 47 1 contains a number of medical texts in Middle English, which have been indexed by Voigts and Kurtz. Its 118 numbered folios are preceded by six folios containing an acephalous table of contents of the first text, a collection of curative recipes. The MS includes four kinds of utilitarian material, all related to medicine: medical recipes, a gynecological treatise, medicinal uses of herbs, and astrological information pertinent to health. The binding incorporates in the guard papers scraps of parchment identified as documents related to Maxstoke Priory in Warwickshire. The main texts are written in two English hands, datable to the third quarter of the fifteenth century. An English translation of a gynecological treatise, titled the "Sekenesse of Wymmen," is the only text in the codex that has been extensively edited and studied. Not surprisingly, this English book features both Middle English and Latin. In her article "What's the Word? Bilingualism in Late-Medieval England," Linda Ehrsam Voigts points out the high proportion of code mixing (that is, the "juxtaposition of passages belonging to two different grammatical systems or subsystems, in this case Latin and Middle English," 818) found in medieval MSS written before 1475 and offers explanations for a selection of examples.

Focuses on the contributions of author Christian Isobel Johnstone to the Scottish literature and culture through his cookbook "The Cook and Housewife's Manual" published in 1826. Views of Johnstone on the social implications of food; Background on the book's fictional characters; Recipes included in the second edition of the book; Overview of the cookbook and its latest editions.

Relates the experience of the author on creating a Rosolio wine. Awareness on the recipe of the wine; Details on the difficulty of procuring grain alcohols; Description on the taste of the liquor.

The article focuses on the book "In Memory's Kitchen: A Legacy From the Women of Terezin," by Laura Shapiro. The recipes in this cookbook are never straightforwardly recipes. According to the author, the recipes are the recipes of ghosts, women who are no longer alive, barely alive when they wrote, but who speak to us through the language of food. Shapiro acknowledges their deaths, but what she wants to insist on is that people honor the recipe writers' lives, these women "who saw beyond indescribable horror and sent the food of their hearts to nourish ours." Even as Shapiro writes of honoring the woman by making her torte, she admits that she needs an intermediary to do so.

Focuses on the imaginative activity of cookbook reading in Ohio. Kind of escape from daily life; Knowledge of recipes for aphrodisiac dishes; Guide to eating in romantic locations; Knowledge of the ways on how to cook and serve recipes to encourage amorous feelings.

Thirty-two commonly consumed dishes (fish dishes, sandwiches, soup, pastries, salads, kubas, sweets and dairy dishes) in Kuwait were analysed for total dietary fibre, soluble dietary fibre and insoluble dietary fibre. The total dietary fibres were the highest in salads with an average of 5.39 mg/100 g edible portion. The other dishes contained variable amounts of dietary fibre with ranges of 3.36–4.22, 4.73–4.99, 1.85–4.3, 1.99–3.8, 1.73–2.5 and 0–3.33 mg/100 g for sandwiches, soup, pastries, fish, and sweet dishes respectively. The dairy dishes contained 0% fibre. For the insoluble dietary fibre, the range for all dishes was from 0 to 6.55%, while for the soluble fraction it was from 0 to 2.52%. [Copyright &y& Elsevier]

The analyses of composite recipes are frequently missing in nutrient databases and their inclusion presupposes expensive and fairly complicated chemical analyses. The nutritional composition of traditional Greek composite foods was determined through chemical analyses and by the computerized program, Unilever Dietary Analysis Program (UNIDAP). The chemical analyses followed standard procedures and were also performed on all the raw ingredients used for preparation for the composite foods. The UNIDAP system was originally based on the British Food Composition Tables, but has been enriched over the years with compositional data representative of Greek food items, derived from chemical analyses conducted in the context of research projects.Some discrepancies were observed between the nutrient values of the raw ingredients that were used for the preparation of the recipes and the UNIDAP database nutrient values for the same ingredients, but despite that, a very good agreement was deduced for the macronutrients and energy content of the composite foods. It is concluded that the UNIDAP generates reliable data on macronutrients and energy content of Greek food recipes. This provides the foundation for developing more up-to-date nutrient database in Greece and supplies health professionals with an important tool for dietary planning, nutrient and food database development, and policy implementation. [Copyright &y& Elsevier]

Focuses on the representation of Vietnam and its foods in contemporary travel narratives. Information on the travel and recipe book "Far Flung Floyd," by Keith Floyd; Comparison of Floyd's book with Anthony Bourdain's "A Cook's Tour: In Search of the Perfect Meal."

Like ceramic pots excavated by archaeologists, dishes, for which recipes provide detailed instructions, also can be treated as a form of material culture and analyzed to reveal the socioeconomic conditions prevailing when they were made. The Christmas Cake that originated in Victorian England from a long-standing tradition of rich fruit cakes became an important and persistent category in twentieth century New Zealand. As a complex cake with many ingredients, it could be adjusted to suit household composition and incomes, variations in price and availability of components, and changing roles of women. A study of 383 Christmas Cake recipes from 158 community cook-books published in New Zealand between 1901 and 1980 revealed that for a "traditional" cake, the Christmas Cake was remarkably sensitive to socioeconomic trends. The method of microanalysis developed here should be applicable to many other recipe types with long, sequential histories. [ABSTRACT FROM AUTHOR]