This book is part of the TREDITION CLASSICS series. The creators of this series are united by passion for literature and driven by the intention of making all public domain books available in printed format again - worldwide. At tredition we believe that a great book never goes out of style. Several mostly non-profit literature projects provide content to tredition. To support their good work, tredition donates a portion of the proceeds from each sold copy. As a reader of a TREDITION CLASSICS book, you support our mission to save many of the amazing works of world literature from oblivion.
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
The writing of science in the period 1580-1700 is artfully, diffidently, carelessly, boldly, and above all self-consciously literary. The Poetics of Scientific Investigation in Seventeenth-Century English Literature considers the literary textures of science writing — its rhetorical figures, neologisms, its uses of parody, romance, and various kinds of verse. The experimental and social practices of science are examined through literary representations of the laboratory, of collaborative retirement, of virtual, epistolary conversation, and of an imagined paradise of investigative fellowship and learning. Claire Preston argues that the rhetorical, generic, and formal qualities of scientific writing are also the intellectual processes of early-modern science itself. How was science to be written in this period? That question, which piqued natural philosophers who were searching for apt conventions of scientific language and report, was initially resolved by the humanist rhetorical and generic skills in which they were already highly trained. At the same time non-scientific writers, enthralled by the developments of science, were quick to deploy ideas and images from astronomy, optics, chemistry, biology, and medical practices. Practising scientists and inspired laymen or quasi-scientists produced new, adjusted, or hybrid literary forms, often collapsing the distinction between the factual and the imaginative, between the rhetorically ornate and the plain. Early-modern science and its literary vehicles are frequently indistinguishable, scientific practice and scientific expression mutually involved. Among the major writers discussed are Montaigne, Bacon, Donne, Browne, Lovelace, Boyle, Sprat, Oldenburg, Evelyn, Cowley, and Dryden.
Light, healthy, and easily tossed together, salads have been an herbaceous staple for as long as we have eaten food. Sometimes bitter, sometimes sweet—ladled over with buttermilk dressings or gently dressed in oil and vinegar—they come in an astonishing variety of forms and feature as both side and main dishes in a range of regional cuisines. In this book, Judith Weinraub celebrates the leafy life of the salad, traveling from Europe to the Americas and on to Asia to explore the crisp and nutritious delights they offer all around the world. As Weinraub shows, salads started as a simple assemblage of wild plants gathered from the hillsides, a necessary source of calories and a pleasant contrast to the gamey meats that usually comprised a meal. It was only in later centuries that their nutritional value became known, and they assumed their place as the quintessential health food. Over that time, we learned to lavish them with oils, vinegars, juices, creams, cheeses, seeds, nuts, fruits, and proteins, and we learned to give them special names: chef, cobb, and caesar, not to mention niçoise, panzanella, and tabbouleh. Appetizingly written and freshly illustrated, this book will make a perfect accompaniment to any meal—or a main course in itself.
