Food for Healing: Convalescent Cookery in the Early Modern Era
Document Type
Article
Publication Title
Studies in History and Philosophy of Biological and Biomedical Sciences
Department
History
ISSN
1369-8486
Volume
43
Issue
2
DOI
10.1016/j.shpsc.2011.10.024
First Page
323
Last Page
328
Publication Date
6-1-2012
Abstract
Despite major theoretical shifts in early modern nutritional theory, from humoralism to chemical and mechanical systems, the form and structure of convalescent cookery remained remarkably constant throughout the era and to a large extent even down to the present. In medical texts, cookbooks and in the popular imagination convalescent food generally mirrored food for infants, being soft and bland, based on dairy and grains, as well as foods considered highly nutritious yet easy to digest like concentrated broths. This article traces the development of ideas about convalescent food and how little they change over time.
Recommended Citation
Albala, K.
(2012).
Food for Healing: Convalescent Cookery in the Early Modern Era.
Studies in History and Philosophy of Biological and Biomedical Sciences, 43(2), 323–328.
DOI: 10.1016/j.shpsc.2011.10.024
https://scholarlycommons.pacific.edu/cop-facarticles/59
