[Sca-cooks] Some very modern-sounding warnings about some very old food

[JIMCHEVAL at aol.com]

Not in the least. She describes this food in modern nutritional terms,  
making no claim that anyone was aware of this at the time. That's what makes it 
 surprising to see someone from slightly later issue these very modern  
warnings.

I believe I've already cited her paper in the past.  Again:

Nutrition and the Early-Medieval Diet
Author(s): Kathy L.  Pearson
Reviewed work(s):Source: Speculum, Vol. 72, No. 1 (Jan., 1997), pp.  1-32

Published by: Medieval Academy of America
Stable URL:  http://www.jstor.org/stable/2865862 .


Actually, though he was  familiar with humoral theories, Leonard uses very 
little of that terminology in  his text. Which humoral writers do you know 
who condemn fatty and/or salty  foods? Aldobrandino, for instance, mainly 
speaks of salt as beneficial and only  warns against using it excessively. 
Galen says "If you really want to relax [the  stomach] more, add as much salt as 
possible".

http://books.google.com/books?id=2DGCAgAAQBAJ&lpg=PA164&dq=Galen%20salt%20fa
t&pg=PA164#v=onepage&q=Galen%20salt%20fat&f=false

Nor  does he seem to criticize the use of fat.

What humoral writers are you  referring to?

Jim Chevallier



A FOURTEENTH CENTURY  DIETETIC: 2. Brother Leonard on diet and health

http://leslefts.blogspot.com/2014/02/this-is-one-of-severalposts-exploring.h
tml


In a message dated 2/10/2014 1:34:44 P.M. Pacific Standard Time,  
lcm at jeffnet.org writes:
Not necessarily. They knew nothing of carcinogens and  how they work. 
Unfortunately Pierson is laying a modern understanding over  medieval 
food practice, a dangerous habit for even the most experience of  food 
historians.