Article ID Journal Published Year Pages File Type
1161827 Studies in History and Philosophy of Science Part C: Studies in History and Philosophy of Biological and Biomedical Sciences 2012 6 Pages PDF
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.

Related Topics
Life Sciences Agricultural and Biological Sciences Agricultural and Biological Sciences (General)
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