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 |
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.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Ken Albala,