Recetario médico-farmacológicos para el cuidado y el embellecimiento del cabello: fuentes árabes medievales / [Medical-pharmacological recipes for hair care and beautification: medieval Arabic sources]

El cuidado y el embellecimiento del cabello forman parte de la tradición de todas las culturas y, a lo largo de la historia, los hombres y las mujeres se han preocupado por su aspecto, no solo desde el punto de vista estético sino también desde el punto de vista terapéutico. Un cabello sano indica una piel sana y, por lo tanto, un cuerpo sano. El trabajo que aquí presentamos recoge una colección de recetas de carácter médico-farmacológico destinadas al cuidado y el embellecimiento del cabello. Para ello, y partiendo de la Materia Médica de Dioscórides, obra de cabecera de la ciencia árabe, se han seleccionado una serie de fuentes árabes medievales de las que se han extraído dichas recetas. Los autores elegidos son: Al-Idrīsī, Abū l-Qāsim al-Zahrāwī, Abū l-ʿAlā’ Zuhr, Ibn Zuhr e Ibn al-Bayttār (AU)

En pos de la belleza. Cuidado de rostro y cabellos en el corpus textual hebreo de medicina / [In pursuit of beauty. Face and hair care in the Hebrew textual corpus of medicine]

Este trabajo presenta el resultado preliminar de una investigación en curso sobre tres géneros o tipologías textuales hebreas de (o con) contenido cosmético poco estudiados hasta ahora: recetarios, libros de medicina general y recetas sueltas. El análisis se ha basado en una muestra de textos concretos, con el fin de que sirvan como estudio de caso, en los que nos hemos centrado en las recetas y procedimientos dedicados a rostro y cabellos, por los que todos ellos revelan una preocupación notoria. Por un lado, se han examinado los diversos propósitos de las recetas, así como los ingredientes, técnicas y procedimientos. Por otro, hemos prestado atención a cómo se articulan el conocimiento y las técnicas cosméticas en distintos contextos médicos que no siempre tienen como objetivo aparente la salud femenina pero que se desarrollan en el marco de los discursos sobre la diferencia sexual y en la intersección de género, clase social y etnicidad. (AU)

Medicina y masculinidad: el cuidado de la barba en los recetarios domésticos castellanos del siglo XVI / [Medicine and masculinity: beard care in 16th century Castilian domestic recipe books]

En la Europa bajomedieval y durante la primera Edad Moderna, en paralelo al desarrollo de profesiones sanitarias como la cirugía y la barbería, emergen nuevos géneros de literatura médica en lenguas vernáculas pensados para un uso doméstico. Una parte sig-nificativa de estos textos estaba dedicada al cuidado de la apariencia estética, una esfera de intervención en el cuerpo humano tradicionalmente vinculada a las mujeres. Sin embargo, en este trabajo mostramos cómo los recetarios domésticos también incluyeron tratamientos destinados a los hombres, concretamente para la conservación y embellecimiento de la barba. Con ello, señalamos la importancia de estos textos para documentar prácticas de construc-ción de la identidad masculina a través de la imagen corporal. En este trabajo se analizan los tratamientos propuestos para el cuidado de la barba en dos recetarios castellanos del siglo XVI, el Vergel de señores y el Regalo de la vida humana, específicamente para su limpieza y teñido, así como para la prevención de la alopecia. Se estudian los procedimientos técnicos y las sustancias utilizadas para la confección de los productos finales, así como los consejos y advertencias para su aplicación correcta y efectiva. El estudio contextualizado de las recetas en sus testimonios manuscritos permite documentar la contribución de las tradiciones médicas domésticas a la construcción de la masculinidad. (AU)

Advice and recipes for invalid and convalescent cookery in Australian cookbooks 1860-1950.

AIMS: The aims of the present study were to assess the prevalence of recipes about invalid cookery in Australian cookbooks published from 1860 to 1950; describe the dishes regarded as suitable for invalids and summarise the advice about how best to feed invalids or convalescents in the home. METHODS: Using published bibliographies, the Trove database, and the author's private collection, all available cookbooks published in Australia up to 1950 were reviewed and all recipes and advice about feeding invalids were recorded. RESULTS: Eight hundred and eighty-nine book titles were examined and 25% contained some recipes specifically designed for people who were sick or convalescing. One thousand, four hundred and seventy-one different recipes were recorded with more than half for beverages, desserts and soups. The most common recipes were for beef tea, barley water, gruel and meat broths. Advice about feeding focused on the food requirements of invalids, safe and appealing meal service, cooking methods and suitable food choices. The recipes and advice did not appear to change substantially over the nine decades and most did not appear to be based on any clear scientific evidence. CONCLUSIONS: Many of the general principles of invalid cookery in these books are similar to the requirements of the light diet, commonly used in Australian hospitals up until the 1980s. Further research into the source and rationale for the advice in these books would be worthwhile.

Recipe Collections and the Realities of Fashionable Diseases in Eighteenth-Century Elite Domestic Medicine.

This chapter focuses on the individualistic nature of medicine by considering manuscript recipe collections, and the concerns and rhetoric of the elite patients who wrote about fashionable diseases and experienced them. Domestic medicine in the eighteenth century was a facet of elite health care that included commercial medicine and professional assistance. Looking broadly at the fashionability of health care, including the fashionability of the consumer goods and services linked to self-management and leisure time, reveals the realities of fashionable diseases in elite lives. The sociocultural rhetoric of fashionable diseases was incorporated into the recipe collecting tradition, but experiences of suffering and a need for care continued to be at the forefront of the discourse in domestic medicine and this writing tradition. This essay argues also that domestic rhetoric and experiences of fashionable disease were significantly driven by consumerism.

Italian horticultural and culinary records of summer squash (Cucurbita pepo, Cucurbitaceae) and emergence of the zucchini in 19th-century Milan.

BACKGROUND AND AIMS: Summer squash, the young fruits of Cucurbita pepo, are a common, high-value fruit vegetable. Of the summer squash, the zucchini, C. pepo subsp. pepo Zucchini Group, is by far the most cosmopolitan. The zucchini is easily distinguished from other summer squash by its uniformly cylindrical shape and intense colour. The zucchini is a relatively new cultivar-group of C. pepo, the earliest known evidence for its existence having been a description in a book on horticulture published in Milan in 1901. For this study, Italian-language books on agriculture and cookery dating from the 16th to 19th centuries have been collected and searched in an effort to follow the horticultural development and culinary use of young Cucurbita fruits in Italy. FINDINGS: The results indicate that Cucurbita fruits, both young and mature, entered Italian kitchens by the mid-16th century. A half-century later, round and elongate young fruits of C. pepo were addressed as separate cookery items and the latter had largely replaced the centuries-old culinary use of young, elongate bottle gourds, Lagenaria siceraria Allusion to a particular, extant cultivar of the longest fruited C. pepo, the Cocozelle Group, dates to 1811 and derives from the environs of Naples. The Italian diminutive word zucchini arose by the beginning of the 19th century in Tuscany and referred to small, mature, desiccated bottle gourds used as containers to store tobacco. By the 1840s, the Tuscan word zucchini was appropriated to young, primarily elongate fruits of C. pepo The Zucchini Group traces its origins to the environs of Milan, perhaps as early as 1850. The word zucchini and the horticultural product zucchini arose contemporaneously but independently. The results confirm that the Zucchini Group is the youngest of the four cultivar-groups of C. pepo subsp. pepo but it emerged approximately a half-century earlier than previously known.

"Our sickness record is a national disgrace": Adelle Davis, nutritional determinism, and the anxious 1970s.

America's most widely read nutritionist of the postwar decades, Adelle Davis, helped to shape Americans' eating habits, their child-feeding practices, their views about the quality of their food supply, and their beliefs about the impact of nutrition on their emotional and physical health. This paper closely examines Davis's writings and argues that even though she is often associated with countercultural food reformers like Alice Waters and Frances Moore Lappé, she had as much in common with the writings of interwar nutritionists and home economists. While she was alarmed about the impact of pesticides and food additives on the quality of the food supply, and concerned about the declining fertility of American soil, she commanded American women to feed their families better and promised that improved nutrition would produce stronger, healthier, more beautiful children who would ensure America's future strength. She believed that nearly every health problem could be solved through nutrition, and urged her readers to manage their diets carefully and to take extensive supplementation to ensure optimum health. As such, she played an important role in creating the ideology of "nutritionism" - the idea that food should be valued more for its constituent parts than for its pleasures or cultural significance.

Cooking up a culinary identity for Belgium. Gastrolinguistics in two Belgian cookbooks (19th century).

The notion of cookbooks as socio-historic markers in a society is generally accepted within food studies. As both representations and prescriptions of food practices, perceived habits and attitudes towards food, they represent a certain identity for their readers. This paper investigates the nature of the identity that Belgian cookbooks constructed through their rhetoric. An important part of this study is to explore how and to what extent explicit reference to Belgium was made. To this end recipe titles/labels and recipe comments used in two leading bourgeois cookbooks from nineteenth-century Belgium were subjected to a quantitative and qualitative content analysis. The analysis showed that clear attention was paid to national culinary preferences. In terms of a domestic culinary corpus, it became apparent that both the Dutch and French editions of these cookbooks promoted dishes that were ascribed a Belgian origin. Internationality, however, was also an important building block of Belgian culinary identity. It was part of the desire of Belgian bourgeoisie to connect with an international elite. It fit into the 'search for sophistication', which was also expressed through the high representation of the more costly meats and sweet dishes. In addition, other references associated with bourgeois norms and values, such as family, convenience and frugality, were additional building blocks of Belgian culinary identity. Other issues such as tradition, innovation and health, were also matters of concerns to these Belgian cookbooks.

From cancer to cookbooks: the story of Clementine Paddleford.

Clementine Paddleford overcame laryngeal cancer to become the most famous culinary journalist of her time. Through archival research, her long-forgotten tale may be shared anew. Perhaps no individual better encapsulates the consequences of head and neck cancer than does a food reporter, for whom speech and swallowing are truly indispensable. In an era in which vocal rehabilitation after total laryngectomy was limited, and when conservation procedures were still being developed, Paddleford underwent partial laryngectomy in 1931. Thereafter, her tracheotomy morphed into a fashion statement, and her dysphonia became her calling card, as she traveled the world in pursuit of original recipes and the stories behind them. Paddleford reminds us that cancer survivorship is not simply measured in months or years. Her legacy is a testament to both individual willpower and the ability of doctors and patients to balance risks and benefits in pursuit of partnerships with common goals.

Cooking Bolshevik: Anastas Mikoian and the making of the "Book about Delicious and Healthy Food".

Both one of the most iconic cookbooks of all time and one of the strangest, the "Kniga o vkusnoi i zdorovoi pishche" became the culinary bible of the Soviet household during the mid-twentieth century. The logical culmination of a decade of Soviet culinary evolution under the leadership of Anastas Mikoian, the original "Book about Delicious and Healthy Food" is a microcosm of Stalinist civilization that exemplifies the contradictory trends making up Soviet politics and culture in the late 1930s. Drawing on previously unexamined documents from the State Archive of the Russian Federation, Anastas Mikoian's personal papers retained in the Russian State Archive of Socio-Political History, as well as published primary sources, this article seeks to contextualize the complex tale of the cookbook's origins in a broader narrative of the construction of the Soviet Union's official food culture under Mikoian's leadership during the 1930s.

Dietary advice and fruit-eating in late Tudor and early Stuart England.

This article investigates an apparent contradiction between the growth in the popularity of fruit-eating in late Tudor and early Stuart England, and the generally held contemporary medical view that many types of unprocessed fruits were inappropriate to a healthful diet. The first section analyzes a broad range of household accounts and other sources of evidence to determine the extent to which fruit formed part of the daily fare of the English population. The second section looks at the advice offered in a broad cross-section of dietaries and botanical works with regard to the eating of fruit. Finally, as the manners in which fruits were eaten are discussed, it will become clear that they could often be accommodated within the humoral body, and that there was less of a discrepancy between dietary advice and fruit-eating than may seem to be the case.

Between plenty and poverty foraging in the Salento with Patience Gray.

Patience Gray was one of the first food writers to celebrate the culinary and cultural significance of edible weeds and plants. In 1970 she and her husband, the Belgian sculptor Norman Mommens, settled in the far south of Italy. It was the endpoint of their Mediterranean odyssey, which had taken them to the Greek island of Naxos, Carrara, in northwestern Tuscany, Catalonia, the Veneto, and finally Puglia. Gray's Honey from a Weed, the product of those travels, remains one of the best texts on wild foods and on edible weeds in particular. Drawing on Gray's unpublished letters and manuscripts this essay explores the life of one of the twentieth century's most unusual and often overlooked food writers. The contemporary uses and significance of edible weeds and plants are also discussed through foraging trips and interviews with Gray's friends and neighbors. Though Gray warned that traditional ways of life were dying out, it is clear that foraging is still an important part of the Salentine diet.