March 14th, 2011


Food History, Historiography, Bad Translations

The latest Viewpoint, newsletter of the British Society for the History of Science, has arrived. It's themed around food, and includes a group of historical recipes which I had the fun of picking and commenting on. This publication is particularly exciting for me in two ways: it was the first time I was specifically invited to write about food history, and it's the first time I've had my published work illustrated! With cartoons!

Meanwhile, on Saturday, I gave a lecture on the medieval historiography of invention for SHMTS, a somewhat last-minute replacent for the previously-scheduled talk. It went reasonably well, and it was particularly delightful to see audience members who I know came especially for me and my topic, including one who'd come all the way from Leicester. Afterward, the lovely, lovely compliment that hoped I really would become, so to speak, the next Lynn White.

Also, here are some gems of translation from someone who ran Isidore of Seville's Etymologiae through Google Translate.
Sodden barley, zema, Greek names are BOILING AWAY.

Red Riding Hood, adjacent to the shell that serves vegetable.

Several sutlers, seeing the and the horse
of feeding, should marry a COACH.