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Feast & Fast

The Art of Food in Europe, 1500 – 1800

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Acetaria: John Evelyn’s 1699 homage to salads and his 9-step guide to the perfect salad

The government official, diarist, and collector, Samuel Pepys, had five cookery books in his library. One of these – Acetaria:...

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Eating Italian before Elizabeth David

The cookery writer Elizabeth David famously told readers of her first book, A Book of Mediterranean Food (1950), that they...

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‘How to peel a pomegranate’: Exotic fruit as artistic inspiration

‘Epluchez vos grenades’, or ‘Peel your pomegranates’ is how François Pierre de la Varenne directed his readers in his recipe...

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From knives and roast birds to forks and bird pies: Changes in food fashion

Dives and Lazarus is a parable told by Jesus, and recorded in Luke 16:19-31, in which the rich, greedy, and...

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A rainbow palette revealed: Van Son’s Still life with lobster

This painting was cleaned for Feast & Fast by Molly Hughes-Hallett, under the supervision of Adele Wright, at the University...

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From roast to raw meat: a cooking process reversed through the conservator’s brush

This substantial canvas of a Dutch pantry has been specially cleaned for Feast & Fast by Victoria Sutcliffe at Cambridge...

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‘To eat or not to eat’: The early modern history of dairy and meat alternatives

The use of dairy alternatives, such as almond milk, is not a modern phenomenon but is firmly embedded in early...

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Tudor bling at High Table: Archbishop Matthew Parker’s silverware for Cambridge Colleges

Figure 1: Matthew Parker’s two-handled cups and cover Cover: possibly John Crathorn, London, England, 1531; Cup 1: possibly Lawrence Truechild,...

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