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Bezig met laden... A History of Herbalism: Cure, Cook and Conjuredoor Emma Kay
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  Strider66 | Jun 28, 2022 |  geen besprekingen | voeg een bespreking toe
Food historian Emma Kay tells the story of our centuries-old relationship with herbs. From herbalists of old to contemporary cooking, this book reveals the magical and medicinal properties of your favourite plants in colorful, compelling detail. At one time, every village in Britain had a herbalist. A History of Herbalism investigates the lives of women and men who used herbs to administer treatment and knew the benefit of each. Meet Dr Richard Shephard of Preston, who cultivated angelica on his estate in the eighteenth century for the sick and injured; or Nicholas Culpeper, a botanist who catalogued the pharmaceutical benefits of herbs for early literary society. But herbs were not only medicinal. Countless cultures and beliefs as far back as prehistoric times incorporated herbs into their practices: paganism, witchcraft, religion and even astrology. Take a walk through a medieval 'physick' garden, or Early Britain, and learn the ancient rituals to fend off evil powers, protect or bewitch or even attract a lover. The wake of modern medicine saw a shift away from herbal treatments, with rituals and spells shrouded with superstition as the years wore on. The author reveals how herbs became more culinary rather than medicinal including accounts of recent trends for herbal remedies as lockdown and the pandemic leads us to focus more on our health and wellbeing. Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)615.3210941Technology Medicine and health Pharmacology and therapeutics Organic drugs Drugs from plants and microorganisms Drugs from plantsLC-classificatieWaarderingGemiddelde: (4)
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There are three chapters. Chapter 1 goes over specific British herbalists, followed by information on those who worked in adjacent fields (sellers, hospitals, gardens, illustrators). Chapter 2 deals with magic and medicine, giving individual A-Z lists for both topics. Each listing mentions an anecdote or usage from a historic source. The book isn’t being comprehensive, there are only a few usages per herb, but it’s a great compilation that’s enlightening without being boring. Chapter 3 is on how herbs have been used in cooking. Here the author translates a number of interesting recipes. Be aware, with a few exceptions these are direct historical translations, meaning there are no measurements, so unless you’re used to using old cookbooks or are a trained chef, you’ll have a lot of experimentation ahead of you if you decide to make one of these recipes. The recipes are organized by topic, with most of them employing multiple herbs.
I was impressed with the breadth of sources Kay used. I learned about quite a few interesting British and medieval herbals (some of which you can find online as they are out of copyright), as well as herbs and herbals from other countries (including Nigeria, Japan, and the Aztec empire). I was impressed by the number of countries with written herbals predating the modern period, and with the author’s including recipes and herbal usages from so many of them.
The book ends with substantial notes and a bibliography.
There are a decent number of black and white photographs to accompany the text.
The text often jumps from one herb or topic to another with little to no transition, which I found delightful as it maintained interest when reading the book in its entirety, though some might find it disorienting.
This is a great book. It tackles a broad topic and has done an excellent job of maintaining interest while being enlightening. Even if you’ve read several books on herbs and herbals you’ll find something new here.
(review copy via Netgalley) (