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The book of cookery

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Chapter Summary

This chapter mentions a number of factors that might cause the food to spoil, and gives instructions on how to avoid them. It next deals with cooking utensils, points out the proper ones to use for a given task to avoid spoil of the food. The chapter then discusses the essential spices and aromatics that no dish should be without and suggested some tips to get rid of burning or greasy odors in the cooking pots. It also mentions the dishes that agree with the eaters' humoral qualities and temperaments and the humoral powers of food, which include all kinds of meat and poultry along with their particular parts and organs. The chapter further discusses serving water at the table, the benefits of drinking wine, its harmful effects on the body, and precautionary measures to be taken when drinking. Finally, it includes regulations for sleeping after the meal.

Keywords: cooking utensils; dairy products; desserts; healthy vegetarian dishes; humoral qualities; mustard; poultry

10.1163/ej.9789004158672.i-907.10
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