Week 4: Food of Power: Protein and Fat

Readings:

Reay Tannahill, Food in History, pp. 103-123 (Part Three: Introduction, Chap. 8: “India,” Chap. 9: “Central Asia”)

Margaret Visser, Much Depends on Dinner, pp. 83-114 (Chap. 3: “Butter – and Something `Just as Good’”), 115-154 (Chap. 4: “Chicken: From Jungle Fowl to Patties”), 224-258 (Chap. 7: “Olive Oil: A Tree and Its Fruits”)

Margaret Visser, The Rituals of Dinner, pp. 227-242 (“Carving;” plus notes on pp. 370-1)

Images:

Coloring margarine to look like butter:
https://lifehasanappforthatdotcom.files.wordpress.com/2011/07/delrichmargarine1.jpg
http://i421.photobucket.com/albums/pp297/gwensharp/Soc%20Images/6a00d83451ccbc69e201310f90392a970c.jpg
https://2e0a24317f4a9294563f-26c3b154822345d9dde0204930c49e9c.ssl.cf1.rackcdn.com/6903396_margarine-penalties–beach_c193eb91_m.gif?bg=C1C18C

Cockfighting:
http://maramiyya.wordpress.com/2007/12/17/maramiyya-group-brings-back-great-outdoor-tradition/
http://j-walkblog.com/index.php?/weblog/comments/29521

Art of carving:
http://www.coquinaria.nl/english/recipes/07.3histrecept.htm

also:
https://mymedievallife.wordpress.com/2010/07/10/roast-lamb-broken-for-a-dukes-table-lamb-carved-in-the-15th16th-century-english-manner/

Giovanni Francesco Colle, Rifugio del povero gentiluomo, Ferrara, L. de Rossi, 1520
http://4.bp.blogspot.com/_jTP4sC2RNVs/TQD7vqLf0bI/AAAAAAAAAgk/4QTwnL5bCyY/s320/DSCF0001.jpg

Vincenzo Cervio, Il trinciante (Venice, 1604)
http://archivum.piar.hu/batthyany/benda/57kep.gif

Jacques Vontet L’Art de Trancher la viande et toute sorte de fruicts (Lyon, 1647)
http://archivum.piar.hu/batthyany/benda/64kep.jpg
http://media-cache-ec0.pinimg.com/736x/f6/3b/d2/f63bd276f76c57f6ccf14220ee61833f.jpg

How to carve a goose (English):
http://www.fulltable.com/vts/f/fseq/im/89.jpg

and a lobster (English):
http://www.oldcooksbooks.com/book_pics/img10959_6.jpg

and a pigeon (French):
http://www.fulltable.com/vts/f/fseq/im/96.jpg

Videos:

South Indian banana leaf lunch in Kuala Lumpur (3:34 min.):
http://www.youtube.com/watch?v=MUQYoDDQcMY&feature=related

How to carve a whole roast chicken (1:55):
http://www.youtube.com/watch?v=Iyrkjvr23Qc

How olive oil is made (4:46 min.):
http://www.youtube.com/watch?v=aieNV3V4b_s&feature=related