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The Ghastly Kitchen

Bibliographic Data

ID4392897
AuthorsA Guerrini (0000-0003-0181-229X, Oregon State University, corresponding author)
Year2016
Volume54
Issue1
Pages71-97
Publication date2016-03-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueHistory of Science (JOURNAL)
Journal identifiersISSN: 0073-2753 • E-ISSN: 1753-8564
PublisherSAGE Publications Inc (PUBLISHER)
DOI10.1177/0073275315617769
OpenAlexW2333966688
LanguageEN
Citations received10
References cited8

The metaphor of "the ghastly kitchen" of life science research, the places that, said the nineteenth-century physiologist Claude Bernard, stirred "the fetid and throbbing ground of life," is well known. In the seventeenth century, the kitchen, and particularly the scullery, was the site of the slaughter, butchery, and dismemberment by carving of a variety of animals. The tools and techniques employed in these activities overlapped considerably with those of animal and human dissection. Dissection often took place in residences and the kitchen was the most likely place for this activity. This challenges historians' identification of the kitchen as an exclusively female realm. The preparation of food and medicines occurred in tandem with experimental natural philosophy, sharing tools as well as the sensory apparatus of cooking, including tasting and smelling

Aesthetics · Archaeology · Art · Art history · Biology · Carving · Environmental ethics · Identification (biology) · Natural (archaeology) · Realm · Variety (cybernetics) · Visual arts · Computer Science · Ecology · Historical Studies and Socio-cultural Analysis · History · History of Science and Medicine · History of Science and Natural History · Philosophy

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    Alison C Fleming•Sixteenth Century Journal•2008

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    F J Cole•Journal of the History of…•1957

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Unique citing works10
Citations per year1,11
Citation span2017 - 2023 (7)
Citation velocityhistorical
Highly citedNo
Citation typesNeutral: 10

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