Uncover the fascinating world of 16th-century cheese knowledge with the republished ‘A Pamflyt Compiled of Cheese’, a 450-year-old book that offers surprising insights into food intolerance and dietary compatibility.
The University of Leeds has recently republished a 450-year-old book on cheese, offering a fascinating glimpse into how people understood dairy products in the past. The earliest-known book on cheese in English, ‘A Pamflyt Compiled of Cheese,’ contains advice that may seem outdated but still holds contemporary resonance.
Academics have been struck by the book’s insightful understanding of individual body types and how they interact with different foods. One passage reads: ‘He that will judge whether cheese be a convenyent foode for him, must consider the nature of the body, and the disposicion and temperamente of the cheese.‘ This advice is remarkably similar to modern concepts of food intolerance and dietary compatibility.
Food intolerance occurs when the body is unable to digest certain foods properly, leading to uncomfortable symptoms.
Unlike a food allergy, which triggers an immune response, 'food intolerance affects digestion and metabolism'.
Common culprits include lactose in milk, gluten in wheat, and fructose in fruits.
Symptoms can range from mild bloating to severe abdominal pain.
Identifying and avoiding trigger foods is key to managing intolerance.
Research suggests that 10-15% of adults experience some form of food intolerance.
The book can be described as a treatise, a substantial piece of work that weaves together ancient knowledge with personal experience. Food historian Peter Brears notes that it’s ‘probably the first comprehensive academic study of a single foodstuff to be written in the English language.’ This suggests that the author had a deep understanding of cheese and its properties.
The book offers some practical advice on how to enjoy cheese, including the notion that the end of a meal is the best time to eat it. However, other passages are more… questionable. For example, one tip advises using rancid cheese and bacon fat as a cure for gout, while another warns that dog’s milk can cause women to give birth prematurely.
Cheese is often perceived as a high-calorie, high-fat food, but it also offers several health benefits.
Rich in protein, calcium, and phosphorus, cheese supports bone health and muscle function.
Additionally, certain types of cheese are rich in conjugated linoleic acid (CLA), which may aid in weight management and immune system regulation.
Moderate consumption of cheese can provide essential nutrients while minimizing potential drawbacks.
The transcription of ‘A Pamflyt Compiled of Cheese‘ has been made available on the University of Leeds website, allowing readers to explore this unique window into the past. As food historian Peter Brears notes, it’s a remarkable discovery that sheds new light on how people understood food and health in the 16th century.
