Alchemy in The Kitchen

I cook because I love to eat; and I get great pleasure from seeing people enjoy the food I cook. I am thrilled when I encounter one of my recipes out there in the world and get to meet the person who has made it. (Melitzanosalata, a rocking Greek dip, seems to be the most popular party recipe - try it!) Even better are the emails from strangers halfway across the world that say, “Hey, I made one of your recipes, and you know what? It worked perfectly! I can cook!” although the ones that say “Hilarious post, you made me snort my tea,” also make my day! Blogging brings together three of my passions: cooking, writing and photography. It also brings me in contact with a huge community who adore food as much as I do and are an endless source of humour, inspiration and support

Jābir ibn Ḥayyān and his reception in the Latin world

Description of the natural philosophy and alchemy of the texts attributed to Jabir ibn Hayyan in the Arabic world and in the Latin West

Arabic alchemy and Arabo-Latin alchemy: state of research and perspectives

Description of the present state of research in the field, and synthesis of the various perspective of the searchers in the field

Fermentum in Early Latin Alchemy

State of my research about the ferment in early Latin alchemy (12th - 14th centuries). Content : - Plan and objectives of the thesis - Status quaestionis and methodology - Ferment's definition (Alchemical ferment acts like leaven in the dough) and extracts from the first part of the corpus (i.e. translations from Arabic) - Links with elixir (+ extracts) - First conclusions and perspective

Arabic and Latin Alchemy: New Perspectives and Tools

Arabic and Latin Alchemy: New Perspectives and Tool

New tools for critical editions

New tools for critical edition