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Posts Tagged ‘sausages’

It’s been one of those years… As far as the blog is concerned, I’ve managed to keep up a reasonably steady routine of posts – it does help that the WiFi on South Western trains is pretty reliable, so I can get things written on the commute down to Exeter – and the viewing figures have been pretty steady (no weird public controversies, and I managed to resist the temptation to launch unprovoked attacks on any prominent media figures during the slow weeks). I have at various points wondered whether it’s worth it; on the one hand, this remains a great opportunity to write about things that would never make for a proper academic article (or which perhaps might count as groundwork for something more substantial in due course – I am committed to giving a paper about Thucydides on Twitter in February), but on the other hand it is a time commitment, and in a year when it feels like I’ve lacked both time and energy even for the regular work stuff, sometimes it’s felt like that ‘one more bloody thing’ which could turn out to be that one thing too much. (more…)

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Somewhere in the middle of my very long list of ‘things it might be fun to do if I can ever find the time’ is the idea of writing an article, or at least do some thorough research, on the subject of ancient sausage-making (both cooked and fermented), if not curing and brining more generally. I can’t decide if it’s a character flaw, or just a predictable habit, that I generally feel an urge to ‘academise’ my hobbies; my bee-keeping phase led to what’s still one of my favourite publications, I have a half-finished piece on reading Roman agriculture through the principles of organic growing… It’s a fairly predictable but effective move: compare what we know of ancient practices with modern scientific understanding and/or principles, as a way of opening up questions – not least, on occasion, wondering about how on earth the Romans could have kept bees for centuries and still believed that one could gather a new swarm from a dead ox… (more…)

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