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Ever wonder how the vinegar Roman cooks used in their cuisine differ from the sour stuff we buy at the supermarket? British "food archaeologist" Alan Coxon thinks he knows. In addition to being a chef, and proselytizer for Britain and food, he makes and sells vinegars based upon his historical research. I talk about his site on my blog. Go here for the entry.

In which I try to figure out whether a lovely portrait-like depiction of Mary Magdalen from the Low Countries in the 16th century is pretty fantasy or actual fashion. Go here for the entry.