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147-151) "Many traditional meat recipes were developed at a time when meats came from mature, fatty animals, and so were fairly tolerant of overcooking. Tough cuts are best heated for a prolonged period at temperatures approaching the boil, usually by stewing, braising, or slow-roasting." ---On Food and Cooking: The Science and Lore of The Kitchen, Harold Mc Gee, completely revised and updated [Scribner: New York] 2004 (p. Generally, we like meat to e tender and juicy rather than tough and dry. And when the cooking goes on for hgours, the fiber bundles fray away from each other, and even tough meat begins to fall apart... This early reference notes this stage is unwholesome [Markam]. Medium/medium rare were introduced about this time. Originally only of eggs: slightly or imperfectly cooked, underdone. And indeed, among winged creatures they can eat with pleasure wood pigeons still running with blood and scarcely touched by fire.' Bruyerin advocated the middle way, warning that there would be a penalty to pay for eating either half-raw or 'melting' meat.

The meat is chewy yet soft, so that chewing compresses it instead of cutting through it. A grill was convenient for flat meats, a spit for larger cuts. Roasting, the application of direct heat at close proximity, was appropriate for a cold, moist meat such as pork because the open fire would warm and dry. It was virtually everyone's aspiration to have meat on his table... 154-155) [Ancient Rome] "Already during the last two centuries before Christ, meat began to appear with increasing frequency in the homes of Rome's wealthier citizens...

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