By: Meg
27 Nov 2007
Food science writer Harold McGee has an interesting article at the New York Times about the varieties and development of apples as we know them. Stephen Colbert likely won't approve McGee's culprit for helping speed along the natural selection that led to the large, delicious fruit we've come to love: bears!By: Meg
12 Oct 2007By: Meg
4 Jun 2007
By: Meg
30 May 2007
Pending the laser analysis, experts assume that expensive materials for some of the blue pigments came from the gemstone lapis lazuli, mined in northeast Afghanistan. Yellow pigments are believed to have been made from arsenic sulfide and, bizarrely, reddish Kermes pigments from the dried pregnant bodies of a genus of Mediterranean insect, suggesting extraordinary trade routes for the ninth century.
Some techniques will help to analyze the pigments made from vegetable matter; others will be used to examine the inks.
“A lot of what we have done before has been based on anecdotal reports of the materials that were used,” said Robin Adams, the librarian of Trinity College, who hopes the exacting dot-by-dot analysis by laser will unlock secrets and help his staff preserve the book. “Essentially the laser bounces back, and you get a spectrum. That spectrum tells you whether this pigment is lead, copper or whatever. We haven’t got the reports yet, but we very much expect it to tell us new information about what the monks used.”
They also suggest that one of the real mysteries isn't one that will be solved by this analysis: how the Book got from Kells to be donated to Trinity College in the 17th century.