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Krótko mówiącLong story short, czosnek rośnie w ziemigarlic grows in the dirt, ma ostry smak i śmierdziit has a sharp flavour and stinks, so it's potentially harmful to people who are used to luxuries. Peasants, więc dla ludzi nawykłych do rozkoszy jest szkodliwythough, a nawet groźny. Za who used to chłopi, którzy i tak są przyzwyczajeni do jedzenia czosnkueating garlic, mogą się nim zajadać bez obawaby devour it without fear. Wśród wielu historyjekAmong many stories meant to remind peasants of their place, które mają chłopstwu przypomnieć, gdzie ich miejsce, szczególnie ciekawa jest ta spisana przez Sabadina there's a particularly interesting one written by Sabadino degli Arienti w czasie, kiedy Kolumb żeglował w poszukiwaniu Indiiaround the time when Columbus was sailing in search of India. It's about a valet who was nagging his lord to make him a knight. Opowiada ona o słudzeThe tired nobleman eventually conceded, który upraszał swojego pana, by ten zrobił go rycerzem. Znudzony namolnymi prośbami szlachcic postanowił wreszcie dać swemu poddanemu nauczkębut not without teaching his valet a lesson: owszemhe gave him a coat of arms sporting a head of garlic under a golden sun in a blue field and, zrobił go szlachcicem, ale za herb nadał mu główkę czosnku pod złotym słońcem w błękitnym polu tarczyfor the crest, a za umieszczany na hełmie klejnot – pannę zatykającą palcami nosvirgin pinching her nose shut. Błękit i słońce symbolizują tu The blue background and the sun symbolize ''powietrzeair'' i and ''ogieńfire'' – niby szlachetne pierwiastki, które same często pojawiają się w heraldyce szlacheckiej; ale tutajwhich in themselves are noble elements that are perfectly fit for noble heraldry, w towarzystwie czosnku, świadczą raczej o jego właściwościach wysuszających i rozpalających but in this context they testify to garlic's ''drying'' and ''heating'' properties (i to w czwartymin the fourth, a więc niemal śmiertelnymalmost lethal, stopniudegree). Morał jest oczywistyThe moral of the story is obvious: czosnek zawsze będzie śmierdział, garlic will always stink and a peasant will always be a chłop zawsze będzie chłopempeasant.<ref>{{Cyt
In a great lord's court, every meal is a feast, not just for the lord himself, but for also for his family, guests and major retainers. How, then, do you ensure that each person at the table gets a diet that is appropriate for their particular temperament? The only way to do is to serve a variety of dishes with different humoral qualities at the same time and let each diner pick whatever their medic advised them to eat (or what they've read is good for them in a book). Known as "''service à la française''", or service in the French way, it's the been the predominant way of serving food at banquets in Europe since the Middle Ages and will continue to be until the 19th century, when "''service à la russe''", or service in the Russian way, will take over, with each dish served to each diner separately in a strict order.
But does it really work? After all, a doctor my may advise, recommend, maybe even gently admonish, but he must never forget that he is his lord's servant. In fact, it's not rare for a patient, unused to being ordered around, to diagnose his illness and plan his own therapy by himself, summoning the doctor only to do what the patient ordered, as in: now you will give me an enema. So how can a dietitian make sure that his employer eats on what's good for him? Sometimes all a doctor can do is complain in general terms, which is exactly what John Archer, court physician to King Charles II of England, does.
{{ Cytat
[[File:Pęczek czosnku.jpg|thumb|left|upright|"Garlic is irritating and burning; it hurts, dries and bloats the stomach, it induces thirts, makes the head spin and clouds the eyes…"]]
| tytuł = I Tatti Studies: Essays in the Renaissance
| nazwisko r = Grieco
| rozdział = The Social Politics of Pre-Linnean Botanical Classification
| adres rozdziału = http://www.academia.edu/855239/The_Social_Politics_of_Pre-Linnaean_Botanical_Classification
| wydawca = Casa Editrice Leo S. Olschki, Villa I Tatti, The Harvard Center forItalian Renaissance Studies
| rok = 1991
| tom = 4
