IN 1668, less than three years after the Royal Society of Londonwas founded, Robert Boyle published in the Society's PhilosophicalTransactions a long list of "Inquiries Concerning theUse of the Kitchin-Garden and Winter Greens." He proposed theseinquiries as topics for research, and among them he included thisquestion: "What herbs are fit to make Sallets, and how are they tobe ordered for that purpose?" We may be mildly surprised not onlyto find a question like this one called a "philosophical transaction,"but also to remember that the questioner, Robert Boyle, is famousfor formulating a fundamental law describing the behavior of gases.But such diversity of interests is quite usual in the unspecializedseventeenth century, when the term "philosophy" covered, amongother studies, both theoretical and applied science. In its early yearsthe Royal Society's Transactions did for its readers what many differentjournals do today: it was their Mind, Nature, and PhysicalReview as well as their Poultry Science, Good Housekeeping, andNational Geographic Magazine. And so far from embarrassing hisfellow members of the Society, Boyle inspired one of them, JohnEvelyn, to write and publish a book which he entitled Acetaria: ADiscourse of Sallets (1699).1 This is probably the first book everwritten on salads, and quite likely the last "philosophical" one.What's more, John Evelyn actually knew how to put together agreen salad and dress it properly with oil and vinegar—a culinaryart that has not always been practiced in England since his time.
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机译：1668年，即伦敦皇家学会成立不到三年，罗伯特·博伊尔（Robert Boyle）在学会的《哲学交易》上刊登了一长串“有关使用奇琴花园和冬青的询问”。他提出这些查询作为研究主题，其中包括以下问题：“什么药材适合制作Sallets，以及如何为此目的订购它们？”我们可能会感到有些惊讶，不仅找到这样的问题，即“哲学交易”，而且还记得发问者罗伯特·博伊尔（Robert Boyle）以制定描述气体行为的基本定律而闻名。通常在十七世纪的非专业领域使用，其中“哲学”一词涵盖了理论和应用科学等领域的研究。在成立之初，皇家学会的交易为读者提供了今天许多不同的杂志所从事的工作：他们的思想，自然和物理评论，以及家禽科学，良好管家和《国家地理》杂志。到目前为止，波义耳并没有让协会的同僚感到尴尬，而是鼓舞其中的一个人约翰·埃弗林（JohnEvelyn）撰写并出版了一本名为《 Acetaria：ADiscourse of Sallets（1699）》的书。1这可能是有史以来第一本关于沙拉的书，更重要的是，约翰·伊夫林（John Evelyn）实际上知道如何将绿色的沙拉放在一起，并用油和醋适当地调味—这是自他时代以来在英国一直没有实行的烹饪艺术。
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