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Skin is the parchment upon which identity is written; class, race, ethnicity, and gender are all legible upon the human surface. Removing skin tears away identity, and leaves a blank slate upon whichlaw, punishment, sanctity, or monstrosity can be inscribed; whether as an act of penal brutality, as a comic device, or as a sign of spiritual sacrifice, it leaves a lasting impression about the qualities and nature of humanity. Flaying often functioned as an imaginative resource for medieval and early modern artists and writers, even though it seems to have been rarely practiced in reality. From images of Saint Bartholomew holding his skin in his arms, to scenes of execution in Havelok the Dane, to laws that prescribed it as a punishment for treason, this volume explores the ideaand the reality of skin removal - flaying - in the Middle Ages. It interrogates the connection between reality and imagination in depictions of literal skin removal, rather than figurative or theoretical interpretations of flaying, and offers a multilayered view of medieval and early modern perceptions of flaying and its representations in European culture. Its two parts consider practice and representation, capturing the evolution of flaying as both an idea and a practice in the premodern world.
Larissa Tracy is Associate Professor, Longwood University.
Contributors: Frederika Bain, Peter Dent, Kelly DeVries, Valerie Gramling, Perry Neil Harrison, Jack Hartnell, Emily Leverett, Michael Livingston, Sherry C.M. Lindquist, Asa Mittman, Mary Rambaran-Olm, William Sayers, Christina Sciacca, Susan Small, Larissa Tracy, Renée Ward
The usefulness of the glycaemic index (GI) of a food for practical advice for individuals with diabetes or the general population depends on its reliability, as estimated by intra-class coefficient (ICC), a measure having values between 0 and 1, with values closer to 1 indicating better reliability. We aimed to estimate the ICC of the postprandial blood glucose response to glucose and white bread, instant mashed potato and chickpeas using the incremental area under the curve (iAUC) and the GI of these foods. The iAUC values were determined in twenty healthy individuals on three and four occasions for white bread and glucose, respectively, and for potato and chickpeas on a single occasion. The ICC of the iAUC for white bread and glucose were 0·50 (95 % CI 0·27, 0·73) and 0·49 (95 % CI 0·22, 0·75), respectively. The mean GI of white bread was 81 (95 % CI 74, 90) with a reliability of 0·27 indicating substantial within-person variability. The GI of mashed potato and chickpeas were 87 (95 % CI 76, 101) and 28 (95 % CI 22, 37) respectively with ICC of 0·02 and 0·40.The ICC of the iAUC were moderate and those of the GI fair or poor, indicating the heterogeneous nature of individuals' responses. The unpredictability of individual responses even if they are the result of day-to-day variation places limitations on the clinical usefulness of GI. If the very different GI of potato and chickpeas are estimates of an individual's every-day response to different foods, then the GI of foods may provide an indication of the GI of a long-term diet.
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