Praise the industry of Philip Ball: half a dozen interesting books, consultant editor at Nature, science writer in residence at University College London – and science writer and reviewer at an impressive string of papers. Must have given up sleep is my guess. His latest Bright Earth: The invention of colour (Penguin, £9.99) comes out in paperback in a few weeks’ time. Anecdote and chemistry illuminate the world of the artist – and the cook. Instructions for one renaissance colour assume the artist could beat up a good batter.
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