Broiling, a cooking technique involving direct exposure to intense heat, has been a subject of practical and literary exploration across centuries. Authors such as Anne Cobbett and Maria Parloa emphasized its technical aspects, detailing fire control and proper meat preparation, while Juliet Corson highlighted the importance of high, clear heat to maintain juiciness.
Herman Melville, in Moby-Dick, integrated broiling into a nautical setting, reflecting on its simplicity and dignity. Arthur Phillip’s account in The Voyage of Governor Phillip to Botany Bay further places the method within cultural practices. These varied perspectives reveal broiling as both a culinary skill and a means through which heat, nourishment, and human adaptation intersect.