Browse all Reviews
According to a survey carried out by the National Federation of Fish Fryers in the 1960s, the first fish and chip shop was opened by Joseph Malins in 1860 on Old Ford Road in the East End of London (p. 234). The combination of the fried fish that had been sold and eaten in the Jewish East End since the early nineteenth century with chips created what became a quintessentially British meal.
This interdisciplinary collection of essays, emerging from a conference held at Oxford University and edited by scholars with interests in literature and medicine in early modern England, seeks to establish how the inhabitants of late medieval and early modern Western Europe defined blood, and to uncover how references to blood were deployed in descriptions of the human condition across various
Early modern Scotland was awash with cheap print. Adam Fox, in the first dedicated study of the phenomenon in Scotland, gives readers some startling figures. Andro Hart, one of Edinburgh’s leading booksellers, died in 1622. In his possession, according to his inventory, were 42,300 unbound copies of English books printed on his own presses.
In recent decades historians, postcolonial theorists and feminist scholars have demonstrated how, in a variety of geographical settings, gendered stereotypes supported the conquest and domination of overseas territories by European colonial regimes.
Englishmen have always travelled. According to French Abbé Le Blanc, they travelled more than other people of Europe because `they look upon their isle as a sort of prison; and the first use they make of their liberty is to get out of it'.(1) For young elite males who travelled to France and Italy for up to five years, the Grand Tour was, most historians agree, ‘intended to provide the final ed
The indefinite article in the subtitle of Pekka Hämäläinen’s new book tells, to those familiar with the author’s first monograph and its professional impact, its own story. Ethnohistorians writing Native North American history in the later 20th century cast Indigenous Americans as heroic underdogs in a long, bitter struggle against Euro-American colonialism.
‘The English Reformation has not ended’, concludes Memory and the English Reformation’s introduction. ‘Continually refought in memory and the imagination, the battles it began will never be over’ (p.45). Through memory studies, this volume nudges the very worn question of England’s long Reformation(s) in a revitalising direction.
Within the past decade, much debate has ensued surrounding the question of whether or not food studies and culinary history constitute valid academic disciples.
Cities and towns are places of movement and mingling, coming and going, settling down and moving on, and they always have been. The fluid dynamics of urban life have long fascinated artists and preoccupied people in power.
If it is hard to write a book review, then it is much harder to make a book. Anthony Grafton's latest monograph, Inky Fingers, puts the difficulties of labour at the centre of this engaging study of book production in early modern Europe and North America (the latter included despite the expected limitations of the subtitle).