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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).
Jonathan Scott, Professor of History at the University of Auckland, in his recent book, How the Old World Ended (2019), has provided an intellectual bridge between the early modern period and the modern world, which was born out of the Industrial Revolution.
This volume arrives with high praise. The book ‘[d]eserves to become another classic’, opines Peter Burke at the top of the front cover. It ‘[c]ompletely overhauls our view’, observes Ronald Hutton somewhat further down. The work itself is not shy of ambition either. Both the title—The Decline of Magic—and the subtitle—Britain in the Enlightenment—promise sweeping panoramas.
In contemporary understanding, a kitchen is a space which houses a heat source and appropriate utensils for preparing meals. How and why this kind of kitchen emerged in England between the 17th and mid-19th century is the story that Pennell set out to uncover.
In spite of the time period implied in her subtitle, Ann Thomson’s book covers debates about the materiality of the soul from 1650 to the early 19th century. She deals with a vast range of thinkers – primarily in England and France, but also in the Netherlands.
In the introductory chapter to her engaging book, Ruth Watts remarks on the 'dissonance' between women and science and the seeming paucity of scholarly literature on the subject. Upon deeper investigation, however, Watts soon discovers that she is mistaken.
Clarkson's and Crawford's research at the Centre for Social Research and in this book builds on Kenneth H. Connell's pioneering studies of population and of Irish diet.