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In the last year several books appeared focused on the United States in the world that seek to combine a study of intellectual history, popular culture and politics in a long breath of the 19th century.
Buried deep within the endnotes of Joseph Eaton’s book is a wry comment on the art of reviewing by the 19th-century author Sydney Smith, ‘I never read a book before reviewing it; it prejudices a man so’ (p. 199, n. 32).
Reading and Writing Recipe Books, 1550–1800 includes 11 rigorously documented essays addressing a genre that began to attract attention following Susan Leonardi’s 1989 article, ‘Recipes for reading: Summer pasta, lobster a la Riseholme, and Key Lime Pie’.(1) The editors, Michelle DiMeo and Sarah Pennell, seek to demonstrate how far the study of medical/culinar