Covering books and digital resources across all fields of history
Like us on FacebookFollow us on Twitter

ISSN 1749-8155

Browse all Reviews

Review Date: 
14 Nov 2013

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

Review Date: 
17 Oct 2013

The Order of the Garter has enjoyed a continuous existence since King Edward III founded it in the late 1340s, and membership remains the highest honour an English sovereign can bestow.

Review Date: 
10 Oct 2013

These are the first two volumes of a new series, Histoire de la France contemporaine. They replace the previous Seuil series, published in the 1970s. As a reflection of the attitudes of current French academic specialists, they are interesting on two levels. Each is a careful synthesis of recent research on the two periods.

Review Date: 
15 Aug 2013

Jonathan Jeffrey Wright’s The ‘Natural Leaders’ and their World is an important contribution to the history of Belfast as well as to the broader subjects of Ulster liberalism and Presbyterianism.

Review Date: 
25 Jul 2013

The Ottoman Empire, over the course of its existence, evolved a cultural synthesis of strands coming from its Arab, Persian and Byzantine antecedents, as well as the folk culture of its constituent populations. Culinary traditions were part of this legacy, and the taste for sweets an ever popular and refined element, constituting a repertoire extending into modern Turkey and the Middle East.

Review Date: 
18 Jul 2013

In 18th- and 19th-century France, notions of gastronomic taste and fine dining undoubtedly developed in aristocratic, privileged, and wealthy social spheres. Nowhere is this more obvious than in the salons, restaurants of the Palais-Royal, and dining societies. However, this spatial exclusivity itself did not dictate the culinary trends and aesthetics of the time. Jennifer J.

Review Date: 
18 Jul 2013

With this book Andrew Haley offers an innovative account of changes in restaurants and their customers. The history of dining out in America is not simply a story about increasing culinary options but rather one that features frequent shifts in social class representation and cultural preference.

Review Date: 
11 Jul 2013

I must preface this review by saying that I feel the discussion of human-animal interactions has been lacking a book like this for some time. From the outset, this book is fundamentally more than historical in its impact. The topics discussed, and so vividly illustrated, are anthropological assessments for the modern world, using history as base data.

Review Date: 
27 Jun 2013

Over 40 years ago, Robert Darnton proposed to evaluate the Enlightenment from its authors’ perspectives. After all, he observed, they were ‘men of flesh and blood, who wanted to fill their bellies, house their families, and make their way in the world’.(1) But with what did they fill their bellies, and when, and how much?

Review Date: 
27 Jun 2013

It is 50 years since Edward Thompson introduced historians to the phrase, the idea, the reality of 'the condescension of posterity'.(1) And while Thompson restricted his lens to the poor and forgotten of late 18th- and early 19th-century Britain, for a number of years a small number of historians, John Barrell notable among them (2

Pages