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
We are now a generation into an ‘Atlantic turn’ in writing early American history. Jordan Landes and Abram C. Van Engen make welcome, but different, contributions through their arguments about emotions in Puritan New England and networking by London Quakers.
The sub-branch of history that is known by the ambiguous (and frightening to undergraduates, cats, and many mainstream academics) name “historiography” seems to be undergoing a Renaissance at the moment.