Margaret Pelling, author ofThe Common Lot: Sickness, Medical Occupations and the Urban Poor in Early Modern England (London: Longman, 1998) and currently Reader in the Social History of Medicine at the University of Oxford, has produced a new volume in the Oxford Studies in Social History series, Medical Conflicts in Early Modern London.
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.
In a letter of March 1693, the German polymath Gottfried Wilhelm Leibniz confessed to the ineffectiveness of his note-taking, sketching out a situation perhaps too familiar to many modern academics:
John Dee is a name that often conjures up images of shady spells muttered in dark rooms with bubbling potions, but the exhibition at the Royal College of Physicians, titled Scholar, Courtier, Magician: the Lost Library of John Dee seeks to offer a view of Dee as an articulate, extremely well-read, educated man.
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.
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.
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).