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
Thomas Ahnert’s The Moral Culture of the Scottish Enlightenment is an unusual work. Little more than an extended essay, its brevity and lucidity belie the complexity and force of its central thesis. Whilst there is no doubt that the book represents an important historiographical intervention, it is rather harder to explain why or where it does so.