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It is a prerequisite that prosperous, expanding towns need to maintain a secure and ample food supply. How towns managed this issue, drawing foodstuffs from both their immediate hinterland and from further afield, and the resultant effect upon agricultural productivity are examined in this collection of 11 papers.
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
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.
It is possible today to admire reconstructions of medieval kitchens at several historical monuments across Europe. Many of these displays have been carefully researched and tend to provide a fascinating insight into aspects of everyday life in the Middle Ages.
When comparing European agriculture in the early 1960s with that existing before the First World War, two principal differences are evident. Firstly, the productivity of agriculture in the 1960s was considerably higher, principally as the consequence of the intensive use of modern technologies such as modern machinery, fertilisers, pesticides or hybrid seeds.
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?