Reynolds’ Reading Practice Wins John Ben Snow Book Prize
By the RP Editorial Team We are delighted to share that Melissa Reynolds’ book, Reading Practice: The Pursuit of Natural Knowledge from Manuscript to Print (University of Chicago Press, 2025) has won...
View Article‘All Manner of Fluxes:’ Plants and the Natalist Conquest of British Colonial...
By Fiona O’Brien The flows and fluxes of bodily fluids that determined an early modern woman’s embodied existence would need to be, if not controlled, understood by her. If we focus on the fluidity of...
View ArticleThe King of Fruits: Pineapples and Class Culture in British Cookbooks from...
By Elizabeth Schmidt In 1789, John Taylor sent a pineapple to his mother Jean in Scotland; the pineapple was from his cousin’s plantation in Jamaica, where John lived and worked as a merchant. Not...
View ArticleRopa Vieja: A Colonial Stew of Global Threads
For my brother, Manuel Pino, who keeps our family’s best memories alive through his cooking. By Alessandra Pino Recipe: Ropa Vieja (Serves 6) Legend has it that a poor man once cooked his old clothes...
View ArticleLacquer Fantasies: Japanning as a Colonial Global Recipe
By Nur’Ain Taha Two images frame this story of lacquer and imaginaries. The first, from Print of Sixteen Crafts and Trades (Ambachten en Beroepen) by Hendrik Numan (1788-1796), shows a Dutch lacquer...
View ArticleThe Tomato-Chili Nexus: Reconstructing the Mesoamerican Influence on Europe...
By Serin Quinn The earliest known recipe referencing tomatoes was published in Naples in 1692. This is not simply the earliest European recipe to include the ingredient, but the first written tomato...
View ArticleRhyming Recipes in the Early Modern Arab Mediterranean
By Leonie Böttiger Why versify a recipe, let alone an entire recipe collection? Readers might be familiar with what is arguably the most famous of English rhymed recipes: the witches’ song from...
View ArticleBal-Po Stew: The Empire’s Recipe
By Lewis Ebert The third entry of the section entitled “Strange Delicacies of Combined Flavors” in the medieval Mongol cookbook, “Proper and Essential Things for the Emperor’s Food and Drink,” is the...
View ArticleNun Chai: A Story from Trade Routes to Survival
By Garima Sudhan The popular understanding of Kashmir is heavily anchored in its selective portrayal of cultural symbols, wherein its food and clothing practices are used as bait to increase tourism...
View ArticleRecipes for animals: husbandry and animal medicine in early modern England...
By Dr Leah Astbury One group of actors has been relatively neglected in scholarship on early modern recipe books: non-human animals. And yet, farmyard animals were also members of the household-family,...
View ArticleStretching the Boundaries
By Lino Mioni Collating together in one single volume the medical and culinary knowledge and recipes, or any other form of instructions, of food preservation and fermentation, is an activity that has...
View ArticleRecipes in Cultural Flow
By Anil Paralkar Understanding global exchanges has played a central role in food history research in recent decades. Recipes, as a type of source, present both challenges and opportunities when it...
View ArticleCulinary Texts in Context, 1500-1800: My Five Cents
By Thomas Gloning, University of Gießen, Germany Reading Culinary Texts in Context, 1500-1800 was immensely enriching for me. Coming from linguistics with a focus on Medieval and Early Modern culinary...
View ArticlePrint and Continuity in Reading Practice
By Grace Murray As the market for printed practical books in England expanded in the first half of the sixteenth century, a host of titles promised their readers something new. From herbals to...
View ArticleThe Uses and Abuses of Medieval Manuscripts in Reformation England
By Nikianna Dinenis A familiar image of the English Reformation is one of destruction, of Henry VIII dissolving nine hundred monasteries, scattering their rich manuscript collections to the four winds,...
View ArticleOn Medical Manuscripts in Reynolds’ Reading Practice
By: Caleb Prus In 1485, during London’s first epidemic of the sweating sickness, the physician Thomas Forestier complained to Henry VII about certain “false leeches” ⎯healers deceiving the public...
View ArticleCulinary Texts in Context: Continuing the Conversation
By Sarah Kernan and Helga Müllneritsch Culinary Texts in Context began as an idea for collaboration during the COVID-19 pandemic. We were interested in working together, given our shared interests in...
View ArticleStovetop Solidarity: “Recipes for Semi-Starvation” and Antipoverty Organizing...
By Kimba Stahler Flipping through recipe cards or a cookbook is not the apolitical exercise some might think. Whether picked by workers earning a fair wage in a safe environment or transported by truck...
View Article“Pain au Levain”: Reproductive Rights, Recipes, and Community Cookbooks
By KC Hysmith, PhDPackaged in a brown paper and cellophane fold-over bag, not unlike those you’d find at your corner bakery or at the farmers’ market, the Beaux “Bread Bag” contains a hefty stack of...
View ArticleIn Search of Meat Substitute Recipes in Historical U.S. Community Cookbooks
By Jennifer “JJ” HarbsterThe Library of Congress has been collecting U.S. community cookbooks since the copyright deposit of one of the country’s first community cookbooks, Maria Moss’s 1864 “Poetical...
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