Cipriano Piccolpasso’s Recipe for the Transmutation of Matter

By Steve Wharton Certain recipes can tell us a great deal about the cultural and sometimes the technological contexts within which they were compiled and disseminated. In his mid-sixteenth century Italian treatise, the Three Books of the Art of the Potter.., Cipriano Piccolpasso (1523-79) discussed and illustrated the technology and the manufacturing processes that were … Continue reading Cipriano Piccolpasso’s Recipe for the Transmutation of Matter

English Gingerbread Old and New

By Stephen Schmidt Food writers who rummage in other people’s recipe boxes, as I am wont to do, know that many modern American families happily carry on making certain favorite dishes decades after these dishes have dropped out of fashion, indeed from memory. It appears that the same was true of a privileged eighteenth-century English … Continue reading English Gingerbread Old and New