Masdevall’s ‘Antipyretic Opiate’, or: A Well-Travelled Recipe

By Stefanie Gänger In the late 1700s and early 1800s, not only were medicinal substances exchanged across large distances along the veins of global trade, proselytizing, and imperialism, so too were recipes – practices and discourses about how to prepare or arrange substances, render them palatable, or more ‘effective’. A case in point from the Iberian …

Listening, Tasting, Reading, Touching: Interdisciplinary Histories of American Food

By Theresa McCulla When members of the American Historical Association gathered for their annual meeting in New York City in January, attendees set out to explore disciplines other than history. Or rather, they aimed to understand where and how other disciplines intersect most fruitfully with the practice of history. To our panel of four scholars …