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 … Continue reading Masdevall’s ‘Antipyretic Opiate’, or: A Well-Travelled Recipe →
By Sara Pennell What spaces do recipes occupy? They occupy a distinctive place on the page and might take up a few inches of shelf-space, when bound together. But these textual traces are only the runes of practice; as such, while they survive in one textual dimension for us to recover as historians, they occupied space and travelled … Continue reading Recipes in space (domestically speaking…) →
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 … Continue reading Listening, Tasting, Reading, Touching: Interdisciplinary Histories of American Food →
Food, Magic, Art, Science, and Medicine