The Food in History Conference

Editors’ note: This is our first report on the Anglo-American conference 2013. Rachel Rich’s post considers “The Politics of Food”. By Sally Osborn The 2013 Anglo-American conference, which took place in London on 11-13 July 2013, was a fascinating mix of periods, styles and types of food history and social history more generally, ranging from … Continue reading The Food in History Conference

A Recipe for Disaster: How not to Distill Turpentine

By Tillmann Taape When sifting through early modern alchemical recipes, I am often struck by their inherent dangers which would make modern-day health and safety officers pull their hair out. Renaissance practitioners were remarkably unfazed by temperatures high enough to melt glass and metal, and they frequently recommended heating volatile and flammable liquid in sealed … Continue reading A Recipe for Disaster: How not to Distill Turpentine

To Make Muske Cakes

By Casey Mitchell From a cultural perspective, odd foods are a common occurrence in the world today. Individuals from America might be horrified to eat something as foreign as monkey brains–a delicacy in Africa and India–or haggis, the Scots’ age-old recipe for beef-in-a-sheep’s bladder/stomach/what you will. Jane Baber’s Book of Receipts, compiled in 1625, contains … Continue reading To Make Muske Cakes