In April 2018, Elaine Leong and Hannah Newton invited a group of scholars to explore the theme of “Recipes and the Senses”.

• Recipes and the Senses: An Introduction, Hannah Newton
• Fragrant Protection: Saffron in Medieval China, Yan Liu
• Making and Consuming Perfume in Eighteenth-century England, William Tullett
• The Senses of the Apothecary in Early Modern Italy,                              Barbara di Gennaro Splendore
• Bitter as Gall or Sickly Sweet? The Taste of Medicine in Early Modern England, Hannah Newton
• Gershom Bulkeley (1635-1713): A Sensory Chymist in Colonial Connecticut, Donna Bilak
• Roman Recipes and the Senses, Erica Rowan
• Making Senses: Artisanal Practice and Sensory Perception in an Early Modern French Manuscript, Tillmann Taape