How to Perfume a Glove
Adam Smyth: Early Modern Cookbooks, 5 January 2017
Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen
by Wendy Wall.
Pennsylvania, 328 pp., £53, November 2015,978 0 8122 4758 9 Show More
by Wendy Wall.
Pennsylvania, 328 pp., £53, November 2015,
“... merits of which derive from the balance of heating and cooling ingredients. ‘Food work’, as Wendy Wall calls it, was a subset of the care of the body, and this intertwining is everywhere in the recipe culture Wall describes. Thus the manuscript recipe book of Mary Birkhead from about 1680 now in the British ... ”