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,
“... with the stooped mutterings of Robert Boyle, John Aubrey and Robert Hooke, so, Wall suggests, the unknown woman at home, experimenting with endive and plantin, or (in Partridge’s words) trussing woodcocks ‘into the Coffyn with swete larde around them’, was taking part in the same process of probing what Bacon described as nature ‘in bonds’: ‘when ... ”