Adam Smyth: Early Modern Cookbooks
5 January 2017
Show More 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 9Show More
“... observation, empiricism, personal experience, testimony, citation and inductive proof. And just as Gresham College, home of the Royal Society, was buzzing 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 ...”