{"product_id":"recipes-for-thought-knowledge-and-taste-in-the-early-modern-english-kitchen-material-texts-9780812247589","title":"Recipes for Thought Knowledge and Taste in the","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSituated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Wall brilliantly restores an unfamiliar version of early modern domesticity. [Her] achievement . . . is to light up this earlier period, when England was the most dynamic site of recipe publication in Europe.\" * \u003ci\u003eLondon Review of Books\u003c\/i\u003e *\u003cbr\u003e\"A nuanced and in many ways fresh account of how Renaissance recipes function as knowledge. . . . The book is a signal accomplishment that will prove as useful in the years to come as the recipes it analyzes proved to an earlier age.\" * \u003ci\u003eRenaissance and Reformation\u003c\/i\u003e *\u003cbr\u003e\"Crammed with delightful discoveries, \u003ci\u003eRecipes for Thought\u003c\/i\u003e offers us a vibrant new picture of the early modern housewife as reader, writer, and knowledge producer and the kitchen as an arena of debate, experiment, and invention. Linking the kitchen to the lab and the pharmacy, the recipe to the poem and the play, Wendy Wall rejoins what has since been put asunder to re-create a world we not only lost but forgot about.\" * Frances Dolan, University of California, Davis *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface. The Appetizer\u003cbr\u003e Introduction. The Order of Serving\u003cbr\u003e Chapter 1. Taste Acts\u003cbr\u003e Chapter 2. Pleasure: Kitchen Conceits in Print\u003cbr\u003e Chapter 3. Literacies: Handwriting and Handiwork\u003cbr\u003e Chapter 4. Temporalities: Preservation, Seasoning, and Memorialization\u003cbr\u003e Chapter 5. Knowledge: Recipes and Experimental Cultures\u003cbr\u003e Coda\u003cbr\u003e Notes\u003cbr\u003e Works Cited\u003cbr\u003e Index\u003cbr\u003e Acknowledgments\u003c\/p\u003e","brand":"University of Pennsylvania Press","offers":[{"title":"Default Title","offer_id":49405726556503,"sku":"9780812247589","price":70.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780812247589.jpg?v=1730493407","url":"https:\/\/bookcurl.com\/products\/recipes-for-thought-knowledge-and-taste-in-the-early-modern-english-kitchen-material-texts-9780812247589","provider":"Book Curl","version":"1.0","type":"link"}