Mary Napier’s “Snaile Milke”: Transmission, Materiality, and Medical Practice
By Alexandra Kennedy For a postgraduate project on material texts, I spent several chilly autumn weeks bundled in a scarf and coat in the Bodleian Library’s Special Collections, pouring over a small,...
View ArticleRecipes and the Senses: An Introduction
By Hannah Newton Our enjoyment of food depends not just on how it tastes and smells, but also on what it looks, feels, and sounds like. Crispness, for instance, is perceived when we hear a ‘snap’ as...
View ArticleRecipes for honey-drinks in the first published English beekeeping manual
By Matthew Phillpott The Roman emperor Augustus is said to have asked the Roman orator, poet, and politician, Publius Vedius Pollio, how to live a long life. Pollio answered that ‘applying the Muse...
View ArticleAlchemical Recipes in the AlchemEast Project
By Matteo Martelli What makes a recipe alchemical? Its inclusion in an alchemical treatise, one might suggest. Indeed, naïve as it may sound, such a simple answer opens an interesting perspective from...
View ArticleThanksgiving with Galen and Apicius
By Sean Coughlin For Thanksgiving, I thought I’d come up with a new English translation of a seasonal recipe from the Roman cook-book of Apicius. It comes from the third book of De re coquinaria. The...
View ArticlePigeon slippers
By Robert Ralley and Lauren Kassell The Casebooks Project, a team of scholars at the University of Cambridge, has spent a decade studying 80,000 consultations recorded by the seventeenth-century...
View ArticleReflections on Medieval Culture Through A Culinary Lens
Teaching the Medieval Feast Krista Murchison (Leiden University), @drkmurch Leiden University’s English Language and Culture BA is aimed at teaching about not just the literature and language of the...
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