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For centuries, historians have speculated about the life of
Katherine Jones, Lady Ranelagh. Dominant depictions show her either
as a maternal figure to her younger brother Robert Boyle, one of
the most significant scientists of his day, or as a patroness of
the European correspondence network now known as the Hartlib
circle-but neither portrait captures the depth of her intellect or
the range of her knowledge and influence. Philosophers,
mathematicians, politicians, and religious authorities sought her
opinion on everything from decimalizing the currency to producing
Hebrew grammars. She practiced medicine alongside distinguished
male physicians, treating some of the most elite patients in
London. Her medical recipes, political commentaries, and testimony
concerning the philosophers' stone gained international
circulation. She was an important influence on Boyle and a
formidable thinker in her own right. Drawing from a wealth of new
archival sources, Michelle DiMeo fills out Lady Ranelagh's legacy
in the context of a historically sensitive and nuanced
interpretation of gender, science, and religion. The book
re-creates the intellectual life of one of the most respected and
influential women in seventeenth-century Europe, revealing how she
managed to gain the admiration of diverse contemporaries, effect
social change, and shape contemporary science.
This collection of essays provides an overview of new scholarship
on recipe books, one of the most popular non-fiction printed texts
in, and one of the most common forms of manuscript compilation to
survive from, the pre-modern era (c.1550-1800). This is the first
book to collect together the wide variety of scholarly approaches
to pre-modern recipe books written in English, drawing on varying
approaches to reveal their culinary, medical, scientific,
linguistic, religious and material meanings. Ten scholars from the
fields of culinary history, history of medicine and science,
divinity, archaeology and material culture, and English literature
and linguistics contribute to a vibrant mapping of the aspirations
invested in, and uses of, recipes and recipe books. By exploring
areas as various as the knowledge economies of medicine, Anglican
feasting and fasting practices, the material culture of the kitchen
and table, London publishing and concepts of authorship and the
aesthetics of culinary styles, these eleven essays (including a
critical introduction to recipe books and their historiography)
position recipe texts in the wider culture of the sixteenth,
seventeenth and eighteenth centuries. They illuminate their
importance to both their original compilers and users, and modern
scholars and graduate students alike. -- .
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