In the Kitchen, 1550-1800: Reading English Cooking at Home and Abroad

In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices.

Madeline Bassnett is Associate Professor in the Department of English and Writing Studies at Western University. She is the author of Women, Food Exchange, and Governance in Early Modern England (Palgrave, 2016). Her current SSHRC-funded project, Resilient Recipes and Climate Change, examines early modern recipes in relation to Little Ice Age weather conditions. Hillary M. Nunn is Professor of English at The University of Akron. Her research addresses medical knowledge reflected in English seventeenth-century recipe manuscripts. She is a co-founding member of the Early Modern Recipe Online Collective and author of Staging Anatomies: Dissection and Tragedy in the Early Stuart Era (Ashgate, 2005).