Michelle DiMeo – författare
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2 produkter
2 produkter
Inbunden, Engelska, 2021
471 kr
Skickas inom 5-8 vardagar
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.
Inbunden, Engelska, 2013
1 400 kr
Skickas inom 5-8 vardagar
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.