Review of Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen, by Wendy Wall (Philadelphia, PA: University of Pennsylvania Press, 2016).
… that between the sixteenth and eighteenth centuries, recipe books became a popular form of print which should not be … basic dishes for the table. Instead, published recipe books offered ways of creating pleasure, remembering … knowledge. As such, Recipes for Thought is not a history of food itself. If the reader seeks knowledge about …