This ever-surprising journal of food scholarship is refreshingly jargon-free and features articles and excerpts from works in progress across a broad spectrum of inquiry. In this issue, for instance, Elizabeth Stainforth and C. Anne Wilson delve into a literary satire of eighteenth-century English tea parties by a passionately disapproving Quaker; David Walddon and Dawn Malmstrom investigate and elaborate on Maestro Martino of Como’s method for cooking whole eggs on a spit over a fire (the greatest danger is that they will explode); Andrew Dalby seeks to shed light on whether George, Duke of Clarence, was really drowned in a vat of Malmsey and why; and André Taber explores the history of the use of chemical leavenets such as sodium carbonate, potash, hartshorn, and baking soda. A short section of erudite book reviews follows.
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