"Lusty" sack possets, fertility, and the foodways of early modern weddings
A guest post by Sasha Handley Take ye yolks of 14 Egs & six whites & boyle them very well strain them into a pewter Bason put a quarte of a pint of Sack to them a grated nutmeg a…
A Wild and Woolley Week
A guest post by the Before ‘Farm to Table’ team This week the Before ‘Farm to Table’: Early Modern Foodways and Cultures team turned their collective attention to Hannah Woolley (or Wolley), a British woman writer who was among the…
One page, four inscriptions, three households
A guest post by Rebecca Laroche I began transcribing Folger manuscript V.a.681 because I recognized from the dealer’s description the name of a family, the Shirleys, and its house, Staunton Harold; I had previously found another book owned by another…
The Journey is Underway for Before 'Farm to Table'
By now, you may have read about—or participated in—several activities linked to the project Before ‘Farm to Table’: Early Modern Foodways and Cultures. They have included food-related pop-up exhibitions at Folger public programs (the next one is for A Christmas…
Tracing the transmission of medical recipes
A guest post by Elisabeth Chaghafi A lot of early modern recipe books are eclectic compilations that reflect the interests or needs of the people who compiled them. Often they do not even separate between cookery and medical recipes but…
Announcing a New Fellowship for Before "Farm to Table": Early Modern Foodways and Cultures
The Folger Institute is excited to announce a fellowship as part of Before Farm to Table: Early Modern Foodways and Cultures, the inaugural project of the Folger Institute’s Mellon initiative in collaborative research. Each Before “Farm to Table” fellow will…