1650-1850 publishes essays and reviews from and about a wide range of academic disciplines literature, philosophy, art history, history, religion, and science. Interdisciplinary in scope and approach, 1650-1850 emphasizes aesthetic manifestations and applications of ideas, and encourages studies that move between the arts and the sciences.

With issue twenty-four of 1650–1850, this annual enters its second quarter-century with a new publisher, a new look, a new editorial board, and a new commitment to intellectual and artistic exploration. As the diversely inventive essays in this first issue from the Bucknell University Press demonstrate, the energy and open-mindedness that made 1650–1850 a success continue to intensify. This first Bucknell issue includes a special feature that explores the use of sacred space in what was once incautiously called “the age of reason.” A suite of book reviews renews the 1650–1850 legacy of full-length and unbridled evaluation of the best in contemporary Enlightenment scholarship. These lively and informative reviews celebrate the many years that book review editor Baerbel Czennia has served 1650–1850 and also make for an able handoff to Samara Anne Cahill of Nanyang Technological University, who will edit the book review section beginning with our next volume. Most important of all, this issue serves as an invitation to scholars to offer their most creative and thoughtful work for consideration for publication in 1650–1850. About the annual journal 1650-1850 1650-1850 publishes essays and reviews from and about a wide range of academic disciplines—literature (both in English and other languages), philosophy, art history, history, religion, and science. Interdisciplinary in scope and approach, 1650-1850 emphasizes aesthetic manifestations and applications of ideas, and encourages studies that move between the arts and the sciences—between the “hard” and the “humane” disciplines. The editors encourage proposals for “special features” that bring together five to seven essays on focused themes within its historical range, from the Interregnum to the end of the first generation of Romantic writers. While also being open to more specialized or particular studies that match up with the general themes and goals of the journal, 1650-1850 is in the first instance a journal about the artful presentation of ideas that welcomes good writing from its contributors. First published in 1994, 1650-1850 is currently in its 24th volume. ISSN 1065-3112. Published by Bucknell University Press. Distributed worldwide by Rutgers University Press.

This volume examines the growth and development of English towns when the proportion of the population living in towns rose from a sixth to a half. Chalklin surveys the demography, economy and social structure of market and county towns.

The Popularization of Medicine explores the rise of this form of people's medicine, from the early days of printing to the Victorian age, focusing upon the different experiences of Britain and France, more marginal European nations like Spain and Hungary, and upon North America.

This book focuses on early examples of women who may be said to have anticipated, in one way or another, modern professional and/or career-oriented women. The contributors to the book discuss women who may at least in some respect be seen as professionally ambitious, unlike the great majority of working women in the past. In order to improve their positions or to find better business opportunities, the women discussed in this book invested in developing their qualifications and professional skills, took economic or other kinds of risks, or moved to other countries. Socially, they range from elite women to women of middle-class and lower middle-class origin. In terms of theory, the book brings fresh insights into issues that have been long discussed in the field of women’s history and are also debated today. However, despite its focus on women, the book is conceptually not so much focused on gender as it is on profession, business, career, qualifications, skills, and work. By applying such concepts to analyzing women’s endeavours, the book aims at challenging the conventional ideas about them.

This volume is one of a series of works on maritime history, which aims to investigate and interpret the British maritime past and European and international maritime topics from the earliest times to the contemporary world.

From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.