Pioneering investigation into relationship between physical sense of taste, and taste as a term denoting judgement, in early modern England.

This electronic version has been made available under a Creative Commons (BY-NC-ND) open access license. Considering a wide range of early modern texts, performances and artworks, the essays in this collection demonstrate how attention to the senses illuminates the literature, art and culture of early modern England. Examining canonical and less familiar literary works alongside early modern texts ranging from medical treatises to conduct manuals via puritan polemic and popular ballads, the collection offers a new view of the senses in early modern England. The volume offers dedicated essays on each of the five senses, each relating works of art to their cultural moments, whilst elsewhere the volume considers the senses collectively in particular cultural contexts. It also pursues the sensory experiences that early modern subjects encountered through the very acts of engaging with texts, performances and artworks. This book will appeal to scholars of early modern literature and culture, to those working in sensory studies, and to anyone interested in the art and life of early modern England.

Elizabeth Swann investigates the relationship between the physical sense of taste and taste as a figurative term associated with knowledge and judgment in early modern literature and culture. She argues that - unlike aesthetic taste in the eighteenth century - discriminative taste was entwined with embodied experience in this period. Although taste was tarnished by its associations with Adam and Eve's fall from Eden, it also functioned positively, as a source of useful, and potentially redemptive, literary, spiritual, experimental, and intersubjective knowledge. Taste and Knowledge in Early Modern England juxtaposes canonical literary works by authors such as Shakespeare with a broad range of medical, polemical, theological, philosophical, didactic, and dietetic sources. In doing so, the book reveals the central importance of taste to the experience and articulation of key developments in the literate, religious, and social cultures of the sixteenth and seventeenth centuries.

Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.

The primary aim of Knowing Faith is to uncover the intervention of literary texts and approaches in a wider conversation about religious knowledge: why we need it, how to get there, where to stop, and how to recognise it once it has been attained. Its relative freedom from specialised disciplinary investments allows a literary lens to bring into focus the relatively elusive strands of thinking about belief, knowledge and salvation, probing the particulars of affect implicit in the generalities of doctrine. The essays in this volume collectively probe the dynamic between literary form, religious faith and the process, psychology and ethics of knowing in early modern England. Addressing both the poetics of theological texts and literary treatments of theological matter, they stretch from the Reformation to the early Enlightenment, and cover a variety of themes ranging across religious hermeneutics, rhetoric and controversy, the role of the senses, and the entanglement of justice, ethics and practical theology. The book should appeal to scholars of early modern literature and culture, theologians and historians of religion, and general readers with a broad interest in Renaissance cultures of knowing.

Explores the importance of heterosexual masculine identity in Renaissance literature and culture.

For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives. Recipes for Thought analyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries. Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing—like poetry and artisanal culture—wrestled with the physical and metaphysical puzzles at the center of both traditional humanistic and emerging "scientific" cultures. Drawing on the works of Shakespeare, Spenser, Jonson, and others to interpret a reputedly "unlearned" form of literature, she demonstrates that people from across the social spectrum concocted poetic exercises of wit, experimented with unusual and sometimes edible forms of literacy, and tested theories of knowledge as they wrote about healing and baking. Recipe exchange, we discover, invited early modern housewives to contemplate the complex components of being a Renaissance "maker" and thus to reflect on lofty concepts such as figuration, natural philosophy, national identity, status, mortality, memory, epistemology, truth-telling, and matter itself. Kitchen work, recipes tell us, engaged vital creative and intellectual labors.