In this second installment of our three-part series on the art of the recipe, we emerge from the depths of ancient history and trace the recipe from its early modern origins to its current manifestation. Some of the texts and topics we cover include:
The Physiology of Taste or Meditations on Transcendental Gastronomy by Jean-Enthelme Brillat Savarin (as translated and annotated by M.F.K. Fisher)
Modern Cookery by Eliza Acton
Advances in weights and measures standardization in Europe and North America
Modern research on 19th century drinks by David Wondrich
Contemporary recipe narratives in popular culture
Advice for constructing excellent recipes in the food and cocktail space
Podden och tillhörande omslagsbild på den här sidan tillhör Eric Kozlik. Innehållet i podden är skapat av Eric Kozlik och inte av, eller tillsammans med, Poddtoppen.
