Sup on a Syllabub

I cannot resist this post from the National Library of Medicine’s excellent blog, Circulating Now.

Circulating Now from NLM

By Anne Rothfeld

Caricature of food consumption; two men and a woman eating ice cream.Les Mangeurs de Glaces, 1825
NLM #A021418

Want an intriguing dessert from the past to satisfy your present day holiday palate? Serve the syllabub: a cream-based treat, mixed with sweet wine and lemon juice, then whipped with cream until frothy, and garnished with a seasonal herb. The acids, which rise from the lemons to firm the cream, then separate from the wine, which sinks into a two-part delectable sweet course. Syllabub, wine mixed with well-whisked cream, originates from the name Sille, a wine-growing region in France known for its sweet wine, and bub, an English slang word for a bubbling drink.

Eighteenth-century English cooks whisked syllabubs into a froth then placed the mixture into a pot to separate. Next, the mixture was spooned through a fine sieve to drain, oftentimes overnight. Before serving to guests, the creamy foam was topped with a splash of…

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The Corpse Walk: Paris, 1660

[This is excerpted from the talk I gave at the New York Academy of Medicine on 13 September 2016, which was itself excerpted from my book The Courtiers' Anatomists] Under cover of night, the dead of Paris made their journey from the burial grounds to the places of dissection.  In this era of recurrent plagues, …

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The Witches

This review appears in The Public Historian, vol. 38, no. 2 (May 2016), pp. 98-99 The Witches: Salem 1692 by Stacy Schiff. New York, Boston and London: Little, Brown and Company, 2015. ix + 496 pp.; figures, notes, bibliography, index; clothbound, $32.00; paperbound, $30.00; eBook, $14.99.             Like many academic historians, I have a complicated relationship with …

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The Moving Skeleton

Here's the full version of the Slate blog post: I've been reading Charles Burney's collection of newspapers for close to two decades:  first turning fragile pages in the Rare Books and Music Reading Room at the British Library, then dipping periodically into the many boxes of microfilm there, and now online, unfortunately behind the Gale paywall.   …

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Outing the Other

I've been reading another book in animal studies that talks about the other and even "othering," a solecism I can barely tolerate and will keep in quotation marks. A number of philosophers have variously defined what the “other” is, ranging from God to animals to women to the disabled to the colonized. Except for God …

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Montmor’s House

Paris, 26 November 2013 This morning I decided to find Montmor’s house.  Henri-Louis Habert de Montmor (1603-1679) was the Master of Requests for  Louis XIII and XIV, and ran a much-fabled scientific salon from his home in the 1650s and 60s.  His hôtel still stands at the edge of the Marais at 79 rue du …

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The work of printing

Last week, while at the massive International Congress of the History of Science, Technology and Medicine (ICHSTM) in Manchester, England (more on that in another post),  I visited the John Rylands Library.  It’s a wonderful late-Victorian neo-gothic building that opened on 1 January 1900 as a private library endowed by the widow of John Rylands, …

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The Codex is Dead, Long Live the Codex

Yesterday’s New York Times included this paean to MOOCs by Tom Friedman, fan of all things techy even if he does not understand their implications very well.  MOOCs (massive open online courses) were one of the topics covered in a very lively workshop (or symposium) I organized last Friday on “Digital Humanities.”  I think MOOCs …

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