This book is part of the TREDITION CLASSICS series. The creators of this series are united by passion for literature and driven by the intention of making all p

Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to

The writing of science in the period 1580-1700 is artfully, diffidently, carelessly, boldly, and above all self-consciously literary. The Poetics of Scientific