A Biographical Register of St. John's College, Oxford, 1555-1660


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Full biographical accounts of the members of St John's College Oxford give much new evidence for academic life of the period. This volume comprises a register of all who were academically of St John's College, Oxford, from its foundation in 1555 until 1660, as well as of a number of men otherwise associated with it. It includes many figures of nationalimportance, among them William Laud, William Juxon, Edmund Campion, and Bulstrode Whitelocke, scholarly translators of the Bible, five future earls, and many Members of Parliament. The biographies, based on a very wide rangeof sources, amplify and correct existing work and identify many previously unknown St John's men. The introduction draws on this new research to provide a richer and more nuanced portrayal of an early-modern Oxford college than any so far attempted - and, since the College was both a Catholic Marian foundation and the institution in which Laud spend much of his life, makes a significant contribution to an understanding of the ramifications of early modernEnglish religious loyalties. The College's involvement in early academic drama in Oxford also receives special attention, as do its many Shakespearean connections (both family and Warwickshire affinity). An extensive Glossary provides essential supplementary guidance to the workings of the early-modern academic world. Andrew Hegarty gained his D.Phil. from the University of Oxford; his research is on the history of European universities in theearly modern period.







Recipes and Everyday Knowledge


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Across early modern Europe, men and women from all ranks gathered medical, culinary, and food preservation recipes from family and friends, experts and practitioners, and a wide array of printed materials. Recipes were tested, assessed, and modified by teams of householders, including masters and servants, husbands and wives, mothers and daughters, and fathers and sons. This much-sought know-how was written into notebooks of various shapes and sizes forming “treasuries for health,” each personalized to suit the whims and needs of individual communities. In Recipes and Everyday Knowledge, Elaine Leong situates recipe knowledge and practices among larger questions of gender and cultural history, the history of the printed word, and the history of science, medicine, and technology. The production of recipes and recipe books, she argues, were at the heart of quotidian investigations of the natural world or “household science”. She shows how English homes acted as vibrant spaces for knowledge making and transmission, and explores how recipe trials allowed householders to gain deeper understandings of sickness and health, of the human body, and of natural and human-built processes. By recovering this story, Leong extends the parameters of natural inquiry and productively widens the cast of historical characters participating in and contributing to early modern science.







Oxford Historical Society


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