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A year later…

Zenia Malmer    You could say that the ‘The Cabinet of Culinary Curiosities’ started out as an experiment. An opportunity for Ning and I to explore what the combination of food history + design history would yield, and if this had a life beyond the formal assignments that the V&A/RCA History of Design course demanded.

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How Readers Interacted with Culinary Recipes in the Latter Half of the 19th Century: Some Musings

Zenia Malmer   In a time when recipe books targeted towards amateur or inexperienced cooks proliferated, a question that many scholars have asked, is how these publications were perceived and used. Ken Albala, food historian, rightly underlines that ‘we still have much to learn about the modes through which cooks as readers interact with culinary

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