My gratitude goes out to the wonderful librarians in UBC’s Rare Books and Special Collections for their help this semester, and their patience with the troop of undergraduate students swarming into their space every two weeks.
Much of the context for and background information on book history provided here was a result of my reading for and attendance of Dr. Siân Echard’s English 419 class. Many of the conclusions I made about The Family Dictionary and William Salmon were the outcome of my semester’s primary research flipping through the physical second edition of The Family Dictionary and Salmon’s other works, though I also consulted other online editions through the EEBO and ECCO databases:
Salmon, William. The Family Dictionary. 1st ed. London: Printed for H. Rhodes, 1695. Early English Books Online, Harvard University Library reproduction. Web. Accessed March 17th, 2015.
—. The Family Dictionary. 2nd ed. London: Printed for H. Rhodes, and sold by R. Clavel, 1696. Print.
—. The Family Dictionary. 2nd ed. London: Printed for H. Rhodes, and sold by R. Clavel, 1696. Early English Books Online, Bodleian Library reproduction. Web. Accessed March 17th, 2015.
—. The Family Dictionary. 3rd ed. London: Printed for H. Rhodes, 1705. Eighteenth Century Collections Online, British Library Reproduction. Gale. University of British Columbia Library. Web. Accessed March 17th, 2015.
—. The Family Dictionary. 4th ed. London: Printed for H. Rhodes, 1710. Eighteenth Century Collections Online, Harvard University Houghton Library Reproduction. Gale. University of British Columbia Library. Web. Accessed March 17th, 2015.
—. Synopsis medicinae, or, A compendium of astrological, Galenical & chymical physick. London: Printed by W. Godbid, for R. Jones, 1671. Print.
My research on humoral theory and William Salmon’s life was aided by the following sources:
Breen, Benjamin. “A Defaced Herbal from 1710: William Salmon’s Botanologia.” Res Obscura: A Catalogue of Obscure Things. N.p., 2010. Web. Accessed April 23rd, 2015. http://resobscura.blogspot.ca/2011/02/defaced-herbal-from-1710 william.html
“Humoral Theory.” Harvard University Library Open Collections Program: Contagion. Harvard University Library, n.d. Web. Accessed April 23rd, 2015. http://ocp.hul.harvard.edu/contagion/humoraltheory.html
Wilson, Philip K. “Salmon, William (1644–1713).” Philip K. Wilson. Oxford Dictionary of National Biography. Online ed. Ed. Lawrence Goldman. Oxford: OUP. Accessed April 23rd, 2015. http://oxforddnb.com/public/index.html
The portrait of William Salmon used on the page “The Author” was downloaded from his Wikipedia page. Below is the image attribution:
“William Salmon White” by Engraver Robert White –http://www.britishmuseum.org/research/search_the_collection_database/search_object_details.aspx?objectid=3287264&partid=1&output=People%2f!!%2fOR%2f!!%2f103068%2f!%2f103068-2-60%2f!%2fPrint+made+by+Robert+White%2f!%2f%2f!!%2f%2f!!!%2f&orig=%2fresearch%2fsearch_the_collection_database%2fadvanced_search.aspx¤tPage=7&numpages=10.
Licensed under Public Domain via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:William_Salmon_White.jpg#/media/File:William_Salmon_White.jpg
All photos of The Family Dictionary were taken with the permission of UBC Rare Books and Special Collections under the conditions of a Commercial Use Reproduction.
For further reading on culinary history and theoretical approaches to food, I have the following excellent blogs and sources to recommend. While the three websites below were consulted for historical food-related queries, Heston Blumenthal’s stunning cookbook Historic Heston provided a fascinating read about his practice of reconstructing historical British cuisine in his high-end restaurants; it also includes recipes that read like multiple page technical manuals. The Politics of Food, edited by Lien and Nerlich, has provided insight to some of my other research, and is a wonderful introduction to some of the problems of food economically, rhetorically, and socially. David Sutton’s Remembrance of Repasts is an invaluable resource for his work on food and memory. My page on recipes relied heavily on the chapter “Doing/reading Cooking” for its discussion of the embodied process of culinary learning.
Blumenthal, Heston. Historic Heston. New York: Bloomsbury Publishing, 2014. Print.
Day, Ivan. Food History Jottings. N.p., 2011. Web. Accessed April 23rd, 2015. http://foodhistorjottings.blogspot.ca/
Dornenburg, Andrew, and Karen Page. Flavor Matching Information. N.p., 1996. Web. Accessed April 23rd, 2015. http://www.ugcs.caltech.edu/~sayyid/culinary/index.html
Lien, Marianne Elizabeth, and Brigitte Nerlich, eds. The Politics of Food. Oxford: Berg, 2004. Print.
The Foods of England Project. N.p., n.d. Web. Accessed April 23rd, 2015. http://www.foodsofengland.co.uk/
Sutton, David. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg, 2001. Print.
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