In this second installment of our three-part series on the art of the recipe, we emerge from the depths of ancient history and trace the recipe from its early modern origins to its current manifestation. Some of the texts and topics we cover include:

• The Physiology of Taste or Meditations on Transcendental Gastronomy by Jean-Enthelme Brillat Savarin (as translated and annotated by M.F.K. Fisher)
• Modern Cookery by Eliza Acton
• Advances in weights and measures standardization in Europe and North America
• Modern research on 19th century drinks by David Wondrich
• Contemporary recipe narratives in popular culture
• Advice for constructing excellent recipes in the food and cocktail space
• And much, much more