We cook bread, meat, and vegetables much the same way: in our ovens. So why do we say we "bake" bread, but we "roast" meat and veggies?

For musicologist Edith Borroff, the parlor was egalitarian, open, and joyful—all qualities she equates with the best musical spirit.

An interview with scholar Susie Steinbach, a professor of history at Hamline University in Saint Paul, Minnesota.

According to one historian, the year 1900 was “the zenith of glove-wearing,” when any self-respecting Victorian (British or American) wouldn’t be caught dead without covered hands.

Scholar Elaine Freedgood tells the story of how, in the face of encroaching industrialism, handmade lace enjoyed a frilly revival.

Spiritualism was one of the nineteenth-century's most successful religious innovations, a movement of individuals who yearned for a religion which united mysticism and science.

One scholar sees more in the Christmas food of authors like Charles Dickens—English national identity and class.

In the 18th century, whether a person drank punch or tea revealed a lot about gender, stereotypes, sociability, and domesticity.

Despite the jurassic-sounding name, pteridomania (from the Greek for fern, plant and mania) was responsible for the 19th century fern leaf collector's job.

Chairs were a subject of much debate as far back as the nineteenth century, pitting health and technology against propriety and aesthetics.