3 options
The book of marmalade : its antecedents, its history, and its role in the world today, together with a collection of recipes for marmalades & marmalade cookery / C. Anne Wilson.
LIBRA TX612.M37 W55 1985
Available from offsite location
LIBRA - Blank Collection TX612.M37 W55 1985
Available in person
Request an item
Access options
LIBRA - Rare TX612.M37 W55 1985 Malgieri copy
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Wilson, C. Anne.
- Language:
- English
- Subjects (All):
- Marmalade.
- Cooking (Fruit).
- Genre:
- Cookbooks.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Blank, Fritz (bookplate) (donor) (Blank Collection copy)
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 184 pages, 4 unnumbered pages : illustrations ; 22 cm
- Edition:
- [First U.S. edition].
- Place of Publication:
- New York : St. Martin's/Marek, [1985]
- Summary:
- Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles--as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in "The Book of Marmalade." The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient.
- Contents:
- Marmalade and its forerunners
- 'Foreign and home-bred marmalades': Tudor and Stuart England
- Orange marmalade in England: the beginnings
- Marmalade in Scotland: the beginnings
- Orange marmalade: the years of expansion
- Home-made marmalade yesterday and today
- The marmalade market yesterday and today
- Tastes in marmalade yesterday and today
- Marmalade in the wider world.
- Notes:
- Includes bibliographical references (pages 136-145) and indexes.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- Blank Collection copy has dust-jacket retained.
- Blank Collection copy has bookplate of Chef Fritz Blank.
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- ISBN:
- 0312089783
- OCLC:
- 12721896
- Online:
- Laurie Burrows Grad Collection Home Page
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.