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Using recipe books to research food history / author, Lisa Wynne Smith (University of Essex, UK).
- Format:
- Website/Database
- Author/Creator:
- Smith, Lisa Wynne, author.
- Language:
- English
- Subjects (All):
- Research.
- Methodology.
- Genre:
- Case studies.
- Physical Description:
- 1 online resource
- Place of Publication:
- Marlborough, Wiltshire : Adam Matthew Digital, 2021.
- Summary:
- Drawing on Hannah Glasse's The Art of Cookery (1747), this case study outlines an approach for researching recipe books and suggests how such methods might be extended to other types of food-related sources. An analysis of Glasse's book enables us to identify key questions and issues that researchers often encounter in food history. In addition, we will consider the importance of examining the materiality of digitized primary sources, as even digital images can reveal traces of how sources were used and by whom. Looking beyond the text of a source is a powerful investigative tool; thinking about the materiality of recipe books, for example, enhances our understanding of how owners might have used the recipes. Learning how to read a historical recipe book offers insight into the possibilities of food history and provides skills in close textual and material analysis.
- Notes:
- Description based on online resource; title from home page (viewed on August 17, 2022).
- Publisher Number:
- 10.47594/RMPS_0173
- Access Restriction:
- Restricted for use by site license.
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