Culinary Texts in Context, 1500-1800 : Manuscript Recipe Books in Early Modern Europe / edited by Sarah Kernan and Helga Müllneritsch.

Format:

Book

Contributor:

Kernan, Sarah, editor.

Müllneritsch, Helga, editor.

Series:

Food culture, food history before 1900 ; Volume 5.

Food Culture, Food History Before 1900 Series ; Volume 5

Language:

English

Subjects (All):

Cookbooks--Europe--History.

Cookbooks.

Physical Description:

1 online resource (288 pages)

Edition:

First edition.

Place of Publication:

Amsterdam : Amsterdam University Press, [2024]

Summary:

This collection represents a new and significant contribution to the study of recipe books from the early modern period (ca. 1500-1800) by situating them in a broader European context, traversing Catalonia, Finland, French and German-speaking regions, Ireland, Portugal, Spain, Sweden, and England. Ten essays, including a critical introduction to the genre, trace the materiality of the books and the use of the instructions therein, investigating patterns of recipe collection and their evolution over time; the international transmission of recipes, ingredients, and artisanal knowledge; and women?s manuscript culture. 0The authors explore how localised traditions of book production and domestic record-keeping shaped the physical forms of the books, and how stains, folds, marginalia, items pressed between pages, and pasted-in additions reveal their many uses. The inclusion of new ingredients and the integration of foreign recipes point to the many ways in which people, food, ideas, and books travelled the globe.

Contents:

Frontmatter

Table of Contents

List of Illustrations

Acknowledgements

Introduction: Manuscript Recipe Books in Early Modern Europe

Section 1: Collecting Recipes

1. “A Cake the Lady Anselys Way” : The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes

2. The Cookery Books in the Herzog August Library Wolfenbüttel

Section 2: International Transmission

3. Sir Martin Westcombe’s Iberian Recipes

4. Finnish Manuscript Recipe Books, ca. 1730–1850 : Cross-Regional Influences, Copied Recipes, and Authorship Issues

Section 3: Professional and Trade Ownership

5. “How to Be a Perfect Confectioner” : Artisanal Recipe Books in Early Modern Barcelona

6. Francisco Borges Henriques’ Cookbook : Innovation and Globalisation in Eighteenth-Century Portugal

Section 4: Women’s Manuscript Culture

7. Anne de Croy, Princess of Chimay : Examining the Relationship Between Food and Medicine in One Sixteenth- Century Medical Recipe Collection

8. From Page to Table : Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg

9. Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater

Conclusion: Manuscript Recipe Books in Early Modern Europe

Index of Manuscript Recipe Books

Index

Notes:

Includes index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

ISBN:

1-003-69347-4

1-04-078991-9

90-485-5789-5

9781003693475

OCLC:

1446547501