Seventeenth Century English Recipe Books

Author : Betty Travitsky
Publisher : Ashgate Publishing, Ltd.
ISBN 13 : 9780754651956
Total Pages : 420 pages
Book Rating : 4.59/5 ( download)

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Download or read book Seventeenth-century English Recipe Books written by Betty Travitsky and published by Ashgate Publishing, Ltd.. This book was released on 2008 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of

Author : Christopher P. Driver
Publisher : Univ of California Press
ISBN 13 : 9780520053861
Total Pages : 126 pages
Book Rating : 4.69/5 ( download)

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Download or read book Pepys at Table written by Christopher P. Driver and published by Univ of California Press. This book was released on 1984-01-01 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Mary-Anne Boermans
Publisher : Random House
ISBN 13 : 147352265X
Total Pages : 432 pages
Book Rating : 4.57/5 ( download)

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Download or read book Deja Food written by Mary-Anne Boermans and published by Random House. This book was released on 2017-05-25 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.

Author : Elizabeth Spiller
Publisher : Routledge
ISBN 13 : 1351901001
Total Pages : 750 pages
Book Rating : 4.00/5 ( download)

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Download or read book Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard written by Elizabeth Spiller and published by Routledge. This book was released on 2016-12-05 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women's responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.

Author : Elizabeth Spiller
Publisher : Routledge
ISBN 13 : 135190101X
Total Pages : 752 pages
Book Rating : 4.17/5 ( download)

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Download or read book Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard written by Elizabeth Spiller and published by Routledge. This book was released on 2016-12-05 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women's responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.

Author : Sophie D. Coe
Publisher : University of Texas Press
ISBN 13 : 1477309713
Total Pages : 288 pages
Book Rating : 4.11/5 ( download)

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Download or read book America's First Cuisines written by Sophie D. Coe and published by University of Texas Press. This book was released on 2015-08-12 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.

Author : Kristine Kowalchuk
Publisher : University of Toronto Press
ISBN 13 : 148751011X
Total Pages : 392 pages
Book Rating : 4.14/5 ( download)

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Download or read book Preserving on Paper written by Kristine Kowalchuk and published by University of Toronto Press. This book was released on 2017-06-30 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Apricot wine and stewed calf’s head, melancholy medicine and "ointment of roses." Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books–handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. These texts played an important role in the history of women’s writing and literacy and contributed greatly to issues of authorship, authority, and book history. Kowalchuk’s revelatory interdisciplinary study offers unique insights into early modern women’s writings and the original sharing economy.

Author : Michelle DiMeo
Publisher : Manchester University Press
ISBN 13 : 9780719087271
Total Pages : 256 pages
Book Rating : 4.79/5 ( download)

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Download or read book Reading and Writing Recipe Books, 1550-1800 written by Michelle DiMeo and published by Manchester University Press. This book was released on 2013-02-19 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550-1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in and uses of recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.

Author : Donna R. Barnes
Publisher : Syracuse University Press
ISBN 13 : 9780815607472
Total Pages : 184 pages
Book Rating : 4.74/5 ( download)

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Download or read book Matters of Taste written by Donna R. Barnes and published by Syracuse University Press. This book was released on 2002 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published to accompany an exhibition held in Sept. 2002 by the Albany Institute of History and Art.

Author : Henry Notaker
Publisher : Univ of California Press
ISBN 13 : 0520391497
Total Pages : 400 pages
Book Rating : 4.99/5 ( download)

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Download or read book A History of Cookbooks written by Henry Notaker and published by Univ of California Press. This book was released on 2022-09-06 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.