TY  - BOOK
AU  - Denicolò,Barbara
AU  - Drumond Braga,Isabel
AU  - Ernst,Marlene
AU  - Havard,Lucy J.
AU  - Jonasson,Maren
AU  - Kernan,Sarah
AU  - Manzanares Mileo,Marta
AU  - Müllneritsch,Helga
AU  - Norrback,Märtha
AU  - Peters Kernan,Sarah
AU  - Preston,Naomi
AU  - Ridolfo,Elizabeth
AU  - Valent,Annamaria
TI  - Culinary Texts in Context, 1500–1800: Manuscript Recipe Books in Early Modern Europe 
T2  - Food Culture, Food History before 1900
SN  - 9789048557899
U1  - 641.509 23//eng/20240730eng
PY  - 2024///]
CY  - Amsterdam
PB  - Amsterdam University Press
KW  - Cookbooks
KW  - Europe
KW  - Early works to 1800
KW  - Manuscripts
KW  - AUP Wetenschappelijk
KW  - Amsterdam University Press
KW  - Cultural Studies
KW  - Early Modern Studies
KW  - History, Art History, and Archaeology
KW  - HISTORY / Renaissance
KW  - bisacsh
KW  - Manuscript Cookery Books, Book History, Culinary History, Recipe Books, Early Modern Europe
N1  - 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; restricted access
N2  - 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. The 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
UR  - https://doi.org/10.1515/9789048557899?locatt=mode:legacy
UR  - https://www.degruyter.com/isbn/9789048557899
UR  - https://www.degruyter.com/document/cover/isbn/9789048557899/original
ER  -