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In the Kitchen, 1550-1800 : Reading English Cooking at Home and Abroad / ed. by Hillary Nunn, Madeline Bassnett.

Contributor(s): Material type: TextTextSeries: Food Culture, Food History before 1900 ; 4Publisher: Amsterdam : Amsterdam University Press, [2022]Copyright date: ©2022Description: 1 online resource (294 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9789048552368
Subject(s): DDC classification:
  • 641.59420903 23
LOC classification:
  • TX705 .I555 2022
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Food Culture, Food History before 1900 -- Table of Contents -- Acknowledgments -- Introduction: In the Kitchen -- Section 1 Embodied Ecologies -- 1. Sympoeisis and Early Modern Cooking : Troubling the Boundaries of Human/Nonhuman -- 2. Between Earth and Sky : The Cook as Environmental Mediator in Paradise Lost -- 3. Instinct and the Body of the Early Modern Cook -- Section 2 Bread, Cake, and Carp -- 4. Early Modern Leaven in Bread, Bodies, and Spirit -- 5. Cake: An Early Modern Chronicle of Trade, Technology, and Exchange -- 6. The Power of the Pot : Naturalizing Carp Through the Early Modern English Receipt Book -- Section 3 Royalist Cookery -- 7. How to Make a Bisk: The Restoration Cookbook as National Restorative -- 8. ‘A Little Winter Savory, A Little Time’ : Making History in Elizabeth Cromwell’s Kitchen -- 9. A Culinary Embassy : Diplomatic Home Making in Lady Ann Fanshawe’s Booke of Receipts -- Section 4 Around the Hearth -- 10. Minding the Fire : Human-Fire Coagency in Margaret Cavendish’s Matrimonial Trouble and Seventeenth-Century Recipes -- 11. ‘Teâgun kuttiemaûnch: What Food Shall I Prepare for You?’: Exchanges in Early New England Kitchens -- 12. ‘A New Source of Happiness to Man’? : Maple Sugaring and Settler Colonialism in the Early Modern Atlantic World -- Index
Summary: In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices. Devoted to the arts of cooking and medicine, early modern kitchens concentrated on producing, processing, and preserving materials necessary for nourishment and survival; yet they also fed social and economic networks and nurtured a sense of physical, spiritual, and political connection to surrounding lands and their cultures. The essays in this volume illuminate this expansive view of cooking and aspire to show how the kitchen's inner workings prove tightly, though often invisibly, interwoven with local, national, and, increasingly, global surroundings. Engaging with literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, we begin to develop a shared theoretical and practical language for the art of cooking that combines the physical with the intellectual, the local with the global, and the domestic with the political.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9789048552368

Frontmatter -- Food Culture, Food History before 1900 -- Table of Contents -- Acknowledgments -- Introduction: In the Kitchen -- Section 1 Embodied Ecologies -- 1. Sympoeisis and Early Modern Cooking : Troubling the Boundaries of Human/Nonhuman -- 2. Between Earth and Sky : The Cook as Environmental Mediator in Paradise Lost -- 3. Instinct and the Body of the Early Modern Cook -- Section 2 Bread, Cake, and Carp -- 4. Early Modern Leaven in Bread, Bodies, and Spirit -- 5. Cake: An Early Modern Chronicle of Trade, Technology, and Exchange -- 6. The Power of the Pot : Naturalizing Carp Through the Early Modern English Receipt Book -- Section 3 Royalist Cookery -- 7. How to Make a Bisk: The Restoration Cookbook as National Restorative -- 8. ‘A Little Winter Savory, A Little Time’ : Making History in Elizabeth Cromwell’s Kitchen -- 9. A Culinary Embassy : Diplomatic Home Making in Lady Ann Fanshawe’s Booke of Receipts -- Section 4 Around the Hearth -- 10. Minding the Fire : Human-Fire Coagency in Margaret Cavendish’s Matrimonial Trouble and Seventeenth-Century Recipes -- 11. ‘Teâgun kuttiemaûnch: What Food Shall I Prepare for You?’: Exchanges in Early New England Kitchens -- 12. ‘A New Source of Happiness to Man’? : Maple Sugaring and Settler Colonialism in the Early Modern Atlantic World -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices. Devoted to the arts of cooking and medicine, early modern kitchens concentrated on producing, processing, and preserving materials necessary for nourishment and survival; yet they also fed social and economic networks and nurtured a sense of physical, spiritual, and political connection to surrounding lands and their cultures. The essays in this volume illuminate this expansive view of cooking and aspire to show how the kitchen's inner workings prove tightly, though often invisibly, interwoven with local, national, and, increasingly, global surroundings. Engaging with literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, we begin to develop a shared theoretical and practical language for the art of cooking that combines the physical with the intellectual, the local with the global, and the domestic with the political.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Mai 2023)