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

Contributor(s): Material type: TextTextSeries: Food Culture, Food History before 1900 ; 5Publisher: Amsterdam : Amsterdam University Press, [2024]Copyright date: 2024Description: 1 online resource (286 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9789048557899
Subject(s): DDC classification:
  • 641.509 23//eng/20240730eng
Other classification:
  • online - DeGruyter
Online resources:
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
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. 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.
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)9789048557899

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 online access with authorization star

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

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.

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 20. Nov 2024)