Item description for The English Cookery Book (Food and Society) by Eileen White...
This collection constitutes the twelfth volume in the series, Food and Society, the proceedings of the sixteenth Leeds Symposium on Food History of 2001, entitled "Books for Cooks, Housekeepers and Social Historians." There are seven essays: An Introduction to the Cookery Book Collection in the Brotherton Library, by C. Anne Wilson The Language of Medieval Cookery, by Peter MeredithA Close Look at the Composition of Sir Hugh Plat's Delightes for Ladies, by Malcolm ThickDomestic English Cookery and Cookery Books, 1575-1675, by Eileen WhiteIllustrations in British Cookery Books 1621-1820, by Ivan DayWilliam Alexis Jarrin and The Italian Confectioner, by Laura MasonSome 19th-Century Cookery and Household Books in the Brotherton Library, by Valerie Mars Each essay is fully illustrated from the original books and sources, taking the study of cookery books to a new level from the point of view of bibliography and contextual history. Particular stress may be laid on Professor Peter Meredith's chapter which analyses the linguistic make up of medieval recipes, tying them into the language of miracle plays and other forms of literature. In like manner, the chapter on illustrations in early British cookery books goes where few have ventured before. Ivan Day's published works are few, but he is an important figure in this discipline. He points to significant links between British and Continental practice, for example in the depiction of the art of carving, as well as in the construction of pastry shapes, moulds and pies, which take the bibliography of the cookbook to new heights.
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Studio: Prospect Books
Est. Packaging Dimensions: Length: 1" Width: 7" Height: 9.75" Weight: 1.6 lbs.
Publisher Prospect Books
ISBN 1903018366 ISBN13 9781903018361