The English Cookery Book

by Eileen White (Editor)

Overview

The study of early cookery books can tell the reader much more than just the history of food, or of one particular recipe. As the essays in the collection demonstrate, cookery books can be the source of fascinating information about a whole range of issues, from the use of language (Peter Meredith); the way that illustrations may be deployed for instructional purposes (Ivan Day); or how social change is reflected on the dining-tables of the nation (Eileen White and Valerie Mars). In addition, there are two excellent studies of individual books and their makers (Malcolm Thick and Laura Mason) which underline the immense value of the cookery collections housed in the Brotherton Library of the University of Leeds.

Product Details

ISBN-13:	9781903018361
Publisher:	Marion Boyars Publishers Ltd
Publication date:	10/04/2004
Series:	Food and Society Ser. , #12
Pages:	204
Product dimensions:	7.00(w) x 10.00(h) x 0.50(d)

About the Author

Eileen White has been involved in the Leeds Symposium on Food for many years, and is an expert on domestic English Cookery in the fifteenth and sixteenth centuries.

Table of Contents

	Acknowledgements	6
	Foreword	7
	List of Illustrations	8
	Notes on Contributors	11
	Preface	13
Chapter 1	An Introduction to the Cookery Book Collection in the Brotherton Library, University of Leeds	19
Chapter 2	The Language of Medieval Cookery	28
Chapter 3	A Close Look at the Composition of Sir Hugh Plat's Delightes for Ladies	55
Chapter 4	Domestic English Cookery and Cookery Books, 1575-1675	72
Chapter 5	From Murrell to Jarrin: Illustrations in British Cookery Books, 1621-1820	98
Chapter 6	William Alexis Jarrin and The Italian Confectioner	151
Chapter 7	Beyond Beeton: Some Nineteenth-Century Cookery and Household Books in the Brotherton Special Collections	175
	Index	199