Culinary Texts in Context, 1500–1800
Sarah Kernan, Helga Müllneritsch (red.)
- Titel
- Culinary Texts in Context, 1500–1800
- Subtitel
- Manuscript Recipe Books in Early Modern Europe
- Redacteuren
- Sarah Kernan
- Helga Müllneritsch
- Prijs
- € 123,99
- ISBN
- 9789048557899
- Uitvoering
- eBook PDF (Adobe DRM)
- Aantal pagina's
- 286
- Taal
- Engels
- Publicatiedatum
- 11 - 07 - 2024
- Afmetingen
- 15.6 x 23.4 cm
- Ook beschikbaar als
- Hardback - € 124,00
Acknowledgements
Introduction: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Müllneritsch br>Section 1: Collecting Recipes
Chapter 1: “A Cake the Lady Anselys Way”: The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes - Lucy J Havard
Chapter 2: The Cookery Books in the Herzog August Library Wolfenbüttel -Barbara Denicolò
Section 2: International Transmission
Chapter 3: Sir Martin Westcombe’s Iberian Recipes - Annamaria Valent
Chapter 4: Finnish Manuscript Recipe Books, c. 1730–1850: Cross-Regional Influences, Copied Recipes, and Authorship Issues - Maren Jonasson and Märtha Norrback
Section 3: Professional and Trade Ownership
Chapter 5: “How to Be a Perfect Confectioner”: Artisanal Recipe Books in Early Modern Barcelona - Marta Manzanares Mileo
Chapter 6: Francisco Borges Henriques’ Cookbook: Innovation and Globalisation in Eighteenth-Century Portugal - Isabel Drumond Braga
Section 4: Women’s Manuscript Culture
Chapter 7: Anne de Croy, Princess of Chimay: Examining the Relationship Between Food and Medicine in One Sixteenth-Century Medical Recipe Collection - Naomi Preston
Chapter 8: From Page to Table: Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg - Marlene Ernst
Chapter 9: Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater - Elizabeth Ridolfo
Conclusion: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Müllneritsch
Index of Manuscript Recipe Books
Introduction: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Müllneritsch br>Section 1: Collecting Recipes
Chapter 1: “A Cake the Lady Anselys Way”: The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes - Lucy J Havard
Chapter 2: The Cookery Books in the Herzog August Library Wolfenbüttel -Barbara Denicolò
Section 2: International Transmission
Chapter 3: Sir Martin Westcombe’s Iberian Recipes - Annamaria Valent
Chapter 4: Finnish Manuscript Recipe Books, c. 1730–1850: Cross-Regional Influences, Copied Recipes, and Authorship Issues - Maren Jonasson and Märtha Norrback
Section 3: Professional and Trade Ownership
Chapter 5: “How to Be a Perfect Confectioner”: Artisanal Recipe Books in Early Modern Barcelona - Marta Manzanares Mileo
Chapter 6: Francisco Borges Henriques’ Cookbook: Innovation and Globalisation in Eighteenth-Century Portugal - Isabel Drumond Braga
Section 4: Women’s Manuscript Culture
Chapter 7: Anne de Croy, Princess of Chimay: Examining the Relationship Between Food and Medicine in One Sixteenth-Century Medical Recipe Collection - Naomi Preston
Chapter 8: From Page to Table: Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg - Marlene Ernst
Chapter 9: Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater - Elizabeth Ridolfo
Conclusion: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Müllneritsch
Index of Manuscript Recipe Books
Sarah Kernan, Helga Müllneritsch (red.)
Culinary Texts in Context, 1500–1800
Manuscript Recipe Books in Early Modern Europe
De onderstaande tekst is niet beschikbaar in het Nederlands en wordt in het Engels weergegeven.
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.
Redacteuren
Sarah Kernan
Sarah Peters Kernan is an independent scholar based in Chicago. Her research focuses on cookbooks and culinary activity in medieval and early modern England. She is an editor of The Recipes Project and regularly collaborates with The Newberry Library on teaching and digital learning projects.
Helga Müllneritsch
Helga Müllneritsch is Assistant Professor in German in the School of Languages, Cultures and Linguistics at University College Dublin with a research interest in female agency, manuscript cookery books, and book history in the long eighteenth century.
