Del 5 - Food Culture, Food History before 1900

Culinary Texts in Context, 1500–1800

Manuscript Recipe Books in Early Modern Europe

Inbunden, Engelska, 2024

Av Sarah Kernan, Helga Müllneritsch, Helga Mullneritsch

2 329 kr

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This collection of ten essays 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.

Produktinformation

Utgivningsdatum2024-07-11
Mått156 x 234 x 20 mm
Vikt599 g
FormatInbunden
SpråkEngelska
SerieFood Culture, Food History before 1900
Antal sidor286
FörlagAmsterdam University Press
ISBN9789463727792

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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 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.

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