Reading and Writing Recipe Books, 1550–1800

Sara Pennell is Senior Lecturer in early modern British history at the University of Roehampton, London Michelle DiMeo is S. Gordon Castigliano Director of Digital Library Initiatives in the Historical Medical Library of The College of Physicians of Philadelphia

• List of figures and tablesList of contributorsAcknowledgementsAbbreviations1. Introduction Sara Pennell and Michelle DiMeoPART I: Methodologies2. Authorship and medical networks: reading attributions in early modern manuscript recipe books’ Michelle DiMeo 3. ‘A practical art’: an archaeological perspective on the use of recipe books Annie Gray4. Genre conventions in English recipes, 1600–1800 Francisco Alonso- AlmeidaPART II: Textuality and intertextuality5. Reading recipe books and culinary history: opening a new field Gilly Lehmann 6. The ‘Quintessence of Wit’: poems and recipes in early modern women’s writing Jayne Elisabeth Archer7. The Foote sisters’ Compleat Housewife: cookery texts as a source in lived religion Lauren F. WinnerPART III: Cultures of circulation and transmission8. Cooking the books, or, the three faces of Hannah Woolley Margaret J. M. Ezell9. Crossing the boundaries: domestic recipe collections in early modern Wales Alun Withey 10. ‘Lett her refrain from all hott spices’: medicinal recipes and advice in the treatment of the King’s Evil in seventeenth-century south-west England Anne Stobart11. Making livings, lives and archives: tales of four eighteenth-century recipe books Sara PennellSelect BibliographyIndex

Recipe books, as Michelle DiMeo and Sara Pennell's collection of essays show, can be read for their play with generic conventions as an important avenue into women's literacy, and as evidence of communities far beyond the domestic.