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"Cooking, European History."
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European peasant cookery
\"There are over 500 recipes in this classic work from one of the UK's most respected food writers. First published in the 1980 and twenty years in the making, it is now available again in a handsome new hardback edition.\"-- Provided by publisher.
BOOK
Recipes for Thought
For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives.Recipes for Thoughtanalyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries.
Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing-like poetry and artisanal culture-wrestled with the physical and metaphysical puzzles at the center of both traditional humanistic and emerging \"scientific\" cultures. Drawing on the works of Shakespeare, Spenser, Jonson, and others to interpret a reputedly \"unlearned\" form of literature, she demonstrates that people from across the social spectrum concocted poetic exercises of wit, experimented with unusual and sometimes edible forms of literacy, and tested theories of knowledge as they wrote about healing and baking. Recipe exchange, we discover, invited early modern housewives to contemplate the complex components of being a Renaissance \"maker\" and thus to reflect on lofty concepts such as figuration, natural philosophy, national identity, status, mortality, memory, epistemology, truth-telling, and matter itself. Kitchen work, recipes tell us, engaged vital creative and intellectual labors.
eBook
Food and cooking in Viking times
describes and gives examples of cooking and food that Vikings ate.
Book
Food Culture in Colonial Asia
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants.
Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
eBook
Food values in Europe
\"What can a focus on approaches to food practices in Europe tell us about the communities and cultures that exist there? Krista Harper and Valeria Siniscalchi show how food becomes a marker of identity and resistance to social exclusion, and food values become tools for transforming power dynamics, in a range of European countries. Through the comparison of local food, food justice and other food-centred movements across Europe, the book explains how these forms of mobilization express ideologies as well as economic and political objectives. The chapters use ethnographic detail to focus on the differences between \"new\" and \"old\" values carried by individuals and groups in relation to food in Portugal, Greece, Latvia, Moldova, Denmark, the UK, Italy and France. Contributors analyze food values, as expressed in daily life and livelihoods, through specific practices of production, exchange and consumption. Topics covered include Prague's urban agricultural scene, the perception of poverty in Moldova, and organic food cooperatives in Catalonia\"-- Provided by publisher.
Book
Food Culture in Medieval Scandinavia
The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.
eBook
In the Kitchen, 1550-1800
In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices.
eBook
The Gastronomical Arts in Spain
The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks.The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony.Structured into three distinct \"courses\" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
eBook
Jews, Food, and Spain
A fascinating study that will appeal to both culinarians
and readers interested in the intersecting histories of food,
Sephardic Jewish culture, and the Mediterranean world of Iberia and
northern Africa. In the absence of any Jewish cookbook
from the pre-1492 era, it requires arduous research and a creative
but disciplined imagination to reconstruct Sephardic tastes from
the past and their survival and transmission in communities around
the Mediterranean in the early modern period, followed by the even
more extensive diaspora in the New World. In this intricate and
absorbing study, Hélène Jawhara Piñer presents readers with the
dishes, ingredients, techniques, and aesthetic principles that make
up a sophisticated and attractive cuisine, one that has had a
mostly unremarked influence on modern Spanish and Portuguese
recipes.
eBook
Culinary Texts in Context, 1500–1800
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.
eBook