Información General

• Autores: Sarah Kernan (coord.), Helga Müllneritsch (coord.)
• Editores: Amsterdam University Press
• Año de publicación: 2024
• Colecciones: Food Culture, Food History before 1900, 685
• País: Países Bajos
• Idioma: inglés
• ISBN: 9789463727792, 9789048557899
• Texto completo no disponible (Saber más ...)

Resumen

• 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.

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Introduction

    • Introduction: Manuscript Recipe Books in Early Modern Europe

      Sarah Peters Kernan, Helga Müllneritsch

      págs. 11-38

      

  • Section 1: Collecting Recipes

    • “A Cake the Lady Anselys Way”: The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes

      Lucy J Havard

      págs. 41-66

      

    • The Cookery Books in the Herzog August Library Wolfenbüttel

      Barbara Denicolò

      págs. 67-98

      

  • Section 2: International Transmission

    • Sir Martin Westcombe’s Iberian Recipes

      Annamaria Valent

      págs. 101-124

      

    • Finnish Manuscript Recipe Books, c. 1730–1850: Cross-Regional Influences, Copied Recipes, and Authorship Issues

      Maren Jonasson, Märtha Norrback

      págs. 125-158

      

  • Section 3: Professional and Trade Ownership

    • “How to Be a Perfect Confectioner”: Artisanal Recipe Books in Early Modern Barcelona

      Marta Manzanares Mileo

      págs. 161-182

      

    • Francisco Borges Henriques’ Cookbook: Innovation and Globalisation in Eighteenth-Century Portugal

      Isabel Drumond Braga

      págs. 183-208

      

  • Section 4: Women’s Manuscript Culture

    • Anne de Croy, Princess of Chimay: Examining the Relationship Between Food and Medicine in One Sixteenth-Century Medical Recipe Collection

      Naomi Preston

      págs. 211-228

      

    • From Page to Table: Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg

      Marlene Ernst

      págs. 229-250

      

    • Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater

      Elizabeth Ridolfo

      págs. 251-274

      

  • Conclusion

    • Conclusion: Manuscript Recipe Books in Early Modern Europe

      Sarah Peters Kernan, Helga Müllneritsch

      págs. 275-278