• Historical Introduction Note on the Text Three Seventeenth-Century Receipt Books: I. MS V.a.430 Receipt Book attributed to Mary Granville and Anne Granville D'Ewes Translations of Spanish Recipes II. MS V.a.20 Receipt Book attributed to Constance Hall III. MS V.a.450 Cookery and Medical Receipt Book attributed to Lettice Pudsey Culinary, Medical, and Household Terms Glossary Works Cited.
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Apricot wine and stewed calf's head, melancholy medicine and "ointment of roses." Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. These texts played an important role in the history of women's writing and literacy and contributed greatly to issues of authorship, authority, and book history. Kowalchuk's revelatory interdisciplinary study offers unique insights into early modern women's writings and the original sharing economy.
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• Preface. The Appetizer
• Introduction. The Order of Serving
• Chapter 1. Taste Acts
• Chapter 2. Pleasure: Kitchen Conceits in Print
• Chapter 3. Literacies: Handwriting and Handiwork
• Chapter 4. Temporalities: Preservation, Seasoning, and Memorialization
• Chapter 5. Knowledge: Recipes and Experimental Cultures Coda
• Notes Works Cited Index Acknowledgments.
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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 Thought analyzes, 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.
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This book provides a history of the alehouse between the years 1550 and 1700, the period during which it first assumed its long celebrated role as the key site for public recreation in the villages and market towns of England. In the face of considerable animosity from Church and State, the patrons of alehouses, who were drawn from a wide cross section of village society, fought for and won a central place in their communities for an institution that they cherished as a vital facilitator of what they termed "good fellowship". For them, sharing a drink in the alehouse was fundamental to the formation of social bonds, to the expression of their identity, and to the definition of communities, allegiances and friendships. Bringing together social and cultural history approaches, this book draws on a wide range of source material - from legal records and diary evidence to printed drinking songs - to investigate battles over alehouse licensing and the regulation of drinking; the political views and allegiances that ordinary men and women expressed from the alebench; the meanings and values that drinking rituals and practices held for contemporaries; and the social networks and collective identities expressed through the choice of drinking companions. Focusing on an institution and a social practice at the heart of everyday life in early modern England, this book allows us to see some of the ways in which ordinary men and women responded to historical processes such as religious change and state formation, and just as importantly reveals how they shaped their own communities and collective identities. MARK HAILWOOD is Lecturer in Early Modern British History at St Hilda's College, University of Oxford.
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• Illustrations-- Series Foreword-- Acknowledgements-- Time Line-- Introduction-- Foodstuff-- Food Preparation: Cooking and Cooks-- Eating Habits-- Concepts of Diet and Nutrition-- Selected Bibliography-- Index.
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The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.
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• Part I. Before the Culinary Revolution:
• 1. The ancient roots of medieval cooking--
• 2. Opulence and misery in the Renaissance-- Part II. Towards a New Culinary Aesthetic:
• 3. Foundations of change, 1600-1650--
• 4. The French kitchen in the 1650s--
• 5. Refined consumption, 1660-1735-- Part III. Cooking, Eating, and Drinking in the Enlightenment, 1735-1789:
• 6. Simplicity and authenticity--
• 7. The revolution in wine.
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Modern French habits of cooking, eating, and drinking were born in the Ancien Regime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in her history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.
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• (1) First encounters: the coffa-houses of Constantinople--
• (2) Kahveh-Kaneh and the wine of Islam--
• (3) Pasqua Rosee: the first coffee-house in Christendom--
• (4) The world of the coffee-house in the Restoration and early eighteenth century--
• (5) The preparation of coffee--
• (6) Mr Spectator and the moral reformation of the coffee-house--
• (7) Women and the coffee-house--
• (8) Coffee-houses and the institutions of commerce--
• (9) Nostalgia and decline: the coffee-house in the nineteenth century--
• (10) The coffee-house and the intellectual life of European culture--
• (11) Coffee and modernity--
• (12) Seattle-izing coffee: the revolution of Starbucks.
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When the first coffee-house opened in London in 1652, customers were bewildered by this strange new drink from Turkey - hot, bitter and black as soot. But those who tried coffee were soon won over. More coffee-houses were opened across London and, in the following decades, in America and Europe. For a hundred years the coffee-house occupied the centre of urban life, creating a distinctive social culture by treating all customers as equals. Gossip, dissent and sedition were exchanged and debated around their egalitarian tables. Merchants held auctions of goods, writers and poets conducted discussions, scientists demonstrated experiments and gave lectures, philantropists deliberated reforms. Coffee-houses thus played a key role in the explosion of political, financial, scientific and literary change in the 18th century. The stock market, insurance companies, political parties and the scientific symposium had their birth in the coffee-house. In the 19th century the coffee-house declined, but the 1950s witnessed a dramatic revival in the popularity of coffee with the appearance of espresso machines and the coffee bar', and the 1990s saw the arrival of retail chains like Starbucks.
(source: Nielsen Book Data)