| The English Cookery Book Contributor(s): White, Eileen (Editor) |
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ISBN: 1903018366 ISBN-13: 9781903018361 Publisher: Prospect Books (UK) OUR PRICE: $49.50 Product Type: Hardcover Published: October 2004 Annotation: Each essay is fully illustrated from the original books and sources, taking the study of cookery books to a new level from the point of view of bibliography and contextual history. Particular stress may be laid on Professor Peter Meredith's chapter which analyses the linguistic make up of medieval recipes, tying them into the language of miracle plays and other forms of literature. In like manner, the chapter on illustrations in early British cookery books goes where few have ventured before. Ivan Day's published works are few, but he is an important figure in this discipline. He points to significant links between British and Continental practice, for example in the depiction of the art of carving, as well as in the construction of pastry shapes, moulds and pies, which take the bibliography of the cookbook to new heights. |
| Additional Information |
| BISAC Categories: - Cooking | History |
| Dewey: 392.370 |
| LCCN: 2004463418 |
| Series: Food and Society |
| Physical Information: 0.81" H x 6.94" W x 10.08" (1.60 lbs) 204 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The study of early cookery books can tell the reader much more than just the history of food, or of one particular recipe. As the essays in the collection demonstrate, cookery books can be the source of fascinating information about a whole range of issues, from the use of language (Peter Meredith); the way that illustrations may be deployed for instructional purposes (Ivan Day); or how social change is reflected on the dining-tables of the nation (Eileen White and Valerie Mars). In addition, there are two excellent studies of individual books and their makers (Malcolm Thick and Laura Mason) which underline the immense value of the cookery collections housed in the Brotherton Library of the University of Leeds. |