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Books > History > World history > 1750 to 1900
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The British Housewife - Cookery Books, Cooking and Society in 18th Century Britain (Hardcover)
Loot Price: R1,315
Discovery Miles 13 150
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The British Housewife - Cookery Books, Cooking and Society in 18th Century Britain (Hardcover)
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This is the first full-scale study of the world of
eighteenth-century British cookery books, their authors, their
readers and their recipes. For many decades, we have treated them
as collectables - often fetching thousands at auction and in
rare-book catalogues - or as quaint survivors, while ignoring their
true history or what they have to tell us about the Georgians at
table. The publication of cookery books was pursued more vigorously
in Britain than in any other west European country: it was also the
genre that attracted more women writers to its ranks - indeed,
perhaps the very first woman to earn her living from her writing in
modern Britain was Hannah Woolley, author of The Cook's Guide and
other works. Reason enough to look more closely at the form. This
book pursues the authors: their identity, their intentions, their
biographies; and it weighs up their audience. How far did the one
determine the other? How far did the character of the authors and
their output direct the course of British cookery during the
eighteenth century? While books advised and encouraged their
readers to cook, create and compound, the experience at table may
have been very different. The British Housewife tests the fantasy
against the reality perceived in contemporary diaries.
correspondence and other sources. Meal-times, table manners and the
actual procedures of dining are laid out for the modern reader in
much greater detail than hitherto. And the curious may discover how
eighteenth-century noblemen fought for the favours of the best
French chefs, how cookery book writers traded insults in the public
print, or how celebrity chefs' of the day wrote not a word of the
books that were put out under their name. La plus ca change...
There is an extensive bibliography together with a long appendix
giving the full wording of the title pages of many of the cookery
books under discussion, making this an indispensable handbook as
well as a major contribution to understanding a subject we know too
little about. There are several illustrations of table layouts,
title pages and frontispieces from the original books.
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