Cookery Books Research Articles

Putting Up with “Putting Up”: A Cultural Analysis of Making Homemade Jam in the Twenty-First Century

Putting Up with “Putting Up”: A Cultural Analysis of Making Homemade Jam in the Twenty-First Century

‘Pox on your raggi, your supos, and your Catlotti’: Literature, cultural exchange and gastronomic chauvinism in Early Modern England

Food in general is a useful marker of cultural exchange because changes in diet as well as changes in the representation of diet tell us something about the way one culture reacts to the impact of another not only in material terms but also in terms of self-definition and self-fashioning. This article therefore analyses material sources such as cookery books, diaries and memoirs, but also looks at the literary and visual representation of food. It does so in the context of Anglo-French relations during the seventeenth and eighteenth centuries – a period when the culinary battles still familiar today first took hold in England, and to a lesser extent, in France.

Rumohr's Falscher Rehschlegel: The Significance of Venison in German Cuisine

Carl Friedrich von Rumohr's Falscher Rehschlegel: at first glance the recipe in his Geist der Kochkunst, Spirit of Cookery of 1822 seems to belong to the category of mockfood - but does that make sense from the pen of a highly rational, reality-obsessed empiricist? Similar instructions for how to prepare meat, notably mutton, as game can be found in a row of popular German cookery books of the 19th and the beginning of the 20th century, whereas other examples for mockfood in German culinary history are rare and restricted to periods of shortage. So the story behind Rumohr's surprising recipe really is the story of hunting and venison in Germany. The article looks at both and explores their socio-cultural symbolism through the centuries in a gastronomic context.

:The Art of Cooking: The First Modern Cookery Book

Introduction. Maestro Martino: The Carneades of Cooks Luigi Ballerini The Art of Cooking Composed by the Eminent Maestro Martino of Como How to Make Every Sort of Victual How to Make Every Type of Sauce How to Make Every Sort of Torte How to Make Every Sort of Fritter How to Cook Eggs in Every Way How to Cook Every Type of Fish The Riva del Garda Recipes The Neapolitan Recipes Maestro Martino Today: Fifty Modernized Recipes Stefania Barzini Textual Note Jeremy Parzen Selected Bibliography Index

The Modern Offal Eaters

This paper considers the manner in which offal is discussed and figured in contemporary cookery books and television programmes in Britain and North America. Arguing that offal has become largely the preserve of an affluent culinary cognoscenti, it uses and adapts the ideas of Pierre Bourdieu to examine the value of offal in terms of the status its preparation and consumption may confer. The role of key opinion formers in effecting this transformation is charted, as is the process by which less economically-favoured consumers have been distanced from offal and primary foodstuffs generally.

Indigenous food and cookery books: Redefining aboriginal cuisine

Incorporation of bush food in 'Australian cuisine' is a conscious act of adoption, a partial solution to the question of how we can make an increasingly multinational, commodified food supply somehow distinctive to Australia. There is a revival of interest in native foods, and Australian meats such as kangaroo, emu and crocodile are becoming more readily available on the retail market, and native fruits, herbs and spices are finding their way into a widening range of processed foods.

A Region, its Recipes and Their Meaning The Birth of the Barossa Cookery Book

In its two major editions of 1917 and 1932, The Barossa cookery book shows a South Australian country community at two critical moments in its history, when a hybrid population of German and English people were coping with the external pressures of the First World War and, later, the economically depressed period of the 1930s. My paper examines the history of The Barossa cookery book and gives some insights into the context of its publication. The paper also describes the way in which editions of the book conveyed a sense of region to both the local people and to the outside world and finally, examines the extent to which the 1932 edition represented the region’s original cuisine.

The Coffee House: A Cultural History

The Coffee House: A Cultural History

“A FASHIONABLE DINNER IS ARRANGED AS FOLLOWS”: VICTORIAN DINING TAXONOMIES

OVER THE COURSE OF THE NINETEENTH CENTURY, England saw the publication of numerous social instruction handbooks, household manuals, cookery books, and restaurant guides focusing on the proper methods for dining. These dining handbooks provide a systematic account of the most minute details for both attending and hosting a dinner party, including such information as how to word the invitations, ornament the table, order the courses, or arrange guests according to precedence. To the extent that formal dining becomes standardized in the conduct literature, a dining taxonomy begins to emerge–a classificatory system whereby formerly idiosyncratic aspects of this social experience are codified, or reduced to a code, and routinized, or rendered routine. While the content of handbooks (the social conventions) is arranged into a taxonomy, something more interesting can be seen to appear as well: conventions for the dining taxonomy itself. That is, within the large body of Victorian dining handbooks, there is not only a striking repetition of content from one handbook to the next, but also a repetition of narrative styles, patterns, and devices that imply that the procedures under discussion are universal phenomena, divorced from human agency, interpretation, and variable social circumstances. In other words, these handbooks render the conventions natural.

The Development of the Daily Menu in Modern Japan and the Influence of Western Culture―Compared with British and American Cookery Books―

The Development of the Daily Menu in Modern Japan and the Influence of Western Culture―Compared with British and American Cookery Books―

'A thing very worthy of the Inquisition': on Elizabeth David's Harvest of the Cold Months

Elizabeth David's last book was published posthumously in 1994, two years after her death. Entitled Harvest of the Cold Months: The Social History of Ice and Ices, it was a departure from her celebrated series of cookery books, reflecting instead her fascination with the history, literature and culture of food and cooking.

Please Play with Your Food: An Incomplete Survey of Culinary Wonders in Italian Renaissance Cookery

Wonders in Italian Renaissance Cookery As early as the 1st century C.E., food writers and cooks were devising illusions and theatrical presentations using food and culinary formulas. Roman gourmet Apicius' famous dish "Anchovies without Anchovies" and his utterance that "no one will know what he is eating" are (literally) classic examples of such "culinary wonders." In recent memory, illustrious chefs like Escoffier at the Savoy in London (who recreated a naval tragedy using poached chicken escalopes) and Abe Lebewohl of the Second Avenue Deli in New York City (who built a replica of the World Trade Center Twin Towers using chopped chicken livers) have made truly extraordinary--if not tasteful--contributions in this field of culinary arts. Such artifice and conceits found what was perhaps their greatest expression during the Italian Renaissance when the author of the "first modern cookery book," Maestro Martino of Como, documented a series of mirabilia gulae or "wonders of culinary indulgence," including a roast peacock that appears to be alive and spews fire and fishes that appear to swim in a suspended gelatin aquarium. A survey of his and his contemporaries' recipes reveals that the wholly new genre of culinary writing emerged together with the many other "secret books" of the Italian Renaissance, including miscellanea by famous Renaissance figures like Luca Pacioli.

The Oxford Companion to Italian Literature by Peter Hainsworth , David Robey (review)

796 Reviews Maryse Conde's theatre poetics, as well as with the impression that McKay's manu? script needed some serious rewriting to correct stylistic imperfections. What might have been a model for future French Caribbean theatre studies has not materialized. Carleton University Alvina Ruprecht The Oxford Companion to Italian Literature. Ed. by Peter Hainsworth and David Robey. Oxford: Oxford University Press. 2002. xlv + 644pp. ?60. ISBN o19 -818332-1. It needs to be stated that now there is an Oxford Companion to Italian Literature, and for professional Italianists this represents a welcome albeit tardy recognition by a major publisher that theirs is a world literature important enough to have a Com? panion. This 'firstof its kind' volume has almost 2,400 entries, written by some 200 scholars drawn mainly from these islands, Italy, and Switzerland, but also from the USA and Australia. The authorship of wide-ranging entries is shared; for example, each ofthe six sections covering, chronologically, Literary Theory, from before 1400 to 1900 onwards, is written by a differentspecialist. The 'literature' ofthe title, while applying to the majority of entries, be they by author, title, or character (e.g. Angelica, Marco Lombardo), is not limited to a traditionally defined canon; its catholicity will be found to include, in more than 500 subject entries, Cinema, Cookery books (from Platina to II ghiottone errante), Fotoromanzi, Fumetti, etc. (I failed to locate lettera? tura di confinebut this could represent navigational incompetence on my part.) The subject entries provide, also, the humus in which literature grows, and cover history, politics, geography (cities, islands), artistic movements (e.g. Futurism), music, and more. There are maps, from c. 1250 to contemporary Italy, and a useful chronology (pp. xxxii-xli) with a column of Authors and artists' which includes important con? tributors to Italian culture, some of whom have no individual entry?Vivaldi, for example, who will not be found even under Venice. I have consulted this book for almost a year for research, teaching, and edito? rial work, and in all cases, but especially for editing, it has proved an invaluable, user-friendly, and quick provider of reliable information, telling me at a glance who was Michele Leoni or in what year did the Edinburgh Review first publish an ar? ticle by Foscolo, and much more. My many random but also my systematic checks revealed a web of cross-referencing that will be a treasure for the non-specialist; a non-Italianist colleague with a query on Guinizzelli found, as well as the essential, a route to Bolognese, dolce stil novo, canzoni, sonnets, Guittone d'Arezzo, Bonagiunta da Lucca, Dante, Vita nova, Convivio, De vulgari eloquentia, Divine Comedy (that unfortunate Divine is ubiquitous, but English forms are adopted ifwell known), and finally Cavalcanti?the lot contributing to a complete and scholarly overview. As the book, though it carries no health warning, is addictive, it is easy to start with, say, the Beneficio di Cristo (a pity its extraordinary survival story is not given) and carry on to Sem Benelli, Roberto Benigni, Stefano Benni, a selection of the Bentivoglio family, and Benvenuto da Imola?an intriguing sampling of seven centuries. Wondering why Galeazzo Ciano has an entry to himself, denied to Cosimo pater patriae, and Moravia is given fractionally more space than Poliziano, I realized with relief that this did not reflectvalue judgements but rather what is made clear in the introduction (p. viii): the volume attempts to redress an imbalance; the contribution to European letters made by Italian writers of the earlier periods is well recognized, and a stronger case has to be made for the seventeenth and eighteenth centuries (impressively covered, though judged by one who is not a specialist in this period), and also for the twentieth century, which has 'about a quarter of the total number MLR, 99.3, 2004 797 of substantive entries'. I became informed on more twentieth-century writers and critics than I knew existed, though I missed Silvio D'Arzo and Cesare Angelini, and while it was good to see Marina Jarre,one would have liked a cross-reference to her under Waldensians. In fact,entries that arenon-literaryare inconsistentin giving that literary dimension which one...

The British Housewife: Cookery Books, Cooking and Society in Eighteenth-century Britain

The British Housewife: Cookery Books, Cooking and Society in Eighteenth-century Britain

THE THIRD FIFTEENTH-CENTURY COOKERY BOOK: A NEWLY IDENTIFIED GROUP WITHIN A FAMILY

In a discussion of what I identify as the 'family' groupings of medieval English culinary collections,1 I indicated that traits which identify recipes as coming from the same collection are their similar, or identical, wording and 'the way in which they occur in the same order - or, sometimes, roughly the same order as groups' (p. 17). One of the 'families' I identified was the group edited by Thomas Austin in the EETS Two Fifteenth-Century Cookery-Books,2 consisting of London, British Library, MSS Harley 279 and Harley 4016, collated with, respectively, Oxford, Bodleian Library, MSS Ashmole 1439 and Douce 55.Austin's 'two' cookery bookdsHarley 279 and Ashmole 1439 are very closely parallel, sharing much the same division titles and containing most of the same recipes in the same order. That is, under the heading 'Potage' (Harley 279's 'Potages dyvers'), Ashmole 1439 gives 152 of Harley 279's 153 recipes; under the next heading, 'Leche Viaunde', appear all sixty-four of Harley 279's recipes under that heading, and under 'Viaundes Furnes' are thirty-three of Harley 279's forty-four 'Dyverse Bake Metis' - the Ashmole scribe was apparently working from an exemplar which was missing a sheet here. To these three headings, Ashmole adds a fourth, 'Sauces pur diverse viaundes', containing the nineteen sauce recipes Austin printed in a separate section of his edition; most of these sauces appear in Harley 4016, not Harley 279. Aside from this addition, Harley 279 and Ashmole 1435 are one and the same 'cookery book'.Harley 4016, on the other hand, is not the same collection, but it is of the same 'family' because it contains many of the same recipes, about half the recipes of Harley 279 making up about half of the contents of Harley 4016. For example, Harley 279's recipe for 'Vele, kede, or henne in Bokenade', p. 13, xxxvj, reads:Both of these recipes are followed by an alternative recipe for the same dish, 279's 'Autre Vele en bokenade' and 4016's 'Auter maner buknade', but these are entirely different recipes, with different wording and strikingly different ingredients. Harley 279's reads:MS 4016 gives an equally long but somewhat simpler recipe, obviously not an elaboration of the earlier recipe:Take rawe Almondes, and blanche hem, and grynde hem, and draw hem thorgh a streynour with fresh broth and wyne into good stiff mylke; And then take veel, kyde, or hen, and parboile hem in fressh brothe, and pike hem clene, and cast him thereto; take Clowes, maces, and herbes, and lete hem boile ynowe; And then caste a litull Sugur, pouder ginger, and salt, and serue him forth.About all this has in common with the Harley 279 recipe is that both thicken with almond milk rather than the egg yolks called for in the previous recipe.The order of recipes in Harley 279 and 4016 is quite different. Unlike Harley 279 and Ashmole 1439, Harley 4016 has no subdivisions, and there is no perceptible rationale for its arrangement. An initial small group of pottages and stews is followed by fritters, pies, and tarts; a group of sauces follows, then directions for roasting various birds. Next we get various directions for roasting and stewing meats, followed by miscellaneous recipes: some fairly elaborate meat-based dishes such as 'Blamanger' and 'Gely' interspersed with eggs, shellfish, crepes, more fritters, and a lot more, including some for vegetables and fruits. Finally there is a sizeable group of fish recipes and, at the end, two more recipes for sweet dishes.Austin was, then, quite correct in considering Harley 4016 to be a separate cookbook, despite the considerable overlap of its contents with 279. But the manuscript he used to collate it with, Oxford, Bodleian Library, MS Douce 55, is, like Harley 279, only a partial parallel. Most of the recipes in Douce 55 are parallel to recipes in Harley 4016, but by no means all, and the order of the recipes in Douce 55 is entirely different from that in Harley 4016, which, as noted above, has no discernible rationale. …

Group activities with older adults Vicky Dent Group activities with older adults Speechmark A4 wire-bound £29.95 0863883427 0863883427 [Formula: see text

Group Activities with Older Adults is a practical resource - a book designed for ease of everyday use. The main part is devoted to describing activities, one per page, in a structured 'cookery book' format. Theoretical considerations are considered in a separate section. This works well in providing the background without confusing the central issues.

Einstein's Clocks, Poincaré's Maps: An Interview with Peter Galison, Part I

November 2003 · Historically Speaking experienced the interwar servant crisis with such a shock. When his own servant—Mr. Bam—beganto ape hissocialbetters andpaint pictures, Keynes prompdysacked him. The servant crisis ofthe English middle classes had both a beginning and an end.Just as it began when the First World War made servants more scarce and less deferential, it ended when the Second World War made them almost extinct. Afewverywealthypeople still employed servants—when the British Prime Minister Harold MacmiUan received the Freedom ofthe City ofLondon in 1961 he took twelve servants, including his head gardener and head forester, as his guests. However, industrial employment increased again during and immediately after the SecondWorldWar , whileupperand middle class incomes were sharply reduced by the taxation ofthe firstAdee government. The huge success of cookery books written by EUzabeth David (theimpoverished and bohemian daughter of a conservative baronet) during the 1950s signaled the fact that well-bred ladies had finally accepted that they would have to cook their husbands' dinners. Richard Vinen teaches history atKing's College London. His most recent book isA Historyin Fragments: Europe in the Twentieth Century (Da Capo, 2001). 1 John Stevenson, British Society, 1914-1945 Q?enguin , 1984), 34. 2 SusanPedersen,Family, Dependence,andthe Origins ofthe Welfare State: Britain andFrance, 1914-1945 (Cambridge University Press, 1993), 91. 3 Harold Nicolson, Diaries and Letters, 1930-1939, ed. Nigel Nicolson (Collins, 1967), 109. 4 Robert Skidelsky,JohnMaynardKeynes. The Economist as Saviour, 1920-1931 (Penguin, 1994), 11. 5 LeonardWoolf, BeginningAgain:AnAutobiography ofthe Years 1911 to 1918 (Peter Smith, 1964), 51: "the following letter from Sophie to Virgina . . . shows inaninterestingwaythe curious psychology ofthese devoted servants to die families for whom they worked—sometimes without exorbitant récognition—in the 19th century." 6 Quentin Bell, Virginia Woolf, 2 vols. (Hogarth, 1972), 2: 56. 7 Skidelsky,John MaynardKeynes, 8. 8 John Maynard Keynes, The Economic Consequences ofthe Peace (Harcourt, Brace, and Howe, 1920), 9. Einstein's Clocks, Poincaré's Maps:An Interview With Peter Galison, Part I Conducted by Donald A. Yerxa Albert Einstein has becomean icon of20th-century science; indeed, he may wellstandas thesymbolfor the entire century. How do historians explain the importance ofpivotal breakthroughs ofa theoretical nature—like Einstein's work on relativity— that seemingly change how we view the world? Are these theoreticaladvances essentially theproduct ofthegenius andcreativity ofheroic individuals ? Certainly it is an article ofhistoricalfaith that context matters. But how much? In the case ofEinstein,for instance, does his work in the Bern patent office have anything more than coincidentalbearing on his thinkingabout timeandspace? Peter Galison's latest book, Einstein's Clocks, Poincaré's Maps (Norton, 2003), explores these themes insightfully and in illuminating detail. Galison, the MallinckrodtProfessoroftheHistory ofScience andofPhysics at Harvard University, argues thatpaying attention to the material context ofthe worlds that Einstein and Poincaré inhabited deepens our appreciationfor their significant theoretical work. Donald Yerxa interviewedGalison in his Harvardoffice on September 29, 2003. Weprovide the interview in two installments, thefirstfocusing on theparticulars o/Einstein's Clocks, Poincaré's Maps; thesecondon how historians ofscienceaccountforhowscience has workedin thepast. Donald Yerxa: What prompted you to write Einstein's Clocks, Poincaré's Maps? Peter Galison: For many years I have been captivated by the question ofhow abstract issues in theoretical science connect to concrete circumstances—machines, laboratories , instruments. I am fascinated by the way people bring ideas into contact with the physical and completely material world. Einstein, for instance, spent some of his formative scientific years working in the patent office—six days a week, ten to twelve hours a day. And yet during this period he wrote some of the most important scientific papers of his day in quantum mechanics, relativity, and atomic theory. Were these connected? Was it just a day job that Einstein had? In a broader sense, beyond the purely biographical , what connection does the development of relativity theory have to the world out ofwhich it came? This mirrors the historian's eternal question: why did this happen then and there? What I am Historically Speaking · November 2003 trying to do in the book is to address that question. Why does relativity happen in different forms, in different ways in Paris and Bern at the turn ofthe century? Yerxa: Can you speak...

Favorite Dishes: a Columbian autograph souvenir cookery book

Favorite Dishes: a Columbian autograph souvenir cookery book

Pots, pens and ‘eating out the body’: cuisine and the gendering of African nations*

Abstract.Whether cooking in a pot in the back yard, or in a modern kitchen, African women have generally prepared food for their men. More recently, they have collated and written cookery books both in the West and in Africa so that the ruling elites, mostly all men, have been able to display their new ‘national cuisines’ on their states’ official websites. This article reviews how ‘national cuisines’ have emerged recently in parts of Africa and then examines how these emerging cuisines might contribute to the gendering of African nations. It will also contrast Western notions of ‘the slender body’ with some African notions, of ‘eating out the body’, building a respectable but large body to construct an ‘authentic physical masculinity’ on the one hand, and a healthy and fertile wife and mother on the other. The article investigates how this might be reflected in African national cuisines.

The Sexual Politics of Cooking: A Feminist Analysis of Culinary Hierarchy in Western Culture

It is often assumed that culinary influence has been ‘top down’– that is, that haute cuisine and professional cooking by male chefs has influenced popular cooking, especially once literacy became commonplace, and particularly with the publication of cookery books directed at the middle–class ‘housewife’. Whilst it is certainly true that professional cooking has influenced domestic cooking as a ‘trickle–down’ effect, there is an area of serious neglect or oversight – namely, the denial or ignoring of the culinary influence in the other direction, that is, the influence of female domestic cooking on haute cuisine.