Overview

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.

Full Product Details

Author:   Sarah Kernan ,  Helga Müllneritsch
Publisher:   Amsterdam University Press
Imprint:   Amsterdam University Press
ISBN:  

9789463727792

ISBN 10:   9463727795
Pages:   270
Publication Date:   11 July 2024
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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Table of Contents

Acknowledgements Introduction: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Müllneritsch br>Section 1: Collecting Recipes Chapter 1: “A Cake the Lady Anselys Way”: The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes - Lucy J Havard Chapter 2: The Cookery Books in the Herzog August Library Wolfenbüttel - Barbara Denicolò Section 2: International Transmission Chapter 3: Sir Martin Westcombe’s Iberian Recipes - Annamaria Valent Chapter 4: Finnish Manuscript Recipe Books, c. 1730–1850: Cross-Regional Influences, Copied Recipes, and Authorship Issues - Maren Jonasson and Märtha Norrback Section 3: Professional and Trade Ownership Chapter 5: “How to Be a Perfect Confectioner”: Artisanal Recipe Books in Early Modern Barcelona - Marta Manzanares Mileo Chapter 6: Francisco Borges Henriques’ Cookbook: Innovation and Globalisation in Eighteenth-Century Portugal - Isabel Drumond Braga Section 4: Women’s Manuscript Culture Chapter 7: Anne de Croy, Princess of Chimay: Examining the Relationship Between Food and Medicine in One Sixteenth-Century Medical Recipe Collection - Naomi Preston Chapter 8: From Page to Table: Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg - Marlene Ernst Chapter 9: Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater - Elizabeth Ridolfo Conclusion: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Müllneritsch Index of Manuscript Recipe Books

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Author Information

Sarah Peters Kernan is an independent scholar based in Chicago. Her research focuses on cookbooks and culinary activity in medieval and early modern England. She is an editor of The Recipes Project and regularly collaborates with The Newberry Library on teaching and digital learning projects. Helga Müllneritsch is Assistant Professor in German in the School of Languages, Cultures and Linguistics at University College Dublin with a research interest in female agency, manuscript cookery books, and book history in the long eighteenth century.

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