In the Kitchen, 1550-1800: Reading English Cooking at Home and Abroad

Published by Amsterdam University Press 2022

In the Kitchen, 1550-1800

Reading English Cooking at Home and Abroad

Edited by: Madeline Bassnett and Hillary Nunn

Volume 4 in the series Food Culture, Food History before 1900

https://doi.org/10.1515/9789048552368

Overview
Contents

About this book

In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices. Devoted to the arts of cooking and medicine, early modern kitchens concentrated on producing, processing, and preserving materials necessary for nourishment and survival; yet they also fed social and economic networks and nurtured a sense of physical, spiritual, and political connection to surrounding lands and their cultures. The essays in this volume illuminate this expansive view of cooking and aspire to show how the kitchen's inner workings prove tightly, though often invisibly, interwoven with local, national, and, increasingly, global surroundings. Engaging with literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, we begin to develop a shared theoretical and practical language for the art of cooking that combines the physical with the intellectual, the local with the global, and the domestic with the political.

Author / Editor information

Bassnett Madeline :

Madeline Bassnett is Associate Professor in the Department of English and Writing Studies at Western University. She is the author of Women, Food Exchange, and Governance in Early Modern England (Palgrave, 2016). Her current SSHRC-funded project, Resilient Recipes and Climate Change, examines early modern recipes in relation to Little Ice Age weather conditions.Nunn Hillary :

Hillary M. Nunn is Professor of English at The University of Akron. Her research addresses medical knowledge reflected in English seventeenth-century recipe manuscripts. She is a co-founding member of the Early Modern Recipe Online Collective and author of Staging Anatomies: Dissection and Tragedy in the Early Stuart Era (Ashgate, 2005).

Topics

Frontmatter Publicly Available Download PDF	1
Food Culture, Food History before 1900 Requires Authentication Unlicensed Licensed Download PDF	2
Table of Contents Publicly Available Download PDF	5
Acknowledgments Requires Authentication Unlicensed Licensed Download PDF	7
Introduction: In the Kitchen Madeline Bassnett and Hillary M. Nunn Requires Authentication Unlicensed Licensed Download PDF	9
Section 1 Embodied Ecologies
1. Sympoeisis and Early Modern Cooking : Troubling the Boundaries of Human/Nonhuman Jennifer Munroe Requires Authentication Unlicensed Licensed Download PDF	29
2. Between Earth and Sky : The Cook as Environmental Mediator in Paradise Lost Madeline Bassnett Requires Authentication Unlicensed Licensed Download PDF	45
3. Instinct and the Body of the Early Modern Cook Katherine Walker Requires Authentication Unlicensed Licensed Download PDF	71
Section 2 Bread, Cake, and Carp
4. Early Modern Leaven in Bread, Bodies, and Spirit Margaret Simon Requires Authentication Unlicensed Licensed Download PDF	91
5. Cake: An Early Modern Chronicle of Trade, Technology, and Exchange Amy L. Tigner Requires Authentication Unlicensed Licensed Download PDF	109
6. The Power of the Pot : Naturalizing Carp Through the Early Modern English Receipt Book Rob Wakeman Requires Authentication Unlicensed Licensed Download PDF	131
Section 3 Royalist Cookery
7. How to Make a Bisk: The Restoration Cookbook as National Restorative David B. Goldstein Requires Authentication Unlicensed Licensed Download PDF	151
8. ‘A Little Winter Savory, A Little Time’ : Making History in Elizabeth Cromwell’s Kitchen Andy Crow Requires Authentication Unlicensed Licensed Download PDF	177
9. A Culinary Embassy : Diplomatic Home Making in Lady Ann Fanshawe’s Booke of Receipts Melissa Schultheis Requires Authentication Unlicensed Licensed Download PDF	197
Section 4 Around the Hearth
10. Minding the Fire : Human-Fire Coagency in Margaret Cavendish’s Matrimonial Trouble and Seventeenth-Century Recipes Rebecca Laroche Requires Authentication Unlicensed Licensed Download PDF	221
11. ‘Teâgun kuttiemaûnch: What Food Shall I Prepare for You?’: Exchanges in Early New England Kitchens Julie A. Fisher Requires Authentication Unlicensed Licensed Download PDF	243
12. ‘A New Source of Happiness to Man’? : Maple Sugaring and Settler Colonialism in the Early Modern Atlantic World Edith Snook Requires Authentication Unlicensed Licensed Download PDF	265
Index Requires Authentication Unlicensed Licensed Download PDF	287

(Deutsch)

Language: English
Publisher: Amsterdam University Press
Audience: Professional and scholarly;
Pages
- Main content: 294
Keywords: Cooking; Recipes; Renaissance; English; Women

eBook

Published: November 10, 2022
ISBN: 9789048552368