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3 books match the query 'Cooking, English'
All Manners of Food
Eating and Taste in England and France from the Middle Ages to the PresentStephen Mennell
University of Illinois Press, 1985
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine.
Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
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Ladie Borlase's Receiptes Booke
David E. Schoonover
University of Iowa Press, 1998
Ladie Borlaise's Receiptes Booke, an English manorial and culinary manuscript, has been in existence for at least 333 years. This manuscript, bearing dates from 1665 to 1822, provides a unique compendium of culinary history that opens a window to the aristocratic, social, agricultural, horticultural, economic, and medicinal aspects of English country life.
The Borlase manuscript is a kind of miscellany. Included are recipes not only for all kinds of foods but also for distilled waters, remedies, dyes, soaps, and perfumes. A housewife of that period was responsible for keeping her family healthy and her house clean and sweet smelling, and so the manuscript features directions for preparing medicinal “oyles,” waters, “glysters,” powders, “ballsoms,”a “true Majistery,” and a julep, with healing powers for a number of ailments from apoplexy and gout to cancer and the plague.
The cookery recipes concentrate almost entirely on sweets and meats with only a few mentions of vegetables. More than half of the recipes included in this manuscript are for sweets. This was important as sugar was entering Britain in greater quantities and because people believed in sugar's supposed health benefits. Several recipes for preserved fruits reflect a changing diet and appetite among the British as the availability of fruits and vegetables increased in both quantity and variety.
David Schoonover's informative introduction places the Borlase manuscript in its historical context with special attention to the economic and social changes of the sixteenth and seventeenth centuries, which brought about a new emphasis on housewifery and the management of households. He also provides a brief summary of the Borlase family history—born in 1621, Alice Bankes, Lady Borlase, died in 1683 at the age of sixty-two years—and a description of their home at Bockmer Manor at Medmenham, Buckinghamshire.
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Receipts Of Pastry & Cookery
For The Use Of His ScholarsEdward Kidder
University of Iowa Press, 1993
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