DOCSLIB.ORG

English Cookery Books

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
English Cookery Books CONTENTS “ - ENGLIS H COOKERY B OOKS , 15004- 859 AP P ENDIX INDEX OF B IB LIOGR AP H Y n Ki wan H st a d ues . o G t, by A V r ’ k l 2 1 Tw l is s u is e s Weekl New Y or vo . vi 8 8 . o P bl h r y ( ), , 3 , 4 t a eman . by H . W . H g A B k ab ut th e Table o n C rd eafireson vol . 2 oo o , by J h o y J , , c a 1 h p . 7 . i io a hi e as onomi u e eo es icai e . B bl gr p G tr q , by G rg V r o H z l o e oo s . a ew a i t. S ec nd editi n Old C k ry B k , by W C r t o o . Na iona eview vol 2 6 2 6 TWO a e 6 . s b t l R , . 4, 7 ; 5 , 77 p p r y Col . Kenne e A y H rbert . Th e easu es of th e Ta e eo e wan e . Pl r bl , by G rg H . Ell g r R oo e oo s i a e bins enne . My C k ry B k , by El z b th o P ll B k of S im es ew e A oo pl , by H . W. L r . ’ Notes from a Collector s Catalogue with a bibliography of n is coo e b ks . fo E gl h k ry oo , by A W Ox rd . P R EFATOR Y NOTE ‘ ’ IN a book call ed N otes from a Collector s C atalogue a e a t of n l sh oo b oks to th ar 1 00 I g v lis E g i c kery o e ye 7 , with th e name Of th e library in which each could be ound and a o a on ofth e r The resent f c ll ti va ious editions . p list contains th e title- pages of English books on cookery and dome t c on m to th r 18 0 s i ec o y e yea 5 . I ma e ea at was a d in the or er oo a y r p t wh s i f m b k , th t my real interest is not in cookery but in the combination of oo e i ed ne i is o n in os of c k ry w th m ici , wh ch f u d m t th e ear oo and on n n ro the ly b ks , which , c ti ui g th ugh rst arter Of th e n neteent en r was a a fi qu i h c tu y , gr du lly destroyed by the growth of railways . o n and wa um u s 1 0 . J h Ed rd B p , 9 9 E NGLIS H COOKE RY B OOKS r5 00 THIS IS THE BOKE OF COKERY Here beginneth a noble boke Of testes royalle and Cokery a boke for a pryncis housholde or any other estates an d the m akynge therof as ye shall tynde more pl aynly within this boke . Emprynted without temple barre by Richard P ynson in th e f r e e O ou o e . y r l rd M D . 1 T is i e is iven in m es and e e w e e i i h t tl g A H rb rt , h r t s stated that th e D owager Du chess of Portland brou ght th e book from Bulstrode to on on for e L d H rbert to exami ne . A oo ca e no e oo e of feastes o a and of Cookerie b k ll d A bl b k r y ll , , for inces h ou sh ol de or an o e es a e and th e m a in e e f Pr , y th r t t , k g th r o ! is iven aunse as avin een in e o n B ddell g by M ll h g b pr t d by J h y . T is is ou ess th e sam e oo and th e a e w u b w h d btl b k, d t o ld e bet een 1 nd 1 0 5 3 3 a 54 . 1508 HERE B EGYNNETH THE BOKE OF KER VY NGE . ‘ T is oo is in th e am i e i a Th on i H h b k C br dg L br ry . e coloph s ere endeth th e boke of servyce and kervy nge and sewynge and al l m aner of ofiyce in h is kynde unto a prynce or ony other estate and i Em r nted W nk n de e al l th e feestes n th e yere . p y by y y Word at n n in th e Fl etestrete a th e s ne of h e sonne Th e e e Lo do t yg t . y r of our o e l rd , Th e i is useu m h as a co w i th e co o on e e en e Br t h M py th l ph , H r d th th e boke of s ervyce and k ervynge and sewynge an d al l m aner of ofiyce in hi s kynde u nto a p rynce or ony other estate and al l th e Em r nted W nk n d e o e at on on feestes in th e yere . p y by y y W rd L d in e e s e e at th e s ne of th e sonne . Th e e e of our o e od Fl t tr t yg y r l rd g , I ’ M CCCCC X I I . a ove 00 ies is a sm a u a o wi 6 eaves Each of th e b p ll q rt ; A th l , B w Th e oo was e in e a am ea e i . é. ith 6 . b k r pr t d by Abr h V l ( 1 i a n i ui ies 18 12 e i ion ii. 20 . Typograph c l A t q t ( d t ), 4 3 The first part of the Catalogue of English printed Bookes ( 159 z ENGLISH COOKERY BOOKS between 1558 and 158 6) as THE B OOK E OF C AR V YNG and twice by E OO EW G th e s e i ion E . Allde as TH B K E OF CARV ING AND S IN fir t d t ar e eac ein wi ou a a e th e secon a e 16 1 . T ese b g th t d t , d d t d 3 h h th e fo m e to in ei s th e a e two to in ei s . r r A C ght , l tt r A C, ght The book was added in 1597 to Th e s econd part of th e Go od ’ - f H us wifes Jewell and in 163 1 to John Mu rrell s Two bookes o cookerie and carving Th e book was edited for th e Early Englis h Text S ociety in 18 68 Fu by F . W. rnivall . ins i s w ic are to be use th e ca ve It beg with a l st of term h h d by r r, e . L ft a swanne un ace a con d s l a e a c ane . g y th t , l th t y , y p y th t r , d sf u re a ecocke untach e a cu ew a a e a fesande y yg th t p , th t rl , l y th t , w n e a atr ch e m nce a ove and so on . y g th t p y , y th t pl r , Later on th e duties o f th e butler are laid down and a list of his wines iven viz ee w ne w e w ne cl ar ed w ne osc ca ricke g , . R d y , hyt y , y , y, p , cam ol et ren sch e w ne mal vese as a e t et om ne mus p , y y , y , b t rd , y , r y, ca e cl arre ras s ve na e w n e cut m ente and oc as. d ll , y , py , r g y , , py , yp r ’ Th Th e ch au m berl a ne mus e cham berlain s du ties are strange . y t b e dylygent cl enl y in h is ofiyce with h is heed kembed so to h is sover ayne that h e be not reckel es se that h e have a cl ene sh erte ec e et cote a e And at m o ne w an ou br h p y nd doubl t . r h y r ’ s vera ne w f e i ec ions o y yl l aryse warm e his shert by th e iyre .
Load more

Recommended publications
  • 'A Ffitt Place for Any Gentleman'?
    ‘A ffitt place for any Gentleman’? GARDENS, GARDENERS AND GARDENING IN ENGLAND AND WALES, c. 1560-1660 by JILL FRANCIS A thesis submitted to the University of Birmingham for the degree of DOCTOR OF PHILOSOPHY School of History and Cultures College of Arts and Law University of Birmingham July 2011 University of Birmingham Research Archive e-theses repository This unpublished thesis/dissertation is copyright of the author and/or third parties. The intellectual property rights of the author or third parties in respect of this work are as defined by The Copyright Designs and Patents Act 1988 or as modified by any successor legislation. Any use made of information contained in this thesis/dissertation must be in accordance with that legislation and must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the permission of the copyright holder. ABSTRACT This thesis sets out to investigate gardens, gardeners and gardening practices in early modern England, from the mid-sixteenth century when the first horticultural manuals appeared in the English language dedicated solely to the ‘Arte’ of gardening, spanning the following century to its establishment as a subject worthy of scientific and intellectual debate by the Royal Society and a leisure pursuit worthy of the genteel. The inherently ephemeral nature of the activity of gardening has resulted thus far in this important aspect of cultural life being often overlooked by historians, but detailed examination of the early gardening manuals together with evidence gleaned from contemporary gentry manuscript collections, maps, plans and drawings has provided rare insight into both the practicalities of gardening during this period as well as into the aspirations of the early modern gardener.
    [Show full text]
  • PAPERS DELIVERED at SHARP CONFERENCES to DATE (Alphabetically by Author; Includes Meeting Year)
    PAPERS DELIVERED AT SHARP CONFERENCES TO DATE (alphabetically by author; includes meeting year) Abel, Jonathan. Cutting, molding, covering: media-sensitive suppression in Japan. 2009 Abel, Trudi Johanna. The end of a genre: postal regulations and the dime novel's demise. 1994 ___________________. When the devil came to Washington: Congress, cheap literature, and the struggle to control reading. 1995 Abreu, Márcia Azevedo. Connected by fiction: the presence of the European novel In Brazil. 2013 Absillis, Kevin. Angele Manteau and the Indonesian connection: a remarkable story of Flemish book trade (1958-1962). 2006 ___________. The biggest scam in Flemish literature? On the question of linguistic gatekeeping In literary publishing. 2009 ___________. Pascale Casanova's The World Republic of Letters and the analysis of centre-periphery relations In literary book publishing. 2008 ___________. The printing press and utopia: why imaginary geographies really matter to book history. 2013 Acheson, Katherine O. The Renaissance author in his text. 1994 Acerra, Eleonora. See Louichon, Brigitte (2015) Acres, William. Objet de vertu: Euler's image and the circulation of genius in print, 1740-60. 2011 ____________. A "religious" model for history: John Strype's Reformation, 1660-1735. 2014 ____________, and David Bellhouse. Illustrating Innovation: mathematical books and their frontispieces, 1650-1750. 2009 Aebel, Ian J. Illustrating America: John Ogilby and the geographies of empire in Restoration England. 2013 Agten, Els. Vernacular Bible translation in the Netherlands in the seventeenth century: the debates between Roman Catholic faction and the Jansenists. 2014 Ahokas, Minna. Book history meets history of concepts: approaches to the books of the Enlightenment in eighteenth-century Finland.
    [Show full text]
  • New Twists in the KITCHEN | WWL-TV | WUPL
    New Twists IN THE KITCHEN | WWL-TV | WUPL Table of Contents Introduction Chef Kevin Belton Frank Davis 8 10 11 Oyster Chowder What is SoFAB? Cheeseburger Soup 13 15 17 ©2018 WWL-TV. All rights reserved. Frank's Healthy & Lasagna Soup Crawfish & Eggs Good for You Chili All recipes appear with permission of WWL-TV, the Frank Davis family, and Kevin Belton, except for photos and recipes on pages 64-73 which appear courtesy of Humana and Chef Nino. Humana logo appears with permission of Humana. Southern Food and Beverage Museum Logo and National Food & Beverage Foundation Culinary Heritage Register logo appear with permission of Southern Food and Beverage Museum. Photos on pages 18, 24, 34, and 58 appear courtesy of Monica Pazmino. 19 21 23 ©2018 WWL-TV. ALL RIGHTS RESERVED. | 3 IN THE KITCHEN | WWL-TV | WUPL IN THE KITCHEN | WWL-TV | WUPL Table of Contents Table of Contents Bacon Wrapped Frank's Sour Cream Frank's Gourmet Frank’s Famous Frank’s N’Awlins Frank’s Toasted Fish Baked Flounder with Quiche Potato Salad Grilled Veggies Shrimp Boiled Butter Shrimp Stuffing 25 27 29 43 45 47 Sauteed Zucchini Cauliflower with Chef Kevin's Frank’s Low-Fat Light & Summery Juilenned with Chicken Fricassee Anchovy Sauce Unwrapped Egg Roll Crispy Baked Catfish Chicken Parmesan Andouille & Shrimp 31 33 35 49 51 53 Guiltless & Innocent- Frank’s Frank’s Lightside Frank’s Low-Fat Oven Peanut Butter to-the-Bone Pasta Gourmet Griddled Praline Bacon Shrimp Ditalini Fried Crispy Chicken Pralines Alfredo Shrimp Po-Boy 37 39 41 55 57 59 4 | ©2018 WWL-TV.
    [Show full text]
  • England‟S Domestic Chemists: Science and Consumerism
    ENGLAND‟S DOMESTIC CHEMISTS: SCIENCE AND CONSUMERISM IN EIGHTEENTH-CENTURY RECIPE COLLECTIONS A Thesis Submitted to the College of Graduate Studies and Research in Partial Fulfillment of the Requirements for the Degree of Masters of Arts in the Department of History University of Saskatchewan Saskatoon By Katherine J. Allen © Copyright Katherine J. Allen, August, 2011. All rights reserved. Permission to Use In presenting this thesis in partial fulfillment of the requirements for a Postgraduate degree from the University of Saskatchewan, I agree that the Libraries of this University may make it freely available for inspection. I further agree that permission for copying of this thesis/dissertation in any manner, in whole or in part, for scholarly purposes may be granted by the professor or professors who supervised my thesis/dissertation work or, in their absence, by the Head of the Department or the Dean of the College in which my thesis work was done. It is understood that any copying or publication or use of this thesis/dissertation or parts thereof for financial gain shall not be allowed without my written permission. It is also understood that due recognition shall be given to me and to the University of Saskatchewan in any scholarly use which may be made of any material in my thesis/dissertation. Requests for permission to copy or to make other uses of materials in this thesis/dissertation in whole or part should be addressed to: Head of the Department of History University of Saskatchewan Saskatoon, Saskatchewan S7N 5A5 Canada OR Dean College of Graduate Studies and Research University of Saskatchewan 107 Administration Place Saskatoon, Saskatchewan S7N 5A2 Canada i Abstract This thesis examines the role of eighteenth-century recipe collections within a social milieu fixated on natural philosophy and experimental discovery.
    [Show full text]
  • A Dinner at the Governor's Palace, 10 September 1770
    W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1998 A Dinner at the Governor's Palace, 10 September 1770 Mollie C. Malone College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the American Studies Commons Recommended Citation Malone, Mollie C., "A Dinner at the Governor's Palace, 10 September 1770" (1998). Dissertations, Theses, and Masters Projects. Paper 1539626149. https://dx.doi.org/doi:10.21220/s2-0rxz-9w15 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. A DINNER AT THE GOVERNOR'S PALACE, 10 SEPTEMBER 1770 A Thesis Presented to The Faculty of the Department of American Studies The College of William and Mary in Virginia In Partial Fulfillment Of the Requirements for the Degree of Master of Arts by Mollie C. Malone 1998 APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Master of Arts 'JYIQMajl C ^STIclU ilx^ Mollie Malone Approved, December 1998 P* Ofifr* * Barbara (farson Grey/Gundakerirevn Patricia Gibbs Colonial Williamsburg Foundation TABLE OF CONTENTS Page ACKNOWLEDGEMENTS iv ABSTRACT V INTRODUCTION 2 HISTORIOGRAPHY 5 A DINNER AT THE GOVERNOR’S PALACE, 10 SEPTEMBER 1770 17 CONCLUSION 45 APPENDIX 47 BIBLIOGRAPHY 73 i i i ACKNOWLEDGMENTS I want to thank Professor Barbara Carson, under whose guidance this paper was completed, for her "no-nonsense" style and supportive advising throughout the project.
    [Show full text]
  • Christmas Past Recipes
    Christmas Past Recipes Roasting the Christmas baron of beef at Windsor Castle in 1856. HISTORIC FOOD COOKERY COURSES Recipes of dishes made or sampled on The Taste of Christmas Cookery Courses 2009. TO MAKE A HACKIN. From a Gentleman in Cumberland. SIR, THERE are some Counties in England, whose Customs are never to be set aside and our Friends in Cumberland, as well as some of our Neighbours in Lancashire, and else-where, keep them up. It is a Custom with us every Christmas-Day in the Morning, to have, what we call an Hackin, for the Breakfast of the young Men who work about our House; and if this Dish is not dressed by that time it is Day-light, the Maid is led through the Town, between two Men, as fast as they can run with her, up Hill and down Hill, which she accounts a great shame. But as for the Receipt to make this Hackin, which is admired so much by us, it is as follows. Take the Bag or Paunch of a Calf, and wash it, and clean it well with Water and Salt ; then take some Beef-Suet, and shred it small, and shred some Apples, after they are pared and cored, very small. Then put in some Sugar, and some Spice beaten small, a little Lemon-Peel cut very fine, and a little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a Night in Milk; then mix thefe all together, and add as many Currans pick'd clean from the Stalks, and rubb'd in a coarfe Cloth ; but let them not be wash'd.
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • F&B Production Campus Preparation Questionnaire
    F&B PRODUCTION CAMPUS PREPARATION QUESTIONNAIRE 1. Name 10 heavy and 10 light equipments and mentioning the use of each. Equipments used in Grade Manger. 2. Name 5 great personalities of ancient times and recent years related to food production in the Hospitality Industry. 3. What are the different types of kitchen knives? State the parts of a knife. 4. List the different types of fuel used in the kitchen. 5. Name at least 10 different spices used in the kitchen. 6. Name 10 different cereals and pulses. 7. What is the difference between fats and oil? Name different fats and oils used in the kitchen. What is margarine and what are its constituents? 8. What is texture? What are the different types of textures? 9. Name 10 continental herbs commonly used in the kitchen. 10. Name 5 fruits tinder a) Tropical, b) Stone. c) Berries d) Citrus e) Dried f) Melons 11. Name 5 types of salad greens / lettuce commonly used. 12. Name 5 fruit vegetables. 13. Name 10 continental vegetables used commonly in the kitchen. What are the rules for cooking green vegetables, strong aromatic vegetables, starchy vegetables, cereals and protein rich products? 14. Describe the classical kitchen brigade of both 5 star Continental & Indian hotel. 15. State the different methods of cooking with examples. 16. State different cuts of vegetables with dimensions. 17. Answer the following questions in details: 18. Define stuffing, Explain different types of stuffing. 19. Name the different types of stock used in the kitchen. State 10 golden rules for making good stock. Describe the process and duration in making the stocks.
    [Show full text]
  • Appendices 240 Dear Nannie
    Dear Nannie... yours devotedly, Charlie 239 Appendices 240 Dear Nannie... yours devotedly, Charlie Dear Nannie... yours devotedly, Charlie 241 1861 Housekeeping Expenses for the year 1861. C M Figgat 1861 To Amt forward 1861 To Amt forward Jany 3 To paid for Flour $15.00 Feby 14 By Amt forward $90.73 Mar 23 $110.11 May 4 $133.97 “ 1 Bus Meal $0.80 “ “ 1 Bus Meal $0.90 25 1/2 doz Fish $0.25 “ “ 1 Barrel Flour $7.00 “ 1/4 [Bus] Dried Peaches $0.63 Feb 22 Eggs $0.30 27 2 “[doz] Eggs $0.20 “ “ Milk $2.40 10 Pork @ __ 6 1/2 $37.75 27 Turkey $0.50 Apr 1 Milk $2.18 “ “ 5 __ Buff 10c $0.50 11 Beef @ 6 1/2 $10.25 28 22 __ Bacon 15__ $3.30 3 4 1/2 doz Eggs $0.45 6 “ Butter & Buff $3.00 14 2 c Starch $0.25 “ Milk $1.40 “ Basket & Butter $1.00 8 “ Eggs $0.30 “ Cutting up meat $1.00 Mar 1st Eggs $0.25 5 Buff a/c $2.50 15 2 lbs 2 oz Butter $0.35 19 Coal Oil $1.25 2 Celery seed $0.05 8 Chase & Whiting $0.15 “ Eggs $0.35 “ 1 Brick (Knife cleaner) $0.25 4th 2 lbs. Butter $0.40 10 Potatoes $0.50 16 Asparagus $0.08 “ 6 doz Eggs $0.75 5th 1 lb Spanish Brown $0.10 “ 39 __ Crushed Sugar 11 $4.45 18 1 Load Wood $1.75 25 3 Bus Potatoes $1.50 8 3 chickens $0.50 1/4 “ “ “ 85 Cabbage $3.00 11 2 “ $0.35 10 __ Brown [sugar] 10c $1.00 20 Butter & Crackers $0.50 30 16 __ Buckwheat $0.55 “ 1 Gal Oil $1.50 13 2 __ Butter $0.40 21 2 Loads Wood $5.00 “ 31 Milk for Janry $1.20 “ 2 lbs Butter $0.33 15 4 1/2 c [Butter] $0.75 24 2 Chickens $0.35 “ 4 loads wood $10.00 18 1 Bus Meal $0.80 16 Apples & Eggs $0.55 31 Butter & Chickens $1.33 “ “ Cutting Do $2.00 “ Paregoric & Magnesia
    [Show full text]
  • Chronicles of Fashion
    . - ! . i **'* • " • * » * WM ' Vl -iWl ; ••i.V > • -*• • • * «. • ifwn'-'i ** -'tjh i. « • •- • /*•,*> «, i '• K* \ - , J. V 1. I • Ml. 4 IH* *> •» • I .4 ,\*X 4 I .^^Y.^V;‘VuVC.'.V. - • *-«••' • • J. / -t vis’s-. 4 . .V'-« . * . ..*lr . t-. V M ' • «. t • » » * ‘ , A 4 > » » » *4 *«!*'**-« * > f t 1 «- »«. » I - *-». *- * * <* 4 I, * * >44.- «. » fc »V*4 fc * Vf**-****^* ***•-*. '«*»( *»--•. -.4,1 4 3*.:. ','.vv. '* ^vvKs&foiV! rAVTOVvVi-.vfr. wr. .rrt.'-W •An'fr.'aM 4~+ f t . 4 ** M * » *• M ‘ • 1 - » *-«••- » . *»» • .*'*«»• (. ^ 'Hvt * 1 . * ‘ • M> !**»»*•• • *• **+ • • .*••• * J» • ’ * * ' • ' • 1 ' • • -» •••« . « • I * (JM. JI.'iM-' i U- 4-1 i •* • I » 4 * . < I . « • V f . , , . , 1 * *i*t M , v t f .YYV-V • * .-4.4,. ... 4 . N4 -tI- » (n. • V--* .. •* * ,• < • < f ^ r- 1 » v <*** *-» !•** * 1 * » - » I ->* V tf " < « V*V 4 1 I * < , p 4 1 * «y .**’ ^Tt * •/:;>.* • -1 4^- » ••»,- »•*,• * .-I •*.'> I «*c«'v < .. ; 1 • ‘ ’ • 1 ‘ i • i > * r V-p « | j j»i • i JML »i> • f » » V w 4^ . 1 --- ••* ' 1 ’ ‘ 1 • • • ‘ f > 4 * . >4-44>4'-_»vj4i+' v i * 1 '4 **f*1 » ' K‘ l‘ MW 4 >// .- *-*» * •• ,.-.' • **•>•'• - i ’ -*4.* » •• • •,>» 4 ;'.!iUV.V'---... 'iv.-iI* J jffiKgg ' ‘ ' * • • •.pi* ‘.-4«l p.f *—t > -v » l . *. k * » . * .' .» • • v*-cv ',v.-a?,+r- 4^i ^ 4 V I V ,. - »,».* **'.'.W.:. • .p.*.- . jH|r ifM'i' ( 11 eff >»*-•# kp-> 1 •’ . k » T.i.' 1 . ‘ nWfiV* * / . 1 1 ' , : • . r>:c: /.iff.-.- . iES s •. ‘.’l • 1< . ox *. : . p,... • ' 1 - »•>•' • - • * *• • * • f • r # ?-<* », 1- » •:< >>.,• * ’ » • ... ......... •• - . _ _ • * ’• 1 1 1 • a * • •. • i 1. >• f*-r rr » »-* ’**>•< r r . , lW->4 U II I ' *-•' u • •-*••! • * '• »'*. f * *-»1 ,p» ,* *f 4’! I l-A r t .
    [Show full text]
  • A History of the French in London Liberty, Equality, Opportunity
    A history of the French in London liberty, equality, opportunity Edited by Debra Kelly and Martyn Cornick A history of the French in London liberty, equality, opportunity A history of the French in London liberty, equality, opportunity Edited by Debra Kelly and Martyn Cornick LONDON INSTITUTE OF HISTORICAL RESEARCH Published by UNIVERSITY OF LONDON SCHOOL OF ADVANCED STUDY INSTITUTE OF HISTORICAL RESEARCH Senate House, Malet Street, London WC1E 7HU First published in print in 2013. This book is published under a Creative Commons Attribution- NonCommercial-NoDerivatives 4.0 International (CC BY- NCND 4.0) license. More information regarding CC licenses is available at https://creativecommons.org/licenses/ Available to download free at http://www.humanities-digital-library.org ISBN 978 1 909646 48 3 (PDF edition) ISBN 978 1 905165 86 5 (hardback edition) Contents List of contributors vii List of figures xv List of tables xxi List of maps xxiii Acknowledgements xxv Introduction The French in London: a study in time and space 1 Martyn Cornick 1. A special case? London’s French Protestants 13 Elizabeth Randall 2. Montagu House, Bloomsbury: a French household in London, 1673–1733 43 Paul Boucher and Tessa Murdoch 3. The novelty of the French émigrés in London in the 1790s 69 Kirsty Carpenter Note on French Catholics in London after 1789 91 4. Courts in exile: Bourbons, Bonapartes and Orléans in London, from George III to Edward VII 99 Philip Mansel 5. The French in London during the 1830s: multidimensional occupancy 129 Máire Cross 6. Introductory exposition: French republicans and communists in exile to 1848 155 Fabrice Bensimon 7.
    [Show full text]
  • Passeth the Cran'brry Sauce: the Medieval Origins of Thanksgiving
    University of the Pacific Scholarly Commons College of the Pacific aF culty Articles All Faculty Scholarship 11-25-2015 Passeth the Cran’brry Sauce: The edievM al Origins of Thanksgiving Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facarticles Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2015). Passeth the Cran’brry Sauce: The eM dieval Origins of Thanksgiving. The Conversation, , https://scholarlycommons.pacific.edu/cop-facarticles/63 This News Article is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Articles by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. Passeth the cranb'rry sauce! The medieval origins of Thanksgiving https://theconversation.com/passeth-the-cranbrry-sauce-the-medieval-ori... Academic rigor, journalistic flair November 25, 2015 1.31pm EST Dutch painter Pieter Claesz’s Still Life with Turkey Pie (1627) features a cooked turkey that’s been placed back inside its original skin, feathers and all. Wikimedia Commons How and why did the dishes served at Thanksgiving dinner come to be so fixed? Author Many assume that most of them were simply eaten by the Pilgrims during the first Thanksgiving. For this reason, they continue to be eaten today. And it’s true that most of the ingredients are American in origin: the turkey, cranberries, pumpkin, sweet potatoes – Ken Albala even the green beans in the casserole and the pecans in the pie.
    [Show full text]