FURTHER READING For those of you keen to continue your studies on Queen Victoria and her food, here is a collection of suggested further reading material provided by previous Learners and by Dr Annie Gray. The Art of Dining: A History of Cooking and Eating, Sara Paston-Williams and Margaret Willes, National Trust, 1993 Food and Cooking In Victorian England: A History, Andrea Broomfield, Greenwood Publishing Group, 2007 Luncheon, Nuncheon and Other Meals: Eating with the Victorians, C Anne Wilson, Leeds, 1992 The Country House Kitchen 1650-1900, Pam Sambrook and Peter Brears, National Trust, 2010 A Greedy Queen: Eating with Queen Victoria, Annie Gray, Profile Books (due out in May 2017) Pride and Pudding: The history of British puddings, savoury and sweet, Regula Ysewijn, Murdoch Books, 2016 Cookbooks: A Plain Cookery Book for the Working Classes, Charles Elmé Francatelli, Bentley, 1883, Ices and Ice Creams, Agnes Marshall, Square Peg, 2013 Modern Cookery: In All its Branches, Eliza Acton, Longman, Brown, Green and Longmans, 1845, Online: Mrs A. B. Marshall’s Cookery Book, Agnes Marshall, 1890 ©University of Reading 2017 © Historic Royal Palaces Tuesday 21 March 2017 Page 1 The Book of Household Management, Isabella Beeton, Ex-classics Project, 2009, The Book of Ices: Including Cream and Water Ices, Sorbets, Mousses, Iced Souffles, and Various Iced Dishes, with Names in French and English, and Various Coloured Designs for Ices, Agnes Marshall, Nabu Press, 2012 The Cook's Guide, and Housekeeper's & Butler's Assistant: A Practical Treatise on English and Foreign Cookery in All Its Branches, Charles Elmé Francatelli, Bentley, 1863, The Modern Cook, Charles Francatelli , University of Leeds, 1911, Online: Other topics: A Social History of Tea: Tea’s Influence on Commerce, Culture & Community, Jane Pettigrew, Benjamin Press, 2013 Feeding London: A Taste of History, Richard Tames, Historical Publications Ltd, 2003 Plenty and Want: A Social History of Food in England from 1815 to the Present Day, John Burnett, Routledge, 1989 ©University of Reading 2017 © Historic Royal Palaces Tuesday 21 March 2017 Page 2 .

Copy Link

Recommended publications

Mrs Beetons Garden Management Free
FREE MRS BEETONS GARDEN MANAGEMENT PDF Isabella Beeton | 992 pages | 05 Apr 2008 | Wordsworth Editions Ltd | 9781840220797 | English | Herts, United Kingdom Beeton's Book of Garden Management: Comprising Information on Laying Out and | eBay Her name is particularly associated with her first book, the work Mrs Beeton's Book of Household Management. She was born in London. After schooling in Islingtonnorth London, and HeidelbergGermany, she married Samuel Orchart Beetonan ambitious publisher and magazine editor. Inless than a year after the wedding, Beeton began writing for one of her husband's publications, The Englishwoman's Domestic Magazine. She translated French fiction and wrote the cookery column, though Mrs Beetons Garden Management the recipes were plagiarised from other works or sent in by the magazine's readers. In the Beetons launched a series of Mrs Beetons Garden Management monthly supplements to The Englishwoman's Domestic Magazine ; the 24 instalments were published in one volume as Mrs Beeton's Book of Household Management in Octoberwhich sold 60, copies in the first year. Beeton was working on an abridged version of her book, which was to be titled The Dictionary of Every-Day Cookerywhen she died of puerperal fever in February at the age of She gave birth to Mrs Beetons Garden Management children, two of whom died in infancy, and had several miscarriages. Two of her biographers, Nancy Spain and Kathryn Hughesposit the theory that Samuel had unknowingly contracted syphilis in a premarital liaison with a prostitute, and had unwittingly passed the disease on to his wife. The Book of Household Management has been edited, revised and enlarged several times since Beeton's death and is still in print as at Food writers have stated that the subsequent editions of the work were far removed from and inferior to the original version.
[Show full text]
To CABINET of CURIOSITIES QUIZ No. 2 Talking Turkey (And Hares…)
ANSWER (and more) to CABINET OF CURIOSITIES QUIZ No. 2 Talking Turkey (and hares…) b) ‘To roast a turkey the genteel way’ was first published in 1747 in ‘The Art of Cookery Made Plain and Easy’, by Hannah Glasse The recipe, one of twelve for cooking, saucing and presenting turkey, appeared in ‘The Art of Cookery Made Plain and Easy’, a work for which Hannah Glasse made bold claims: I believe I have attempted a Branch of Cookery which Nobody has yet thought worth their while to write upon: but as I have both seen, and found by Experience that the Generality of Servants are greatly wanting in that Point, therefore I have taken upon me to instruct them in the best Manner I am capable; and I dare say, that every Servant who can but read will be capable of making a tolerable good Cook, and those who have the least Notion of Cookery can’t miss of being very good ones. That wasn’t all: she found extravagance intolerable, especially when she suspected it amongst fashionable French cooks whom she accuses of cheating their English employers by the over-lavish use of expensive ingredients: So much is the blind Folly of this Age, that they would rather be impos’d on by a French Booby, than give Encouragement to a good English Cook! This collection of recipes enjoyed continuous and extraordinary popularity and was still being republished well into the 19th century, although editions after 1858 include material by other authors. As for Hannah Glasse, she is credited with having instructed in one of her recipes: ‘First catch your hare…’ but did she? Myth-busting: did she really say ‘First catch your hare? Nowhere in her recipes does Hannah Glasse use the phrase ‘First catch your hare…’ but it gained ground quickly, was repeated frequently, especially in the 19th century, and persists, sometimes applied to other creatures and other recipes.
[Show full text]
Johanna Mendelson-Forman, Ph.D, JD
Culinary Historians of Washington, D.C. September 2016 Volume XXI, Number 1 NOTE: Change in Time of Meeting: “Is the Kitchen the New Venue of Foreign Policy? 2:00 to 4:00 p.m. Food, Diasporas and Building Community” Save These Dates: Speaker: Johanna Mendelson-Forman, Ph.D, J.D. September 11 October 9 Sunday, September 11 November 13 NOTE! NEW MEETING TIME 2:00 to 4:00 p.m. December 11 Bethesda-Chevy Chase Services Center January 8, 2017 4805 Edgemoor Lane, Bethesda, MD 20814 February 12, 2017 March 12, 2017 CHoW member Dr. Mendelson-Forman’s talk, “Is the April 9, 2017 Johanna Mendelson- Kitchen the New Venue of Foreign May 7, 2017 Forman is a Scholar Policy? Food, Diasporas and Building in Residence at Community,”will delve into the the fol- American Univer- lowing: CELEBRATING sity’s School of CHoW ‘s International Ser- • Is food a form of soft power? 20th Anniversary! vice, where she is • Can cooking help build world peace? teaching a course on • How can training chefs help refugees Renew Your Conflict Cuisine. She fleeing from war? is also a Senior As- Membership in sociate at the Center Food is a powerful tool to build communi- CHoW NOW for Strategic and International Studies ties, but food is also a well-known weapon (CSIS) at American University. In March, of war. Johanna will discuss the concept of for 2016-17! she was a panelist speaking on “Immigrant conflict cuisines in today’s global environ- Cuisine” at the Les Dames d’Escoffier ment and explores some of the current The membership year D.C’.s biennial symposium, “Celebrating trends in the way countries use food to runs from September 1 Food.” help build their brand.
[Show full text]
Arthur Conan Doyle and Isabella Beeton Kate Thomas Bryn Mawr College, [email protected]
Bryn Mawr College Scholarship, Research, and Creative Work at Bryn Mawr College English Faculty Research and Scholarship English 2008 Alimentary: Arthur Conan Doyle and Isabella Beeton Kate Thomas Bryn Mawr College, [email protected] Let us know how access to this document benefits ouy . Follow this and additional works at: http://repository.brynmawr.edu/engl_pubs Part of the English Language and Literature Commons Custom Citation Thomas, Kate. "Alimentary: Arthur Conan Doyle and Isabella Beeton." Victorian Literature and Culture 36, no. 2 (2008): 375-390. This paper is posted at Scholarship, Research, and Creative Work at Bryn Mawr College. http://repository.brynmawr.edu/engl_pubs/5 For more information, please contact [email protected]. Victorian Literature and Culture (2008), 36, 375–390. Printed in the United States of America. Copyright C 2008 Cambridge University Press. 1060-1503/08 $15.00 doi:10.1017/S1060150308080248 ALIMENTARY: ARTHUR CONAN DOYLE AND ISABELLA BEETON By Kate Thomas 2450. The human body, materially considered, is a beautiful piece of mechanism, consisting of many parts, each one being the centre of a system, and performing its own vital function irrespectively of the others, and yet dependent for its vitality upon the harmony and health of the whole ...the mouth secretes saliva, to soften and macerate the food; the liver forms its bile, to separate the nutriment from the digested aliment ...the veins, equally busy, are carrying away the debris´ and refuse collected from where the zoophyte arteries are building, – this refuse, in its turn, being conveyed to the liver, there to be converted into bile. —Isabella Beeton, The Book of Household Management (1861) There were long seats of stone within the chimney, where, in despite of the tremendous heat, monarchs were sometimes said to have taken their station, and amused themselves with broiling the umbles,or dowsels, of the deer, upon the glowing embers, with their own royal hands, when happy the courtier who was invited to taste the royal cookery.
[Show full text]
Cass-Issn:2581-6403
UGC Approval No:40934 CASS-ISSN:2581-6403 HEB Food, Asia and The Empire: A Brief Journey of The Humble 'curry' CASS Elizabeth Varkey M. Phil Research Scholar, Delhi University Address for Correspondence: [email protected] : This paper seeks to chart the journey of 'curry' from the colony to the Empire and back. This journey has been a circuitous one and in the process, the term 'curry' has grown to encompass a wide variety of dishes that incorporate the use of certain spices. While on this journey, it has constantly evolved, adapted, and integrated itself with local eating preferences and cooking styles. The ubiquitous presence of curries on restaurant menus in Asia, Britain, and across the globe testifies how far this dish of contested origins has travelled. This paper argues that the journey of 'curry' illustrates the flow of goods and cultural practices between the 'colony' and the 'metropole' and even beyond. Depending on the local availability of condiments and spices and the differing taste buds of its connoisseurs in different parts of the globe, 'curry' has time and again, successfully reinvented itself. Keywords: 'curry', 'Empire', 'colony', 'culinary', 'cookbooks', 'culture' Introduction The origin and definition of the term 'curry' is elusive, debatable and controversial but its popularity, worldwide remains unchallenged today. The ubiquitous presence of curries not just on restaurant menus in the Indian subcontinent, in Asia, and Britain, but across the globe from “Newfoundland to the Antarctic, from Beijing to Warsaw” (Sen 7) testifies how far this dish of contested origins has travelled. While on this journey it has constantly evolved, adapted, and integrated itself with local eating preferences and cooking styles.
[Show full text]
Children and Food
VOLUMEVOLUME XVI, XXIII, NUMBER NUMBER 4 1 FALL WINTER 2000 2007 Quarterly Publication of the Culinary Historians of Ann Arbor Children and Food Cover of a 1945 promotional booklet from the Corn Products Company, makers of Karo corn syrup Longone Center for American Culinary Research (William L. Clements Library, University of Michigan) REPAST VOLUME XXIII, NUMBER 1 WINTER 2007 (www.newworldtea.com) in 2004. Tea proper is made FALL PROGRAMS EXPLORE from the leaves or buds of a plant indigenous to China and India. The speakers reviewed the global history of ICONS IN AMERICAN, ASIAN, tea, starting with its earliest use as a medicinal tonic made from wild tea leaves (tea was not cultivated until the 3rd AND RGENTINE OOD Century CE in China). They passed around an example of A F a finely crafted Asian baked brick of tea leaves, of the type used as currency in Silk Road trade with the Turks The first Culinary Historians meeting of the Fall was beginning before 476. The Tang Dynasty (618-906) was held on Sept. 17 at the University of Michigan’s Clements the golden age of tea, when it was subtly flavored with Library in conjunction with the exhibit “Patriotic Fare: flower blossoms and was associated with elaborate Bunker Hill Pickles, Abe Lincoln Tomatoes, Washington ceremonies. The baking of tea leaves to produce black Crisps and Uncle Sam Apples”. In an illustrated lecture, (oxidized) or Oolong (partly oxidized) tea was invented in curator Jan Longone noted that beginning about 1850, the Ming China (1368-1644). In the early 1600’s, tea became use of historical and patriotic imagery by the American food a major trade item by caravan and ship; powerful Dutch, business soared.
[Show full text]
Margo Oliver: Good Canadian Comfort Food
Culinary Chronicles The Newsletter of the Culinary Historians of Ontario Winter 2005 Number 43 What’s Inside Message from the President 2 How the Cooking Stove Transformed the Kitchen in Pre-Confederation Onario 3 An Interview with Margot Oliver 11 Doris Ludwig and Depression-Era Cooking 13 Book Review: Booze 16 Family Fare 17 Culinary Calendar 18 Less than half a century after Confederation, Canadian stove manufacturers such as the Gurney Foundry Co. Limited were well on there way to becoming household names with adver- tising booklets such as this one, published in 1906. 2 Culinary Chronicles Message from the President January marks the beginning of CHO’s membership year, and we are proud to start 2005 by launching CHO’s first mem- bership directory. On behalf of CHO members, I extend a big thank-you to Elizabeth Nelson-Raffaele, Membership Chair, for carrying the directory project through to completion. It’s astonishing to see the variety of interests and expertise in our membership. If your name does not appear in the directory and you want to ensure that it does next year, simply contact CHO by email or snail mail and state that you agree to allow your name and contact information to be published in the directory (see wording on the membership application form at www.culinaryhistorians.ca). If you are passionate about food history – and what CHO member isn’t? – there is a wealth of opportunities to share your enthusiasm with like-minded folk in 2005. CHO’s first event of the year is on 2 March, at the Art Gallery of Ontario, where Dr Kathy Lochnan will welcome us to the Marvin Gelber Print and Drawing Study Centre.
[Show full text]
Print This Article
Opossum Hot Pot: Cooking at the Margins in Colonial New Zealand Lydia Wevers Fig. 1: “Open Hearth Cooking,” Kent Plantation House, photograph B. Hathorn, Wikimedia Commons When Mina Murray takes her friend Lucy Westenra for a long walk to tire her out in the– forlorn–hope of preventing her sleepwalking in Bram Stoker’s Dracula, they finish with a “capital ‘severe tea’ at Robin Hood’s Bay in a sweet little old-fashioned inn . I believe we should have shocked the ‘New Woman’ with our appetites,” the conservative heroine Mina remarks (85). Famous for her appetites, the New Woman represented everything nice girls should not be: sexually active, even, as Mina notes, to the point of doing the proposing herself; intellectually and politically assertive; and hungry. As Joan Jacobs Brumberg pointed out in 1988, the appetite is a voice, and may constitute a form of rhetorical behaviour. Rhetorical behaviour is not easily separated from appetites and bodies in any discourse, and in the nineteenth century many factors were at play in discourses of food. The powerful roles of class and gender are perhaps never as strongly marked as in domestic and culinary spaces, and both the industrial revolution and British imperialism are materialised in discourses of food and domestic work. As London modernised and industrialised in the 1850s, the class divide between those who prepared food and those who ate it hardened. Andrea Bloomfield and Judith Flanders, among others, have described the differences made by improvements in food transport, storage and cooking. For example, as the closed iron range became more affordable in the second half of the century, the preparation of food was consigned to the servants and their employers practised culinary ignorance and refined consumption.
[Show full text]
Toronto: University of Toronto Press, 1988
Culinary Chronicles THE NEWSLETTER OF THE CULINARY HISTORIANS OF ONTARIO WINTER 2008 NUMBER 55 (1) Mr. and Mrs. Newlywed's New French Cook A pert young cook giggles coyly at you, the viewer, as she kneads her bread (or is that rolls her pastry?). For the full picture story, see pages eight and nine. Contents President's Message 2 "Mr. and Mrs. Newlywed's New French Selected Bibliography on the Canadian Cook" continued Dairy Industry Fiona Lucas 8-9 Fiona Lucas 3 CHO Program Review: A Food Historians' Three Dairy Museums in Canada Workshop: "Reading Cookbooks as Alberta: Cream Cans and Cold Cash Sources for the Study of Social History" Shirley Dye 4 With Barbara Ketcham Wheaton Ontario: The Prosperous Andersons Gary Draper 10-11 Jim Fortin 5 Members' News 12 -1 3 Ontario: The Land of Curds and Whey Culinary Query 13 Tricia Smith 6 CHO Upcoming Events 14-15 Ingersoll Cheese Poems by James Mclntyre, About CHO 16 "The Cheese Poet" 7 2 Culinary Chronicles President's Message Wc have a wonderful selection of events to offer to members in 2008! Thanks to a visionary and hard- working Program Committee, headed by Liz Driver as the new Chair, this whole year is planned out, even into 2009. Please turn to pages 14 and 15 for details, and check the colourful flyers with this issue. Twice this winter we will be partnering with Fort York National Historic Site and their Volunteer Historic Cooks under the leadership of Mya Sangster, first to celebrate marmalade in February and then the remarkable Hannah Glasse in March.
[Show full text]
WOMEN and VICTORIAN VALUES, 1837-1910: Parts 5 to 7
WOMEN AND VICTORIAN VALUES, 1837-1910: Parts 5 to 7 WOMEN AND VICTORIAN VALUES, 1837-1910 Advice Books, Manuals and Journals for Women Part 5: Sources from the Bodleian Library, Oxford Part 6: Sources from the Brotherton Library, University of Leeds Part 7: Sources from the Brotherton Library, University of Leeds Contents listing PUBLISHER'S NOTE - PART 5 CONTENTS OF REELS - PART 5 PUBLISHER'S NOTE - PARTS 6 & 7 EDITORIAL INTRODUCTION CONTENTS OF REELS - PART 6 CONTENTS OF REELS - PART 7 WOMEN AND VICTORIAN VALUES, 1837-1910: Parts 5 to 7 Publisher's Note - Part 5 In our series Women and Victorian Values, 1837-1910 we offer a wide selection of materials concerning the many roles played by women in the Victorian period. During the Victorian and Edwardian periods society was underpinned by rigid moral and social values; with ideal forms of masculine and feminine behaviour. Moral respectability and domesticity were important ideologies of feminine behaviour. The ‘woman’s mission’ was that of supportive wife, dutiful daughter, and caring mother, and the woman’s domestic role was seen as an important and pivotal part of society. It was especially important that mothers should teach their children the values of Christian morality, which formed the foundation of society. For men society dictated they take the authoritative role as head of the household. The public sphere of society was controlled by male authority, with very little room for women. In Part 5 of Women and Victorian Values we concentrate on the writings of sixteen Victorian authors from Sarah Adams to Charlotte Yonge.
[Show full text]
Cookbooks: the Sandy Michell Collection
Cookbooks: The Sandy Michell collection An exhibition of material from 22 March – 31 May 2011 the Monash University Rare Books Collection Level 1, ISB Wing Sir Louis Matheson Library Clayton campus, Monash University Wellington Road, Clayton Introduction The Monash Cookbook Collection is becoming an important one worldwide, many thanks Preface to Richard Overell and his dedicated staff in the Rare Books section in the Matheson Library. This exhibition celebrates the gift of valuable It now covers a large range of books from mainly France, England and Australia, dating from seventeenth to nineteenth century French 1654 to the present day. and English cookbooks made by Alexandra Michell, beginning in 1988. Sandy has also Why should cookbooks be considered an important resource? In essence, it is one of the made generous financial donations to the few ways we are able to access the private domain. Unlike the public sphere, this area remains Library with which the collection has been relatively secret and impenetrable. Because we must eat to live, food is therefore an absolute developed and expanded to include a fine daily necessity, as well as the way in which we celebrate friendships, gatherings, and all sorts collection of early Australian cookbooks, of special events. Cookbooks aid us in its preparation, whether it is for the family or something and a selection of twentieth-century material. more elaborate. 22 March – 31 May 2011 Therefore, cookbooks document the history of food, giving us an insight into its availability and popularity at different times and in different cultures. One prime example of this was the Level 1, ISB Wing reluctance of Parisians to eat potatoes until extreme food shortages in the 1790s and the Sir Louis Matheson Library persistence of the authorities, forced them to do so.
[Show full text]
A Holmes and Doyle Bibliography
A Holmes and Doyle Bibliography Volume 2 Monographs and Serials By Subject Compiled by Timothy J. Johnson Minneapolis High Coffee Press 2010 A Holmes & Doyle Bibliography Volume 2, Monographs & Serials, by Subject This bibliography is a work in progress. It attempts to update Ronald B. De Waal’s comprehensive bibliography, The Universal Sherlock Holmes, but does not claim to be exhaustive in content. New works are continually discovered and added to this bibliography. Readers and researchers are invited to suggest additional content. The first volume in this supplement focuses on monographic and serial titles, arranged alphabetically by author or main entry. This second volume presents the exact same information arranged by subject. The subject headings used below are, for the most part, taken from the original De Waal bibliography. Some headings have been modified. Please use the bookmark function in your PDF reader to navigate through the document by subject categories. De Waal's major subject categories are: 1. The Sacred Writings 2. The Apocrypha 3. Manuscripts 4. Foreign Language Editions 5. The Literary Agent (Sir Arthur Conan Doyle) 6. The Writings About the Writings 7. Sherlockians and The Societies 8. Memorials and Memorabilia 9. Games, Puzzles and Quizzes 10. Actors, Performances and Recordings 11. Parodies, Pastiches, Burlesques, Travesties and Satires 12. Cartoons, Comics and Jokes The compiler wishes to thank Peter E. Blau, Don Hobbs, Leslie S. Klinger, and Fred Levin for their assistance in providing additional entries for this bibliography. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 01A SACRED WRITINGS -- INDIVIDUAL TALES -- A CASE OF IDENTITY (8) 1. Doyle, Arthur Conan. A Case of identity and other stories.
[Show full text]

Further Reading