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Old English Customs THE FAVERSHAM MOOT HORN. This horn served for the calling of local assemblies at Faversham, Kent, circa 1300. Old Snglish Customs Sxtant at the Present Time An Account of Local Observances^ Festival Customs^ and (Ancient Ceremonies yet Surviving in Great Britain By T. H. T)itchfield, 3U.A., F.S.A. London cK 1896 \v PREFACE I HE object of this work is to describe all the old customs which still linger on in the obscure nooks and corners of our native land, or which have survived the march of progress in our busy city's life. There are many books which treat of ancient customs, and repeat again the stories told by Brand, Hone, and other historians and as far antiquaries ; but, as we are aware, there is no book describing the actual folk-customs yet extant, which may be witnessed to-day by the folk-lorist and lover of rural manners. We have endeavoured to supply this want, and to record only those customs which time has spared. Undoubtedly the decay has been rapid. Many customs have vanished, quietly dying out without giving a sign. The present generation has witnessed the extinc- tion of many observances which our fathers practised and revered, and doubtless the v 286064 Preface progress of decay will continue. We have entered upon a diminished inheritance. Still it is surprising to find how much has been left how the race ; tenaciously English clings to that which habit and usage have estab- lished how ancient customs hold in ; sway the palace, the parliament, the army, the law courts, amongst educated people as well as unlearned rustics cluster ; how they around our social institutions, are enshrined in reli- and are law gious ceremonial, preserved by ; how carefully they have been guarded through the many ages of their existence, and how deeply rooted they are in the affections of the English people. -
Promoting Pure Food at the 1904 St. Louis World's Fair
VOLUMEVOLUME XVI, XX, NUMBER NUMBER 4 3 FALL SUMMER 2000 2004 Quarterly Newsletter of the Culinary Historians of Ann Arbor MEET ME IN THE JUNGLE, LOUIS ROMOTING URE OOD AT THE P P F 1904 ST. LOUIS WORLD’S FAIR by Marsha E. Ackermann An Ann Arbor resident and Repast subscriber, Dr. Ackermann is a Lecturer in History at Eastern Michigan University. After graduating from Cornell University in 1971, she worked successively as a newspaper reporter in her native Buffalo, an aide to Rep. Geraldine Ferraro in Washington, D.C., and a public relations officer for IBM. She moved to Ann Arbor in the 1990s to do doctoral work at the Univ. of Michigan; the In the Palace of Agriculture, Germany exhibited this food resulting dissertation was adapted as a book in 2002, Cool inspection laboratory. (Photo by Official Photographic Company Comfort: America's Romance with Air-Conditioning (see in Fox and Sneddeker, From the Palaces to the Pike.) Calendar, p. 12). Also of interest to culinary historians is her booklet A Man, a Book, a Building: The Story of Dr. Chase’s Steam Printing House, which explores what underlay perhaps At the 47-acre Philippine “reservation,” one of this the most successful cookbook of 19th-Century America, Dr. Fair’s living anthropological displays, visitors watched in Chase’s Receipt Book. Her booklet was published in 1994 by horrified fascination as Igorots, classified as a semi- Dobson-McOmber, the Ann Arbor insurance agency whose primitive tribe by experts on America’s new Asian colony, offices occupy the old printing house. -
Cooking in Europe, 1650-1850
cooking in EUROPE, 1650–1850 Recent Titles in The Greenwood Press “Daily Life Through History” Series Along the Mississippi George S. Pabis Immigrant America, 1820–1870 James M. Bergquist Pre-Columbian Native America Clarissa W. Confer Post-Cold War Stephen A. Bourque The New Testament James W. Ermatinger The Hellenistic Age: From Alexander to Cleopatra James Allan Evans Imperial Russia Greta Bucher The Greenwood Encyclopedia of Daily Life in America, Four Volumes Randall M. Miller, general editor Civilians in Wartime Twentieth-Century Europe Nicholas Atkin, Editor Ancient Egyptians, Revised Edition Bob Brier and Hoyt Hobbs Civilians in Wartime Latin America: From the Wars of Independence to the Central American Civil Wars Pedro Santoni, editor Science and Technology in Modern European Life Guillaume de Syon COOKING IN EUROPE, 1650–1850 Ivan Day The Greenwood Press “Daily Life Through History” Series Cooking Up History Kenneth Albala, Series Editor Greenwood Press Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Day, Ivan. Cooking in Europe, 1650 –1850 / Ivan Day. p. cm. — (The Greenwood Press “Daily life through history” series. Cooking up history, ISSN 1080 – 4749) Includes bibliographical references and index. ISBN 978– 0 –313– 34624 – 8 (alk. paper) 1. Cookery, European — History. I. Title. TX723.5.A1D388 2009 641.594 — dc22 2008029724 British Library Cataloguing in Publication Data is available. Copyright © 2009 by Ivan Day All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008029724 ISBN: 978–0 – 313–34624–8 ISSN: 1080–4749 First published in 2009 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. -
Zitierhinweis Copyright Sherman, Sandra: Rezension
Zitierhinweis Sherman, Sandra: Rezension über: Michelle DiMeo / Sara Pennell (Hg.), Reading and Writing Recipe Books 1550-1800, Manchester: Manchester University Press, 2013, in: Reviews in History, 2013, November, heruntergeladen über recensio.net First published: http://www.history.ac.uk/reviews/review/1507 copyright Dieser Beitrag kann vom Nutzer zu eigenen nicht-kommerziellen Zwecken heruntergeladen und/oder ausgedruckt werden. Darüber hinaus gehende Nutzungen sind ohne weitere Genehmigung der Rechteinhaber nur im Rahmen der gesetzlichen Schrankenbestimmungen (§§ 44a-63a UrhG) zulässig. Reading and Writing Recipe Books, 1550–1800 includes 11 rigorously documented essays addressing a genre that began to attract attention following Susan J. Leonardi’s 1989 article, ‘Recipes for reading: Summer pasta, lobster a la Riseholme, and Key Lime Pie’.(1) The editors, Michelle DiMeo and Sarah Pennell, seek to demonstrate how far the study of medical/culinary recipe books has come in the past 25 years, offering an array of approaches – for example, literary, archaeological, historical, and linguistic – that not only consolidate that progress but also showcase the potential for future research. The product of their efforts is at once fascinating (who would have made the connection between recipes and women’s poetic lives?) and exasperating (let’s hope that Reading and Writing does not, by its impressive rigor, authorize some approaches over others, and define the field by limiting the enquiries that academics undertake). In this review, therefore, I would like to describe what is exciting about this collection, but also discuss its limitations, pointing to what has been left out or not sufficiently emphasized with regard to both form and function in the early modern recipe book. -
Old Cookery Books and Ancient Cuisine W
OLD COOKERY BOOKS AND ANCIENT CUISINE W. CAREW HAZLITT THIS AND OTHER BOOKS INSIDE THE DIGITAL LIBRARY OF WALKING PALATES WWW.WALKINGPALATES.COM/BLOG/LIBRARY W. CAREW HAZLITT OLD COOKERY BOOKS AND ANCIENT CUISINE LONDON 1902 INTRODUCTORY [Pag.1] MAN has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation — not even in the prehensile faculty resident in his hand — as in the objection to raw food, meat, and vegetables. He approximates to his inferior contemporaries only in the matter of fruit, salads, and oysters, not to mention wild-duck. He entertains no sympathy with the cannibal, who judges the flavor of his enemy improved by temporary commitment to a subterranean larder; yet, to be sure, he keeps his grouse and his venison till it approaches the condition of spoon-meat. It naturally ensues, from the absence or scantiness of explicit or systematic information connected with the opening stages of such inquiries as the present, that the student is compelled to draw his own inferences from indirect or unwitting allusion; but so long as conjecture and hypothesis are not too freely indulged, this class of evidence is, as a rule, tolerably trustworthy, and is, moreover, open to verification. When we pass from an examination of the state of the question as regarded Cookery in very early times among us, before an even more valuable art — that of Printing — was discovered, we shall find ourselves face to face with a rich and long chronological series of books on the Mystery, the titles and forefronts of which are often not without a kind of fragrance and gout. -
ALLY DAY the Laurel New Ceiitu'ry Club Year’S Mr and Mrs
“Happiness conies from within- "Sawmills can't run without us depending on what v\ are rather ing up logs; nor saloons run without tl.an on what we have." using up boys and girls. Have you one fo spare.” VOL 60 LAUREL, DELAWARE, FRIDAY, OCTBER 6, 1939 SI.50 PER YEAR Boyce Family Holds Rev. L. E. Wertter Men Will Prepare NEW CENTURY CLUB It’S Annual Reunion Phillips Products Local Guard Units To Is Rotary Speaker Dinner At Centenary aiRISTCHURCHTO YEAR OPENED HERE The dedendehts of 'the late Harley Bought For Byrd The Rev. L, E. Werner, pastor of Be Enlafged. New Hdq. D. and Annie J. Boyce held their ah- Christ Methodist Protestant Church At the regular meeting of the offi OBSERVE HOME- ftuM i%hnion at the Mt. Zion Com- was the principal speaker at the regu cial hoard of Centenary Methodist TUESDAY AFTERNOON niuhfty House, with tffe follow^ $?&- Polar ExpedHioa Church Monday evening, plans were Ont, lar meeting of the Laurel Rotariy Club Buy. fo Bo Oirganfeed this wfeek, using for his subject “What made for the men of the church to en criBlNG, RALLY DAY The Laurel NeW Ceiitu'ry Club year’s Mr and Mrs. C. £>. BAycte add feob-i That cariried foods Will jblay a major Is Man?” tertain the ladies at a dinner to he held activities started TuASdA'y A’fterriddn in Tn line with the general policy of the latter part of November or early Sunday, October A, 1939 will ba ’6rt, Mr. And KfetA. FrAnk Thawley, Ann Tdle iri the United States Government’s Ciiftbfi E. -
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".._t _____ ~..._ ~~ ___ .__ _ ===«"6- ' •• e-·." ..... '-~ ...~ ,,;::::: ~. ,! . ,I ICE CREAM AND WATER ICES , i IN 17th AND 18th CENTURY ENGLAND I: , ' , : W. S. Stallings, Jr. It was a delight to see Elizabeth David's articles on ice cream in 18th century England, in the first and second issues of Petits Propos Culi naires.1 My interest in the subject comes from pewter ice cream moulds which as a collector of pewter I first encountered some 15 years ago. The literature of pewter has in large part neglected them and in an effort to find something on their development and dating I turned to writings on the history of ice cream and to the body of old books on cookery, confectionary, and ice cream making, not alone for descriptions of moulds but to learn· something of the history of the stuff that went into them and how the moulds related. What I found i , written as history was disappointing, usually undocumented and often no more than conjecture hardened by repetition until it is embedded in the literature as fact Mrs David's observations were most welcome. I should like to add to them, avoiding repetition wherever possible, and to present some questions. If readers of PPC are able to throw light on these, to add to my sequence of contemporary mentions, or to comment on such conclusions as I indicate, I shall be grateful, l THE BEGINNINGS It is clear that water ices and ice cream were a French import from Italy, and that from the French court and Paris they spread throughout Europe. -
The Art of Cookery: a Culinary Search for Cultural and National Identity in Great Britain, 1750-1850
THE ART OF COOKERY: A CULINARY SEARCH FOR CULTURAL AND NATIONAL IDENTITY IN GREAT BRITAIN, 1750-1850 A Thesis by ELIZABETH MURIEL SCHMIDT Submitted to the Office of Graduate and Professional Studies of Texas A&M University in partial fulfillment of the requirements for the degree of MASTER OF ARTS Chair of Committee, James Rosenheim Committee Members, Troy Bickham Margaret Ezell Head of Department, David Vaught May 2014 Major Subject: History Copyright 2014 Elizabeth Muriel Schmidt ABSTRACT This thesis discusses how published cookbooks reflect the complicated attitudes toward identity in Great Britain between 1750 and 1850. Focusing on cookbooks produced as commercial products, we are able to see how gender, national, and regional identity was expressed through the introductory pages of a cookbook as well as the recipes that were included. The gendered differences in professional training in Britain resulted in two very different categories of published cookbooks. Male-authored books were more appreciative of foreign cuisine, since these authors had technical training in France’s nouvelle cuisine. Since women most often gained their knowledge of cooking through experiences as housewives or housekeepers, the female-authored cookbooks more overtly expressed the development of a British national identity. This contributed to the overall trend of anti-French sentiment into the nineteenth century through cookbook introductions and the exclusion of French recipes, especially as Anglo-French tensions reached high points during this period. A paradox existed as the middling classes expressed loyalty to the nation while also conforming to the current fashion of French cuisine. Within the culinary world authors tried to satisfy the middle class by including French recipes in their cookbooks while also touting their loyalty to Britain and their preference for “British” cuisine. -
The Dutch Way
The Dutch Way Dutch recipes in English cookery books of the 17th and 18th Centuries by Paul Brewin © Paul Brewin, 2013, All rights reserved. Gasten en vis blijven maar drie dagen fris This Dutch proverb - fish and house guests only stay fresh for about three days - is one I learnt while living in Holland, and in many ways it encapsulates the Dutch character: blunt, down-to-earth, almost rude, perhaps just a little bit too unconcerned about the quality of the food – fish three days old? However, fish is the main ingredient and has equal status to any guest, with whom, after three days, all conversation becomes jaded and the Dutch housewife has all that cleaning and washing to attend to. Dutch cooking is often as plain and blunt as this proverb and, yes it is possible, has an even worse reputation than British cookery. Therefore, it is all the more surprising to see the influence of Dutch cooking in English cookery books before 1800, the subject of this essay. An early English cookery book, by William Rabisha, published in 1661, is entitled: The whole body of cookery dissected, taught, and fully manifested ... according to the best tradition of the English, French, Italian, Dutch, etc. [Rabisha, see bibliography]*. It may amaze today’s reader, especially from The Netherlands, that Dutch cookery sat at the high table together with French and Italian cookery. The modern Dutchman is as sanguine about the comparatively poor quality of their cooking as he is about most things in life. I say this having lived in Holland for over twenty years but the sentiment is echoed in Fernandez- Armesto’s history of food: “Dutch cooking has a woeful reputation – not least with the Dutch .