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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast : Essential Works for the Study of Early Modern Women: Series III, Part Three, Volume 4

Book Details

Format Hardback or Cased Book
ISBN-10 0754651959
ISBN-13 9780754651956
Publisher Taylor & Francis Ltd
Imprint Routledge
Country of Manufacture GB
Country of Publication GB
Publication Date Sep 5th, 2008
Print length 416 Pages
Weight 620 grams
Dimensions 19.00 x 13.30 x 3.30 cms
Ksh 27,900.00
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The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.
Recipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women''s responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.

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