Art of Cookery

Art of Cookery

Written in 1747, Hannah Glasse's (1708-1770) "The Art of Cookery made Plain and Easy" represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. It was the dominant reference for home cooks in much of the English-speaking world during its original publication run, and it is still available (in somewhat limited quantity) and used as a reference by those doing food research and historical reconstruction. As is the case in modern times for "The Joy of Cooking", the book was updated significantly both during her life and after her death, before finally passing out of print in the mid 19th century.

Hannah wrote mostly for domestic servants (the "lower sort", as she referred to them), writing in a conversational style familiar to anyone who has learned a recipe at the elbow of a parent or grandparent. The food is surprisingly recognizable, with staples such as Yorkshire pudding and gooseberry fool still known and eaten today, and there are even early traces of the Indian food that eventually became naturalized in the UK. She showed marked disapproval of French cooking styles and in general avoided French culinary terminology.

Several facsimile editions are still in print, though primarily as a historical work rather than a modern cooking reference.

Miscellaneous

In 1995, Prospect Books published a facsimile edition of the 1747 edition of the book, with introductory essays by Jennifer Stead and Priscilla Bain, and a glossary by Alan Davidson. ISBN 0907325580

External links

* [http://books.google.com/books?id=xJdAAAAAIAAJ&printsec=toc&source=gbs_summary_r&cad=0 "The Art of Cookery made Plain and Easy", The whole book (edition 1774) scanned]


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  • Art of Cookery — (en castellano: El arte de cocinar) es un libro de cocina escrito en 1747, por Hannah Glasse (1708 1770) Es conocido también por el título largo The Art of Cookery made Plain and Easy. El Art of cookery representa uno de los documentos más… …   Wikipedia Español

  • Cookery — Cook er*y (k[oo^]k [ e]r*[y^]), n. 1. The art or process of preparing food for the table, by dressing, compounding, and the application of heat; cooking. [1913 Webster] 2. A delicacy; a dainty. [Obs.] R. North. [1913 Webster] …   The Collaborative International Dictionary of English

  • cookery — [kook′ər ē] n. [ME cokerie] Chiefly Brit. the art, practice, or work of cooking …   English World dictionary

  • cookery — cook|e|ry [ˈkukəri] n [U] BrE the art or skill of cooking ▪ a one year cookery course ▪ French cookery …   Dictionary of contemporary English

  • cookery — noun (U) BrE the art or skill of cooking; cooking 1 (1) AmE: Jane s favourite subject at school is cookery. | French provincial cookery …   Longman dictionary of contemporary English

  • cookery — noun The art and practice of preparing food for consumption, especially by the application of heat; cooking. Henry was not very good at cookery …   Wiktionary

  • cookery — n. (pl. ies) 1 the art or practice of cooking. 2 US a place or establishment for cooking. Phrases and idioms: cookery book Brit. a book containing recipes and other information about cooking …   Useful english dictionary

  • cookery — noun (plural eries) Date: 14th century 1. the art or practice of cooking 2. an establishment for cooking …   New Collegiate Dictionary

  • cookery — /kook euh ree/, n., pl. cookeries. 1. the art or practice of cooking. 2. a place equipped for cooking. [1350 1400; ME cokerie. See COOK1, ERY] * * * …   Universalium

  • cookery — cook·er·y || kÊŠkÉ™rɪ n. art of cooking …   English contemporary dictionary

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