商品簡介
Cookbooks from the fifteenth to the seventeenth century are no longer of interest only to collectors and antiquarians. Food history is taught as an academic subject in an increasing number of universities around the world, and book and literary historians are also turning their attention to different forms of non-fiction that have not been properly studied until now: practical handbooks and didactic "how-to" books, of which cookbooks are distinctive examples. This bibliography will be a useful tool for students of culinary literature, as a source for the history of cuisine and food culture. Information provided here about the locations of known copies, modern reprints, and facsimile editions will facilitate these studies.
This bibliography is the first to list all known editions of printed cookbooks published in Europe before 1700, describing more than a hundred titles in at least 650 editions, printed in fourteen different languages. Some household encyclopedias with culinary sections have also been included. Many of the editions described in this work have never before been listed in modern bibliographics.
The bibliography gives the full title and physical description of each entry. Annotations provide details about contents, biographical data about authors and publishers, and information about the sources of the recipes, translations, and plagiarisms. A historical introduction analyzes the development of the cookbook as a genre during the first two centuries of printing, with references to authorship, publishing history, didactic methods, culinary processes, and differences in gender.
作者簡介
Henry Notaker, a literary historian, has written several books and articles about ancient cookbooks and food history, among them a bibliography of Norwegian cookbooks published by the National Library of Norway. He is a member of the editorial board of the journal Food and History.
