- New Arrivals
Fiction- Historical FictionCrime & ThrillersMysteryScience-FictionFantasyPoetryRomanceChildren’s BooksYoung Adult
- Biographies & MemoirsHistoryCurrent AffairsTech & ScienceBusinessSelf-DevelopmentTravelThe ArtsFood & WineReligion & SpiritualitySportsHumor
Children’s BooksListsBlogGift CardsMy ListsGames- About & Help
- About Tertulia
- Membership & Co-Ownership
- Shipping & Delivery
- Orders & Payments
- Contact Support
- Send App Feedback
- Follow us
- Download the app
The co-op bookstore for avid readers
Printed Cookbooks in Europe, 1470-1700: A Bibliography of Early Modern Culinary Literature
First edition. This is the first bibliography to list all known editions of printed cookbooks published in Europe before 1700. More than a hundred titles in at least 650 editions were printed in fourteen different languages. Some household encyclopedias with culinary sections have also been included. Many of the editions described have never before been listed in modern bibliographies.
Cookbooks from this period are no longer only of interest to collectors and antiquarians. Food history is taught as an academic subject in an increasing number of universities, and this bibliography will be a useful tool for students of culinary literature, as a source for the history of cuisine and food culture. Also, book and literary historians are turning their attention to different forms of non-fiction that had not been properly studied until now: practical handbooks and didactic "how-to" books, of which cookbooks are distinctive examples. Information provided here about the locations of known copies, modern reprints, and facsimile editions will facilitate these studies.
The bibliography gives the full title and physical description of each work. Annotations provide details about contents, biographical data about authors and publishers, 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 reference to authorship, publishing history, didactic methods, culinary processes, and differences in gender.
Cookbooks from this period are no longer only of interest to collectors and antiquarians. Food history is taught as an academic subject in an increasing number of universities, and this bibliography will be a useful tool for students of culinary literature, as a source for the history of cuisine and food culture. Also, book and literary historians are turning their attention to different forms of non-fiction that had not been properly studied until now: practical handbooks and didactic "how-to" books, of which cookbooks are distinctive examples. Information provided here about the locations of known copies, modern reprints, and facsimile editions will facilitate these studies.
The bibliography gives the full title and physical description of each work. Annotations provide details about contents, biographical data about authors and publishers, 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 reference to authorship, publishing history, didactic methods, culinary processes, and differences in gender.
Book Details
- Publisher: Brill
- Publish Date: Jan 1st, 2010
- Pages: 416
- Language: English
- Edition: undefined - undefined
- Dimensions: 11.30in - 8.90in - 1.30in - 3.00lb
- EAN: 9789061942702
- Categories: • General
Praise for this book
"The bibliographic content of each entry is meticulous and will be of great service to everyone whose research involves cookbooks. In the course of his research Notaker has extended bibliographical knowledge and has corrected many errors."
"One well known feature of published cookbooks is the frequency with which authors 'borrowed' recipes from previously published works. Notaker finds 'at least 20 of the 100 titles before 1700 are compilations or plagiarisms'. His careful research allows the reader to trace the influence of one cookbook on another. He notes that an even larger number, '20 to 30 are translations or partly translations of cookbooks in other languages, representing between 15 to 20 per cent of the total number of editions'. The pan-European scope of the book allows us to trace the influence of individual cookbooks across the continent."
"[...]this book - its elegance, comprehensiveness, detail, and utility. I am sure it will remain a standard work for many years to come." - Petits Propos Culinaires, 94 (December 2011)
"One well known feature of published cookbooks is the frequency with which authors 'borrowed' recipes from previously published works. Notaker finds 'at least 20 of the 100 titles before 1700 are compilations or plagiarisms'. His careful research allows the reader to trace the influence of one cookbook on another. He notes that an even larger number, '20 to 30 are translations or partly translations of cookbooks in other languages, representing between 15 to 20 per cent of the total number of editions'. The pan-European scope of the book allows us to trace the influence of individual cookbooks across the continent."
"[...]this book - its elegance, comprehensiveness, detail, and utility. I am sure it will remain a standard work for many years to come." - Petits Propos Culinaires, 94 (December 2011)