[KC] = Colquhoun, Kate. Taste: The Story of Britain Throught Its Cooking. Bloomsbury, 2007. ISBN: 9781596914100. [Preview with Google Books]

1 Introduction: Reading recipes: Lasagne from the 14th to the 21st C No assigned readings

What Our Recipes & Cookbooks Reveal About Us

Case Study: The Egg

Rombauer, Irma S. “Eggs … Luncheon and Supper Dishes.” In The Joy of Cooking. Facsimile edition of the First Edition 1931. Scribner, 1998. ISBN: 9780684833583.

Child, Julia, Simone Beck, and Louisette Bertholle. “Chapter III: Eggs.” In Mastering the Art of French Cooking. Updated edition. Knopf, 1982. ISBN: 9780394721781.

 Waters, Alice L., David Tanis, and Fritz Streiff. “Eggs & Cheese.” In The Chez Panisse Cafe Cookbook. Illustrated by David Lance Goines. HarperCollins, 1999. ISBN: 9780060175832.

The Editors at America’s Test Kitchen and Guy Crosby Ph.D. “Fat Makes Eggs Tender.” In The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a LIfetime of Success in the Kitchen. Cook’s Illustrated, 2012. ISBN: 9781933615981.

Perelman, Deb. “How to Poach an Egg, Smitten Kitchen-Style.” Smitten Kitchen. August 8, 2008.

Myhrvold, Nathan, Chris Young, and Maxime Billet. “Striped Mushroom Omelet.” Modernist Cuisine September 16, 2011.


Child, Julia. “The Omelette Show.” The French Chef. Season 9, Episode 18. February 27, 1972. YouTube.

3 Early English Cookery Manuscripts

Pegge, Samuel. The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390. CreateSpace Independent Publishing Platform, 2012. ISBN: 9781470074852. [Preview with Google Books]

Secondary sources:

Meredith, Peter. “The Language of Medieval Cookery.” In The English Cookery Book. Prospect Books, 2004. ISBN: 9781903018361.

Peterson, T. Sarah. “Chapter 1: ‘Eat and Drink with Relish’: An Islamic Anticipation of Paradise.” In Acquired Taste: The French Origins of Modern Cooking. Cornell University Press, 1994. ISBN: 9780801430534. [Preview with Google Books]

[KC] “Newe Conceytes.”

4 The Forme of Cury No assigned readings
5 The Tudor Age: New World Ingredients & The Banquetting Table

Plat, Hugh. “Prefatory material” and “The Arte of Preserving, Conserving, Candying &c.” In Delightes for Ladies to Adorn their Persons, Tables, Closets, and Distillatories: with Beauties, Banquets, Perfumes and Waters. EEBO Editions, ProQuest, 2010. ISBN: 9781171310464.

Secondary source:

[KC] “The Tudors.”

6 Tudor Age cont.

Markham, Gervase. “Dedicatory Epistle,” “Table of Contents,” and “Ch. 2.” In The English Housewife. Edited by Michael R. Best. McGill-Queen’s University Press, 1994. ISBN: 9780773511033. [Preview with Google Books]

7 The 17th Century: French or English? Catholic or Protestant?

May, Robert. “Prefatory material” and “Sections 1, 11, and 21.” In The Accomplisht Cook: or the Art & Mystery of Cookery. CreateSpace Independent Publishing Platform, 2015. ISBN: 9781516986583.

Secondary sources:

[KC] “The Stuarts,” “The Commonwealth & Protectorate” and “The Restoration.”

Peterson, T. Sarah. “Chapter 8: A Spur to the Appetite.” In Acquired Taste: The French Origins of Modern Cooking. Cornell University Press, 1994. ISBN: 9780801430534.

8 Robert May No assigned readings
9 18th Century: The Middle Class Domestic Cookery Book

Glasse, Hannah. “To the Reader,” and “Chapters 1, 3, 15, and 16.” In The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic (PDF - 25.7MB). Reprint edition. Dover Publications, 2015. ISBN: 9780486795768. [Preview with Google Books]

Secondary sources:

[KC] “Good Gravy & Hooped Petticoats” and “Brave Stomachs.”

Stead, Jennifer. “Quizzing Glasse: Or Hannah Scrutinized, Parts I & II.” Petits Propos Culinaires. Nos. 13 and 14 (1983).

10 Hannah Glasse No assigned readings
11 The Victorian Age: Separate Spheres

Acton, Eliza. “Preface” and “Chapters 1, 9, 16, 17, and 32.” In Modern Cookery for Private Families (PDF - 38.4MB). Quadrille Publishing, 2011. ISBN: 9781844009596. [Preview with Google Books]

Secondary source:

[KC] “The Great Laboratory.”

12 The Victorian Age cont.

Beeton, Isabella. “Preface” and “Chapters 1–2, 4, 7–8, 24–27, and 40.” In Mrs. Beeton’s Book of Household Management. Edited by Nicola Humble. Abridged edition. Oxford World’s Classics, 2008. ISBN: 9780199536337. [Preview with Google Books]

Secondary sources:

Humble, Nicola. “Introduction.” In Mrs. Beeton’s Book of Household Management. Edited by Nicola Humble. Abridged edition. Oxford World’s Classics, 2008. ISBN: 9780199536337.

[KC] “The Flight to Gentility, or Living for Appearances.”

13 Isabella Beeton No assigned readings
14 The 19th Century: Feeding the Poor

Soyer, Alexis Benoît. Charitable Cookery; or, The Poor Man’s Regenerator. Nabu Press, 2014. ISBN: 9781293760000. [Preview with Google Books]

Secondary sources:

Cobbett, William. “Introduction: To the Labouring Classes of this Kingdom.” In Cottage Economy. CreateSpace Independent Publishing Platform, 2016. ISBN: 9781530880133. [Preview with Google Books]

[KC] “Poverty’s Larder.”

15 Feeding the Poor cont.

Francatelli, Charles Elmé. A Plain Cookery Book for the Working Classes. Reprint edition. The History Press, 2011. ISBN: 9780752459059.

16 The Empire Abroad

Kenney-Herbert, Wyvern. “Part I: Introduction and Chapters 2–4, 15, 28–30” and “Addenda.” In Culinary Jottings for Madras (PDF - 33.3MB). Facsimile edition. Prospect Books, 2007. ISBN: 9781903018538. [Preview with Google Books]

17 “Wyvern” cont. No assigned readings
18 Post World War One

White, Florence. “General Introduction” and “Chapters 2 and 4–5.” In Good Things in England: A Practical Cookery Book for Everyday Use. Persephone Books Ltd., 1999. ISBN: 9781903155004.

Secondary source:

[KC] “Raging Inequalities and the Taste of War” and “Fleeting Fortunes & Discontented Domestics.”

19 Post World War Two: The Mediterranean Diet

David, Elizabeth. A Book of Mediterranean Food. 2nd edition. New York Review Books, 2002. ISBN: 9781590170038. [Preview with Google Books]

Secondary sources:

Humble, Nicola. “Chapters 3–4.” In Culinary Pleasures. Faber & Faber, 2006. ISBN: 9780571228713.

[KC] “Waste the Food and Help the Hun!” and “Learning to Walk, Loving to Run.”

20 Elizabeth David No assigned readings
21 Return of the Native

Grigson, Jane. “Introduction,” “Chapter headnotes,” “Vegetables,” and “Puddings.” In English Food. 4th edition. Penguin UK, 1998. ISBN: 9780140273243.

Secondary source:

Humble, Nicola. “Chapter 5.” In Culinary Pleasures. Faber & Faber, 2006. ISBN: 9780571228713.

22 England Today: The Domestic Goddess & The King of Offal

Lawson, Nigella. “Preface” and “Basics Etc.” In How to Eat: The Pleasures and Principles of Good Food. Houghton Mifflin Harcourt, 2002. ISBN: 9780471257509.

Fearnley-Whittingstall, Hugh. “Introduction,” “Garden,” “Livestock,” “Fish,” and “Hedgerow.” In The River Cottage Cookbook. Ten Speed Press, 2008. ISBN: 9781580089098.

23 A Transatlantic Postscript: Contemporary American Cookbooks, Blogs, and Food Network

Drummond, Ree. The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. William Morrow Cookbooks, 2009. ISBN: 9780061658198, pp. 1–11, 46–47, 150–151, 228–229.

Emmons, Didi. Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm. Chelsea Green Publishing, 2013. ISBN: 9781603585187, pp. ix–xiii, 72–75, 114–120. [Preview with Google Books]

Achatz, Grant. Alinea. 10 Speed Press, 2008. ISBN: 9781580089289, pp. 37–43, 90–93, 117–118.

24 Conclustion No assigned readings

Course Info

As Taught In
Spring 2017
Learning Resource Types
Written Assignments with Examples
Presentation Assignments with Examples