[KC] = Colquhoun, Kate. Taste: The Story of Britain Throught Its Cooking. Bloomsbury, 2007. ISBN: 9781596914100. [Preview with Google Books]
| SES # | TOPICS | READINGS |
|---|---|---|
| 1 | Introduction: Reading recipes: Lasagne from the 14th to the 21st C | No assigned readings |
| 2 |
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. Watch: 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 |
