Culinary Texts in Context, 1500-1800

Acknowledgements
Introduction: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Muellneritsch br>Section 1: Collecting Recipes
Chapter 1: "A Cake the Lady Anselys Way": The Complexities of Information Acquisition, Transfer and Authorship in Early Modern English Recipes - Lucy J Havard
Chapter 2: The Cookery Books in the Herzog August Library Wolfenbuettel - Barbara Denicolo
Section 2: International Transmission
Chapter 3: Sir Martin Westcombe's Iberian Recipes - Annamaria Valent
Chapter 4: Finnish Manuscript Recipe Books, c. 1730-1850: Cross-Regional Influences, Copied Recipes, and Authorship Issues - Maren Jonasson and Maertha Norrback
Section 3: Professional and Trade Ownership
Chapter 5: "How to Be a Perfect Confectioner": Artisanal Recipe Books in Early Modern Barcelona - Marta Manzanares Mileo
Chapter 6: Francisco Borges Henriques' Cookbook: Innovation and Globalisation in Eighteenth-Century Portugal - Isabel Drumond Braga
Section 4: Women's Manuscript Culture
Chapter 7: Anne de Croy, Princess of Chimay: Examining the Relationship Between Food and Medicine in One Sixteenth-Century Medical Recipe Collection - Naomi Preston
Chapter 8: From Page to Table: Culinary Knowledge Transfer Based on an Example from Early Modern Salzburg - Marlene Ernst
Chapter 9: Culinary Culture and Community in the Manuscript Cookbook and Archives of Mary Leadbeater - Elizabeth Ridolfo
Conclusion: Manuscript Recipe Books in Early Modern Europe - Sarah Peters Kernan and Helga Muellneritsch
Index of Manuscript Recipe Books

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• História moderna para o século 20: c1700 a c 1900
• Comida e sociedade
• Indústria das publicações
• História da Europa
• Início da história moderna: c 1450/1500 a c 1700

Manuscript Cookery Books, Book History, Culinary History, Recipe Books, Early Modern Europe