Food History: Printed and Manuscript Recipe Books, 1669-1990
Over 330 cookbooks range in publication date from Charles Carter���s The Complete Practical Cook, published in London in 1730, to Susan Anna Brown���s Mrs. Gilpin's frugalities: remnants, and 200 ways of using them, published New York in 1883, to Ruth Ellen Church���s Mary Meade's magic recipes for the electric blender, published in Indianapolis in 1952. This is a delectable collection comprising centuries of recipes for the kitchen, medicinal formulas for the home, advice for the housekeeper, practical ways to cook on a budget, tips on serving and table etiquette, guidance concerning household management, how to grow one���s own food, how to select and buy food, and much more. Food History shows the types of foods that were being eaten, different cultural cuisines, and the diversity of foodways.