Reading Historic Cookbooks

Description

Cookbooks are among the best sources we have for the study of food history, but they are complex documents that yield their secrets only to an attentive and systematic reader. The seminar will cover such themes as ingredients; the cook’s workplace, techniques, and equipment; meals; cookbooks; and the worlds of the publisher, the writer, the reader, the cook, and the eater. Participants will examine selections from a number of English and American cookbooks ranging in date from the late fourteenth century to about 1910, as well as auxiliary sources such as inventories, architectural books, and archaeological research.

Period	5-Jun-2017 → 9-Jun-2017
Event type	Conference
Location	Cambridge, United StatesShow on map