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The English Cookery Book: Historical Essays (Food and Society) Hardcover – 27 Apr 2004
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The title suggests a focus on the books, but the contributors tend to be more interested in food than literature; the result is an interplay of recipes and what insights they provide, with discussions of cook books and what insights they provide. Seven essays range from the medieval period to the 19th century, from the Forme of Cury to Mrs. Beeton.
About the Author
Eileen White has been involved in the Leeds Symposium on Food for many years, and is an expert on domestic English Cookery in the fifteenth and sixteenth centuries.
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