- Food & eating in medieval europe martha carlin by Dimitris Bofilis - Issuu
- Chapter Two The Cairene Menu: Ingredients, Products, and Preparations
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The discussion then concentrates on selected types, which are seen as especially illustrative for English: book dedications, cooking recipes, advertisements, church hymns, lexical entries, and jokes. Their functions and development over time are treated in correlation with their specific linguistic characteristics and adaptations to different period styles and social changes in the readership. The arguments are accompanied by a lavish supply of textual excerpts and more than fifty pages of facsimiles, which are especially relevant for insights derived from typographical features.
Food & eating in medieval europe martha carlin by Dimitris Bofilis - Issuu
A full bibliography and indices are provided at the end. The book will prove useful for decisions on the constitution of representative text corpora and stimulate research into a greater number of individual text types as well as contrastive analyses at least among European languages. Text Types and the History of English. The cooking recipe. Index of persons. We finished the class by discussing how consuming fashionable products may not always have been a positive experience for people in eighteenth-century Britain — and sometimes even for those in twenty-first century America.
During the first half of the nineteenth-century, as domesticity was increasingly redefined as a skill demanding instruction and experience, the geographical mobility of the industrial age removed young women from the traditional source of that instruction, their mothers and other female relatives. To meet this need a cadre of women authors published a canon of cookbooks and domestic manuals to instruct middle-class American women on the art of housekeeping. These household manuals included recipes and advice on all aspects of domestic work, including managing servants, caring for the sick, aiding the poor, laundry and other cleaning tasks, and even advice on selecting furnishings and attire.
Chapter Two The Cairene Menu: Ingredients, Products, and Preparations
By their design and purpose, these texts encouraged annotation by the reader. Housekeepers commonly used blank pages to record additional handwritten recipes, mark favorites and failures, and alter recipe measurements or make substitutions. These marginalia provide the researcher with invaluable clues about how ordinary women navigated domesticity.
Women created annotated household manuals and cookbooks for their personal use, reminders that allowed them to perform their daily and seasonal tasks more efficiently. However, marginalia also allow the researcher a window into a previously inaccessible space: the nineteenth-century, middle-class kitchen.
Printed cookbooks and household manuals also record the development of domesticity during this period. The marginalia in these texts suggest how ordinary women both conformed to and negotiated with cultural expectations of their proper place in society. Much scholarship focuses on the extraordinary women who supported themselves and often their families as well with their pens and worked to define domesticity, but what about their readers? How did the relatively silent majority of educated, middle-class, white women who consumed domestic literature apply that ideology to their daily lives?
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Marginalia may hold the key to answering these questions. Collected from the archives at the University of Guelph, the University of Waterloo, and the Library of Congress, this sample contains the most common types of annotation found in cookbooks, including handwritten recipes, newspaper clippings, inscriptions, and a variety of means for marking recipes for later attention.
As figure 1 reveals, the annotators devoted most of their attention to cakes, pastries, puddings, and sweet dishes with more practical methods of food preparation largely ignored. The contrast is even more apparent when categorized by purpose. Of ninety-two total annotations, fifty-four modified to recipes related to entertaining cakes, fruit preserves, wines, etc.
Why such disparity? These were the routine tasks that composed the daily life of the nineteenth-century housewife. Thus, marginalia in printed cookbooks and household manuals is indicative of the influence of educational opportunities on women during the early nineteenth-century. Women identified species of birds, noted the best seasons for salmon, adapted chemical leaveners to older recipes, and recorded the production of their gardens in the pages of their cookbooks. While many annotators mark books as part of a learning process, a habit developed in the classroom, cookbook annotators although often clearly educated practice annotation for a different reason.
Their annotations mark them as experts rather than learners; they modify the text to suit their needs and experiences. Women were empowered and confident in the domestic space—and their marginalia reflects that status.
This post references copies of A New System of Domestic Cookery that are part of the following collections:. There are certain things that even the most innocent manuscript scholar cannot avoid, among them dirty books.
This post will discuss the traces that careless readers have left on manuscript pages since they were first filled with writing: smudges and splodges created through physical contact between books and readers. Blemishes and damaged manuscripts have occurred to me recently in different guises as I was tracing alchemy across Cambridge manuscript collections. The following three observations may amuse and inspire the current audience — not least because they connect codices with bread, cheese and other foodstuffs.
Books were meant to be seen but not touched. He does not fear to eat fruit or cheese over an open book, or carelessly to carry a cup to and from his mouth; and because he has no wallet at hand he drops into books the fragments that are left.
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But in recent years scholarship has made visible previously hidden signs of historical book usage. Dirt on book pages did not need to wait for modern technology to be noted. Late medieval book owners remarked upon and tried to find solutions for the appearance of unwanted substances on their manuscript pages. Recently discovered examples include paw prints and bodily fluids left by cats in manuscripts, but after the fact, at a stage when these manuscripts were beyond hope of cleaning.
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It bridges the recipe genre, bread as a culinary product of the kitchens and its alienated, secondary use that relies on its texture and other material qualities. Moreover, this text draws silent parallels with contemporary instructions for the cleaning of pots and pans, tools and instruments.
I wonder whether the abovementioned technology might discover trails of bread across manuscript pages? Bread as a cleaning device for books continues until today, and may be familiar to some readers of this blog, especially those dealing with books or paintings in a professional or otherwise intense capacity. The American loaf known by the modest name of Wonder Bread is said to have particularly good cleansing power. Bread is a traditional dry cleaning material used to remove dirt from paper. If you rub a piece of fresh white bread between your fingers, you will see that it is quite effective in picking up dirt.
The slight stickiness of bread is the reason why it works and also why it can be a problem. It can leave a sticky residue behind that will attract more dirt. Oily residues or small crumbs trapped in the paper fibres will support mould growth and encourage pest attack.
- Category: Material History.
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- Material History – Page 19 – The Recipes Project;
This piece of advice forms the antidote to the abovementioned instruction for cleaning books: conflicting advice across the centuries.