World Library  
Flag as Inappropriate
Email this Article

The Art of Cookery

Article Id: WHEBN0002133758
Reproduction Date:

Title: The Art of Cookery  
Author: World Heritage Encyclopedia
Language: English
Subject: Hasty pudding, Hannah Glasse, Caraway seed cake, Susannah Carter
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

The Art of Cookery


Written in 1747, Hannah Glasse's (1708–1770) The Art of Cookery made Plain and Easy represents one of the most important references for culinary practice in England and the American colonies during the latter half of the 18th century and the beginning of the 19th. It was the dominant reference for home cooks in much of the English-speaking world during its original publication run, and it is still available (in somewhat limited quantity) and used as a reference by those doing food research and historical reconstruction. As is the case in modern times for The Joy of Cooking, the book was updated significantly both during her life and after her death, before finally passing out of print in the mid-19th century.

Glasse wrote mostly for domestic servants (the "lower sort", as she referred to them), writing in a conversational style familiar to anyone who has learned a recipe at the elbow of a parent or grandparent. The food is surprisingly recognizable, with staples such as Yorkshire pudding and gooseberry fool still known and eaten today, and there are even early traces of the Indian food that eventually became naturalized in the UK. She showed marked disapproval of French cooking styles and in general avoided French culinary terminology.

Some of the recipes in Glasse's book were plagiarised, even reproduced verbatim from recipes published in earlier books by other writers. Jennifer Stead writes in the introduction to the Prospect Books facsimile of the book that Glasse lifted extensively.[1]

Several facsimile editions are still in print, though primarily as a historical work rather than a modern cooking reference.

Miscellaneous

In 1995, Prospect Books published a facsimile edition of the 1747 edition of the book, with introductory essays by Jennifer Stead and Priscilla Bain, and a glossary by Alan Davidson. ISBN 0-907325-58-0

In 1997, Applewood Books published a paperback facsimile edition of the Alexandria 1805 edition (the first American edition, printed in Alexandria, VA, USA, by Cottom and Stewart) of the book, with an introduction and glossary by culinary historian Karen Hess. Applewood Books: Bedford, Mass. ISBN 978-1-55709-462-9

References

External links

  • , The whole book (edition 1774) scanned
  • , HTML version of the entire book (1774 edition)


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.