'Pots and Pans History': The Material Culture of the Kitchen in Early Modern England

Pennell, Sara

doi:10.1093/jdh/11.3.201

Cited by 53 publications

(4 citation statements)

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“…47 From past to present, timeless use of recipes, equipment and technology in cookbooks has also been linked to the social class of the author, the audience and their possessions. 48 Research suggests that many food historians and scholars, including Wheaton and Gold, have demonstrated that cookbooks contain tangible markers of past or present events. 49 Research conducted by the aforementioned food historians and authors implies that cookbooks can relate to or signify an association with customs, practices, attitude, beliefs or behaviour that exists or existed within a population over a given period.…”

Section: Cookbooks As Sources For Researchmentioning

confidence: 99%

Exploring evidence of lost and forgotten Irish food traditions in Irish cookbooks 1980-2015

Murphy

2021

Folk Life

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A study by the Irish Food Board, Bord Bia, in 2008 outlined some lost and forgotten food traditions in Ireland based on the evidence from a pre-selected expert group. This paper explores the inclusion of traditional Irish foods within seventy-nine Irish cookbooks, published between 1980 to 2015. Extant academic and grey literature on food traditions and cookbooks, together with the content of the cookbooks, identified a gradual decline in the presence of certain traditional Irish foods, to the point where they could be deemed lost or forgotten. The study, however, also finds a re-emergence in the most recent period. A notable omission in both the corpus of cookbooks, highlighting their aspirational function, and the Bord Bia report, was bacon and cabbage, a traditional dish closely associated with Ireland. This paper outlines the importance of documenting food traditions in order to pass on this knowledge to future generations. KEYWORDSIreland; cuisines; culinary traditions; heritage; cookbooks as sources Nordic Food Movement. However, this was not always the case. During the 1980s and 1990s 'fusion' and 'ethnic' foods were extremely popular, along with the dominant presence of French haute cuisine internationally. 2 In Ireland, the threat to 'lost and forgotten foods' and 'traditional foods' were clearly credible enough in 2008 for Bord Bia 3 to carry out the in-depth study that included two hundred expert participants. The Bord Bia study group included representatives/experts from Teagasc (the Agriculture and Food Development Authority), The Irish Seed Savers Association, The Rare Breeds Survival Trust, The Irish Countrywomen's Association, and Slow Food Ireland. The purpose of the investigation 'was to build an authentic general picture of food production techniques in the era before the forces of modernisation would change Irish society fundamentally.' 4 Lost and forgotten traditional foods and skills are distinguished and characterized as being food of Irish cultural identity, that have become neglected, are in decline or are extinct.Lost and forgotten Irish food traditions were categorized as outlined in Figure 1, and examples of products considered unique were documented within each section. These CONTACT Diarmaid Murphy

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Section: Cookbooks As Sources For Researchmentioning

confidence: 99%

Exploring evidence of lost and forgotten Irish food traditions in Irish cookbooks 1980-2015

Murphy

2021

Folk Life

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“…Their numbers mentioned in early modern recipes appear to increase over time, and the objects seem to diversify. Further research should pinpoint whether this is related to the generally increasing numbers of recipes included in cookbooks (Figure 8.8), and whether early modern households indeed owned more diversified culinary material, as discussed by Pennell (1998Pennell ( , 2016. The study of probate inventories suggests that, for the province of Holland, culinary material culture Source: See Table 8.1.…”

Section: Culinary Materials Culture Mentioned In Cookbooksmentioning

confidence: 99%

Energy usage in the kitchen

Hondelink¹

2023

Energy in the Early Modern Home

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“…Women used their recipe books to concoct medical preparations, regaining the health of a member of the household. But also, Sara Pennell 15 has emphasised the kitchen was a place of 'transformation and transgression' because ingredients became meals, which could be poisoned (p. 208). Thus, by operating within the kitchen, women gained power over food and medicine.…”

Section: Recipe Booksmentioning

confidence: 99%

The ties between food and medicine in early modern Scottish recipe books

Holmes

2022

Journal of the Royal College of Physicians of Edinburgh

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This article explores the prominent medical theories in Western Europe, paying attention to how these theoretical frameworks changed perceptions of consuming food. It discusses the idea of moderation of food and drink and how it connected to the practice of Protestantism in the household. Finally, the article explores Scottish domestic papers dating from the seventeenth and eighteenth centuries, focusing on recipe books. Through these sources, this article will highlight the historical ties between food and medicine and how it was understood in the upper-class Scottish households.

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'Pots and Pans History': The Material Culture of the Kitchen in Early Modern England

Cited by 53 publications

References 1 publication

Exploring evidence of lost and forgotten Irish food traditions in Irish cookbooks 1980-2015

Exploring evidence of lost and forgotten Irish food traditions in Irish cookbooks 1980-2015

Energy usage in the kitchen

The ties between food and medicine in early modern Scottish recipe books

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