2016
DOI: 10.5040/9781474217743
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The Birth of the English Kitchen, 1600–1850

Abstract: Sara Pennell traces the emergence of the domestic kitchen as a distinctive space that helped make houses homes from the 17th century through to the middle of the 19th, and explores how the kitchen and its contents – from the hearth to the contents of the dresser drawer – became a site of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600–1850 opens up the early modern English kitchen as an important historical site … Show more

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Cited by 16 publications
(6 citation statements)
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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%
See 1 more Smart Citation
“…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%
“…The casserole was a type of frying pan that existed long before the publication of that cookbook in 1797, as is proven by the single reference in De verstandige kock of sorghvuldige huyshoudster (1669). The casserole is therefore a perfect example of the diversifying of culinary material culture in later cookbooks, and its growing popularity in the cookbooks is probably testimony to the gradual transition from stewing to frying food over a high heat instead of an open fire (Pennell, 2016). Almost all cooking techniques could be practised in a 'common pan' too, but later cookbooks are more specific in their wording -probably to instruct the more inexperienced cooks, such as kitchen maids and housewives, who were targeted in late eighteenth-and nineteenth-century cookbooks to purchase and use them.…”
Section: Culinary Materials Culture Mentioned In Cookbooksmentioning
confidence: 99%
“…New technology and services in the kitchen were seen as key to saving time and labour, but the technological "improvements" also reinforced the gendered nature of household chores (Pennell, 2016).…”
Section: The Victorian Terrace: Adapting Services Into the Functional...mentioning
confidence: 99%
“…Twenty-first-century studies of eighteenth-century domestic work have examined practices relating to food, record-keeping and domestic upkeep and revealed their larger social relevance. 52 This scholarship builds on at least fifty years of research by gender historians that has debated women's experiences of domestic life and labour at length, also addressing male contributions to domestic work. 53 Such analysis of gender, work and the home has been closely shadowed by debates concerning 'public' and 'private' space.…”
Section: Household Labour Space Materials and Thingsmentioning
confidence: 99%