Screen LibraryRecipes for thought : knowledge and taste in the early modern english kitchen /
Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.
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| Main Authors: | |
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| Corporate Authors: | |
| Published: |
University of Pennsylvania Press,
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| Publisher Address: | Philadelphia, Pa. : |
| Publication Dates: |
[2015] ©2016 |
| Literature type: | eBook |
| Language: | English |
| Series: |
Material texts
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| Subjects: | |
| Online Access: |
http://dx.doi.org/10.9783/9780812291957 http://www.degruyter.com/doc/cover/9780812291957.jpg |
| Summary: |
Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise. |
| Carrier Form: | 1 online resource. |
| ISBN: | 9780812291957 |
| Index Number: | TX645 |
| CLC: | TS972.1 |
| Contents: |
Frontmatter -- Contents -- Preface. The Appetizer -- Introduction. The Order of Serving -- Chapter 1. Taste Acts -- Chapter 2. Pleasure: Kitchen Conceits in Print -- Chapter 3. Literacies: Handwriting and Handiwork -- Chapter 4. Temporalities: Preservation, Seasoning, and Memorialization -- Chapter 5. Knowledge: Recipes and Experimental Cultures -- Coda -- Notes -- Works Cited -- Index -- Acknowledgments |