Recipes for Thought : : Knowledge and Taste in the Early Modern English Kitchen / / Wendy Wall.
For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives. Recipes for Thought analyzes, for the first time, the full range of English manuscript and printed recipe...
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Place / Publishing House: | Philadelphia : : University of Pennsylvania Press, , [2015] ©2016 |
Year of Publication: | 2015 |
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Wall, Wendy, author. aut http://id.loc.gov/vocabulary/relators/aut Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / Wendy Wall. Philadelphia : University of Pennsylvania Press, [2015] ©2016 1 online resource (328 p.) : 52 illus. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Material Texts 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 restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives. Recipes for Thought analyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries.Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing-like poetry and artisanal culture-wrestled with the physical and metaphysical puzzles at the center of both traditional humanistic and emerging "scientific" cultures. Drawing on the works of Shakespeare, Spenser, Jonson, and others to interpret a reputedly "unlearned" form of literature, she demonstrates that people from across the social spectrum concocted poetic exercises of wit, experimented with unusual and sometimes edible forms of literacy, and tested theories of knowledge as they wrote about healing and baking. Recipe exchange, we discover, invited early modern housewives to contemplate the complex components of being a Renaissance "maker" and thus to reflect on lofty concepts such as figuration, natural philosophy, national identity, status, mortality, memory, epistemology, truth-telling, and matter itself. Kitchen work, recipes tell us, engaged vital creative and intellectual labors. Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 30. Aug 2021) LITERARY CRITICISM / Renaissance. bisacsh Cultural Studies. Literature. Medieval and Renaissance Studies. Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2015 9783110439687 ZDB-23-DGG Title is part of eBook package: De Gruyter EBOOK PACKAGE Literary, Cultural and Area Studies 2015 9783110438673 ZDB-23-DKU Title is part of eBook package: De Gruyter University of Pennsylvania Press Complete eBook-Package 2016 9783110665918 print 9780812247589 https://doi.org/10.9783/9780812291957 https://www.degruyter.com/isbn/9780812291957 Cover https://www.degruyter.com/cover/covers/9780812291957.jpg |
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English |
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author |
Wall, Wendy, Wall, Wendy, |
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Wall, Wendy, Wall, Wendy, Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / Material Texts 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 |
author_facet |
Wall, Wendy, Wall, Wendy, |
author_variant |
w w ww w w ww |
author_role |
VerfasserIn VerfasserIn |
author_sort |
Wall, Wendy, |
title |
Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / |
title_sub |
Knowledge and Taste in the Early Modern English Kitchen / |
title_full |
Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / Wendy Wall. |
title_fullStr |
Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / Wendy Wall. |
title_full_unstemmed |
Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / Wendy Wall. |
title_auth |
Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / |
title_alt |
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 |
title_new |
Recipes for Thought : |
title_sort |
recipes for thought : knowledge and taste in the early modern english kitchen / |
series |
Material Texts |
series2 |
Material Texts |
publisher |
University of Pennsylvania Press, |
publishDate |
2015 |
physical |
1 online resource (328 p.) : 52 illus. Issued also in print. |
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 |
isbn |
9780812291957 9783110439687 9783110438673 9783110665918 9780812247589 |
url |
https://doi.org/10.9783/9780812291957 https://www.degruyter.com/isbn/9780812291957 https://www.degruyter.com/cover/covers/9780812291957.jpg |
illustrated |
Illustrated |
doi_str_mv |
10.9783/9780812291957 |
oclc_num |
952807571 |
work_keys_str_mv |
AT wallwendy recipesforthoughtknowledgeandtasteintheearlymodernenglishkitchen |
status_str |
n |
ids_txt_mv |
(DE-B1597)452792 (OCoLC)952807571 |
carrierType_str_mv |
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hierarchy_parent_title |
Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2015 Title is part of eBook package: De Gruyter EBOOK PACKAGE Literary, Cultural and Area Studies 2015 Title is part of eBook package: De Gruyter University of Pennsylvania Press Complete eBook-Package 2016 |
is_hierarchy_title |
Recipes for Thought : Knowledge and Taste in the Early Modern English Kitchen / |
container_title |
Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2015 |
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