000			01541 a2200277 4500
001			1351900986
005			20250317111637.0
008			250312042017GB eng
020			_a9781351900980
037			_bTaylor & Francis _cGBP 52.99 _fBB
040			_a01
041			_aeng
072	7		_aDSB _2thema
072	7		_aN _2thema
072	7		_a3M _2bisac
072	7		_aDSBD _2bic
072	7		_aHBLH _2bic
072	7		_aLIT000000 _2bisac
072	7		_a615.321 _2bisac
100	1		_aElizabeth Spiller
245	1	0	_aSeventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast _bEssential Works for the Study of Early Modern Women: Series III, Part Three, Volume 4
250			_a1
260			_aOxford _bRoutledge _c20170515
300			_a416 p
520			_bRecipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women's responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.
999			_c7173 _d7173