The Technology of Cooking in the British Isles, 1600 to 1950 - Part II

Gas and Electricity

Authors

  • Caroline Cookson Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.29567

Keywords:

ovens/appliances, fuel, gas , electricity, technology, social history, Great Britain, 19th-century, 20th-century

Abstract

In the first part of her article (in PPC 1), Caroline Cookson suggested that cooking methods went through five evolutionary stages, and dealt with stages One, the open fire, Two, the 'open' range, and Three, the 'closed' range. She now considers stages Four and Five -- cooking with gas and electricity,

drawing of ancho chillies on stem

Published

1979-11-01

Issue

PPC 3 (1979)

Section

Articles

How to Cite

Cookson, Caroline. 1979. “The Technology of Cooking in the British Isles, 1600 to 1950 - Part II: Gas and Electricity”. Petits Propos Culinaires, November, 45-54. https://doi.org/10.1558/ppc.29567.