The Thickening Plot
Notable Liaisons between French and English Cookbooks, 1600-1660
DOI:
https://doi.org/10.1558/ppc.30008Keywords:
to followAbstract
The author won an Award under the Sophie Coe Prize, 1998, for this essay, as explained on page 7. She holds a degree in Anthropology from Brown University, and for several years balanced her work as a field archaeologist by cooking professionally in the archaeological off-season. Since 1987 she has worked at Plimoth Plantation (a living history museum in Plymouth MA) doing research and education on how English culture, including foodways, adapted to the circumstances of New England in the 1620s. She tells us: 'Here it dawned on me that there might be such a thing as an archaeology of cooking. Lo and behold, others were already working in the field. This essay is the result of research I did in a Radcliffe Graduate Seminar instructed by Barbara K. Wheaton.'
References
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Cooper, Joseph, The Art of Cookery Refin'd and Augmented, London, 1654.
Cotgrave, Randle, A Dictionarie of the French and English Tongues (facsimile reprint of the 1611 London edition), Columbia SC, University of South Carolina Press, 1968.
Digbie, Kenelm, Tire Closet of the Eminently Learned Kenelme Digbie Kt. Opened (facsimile of 3rd edn, London, 1677), Albany NY, Falconwood, undated. The same work reprinted with new editorial matter, Totnes, Prospect Books, 1997.
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Wheaton, Barbara K., Savoring the Past, Philadelphia, University of Pennsylvania Press, 1983.
