This collection constitutes the twelfth volume in the series, Food and Society, the proceedings of the sixteenth Leeds Symposium on Food History of 2001, entitled "Books for Cooks, Housekeepers and Social Historians." There are seven essays: An Introduction to the Cookery Book Collection in the Brotherton Library, by C.
The study of early cookery books can tell the reader much more than just the history of food, or of one particular recipe. As the essays in this collection demonstrate, cookery books can be the source of fascinating information about a whole range of issues, from the use of language, the way that illustrations may be deployed for instructional purposes, or how social change is reflected on the dining tables of a nation. In addition, there are two studies of individual books and their makers, which underline the value of the cookery collections housed in the Brotherton Library of the University of Leeds.
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