British cookery books and British identities, 1747-1861
This thesis uses printed and manuscript recipe collections from the mid-eighteenth to the mid-nineteenth century to explore how national identity became part of everyday life. It starts by looking at the progression of recipe writing and how the layout and format of recipes changed in line with wider developments around the production, codification and transmission of information. These processes of knowledge creation are used to highlight how culinary writing was a way women, in particular, could engage with a broader community that was increasingly being imagined in national terms. The second chapter looks at recipe change, in terms of flavour profile and ingredients, to understand the ways in which taste was evolving over the period. It then goes on to analyse how these changes in taste were related to an emerging sense of (largely European) national food cultures and of what constituted British food. Leading on from this, the third chapter looks at how ideas of gender and class were explored in cookery writing. Analysis of the changes to recipes themselves, and the wider discussion of them in printed books, is used to reveal how domesticity became the dominant gender ideology by the midnineteenth century
Dow, E. L.
British cookery books and British identities, 1747-1861. This thesis uses printed and manuscript recipe collections from the mid-eighteenth to the mid-nineteenth century to explore how national identity became part of everyday life. It starts by looking at the progression of recipe writing and how the layout and format of recipes changed in line with wider developments around the production, codification and transmission of information. These processes of knowledge creation are used to highlight how culinary writing was a way women, in particular, could engage with a broader community that was increasingly being imagined in national terms. The second chapter looks at recipe change, in terms of flavour profile and ingredients, to understand the ways in which taste was evolving over the period. It then goes on to analyse how these changes in taste were related to an emerging sense of (largely European) national food cultures and of what constituted British food. Leading on from this, the third chapter looks at how ideas of gender and class were explored in cookery writing. Analysis of the changes to recipes themselves, and the wider discussion of them in printed books, is used to reveal how domesticity became the dominant gender ideology by the midnineteenth century
british book british identity print_manuscript recipe collection explore national_identity become_part everyday_life start look progression recipe write layout format recipe change line wider development around production codification transmission information process knowledge creation use highlight culinary write way woman particular could engage broad community increasingly imagined national term second_look recipe change term profile ingredient way taste evolve period analyse change taste related emerge sense largely european national food culture constitute british food leading third_look idea gender_class explore writing analysis change recipe wide discussion print book use reveal domesticity become_dominant gender_ideology century