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Darrera modificació: 2021-09-29
Bases de dades: Sciència.cat
Lehmann, Gilly, "Reading recipe books and culinary hstory: opening a new field", dins: DiMeo, Michelle - Pennel, Sara (eds.), Reading and Writing Recipe Books, 1550-1800, Manchester, Manchester University Press, 2013, pp. 93-113.
- Resum
- Culinary history is a relative newcomer in the academic world, and is still working its way towards academic respectability: in a Times Literary Supplement review in 2000, Paul Levy described it as 'a new, almost academic field of history'. Studying the recipe books for what they can tell us about cookery clearly had little academic purchase. Early modern recipes are circulated in print, in manuscript and through oral transmission. Quantitative analysis of cookery recipes over a long period of time reveals trends which are otherwise lost in a narrow focus on tracking the development of individual recipes. Statistics showing the frequency of use of ingredients can provide an outline of culinary change, but micro-analysis is also required in order to make sense of these changes, and to see the more gradual process of elaboration of a style.
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