در آشپزخانه، ۱۵۵۰-۱۸۰۰: مطالعه‌ای بر آشپزی انگلیسی در خانه و خارج از آن (فرهنگ غذا، تاریخ غذا قبل از ۱۹۰۰)

In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices. Devoted to the arts of cooking and medicine, early modern kitchens concentrated on producing, processing, and preserving materials necessary for nourishment and survival; yet they also fed social and economic networks and nurtured a sense of physical, spiritual, and political connection to surrounding lands and their cultures. The essays in this volume illuminate this expansive view of cooking and aspire to show how the kitchen's inner workings prove tightly, though often invisibly, interwoven with local, national, and, increasingly, global surroundings. Engaging with literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, we begin to develop a shared theoretical and practical language for the art of cooking that combines the physical with the intellectual, the local with the global, and the domestic with the political. Cover 1 Table of Contents 6 Acknowledgments 8 Introduction: In the Kitchen 10 Madeline Bassnett and Hillary M. Nunn 10 Section 1. Embodied Ecologies 28 1. Sympoeisis and Early Modern Cooking: Troubling the Boundaries of Human/Nonhuman 30 Jennifer Munroe 30 2. Between Earth and Sky: The Cook as Environmental Mediator in Paradise Lost 46 Madeline Bassnett 46 3. Instinct and the Body of the Early Modern Cook 72 Katherine Walker 72 Section 2. Bread, Cake, and Carp 90 4. Early Modern Leaven in Bread, Bodies, and Spirit 92 Margaret Simon 92 5. Cake: An Early Modern Chronicle of Trade, Technology, and Exchange 110 Amy L. Tigner 110 6. The Power of the Pot: Naturalizing Carp Through the Early Modern English Receipt Book 132 Rob Wakeman 132 Section 3. Royalist Cookery 150 7. How to Make a Bisk: The Restoration Cookbook as National Restorative 152 David B. Goldstein 152 8. ‘A Little Winter Savory, A Little Time’: Making History in Elizabeth Cromwell’s Kitchen 178 Andy Crow 178 9. A Culinary Embassy: Diplomatic Home Making in Lady Ann Fanshawe’s Booke of Receipts 198 Melissa Schultheis 198 Section 4. Around the Hearth 220 10. Minding the Fire: Human-Fire Coagency in Margaret Cavendish’s Matrimonial Trouble and Seventeenth-Century Recipes 222 Rebecca Laroche 222 11. ‘Teâgun kuttiemaûnch: What Food Shall I Prepare for You?’: Exchanges in Early New England Kitchens 244 Julie A. Fisher 244 12. ‘A New Source of Happiness to Man’?: Maple Sugaring and Settler Colonialism in the Early Modern Atlantic World 266 Edith Snook 266 Index 288