In the Kitchen, 1550-1800: Reading English Cooking at Home and Abroad

In the Kitchen emphasizes the importance of cooking in understanding early modern food cultures and practices, as it was a hub for producing, processing, and preserving food while also feeding social and economic networks and nurturing a sense of connection to the surrounding lands and cultures. The essays in the volume explore this expansive view of cooking through literary and historical methodologies, combining the physical with the intellectual, the local with the global, and the domestic with the political.

Format: Hardback
Length: 294 pages
Publication date: 20 November 2022
Publisher: Amsterdam University Press

In the Kitchen, a captivating book, asserts that the art of food preparation, whether it involves imaginative, physical, or spatial endeavors, holds the key to unlocking a deeper understanding of early modern food cultures and practices. This insightful work, dedicated to the arts of cooking and medicine, delves into the intricate processes of producing, processing, and preserving the materials essential for nourishment and survival. However, early modern kitchens went beyond their functional role, serving as hubs that fueled social and economic networks while nurturing a profound sense of physical, spiritual, and political connection to the surrounding lands and their cultures.

The essays compiled in this volume shed light on this expansive perspective of cooking, aiming to demonstrate how the inner workings of the kitchen are intricately intertwined with local, national, and, increasingly, global surroundings. By engaging with a range of literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, the authors endeavor to forge a shared theoretical and practical language for the art of cooking. This language blends the physical with the intellectual, the local with the global, and the domestic with the political, creating a rich tapestry of culinary knowledge and expertise.

Through their meticulous research and thoughtful analysis, the authors in In the Kitchen unravel the complex web of connections that shaped early modern food cultures and practices. They explore how the kitchen became a site of experimentation, innovation, and cultural exchange, where culinary traditions blended and evolved, creating new flavors, techniques, and dishes that reflected the diverse backgrounds and experiences of the people who inhabited them. The book also sheds light on the social and economic implications of food preparation, highlighting how kitchens played a crucial role in shaping power dynamics, gender roles, and class structures within society.

Moreover, In the Kitchen emphasizes the spiritual and political dimensions of food, recognizing the ways in which meals were not just a source of sustenance but also a means of expressing cultural identity, resistance, and belonging. The authors explore how food was used in religious ceremonies, political rallies, and social gatherings, and how it served as a tool for negotiating power, constructing identities, and fostering community.

In conclusion, In the Kitchen is a groundbreaking work that offers a fresh and insightful perspective on the art of cooking and its profound impact on early modern food cultures and practices. By delving into the multifaceted nature of food preparation, the book challenges readers to think critically about the ways in which food shapes our lives, our relationships, and our world. Through its engaging essays and interdisciplinary approach, In the Kitchen provides a valuable resource for scholars, culinary enthusiasts, and anyone interested in exploring the rich tapestry of food history and culture.

Dimension: 234 x 156 (mm)
ISBN-13: 9789463721646