The Seventeenth Century

Appears in
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library

By Anne Willan

Published 2012

  • About
1 Jean-Louis Flandrin, “From Dietetics to Gastronomy: The Liberation of the Gourmet,” in Food: A Culinary History, ed. Jean-Louis Flandrin and Massimo Montanari, English edition ed. Albert Sonnenfeld (New York: Columbia University Press, 1999), 425.
2 G. M. [Gervase Markham], The English Hous-wife (London: W. Wilson for George Sawridge, 1664), 61.
3 Carole Shammas, “Changes in English and Anglo-American Consumption from 1550 to 1800,” in Consumption and the World of Goods, ed. John Brewer and Roy Porter (London: Routledge, 1993), 182.