Read printed and manuscript recipe books from 1669 to 1990.
This delectable collection comprises centuries of recipes, medicinal formulas, practical advice, table etiquette and much more. Food History shows the types of foods that were being eaten, different cultural cuisines, and the diversity of foodways. The books and manuscripts in the collection range in date from 1669 to the early to mid 20th century, with the majority centred in the 18th and 19th centuries.
The collection includes an additional 36 handwritten (mostly) manuscript recipe books, mainly from the New England and Mid-Atlantic United States regions, with a few from England as well. These unique volumes, mostly created and compiled by women, provide valuable documentation of their lived experience. They record historic ingredients, food preparation techniques, and published and unpublished recipes, as well as medicinal remedies and household recipes.
- Access anywhere
- Handwritten text recognition
Quick access link: yourlibrary.com.au/go?foodhistory
You will need…
- Internet access
- Library member number
Use with your…