TY - BOOK ID - 301157 TI - Printed cookbooks in Europe, 1470-1700 : a bibliography of early modern culinary literature PY - 2010 SN - 9789061942702 9781584562535 1584562536 9061942705 PB - New Castle, DE : Oak Knoll Press, DB - UniCat KW - Book history KW - Housekeeping KW - anno 1400-1499 KW - anno 1600-1699 KW - anno 1500-1599 KW - Europe KW - Cooking, European KW - Early printed books KW - Cuisine européenne KW - Livres anciens KW - History KW - Early works to 1800 KW - Ouvrages avant 1800 KW - Histoire KW - Cooking KW - Cookery KW - 094:641.5 KW - 392.8 KW - 641 <09> KW - Oude en merkwaardige drukken. Kostbare en zeldzame boeken. Preciosa en rariora-:-Preparation of foodstuffs and meals. Cookery KW - Culinaire gewoonten. Eetgewoonten. Drinkgewoonten. Vasten. Tafeletiquette. Maaltijden. Kannibalisme KW - Geschiedenis van de voeding KW - cookbooks KW - 641 <09> Geschiedenis van de voeding KW - 392.8 Culinaire gewoonten. Eetgewoonten. Drinkgewoonten. Vasten. Tafeletiquette. Maaltijden. Kannibalisme KW - 094:641.5 Oude en merkwaardige drukken. Kostbare en zeldzame boeken. Preciosa en rariora-:-Preparation of foodstuffs and meals. Cookery KW - Cuisine européenne KW - Bibliography KW - Books KW - Cuisine KW - Food preparation KW - Home economics KW - Cookbooks KW - Dinners and dining KW - Food KW - Gastronomy KW - Table KW - Cookery, European KW - European cooking KW - Food science KW - Cooking - Europe - History - Early works to 1800 - Bibliography KW - Cooking, European - History - Early works to 1800 - Bibliography KW - Early printed books - Europe - Bibliography UR - https://www.unicat.be/uniCat?func=search&query=sysid:301157 AB - The bibliography gives the full title and physical description of each work. Annotations provide details about contents, biographical data about authors and publishers, information about the sources of the recipes, translations, and plagiarisms. A historical introduction analyzes the development of the cookbook as a genre during the first two centuries of printing, with reference to authorship, publishing history, didactic methods, culinary processes, and differences in gender. ER -