From Culinary Practice to Printed Text: The Eighteenth-Century Language of London Cookbooks

Abstract

Abstract The present article will explore the role that cookbooks had in eighteenth-century London, being extremely popular and highly pirated, probably the most successful women's printed genre of the eighteenth century. These cookery books represented a reliable source of information not only about social distinction and food practices, but also about urban development and marketability. This is not only an analysis of the literature and culture of food as printed in the eighteenth-century by well-known London publishing houses, but also an insight into the vast scope of city dwellers. I will look at how the rhetoric of food reveals the mentality, customs, and culinary developments of eighteenth-century urban practices, ranging from the private area of the home to the public space of the print market. The catalog of didactic language on how to pluck poultry, burn charcoal, or prepare dishes in a clean and hygienic environment expresses the richness of food-related terminology, as well as the diversity of epithets praising the quality of the book or indicating the expected market. The article argues that the terminology used in these cookbooks, the paratexts and the systematic structure of the recipes reflect a specific country/city divide, since they provided instruction on how to adapt rural recipes to an urban kitchen, acknowledged the social division between servant and mistress, and shaped a new consumer behaviour.