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Sociology, Women's and gender studies, Interdisciplinary, History
This paper provides a discussion of Irish Culinary Manuscripts and Printed Cookbooks. It covers Gaelic hospitality and aristocratic hospitality, setting the background for the Anglo-Irish households from which many manuscripts emerge. It charts the growing sources of information on Irish culinary history. It outlines Barbara Wheaton's framework for reading historic cookbooks and discusses the growing manuscript cookbook collection in the National Library of Ireland.
Mac Con Iomaire, M. and D. Cashman (2011) Irish Culinary Manuscripts and Printed Cookbooks: A Discussion. Petits Propos Culinaires 94, pp. 81-101, DOI: 10.21427/d7fv0v