Reprint of the original, first published in 1913.

This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.

(Prospect Books 1994)

The library owned by Samuel Jeake of Rye, nonconformist and local activist, was one of the most remarkable of its time. It is of particular importance in that relatively little information has hitherto been available about the ownership of books in the English provinces, or the reading habits of intellectuals who -- like Jeake --were outside London and university circles from which most surviving libraries have come down to us. The collection of some 1500 volumes includes an extraordinary assemblage of radical pamphlets from the English Revolution alongside works of theology, literature, scholarship and science. Other books reflect astrological and magical interests, and the collection also includes a medical library. Jeake's library catalogue, published here, gives much information about titles that are now lost, about the penetration of foreign books into provincial England, and about book prices. The introduction places Jeake's collection in context, and makes a significant contribution to the history of the book in the early modern period; appendices list surviving volumes from the library and give a complete list of the Jeake manuscripts now in Rye Museum.MICHAEL HUNTER is Professor of History at Birkbeck College, University of London; GILES MANDELBROTE is a Curator, British Collections 1501-1800, at the British Library; RICHARD OVENDEN is Deputy Head, Rare Books Division of the National Library of Scotland; NIGEL SMITH is Reader in English at the University of Oxford.

During the 17th century, England saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, and even in plays. Yet the public's fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products for which they may not have had access. This book examines the "body and mind" consumerism of the early British Empire.

An invitation to 12 historic dinner parties is offered by a dining historian who gracefully transverses ten centuries in Western history to answer the question, "What does it mean to dine?" of full-color photos; b&w illustrations throughout.

A study of the development of cookery itself, and the British, in the 17th and 18th centuries.