Cookery
and Food History
The majority
of the books in this section date from the eighteenth to the twentieth
centuries with an emphasis on those that are either antiquarian
or modern classics. Some of the cookery books may be in languages
other than English, mainly in French.
In this section
may be found books on the history of food, eating and mealtimes.
Included, when available, are books and leaflets on rationing and
wartime cookery. The main bibliographies concerned with food and
cookery, including those by Bitting, Cagle, Oxford, Simon, and Vicaire
are usually in stock.
|
Joseph Ritson, An Essay on the Abstinence from Animal Food as a Moral Duty, first edition, 1802. |
