The Good Housewife's Jewel
Author
Thomas Dawson
16th Century Cookery Writer
Edited by
Maggie Black [+–]
Food historian
The late Maggie Black was a food historian and freelance writer. She was the author of numerous books, including Food and Cooking in 19th Century Britain, A Heritage of British Cooking and Smoking Food at Home, and co-author of The Jane Austen Cookbook.
Written for the growing middle classes in Elizabethan England and published in 1596/7 this is a sophisticated cookery book which includes many herbal treatments and applications. As a cookery writer, Thomas Dawson place is firmly between the late medieval tradition of the fourteen and fifteenth centuries and the more florid cookery books that came later. Nothing is known about the patrons for whom he worked or wrote this book for but they must have come from the growing middle class. This is good food,of a very high order not over-decorated and not too fatty but cooked simply with an interesting variety of tastes.
Table of Contents
Preliminaries
Introduction vii-xiv
Food historian
The late Maggie Black was a food historian and freelance writer. She was the author of numerous books, including Food and Cooking in 19th Century Britain, A Heritage of British Cooking and Smoking Food at Home, and co-author of The Jane Austen Cookbook.
Editor’s Note xv-xvi
Food historian
The late Maggie Black was a food historian and freelance writer. She was the author of numerous books, including Food and Cooking in 19th Century Britain, A Heritage of British Cooking and Smoking Food at Home, and co-author of The Jane Austen Cookbook.
1
2
3
4
5
6
7
8
9
10
11
End Matter
