rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: Art of Cookery
    sub title: a Culinary Search for Cultural and National Identity in Great Britain, 1750-1850
  name:
    name part: Schmidt, Elizabeth Muriel
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Rosenheim, James M.
    role:
      role term: thesis advisor.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2015
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: This thesis discusses how published cookbooks reflect the complicated attitudes toward identity in Great Britain between 1750 and 1850. Focusing on cookbooks produced as commercial products, we are able to see how gender, national, and regional identity was expressed through the introductory pages of a cookbook as well as the recipes that were included. The gendered differences in professional training in Britain resulted in two very different categories of published cookbooks. Male-authored books were more appreciative of foreign cuisine, since these authors had technical training in France's nouvelle cuisine. Since women most often gained their knowledge of cooking through experiences as housewives or housekeepers, the female-authored cookbooks more overtly expressed the development of a British national identity. This contributed to the overall trend of anti-French sentiment into the nineteenth century through cookbook introductions and the exclusion of French recipes, especially as Anglo-French tensions reached high points during this period. A paradox existed as the middling classes expressed loyalty to the nation while also conforming to the current fashion of French cuisine. Within the culinary world authors tried to satisfy the middle class by including French recipes in their cookbooks while also touting their loyalty to Britain and their preference for "British" cuisine. However, even though nationalistic sentiment increased during periods of intense commercial and political competition with France, regional distinctions never disappeared from the British Isles. This project shows that although a unique "British" identity was forming during the eighteenth and nineteenth century, British subjects retained regional distinctions such as Scottish, Irish and Welsh. Published cookbooks show both a decrease in French recipes and an increase in regionally distinctive recipes over the course of a century. By the end of the Napoleonic Wars, French cuisine had been e…
  note: by Elizabeth Muriel Schmidt.
  note: "Major Subject: History"
  note: Includes vita.
  note: Master of Arts Texas A & M University 2014 http://hdl.handle.net/1969.1/152789
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major History
  subject:
    topic: Great Britain
  subject:
    topic: Gender
  subject:
    topic: Nationalism
  subject:
    topic: Regionalism
  subject:
    topic: Cookbooks
  subject:
    topic: Culinary history
  identifier: http://hdl.handle.net/1969.1/152789
  record info:
    record content source: TXA
    record creation date: 150216
    record change date: 20151206125859.0
    record identifier: in00003505626
    language of cataloging:
      language term: eng