{"title":"跨界厨房:17世纪英国手稿中的伊比利亚食谱","authors":"Amy L. Tigner","doi":"10.1080/2373518X.2019.1589859","DOIUrl":null,"url":null,"abstract":"ABSTRACT In this essay, I look at a particular set of seventeenth-century English manuscripts that include culinary, medicinal, or household recipes with Iberian origins: the Granville Family Recipe Book; Lady Ann Fanshawe’s Recipe Book; Sarah Hughes ‘Libro: Recetas de Portugal para hacer Peuetes y Pastillas y adreçar Guantes perfumados’; and a section from the journals of Edward Montegue, 1st Earl of Sandwich. These manuscripts that contain what I am calling ‘trans-border’ recipes provide a glimpse into the political, cultural and colonial history that illuminates the relationship between the Iberian Peninsula, England and the expanding globe. This history of food distribution is not one that reveals the decisions of highest levels of state, but rather it is a domestic history that nonetheless drove Europe’s desire for new tastes and resources. As these trans-border recipes travel from Iberia to England – or, sometimes from the New World, Africa or Asia to Spain or Portugal and then to England – they also reveal the transmission of kitchen techniques, household practice, medical knowledge and culinary tastes. Trans-border recipes work to transform the bodies upon which act, so that the Iberian culinary, medicinal and cosmetic recipes are literally absorbed into English bodies, changing cultural expectations and physical circumstances.","PeriodicalId":36537,"journal":{"name":"History of Retailing and Consumption","volume":"5 1","pages":"51 - 70"},"PeriodicalIF":0.0000,"publicationDate":"2019-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/2373518X.2019.1589859","citationCount":"1","resultStr":"{\"title\":\"Trans-border kitchens: Iberian recipes in seventeenth-century English manuscripts\",\"authors\":\"Amy L. Tigner\",\"doi\":\"10.1080/2373518X.2019.1589859\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT In this essay, I look at a particular set of seventeenth-century English manuscripts that include culinary, medicinal, or household recipes with Iberian origins: the Granville Family Recipe Book; Lady Ann Fanshawe’s Recipe Book; Sarah Hughes ‘Libro: Recetas de Portugal para hacer Peuetes y Pastillas y adreçar Guantes perfumados’; and a section from the journals of Edward Montegue, 1st Earl of Sandwich. These manuscripts that contain what I am calling ‘trans-border’ recipes provide a glimpse into the political, cultural and colonial history that illuminates the relationship between the Iberian Peninsula, England and the expanding globe. This history of food distribution is not one that reveals the decisions of highest levels of state, but rather it is a domestic history that nonetheless drove Europe’s desire for new tastes and resources. As these trans-border recipes travel from Iberia to England – or, sometimes from the New World, Africa or Asia to Spain or Portugal and then to England – they also reveal the transmission of kitchen techniques, household practice, medical knowledge and culinary tastes. Trans-border recipes work to transform the bodies upon which act, so that the Iberian culinary, medicinal and cosmetic recipes are literally absorbed into English bodies, changing cultural expectations and physical circumstances.\",\"PeriodicalId\":36537,\"journal\":{\"name\":\"History of Retailing and Consumption\",\"volume\":\"5 1\",\"pages\":\"51 - 70\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/2373518X.2019.1589859\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"History of Retailing and Consumption\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/2373518X.2019.1589859\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Arts and Humanities\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"History of Retailing and Consumption","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/2373518X.2019.1589859","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Arts and Humanities","Score":null,"Total":0}
引用次数: 1
摘要
摘要在这篇文章中,我看到了一组17世纪的英文手稿,其中包括源自伊比利亚的烹饪、药用或家庭食谱:格兰维尔家庭食谱书;Ann Fanshawe女士的食谱;莎拉·休斯(Sarah Hughes)的《自由:葡萄牙香水》(Libro:Recetas de Portugal para hacer Peuetes y Pastilas y adreçar Guantes famouados);以及第一代三明治伯爵爱德华·蒙特格的日记中的一节。这些手稿包含了我所说的“跨境”食谱,让我们得以一窥政治、文化和殖民历史,揭示了伊比利亚半岛、英国和不断扩张的全球之间的关系。这段食物分配的历史并没有揭示国家最高级别的决定,而是一段国内历史,尽管如此,它还是推动了欧洲对新口味和资源的渴望。当这些跨境食谱从伊比利亚到英国,有时从新世界、非洲或亚洲到西班牙或葡萄牙,然后再到英国时,它们也揭示了厨房技术、家庭实践、医学知识和烹饪品味的传播。跨境食谱致力于改变身体,使伊比利亚的烹饪、药用和美容食谱真正融入英国人的身体,改变文化期望和身体环境。
Trans-border kitchens: Iberian recipes in seventeenth-century English manuscripts
ABSTRACT In this essay, I look at a particular set of seventeenth-century English manuscripts that include culinary, medicinal, or household recipes with Iberian origins: the Granville Family Recipe Book; Lady Ann Fanshawe’s Recipe Book; Sarah Hughes ‘Libro: Recetas de Portugal para hacer Peuetes y Pastillas y adreçar Guantes perfumados’; and a section from the journals of Edward Montegue, 1st Earl of Sandwich. These manuscripts that contain what I am calling ‘trans-border’ recipes provide a glimpse into the political, cultural and colonial history that illuminates the relationship between the Iberian Peninsula, England and the expanding globe. This history of food distribution is not one that reveals the decisions of highest levels of state, but rather it is a domestic history that nonetheless drove Europe’s desire for new tastes and resources. As these trans-border recipes travel from Iberia to England – or, sometimes from the New World, Africa or Asia to Spain or Portugal and then to England – they also reveal the transmission of kitchen techniques, household practice, medical knowledge and culinary tastes. Trans-border recipes work to transform the bodies upon which act, so that the Iberian culinary, medicinal and cosmetic recipes are literally absorbed into English bodies, changing cultural expectations and physical circumstances.