The book of marmalade : its antecedents, its history, and its role in the world today, together with a collection of recipes for marmalades and marmalade cookery
Details
Type of record: Book
Title: The book of marmalade : its antecedents, its history, and its role in the world today, together with a collection of recipes for marmalades and marmalade cookery
Classmark: Anne Wilson Collection 019
Creator(s): Wilson, C Anne
Additional creator(s): Wilson, C Anne (Former owner)
Publisher: University of Pennsylvania Press
Publication city: Philadelphia
Date(s): 1999
Language: English
Size and medium: 184 pages
Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/795140
Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991021417966005181
Collection group(s): Cookery Collection
Description
Originally published: Constable & Co., 1985.
Revised edition first published 1991 by Prospect Books.
Includes bibliographical references and indexes.
"Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles - as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac - are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient."--
Provenance
Leeds University Library copy at Anne Wilson Collection 019: From the C. Anne Wilson Collection, gifted in 2022.
Access and usage
Reproduction
Access
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