Article ID: CBB001320905

The Cosmopolitan Cookbook: Class, Taste, and Foreign Foods in Victorian Cookery Books (2012)

unapi

Abstract: Victorian cookbook authors employed a variety of strategies to sell foreign foods and foreign recipes to their middle class English readers. Some authors added exotic ingredients to familiar recipes in order to increase the variety and healthfulness of their readers' diet, while others relied on supposedly authentic foreign recipes that readers could use as a means to social distinction. Two conflicting forces shaped reactions to foreign cuisine. Victorian cookbook readers might wish to experience travel vicariously or to relive travel through the taste and smell of foods from distant lands that they perceived as authentic. The opposing cultural response was the desire to domesticate or master the world by adopting new ingredients into more traditional foodways, or transforming foreign cuisine by incorporating familiar ingredients into exotic recipes. Although both responses can be found throughout the century, the use of foreign cuisine as a means of social distinction increased in the 1890s. Keywords: ANGLO-INDIAN FOOD; COOKBOOKS; ENGLISH FOOD; FOOD HISTORY; SOCIAL DISTINCTION; VICTORIAN HISTORY

...More
Citation URI
https://data.isiscb.org/isis/citation/CBB001320905/

Similar Citations

Book Lisa Haushofer; (2022)
Wonder Foods: The Science and Commerce of Nutrition (/isis/citation/CBB755765560/)

Book Henry Notaker; (2022)
A History of Cookbooks: From Kitchen to Page over Seven Centuries (/isis/citation/CBB887907886/)

Article Assael, Brenda; (2013)
Gastro-Cosmopolitanism and the Restaurant in Late Victorian and Edwardian London (/isis/citation/CBB001201192/)

Chapter Ken Albala; (2016)
Cooking as Research Methodology: Experiments in Renaissance Cuisine (/isis/citation/CBB259455906/)

Book Marcie Cohen Ferris; (2014)
The Edible South: The Power of Food and the Making of an American Region (/isis/citation/CBB585837246/)

Chapter Thoms, Ulrike; (2014)
The Introduction of Frozen Foods in West Germany and Its Integration into the Daily Diet (/isis/citation/CBB001500413/)

Book Wallach, Jennifer Jensen; (2013)
How America Eats: A Social History of U.S. Food and Culture (/isis/citation/CBB001202133/)

Book Lahiri, Asish Kumar; (2013)
Caught between Two Cultures: Science in Nineteenth Century Bengal (/isis/citation/CBB001451531/)

Book Mary C. Neuburger; (2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria (/isis/citation/CBB858226528/)

Article Opitz, Donald L.; (2014)
“The Sceptre of Her Pow'r”: Nymphs, Nobility, and Nomenclature in Early Victorian Science (/isis/citation/CBB001321054/)

Book Edge, John T; Engelhardt, Elizabeth S D; Ownby, Ted; (2013)
The Larder: Food Studies Methods from the American South (/isis/citation/CBB001422249/)

Book Benjamin R. Cohen; (2019)
Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (/isis/citation/CBB174903984/)

Article Hugoniot, Christophe; (2011)
Una bevanda di apostasia: il comos mongolico nell'Itinerarium di frate Guglielmo di Rubrouck (/isis/citation/CBB001320885/)

Book Cozzi, Annette; (2010)
The Discourses of Food in Nineteenth-Century British Fiction (/isis/citation/CBB001201391/)

Authors & Contributors
Mary C. Neuburger
Marcie Cohen Ferris
Henry Notaker
Andrea S. Wiley
Haushofer, Lisa
Elizabeth Spiller
Concepts
Food and foods
Science and society
Food industry and trade
Nutrition; dietetics
Cooking and cuisine
Science and culture
Time Periods
19th century
20th century
20th century, early
Modern
Medieval
Early modern
Places
United States
Great Britain
India
Europe
Guyana; British Guiana
Southern states (U.S.)
Institutions
Royal Geographical Society
Comments

Be the first to comment!

{{ comment.created_by.username }} on {{ comment.created_on | date:'medium' }}

Log in or register to comment