British cookbooks and the transformation of taste 1660-1760
In this dissertation, I investigate the ways in which cookbooks published in Britain between 1660 and 1760 helped to shape conceptions of physical and aesthetic taste. I propose that in the early and mid-eighteenth century aesthetics and cookery were neither parallel phenomena nor completely distin...
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| Language: | English |
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University of British Columbia
2014
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| Online Access: | http://hdl.handle.net/2429/46346 |