Remarks on Foreignness in Eighteenth-Century German Cookbooks
Copyright (c) 2021 David Do Paço
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This article analyses how food, recipes, and techniques and manners introduced as foreign were integrated in eighteenth-century German cookbooks. Doing so it intends to transfer a methodology recently developed in social history to history of food in order to get a better understanding of how eighteenth-century European societies defined foreignness. It claims that cookbooks should be considered as topographies of the table and presents the Holy Roman Empire as a particularly rich field of study for history of circulation in the early modern world.