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{{Use dmy dates|date=April 2022}}
{{Infobox library
| name = UoL Library: Cookery Collection
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}}
'''Leeds University
The collection began with a donation in 1939 to the Library of 1,500 books and a selection of manuscripts. The collection has grown since and been supplemented with further donations. It now consists of more than 8,000 printed cookery books and 75 manuscripts, spanning the period 2500 BC to present day, with the majority of the works from the early 16th–20th century.<ref name="'Also of Interest', Cookery Printed Books">{{cite web|title='Also of Interest', Cookery Printed Books|url=https://library.leeds.ac.uk/special-collections-explore/43229/cookery_printed_books|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref>
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=== Blanche Legat Leigh's donation ===
The Cookery Collection at Special Collections in the Brotherton Library began in 1939 when Blanche Legat Leigh, the Lady Mayoress of Leeds, donated her 1,500 printed books and some manuscript volumes to the Library.<ref name="Secret Leeds">{{cite book|last1=Edwards|first1=John |display-authors=etal |title=Secret Leeds|date=2017|publisher=Amberley Publishing|isbn=9781445655130|url=https://books.google.com/books?id=vBjwDQAAQBAJ&
=== John Preston's donation ===
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In the 1980s the Camden Public Library in London was finding it difficult to allocate adequate space to their collection of books on food and drink. Their cookery books were advertised and acquired by the Brotherton Library. The books spanned 1900–1975 expanding the historical coverage of the Library's Cookery Collection.<ref name="The English Cookery Book"/><ref name="Monday Library Chat"/>
After the death in 2006 of [[Michael Bateman]], the food writer and journalist,<ref>{{cite news|last1=Jaine|first1=Tom|title=Obituary: Michael Bateman|url=https://www.theguardian.com/news/2006/mar/30/guardianobituaries.media|accessdate=5 April 2017|
=== Previously held
Some material already held by the Brotherton Library and related to cookery has since been associated with the Cookery Collection.<ref name="Cookery Collections Guide"/> These include [[#Chaston Brewing|Alfred Chaston Chapman]]’s collection of books about beer and brewery which was donated to Leeds University Library in 1939.<ref name="A Descriptive Guide">{{cite book|last1=Offor|first1=Richard|title=A Descriptive Guide to the Libraries of the University of Leeds|date=1947|publisher=Brotherton Library|pages=51–55|url=https://books.google.com/books?id=XwQZAAAAMAAJ}}</ref><ref name="Chaston Chapman notebooks">{{cite web|title=Chaston Chapman notebooks|url=https://library.leeds.ac.uk/special-collections-explore/167087|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref>
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{{further|English cuisine}}
Cookery A consists of British printed cookery books.<ref name="Cookery Collections Guide"/> Among the major works held are four copies of [[Hannah Woolley]]’s ''[[The Queen-Like Closet]]''. The earliest edition is from 1672.<ref name="A Descriptive Guide"/><ref name="The queen-like closet">{{cite web|title=The Queen-Like Closet|url=http://lib.leeds.ac.uk/record=b1804470|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref> Woolley was one of the first women in England who earned a living from writing and selling books.<ref>{{cite
[[File:The Art of Cookery Made Plain and Easy Hannah Glasse.jpg|thumb|left|upright|''[[The Art of Cookery Made Plain and Easy]]'', by [[Hannah Glasse]]]]
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[[File:‘A Treatise on Adulterations of Food, and Culinary Poisons’ by Friedrich Chritisan Accum.jpg|thumb|''A Treatise on Adulterations of Food, and Culinary Poisons'' by Friedrich Christian Accum]]
In the Cookery Collection there are multiple copies of one of the earliest health and safety conscious food books, Friedrich Christian Accum's ''A Treatise on Adulterations of Food and Culinary Poisons'' (1822).<ref>{{cite web|title=Copies of A Treatise on Adulterations of Food|url=http://lib.leeds.ac.uk/record=b1805634|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref> The text provides instructions about how to identify dangerous additives in common foods and raises awareness about the dishonest practices of food sellers who use [[adulterated food#Economic-adulteration|adulterated food]] to increase sales.<ref>{{cite journal|last1=Fennema|first1=Owen R|title=Food additives – an unending controversy|journal=The American Journal of Clinical Nutrition|date=1987|volume=46|
[[Eliza Acton]]’s ''[[Modern Cookery for Private Families|Modern Cookery, in all its Branches]]'': ''Reduced to a System of Easy Practice, for the use of Private Families'' was first published in 1845 and a number of editions are in the Cookery Collection at Leeds.<ref>{{cite web|title=Copies of Modern Cookery|url=https://library.leeds.ac.uk/special-collections-explore?query=b1829607|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref> Acton was extremely influential because she was the first cookery book writer to list the ingredients needed in a recipe and to note how long a dish takes to cook - an innovation which has become a standard feature of modern recipes.<ref>{{cite web|title=Biography of Acton, Eliza|url=http://www.oxforddnb.com/view/article/73|website=ODNB|publisher=Oxford Dictionary of National Biography|accessdate=5 April 2017}}</ref>
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== Research and outreach ==
===Research
The Cookery Collection at Leeds University Library has proved to be an insightful research resource for scholars.
*[[Cookbook|Cookery books]] are sources for attitudes, practices, trade and linguistics from a range of historical periods. The study of the Cookery Collection's early cook books can shed light on the social and economic characteristics of past societies.<ref name="The English Cookery Book"/>
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*In many cases the Cookery Collection at Leeds University Library holds long sequences of editions of outstanding works by popular authors such as [[Mrs Beeton]] and [[Hannah Glasse]].<ref name="Beeton">{{cite web|title=Works by Mrs Beeton|url=https://library.leeds.ac.uk/special-collections-explore/participant/14954|website=Special Collections|publisher=Leeds University Library|accessdate=12 April 2017}}</ref><ref name="Glasse">{{cite web|title=Works by Hannah Glasse|url=https://library.leeds.ac.uk/special-collections-explore/participant/46216|website=Special Collections|publisher=Leeds University Library|accessdate=12 April 2017}}</ref> These long runs and multiple copies mean that a text's development across editions can be studied. Innovations and changes in the book and printing industry can also be observed.<ref name="Medical"/><ref name="Cookery Collections Guide"/>
* Other focuses of the Cookery Collection include British cooking, French cooking, Chinese cooking, gardening, beer and brewery and wine and wine-making.<ref name="Cookery Collections Guide"/>
* An undergraduate internship programme through the Digital Creativity and Cultures Hub at the University of Leeds<ref>{{Cite web |title=Internship Programme {{!}} Digital Creativity and Cultures Hub |url=https://dcch.leeds.ac.uk/internship-programme/ |access-date=2024-06-19 |website=dcch.leeds.ac.uk}}</ref> has been exploring how to make the collection more accessible and engaging through innovative digital technology including [[Artificial intelligence|AI]]-assisted transcription of manuscripts.<ref name=":0">''Collections as data: Remixing special collections with Digital Tools'' (2024) ''YouTube''. Available at: https://www.youtube.com/watch?v=8DpLT0aDqSo (Accessed: 19 June 2024).</ref> The project has also experimented with [[Generative artificial intelligence|generative AI]] to create images of what the recipes might have looked like.<ref name=":0" />
=== Historians ===
The Cookery Collection at Leeds University Library has informed an array of publications. [[C. Anne Wilson]] was
She wrote ''The Book of Marmalade'' which was published in 1985. In it, she cites the Cookery Collection:
"Many of the older recipe books consulted are among those in the Blanche Leigh and John F Preston collections of early cookery books in the Brotherton Library at the University of Leeds."<ref>{{cite book|last1=Wilson|first1=Anne|title=The Book of Marmalade|date=1985|publisher=Constable|isbn=0-09-465670-3|page=14}}</ref>
C. Anne Wilson edited ''Luncheon, Nuncheon and Other Meals: Eating with the Victorians'' (1994) and ''The Country Kitchen Garden 1600–1950'' (1998). Both of these books mention the Brotherton Library's Cookery Collection in their acknowledgements.<ref>{{cite book|last1=Wilson|first1=Anne|title=Luncheon, Nuncheon and Other Meals: Eating with the Victorians|date=1994|publisher=Alan Sutton Publishing|isbn=0-7509-0528-X|page=viii}}</ref><ref>{{cite book|last1=Wilson|first1=Anne|title=The Country Kitchen Garden 1600–1950 (In association with the National Trust)|date=1998|publisher=Sutton Publishing|isbn=0-7509-1423-8|page=x}}</ref>
Eileen White
White edited and contributed to ''The English Cookery Book: Historical Essays'', based on papers from the 16th Leeds Symposium on Food History held in March 2001. The book celebrates the Cookery Collection at Leeds University Library and pays tribute to its value for researchers. Illustrations in the book are taken from the Brotherton Library's collection.<ref name="The English Cookery Book"/>
White also edited ''Feeding a City: York'' (2000) and ''The English Kitchen: Historical Essays'' (2007), which also acknowledge the Brotherton Library's Cookery Collection.<ref>{{cite book|last1=White|first1=Eileen|title=Feeding a City: York; The Provision of Food from Roman Times to the Beginning of the Twentieth Century|date=2000|publisher=Prospect Books|isbn=1-903018-02-1|pages=14, 256}}</ref><ref>{{cite book|last1=White|first1=Eileen|title=The English Kitchen: Historical Essays|date=2007|publisher=Prospect Books|isbn=978-1-903018-50-7|page=6}}</ref>
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Peter Brears, Lynette Hunter and Jennifer Stead are other food historians who have consulted the Cookery Collection at Leeds University Library and contributed essays to the Leeds Symposium on Food History publications.<ref name="The English Cookery Book"/>
''Cecilia Leong-Salobir'' cites "The Cookery Collection, Leeds University Library" as source in the acknowledgments for her book, ''The Food Culture in Colonial Asia: A Taste of Empire,'' Routledge, 2011.<ref>{{cite book|last1=Leong-Salobir|first1=Cecilia|title=Food Culture in Colonial Asia: A Taste of Empire|date=2011|publisher=Routledge|page=64|isbn=9781136726538|url=https://books.google.com/books?id=CWerAgAAQBAJ&
=== In books ===
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*''The English Cookery Book: Historical Essays'' (2004), edited by Eileen White, Prospect Books: In the Preface to this publication, Eileen White writes: "The existence of the Leeds Symposium on Food History is due to the large and varied collection of cookery books in the Brotherton Library. These books are a rich resource, not only for cooks, and deserve to be celebrated." In the third chapter of this book, Anne Wilson discusses the Cookery Collection at the Brotherton Library in great depth. She gives an account of its history, the range of topics it covers and the research it has informed.
* ''Secret Leeds'' (2007) by John Edwards, David Marsh, Christopher Allen, Amberley Publishing Limited:<ref name="Secret Leeds"/> This book investigates the city of Leeds and highlights its fascinating features, including the Cookery Collection at University of Leeds. It discusses the history of the collection, its structure and composition as well as some of its notable, bizarre and interesting items.
* ''International Dictionary of Library Histories'' (2016), ed. By David H. Stam, Routledge:<ref>{{cite book|last1=Stam|first1=David|title=International Dictionary of Library Histories|date=2016|publisher=Routledge|pages=401–403|isbn=9781136777851|url=https://books.google.com/books?id=APtYCwAAQBAJ&
*''Directory of Rare Books and Special Collections in the UK and Republic of Ireland'' (2016), Ed by. Karen Attar, Facet Publishing:<ref>{{cite book|last1=Attar|first1=Karen|title=Directory of Rare Book and Special Collections in the UK and Republic of Ireland|date=31 May 2016|publisher=Facet Publishing|page=96|isbn=9781783300167|url=https://books.google.com/books?id=sQUUDgAAQBAJ&
==Access==
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* [http://www.leedsfoodsymposium.org.uk/index.html Leeds Symposium on Food History and Traditions]
* [http://www.historicfood.com/ Historic Food, website of Ivan Day (food writer)]
*[http://www.bl.uk/catalogues/istc/ Incunabula Short Title Catalogue] {{Webarchive|url=https://web.archive.org/web/20211118093805/http://www.bl.uk/catalogues/istc/ |date=18 November 2021 }}
* [http://prospectbooks.co.uk/img/EnglishCookeryBook.pdf The English Cookery Book: Preface and Chapter One]
{{Authority control}}
[[Category:
[[Category:Food historians|*]]
[[Category:Literary archives in the United Kingdom]]
[[Category:Rare book libraries]]▼
[[Category:Special collections libraries in England]]▼
[[Category:Works about food and drink]]
[[Category:University of Leeds]]
▲[[Category:Rare book libraries]]
▲[[Category:Special collections libraries]]
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