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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 stretch their product 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|page=201|url=http://www.ajcn.org/cgi/reprint/46/1/201.pdf|accessdate=5 April 2017}}</ref>
''[[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>
The Cookery Collection is home to seven copies of the Victorian best seller, ''[[Mrs Beeton's Book of Household Management]]''; ''Comprising Information for the Mistress'', edited by ''[[Mrs Beeton]]'' and first published in 1861.<ref>{{cite web|title=Copies of The book of household management|url=http://lib.leeds.ac.uk/record=b1808715|website=Special Collections|publisher=Leeds University Library|accessdate=6 April 2017}}</ref><ref name="Have Beeton">{{cite web|title=Leeds University Library awarded HLF grant|url=http://www.rluk.ac.uk/news/university-leeds-library-awarded-hlf-grant/|website=RLUK|publisher=Research Libraries UK|accessdate=6 April 2017}}</ref> The book is a collection of recipes and advice for women about conducting their housekeeping duties. It was an enormous commercial success and sold 2 million copies by 1868.
=== Cookery D, foreign printed cookery books ===
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===Research Topics===
The Cookery Collection at Leeds University Library has [[#Historians|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. Thus the study of the Cookery Collection's early cook books can shed light on the social and economic characteristics of past societies.
*Cookery books can also offer insight into a society’s political climate. Conflicts and wars effect the availability of ingredients. As the British Empire expanded, the English cookery book used new dishes, foods and spices. These changes can be observed in the Cookery Collection at Leeds University Library.<ref name="The English Cookery Book"/>
*The illustrations in cook books held in the Cookery Collection form an outlet for study. Etchings and engravings reflect evolving practices in printing and the book industry.<ref name="The English Cookery Book"/>
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