Leeds University Library's Cookery Collection: Difference between revisions

Revision as of 13:04, 22 September 2017

Revision as of 18:22, 11 December 2017

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=== Overview ===

The Cookery Collection encompasses a series of collections from different origins which have been acquired by the Brotherton Library over time and are now grouped together by the subject of cookery as a single collection group.<ref name="Cookery Collections Guide">{{cite web|title=Cookery Collections Guide|url=https://library.leeds.ac.uk/special-collections-cookery-collection|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref><ref name="The English Cookery Book">{{cite book|last1=White|first1=Eileen|title=The English Cookery Book: Historical Essays|date=2004|publisher=Prospect Books|isbn=1 90301836 6|pages=6-276–27|url=http://prospectbooks.co.uk/img/EnglishCookeryBook.pdf|accessdate=5 April 2017}}</ref>

=== Blanche Legat Leigh's donation ===

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=== Previously held Collections ===

Some material which was already held by the Brotherton Library and related to cookery has since been associated with the Cookery Collection in the interest of strengthening the subject.<ref name="Cookery Collections Guide"/> For example, [[#Chaston Brewing|Alfred Chaston Chapman]]’s collection of books about beer and brewery 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=51-5551–55|url=https://books.google.co.uk/books/about/A_descriptive_guide_to_the_libraries_of.html?id=XwQZAAAAMAAJ&redir_esc=y}}</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>

===New acquisitions===

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The Cookery Collection at Leeds University Library has informed an array of publications.

Anne Wilson was a member of staff at the Brotherton Library and catalogued the [[#John Preston's donation|Preston donation]] to the Leeds University Library Cookery Collection in 1964. This inspired her interest in food history. She went on to found the Leeds Symposium on Food History in 1986. Thus the Brotherton Library’s Cookery Collection was integral to the establishment of the Symposium.<ref name="The English Cookery Book"/> The Leeds Symposium has held annual meetings for the discussion of food history and the presentation of papers since 1986.<ref name="Leeds Symposium">{{cite web|title=History|url=http://www.leedsfoodsymposium.org.uk/History.html|website=Leeds Symposium on Food History|accessdate=6 April 2017}}</ref>

Anne Wilson wrote ''Food and Drink in Britain'' (1973) which draws on the Cookery Collection's early cook books.<ref>{{cite book|last1=Wilson|first1=Anne|title=Food and Drink in Britain: from the Stone Age to recent times|date=1973|publisher=Cookery Book Club|isbn=0 09 456040 4|pages=11-12|accessdate=6 April 201711–12}}</ref>

She wrote ''The Book of Marmalade'' which was published in 1985. In it, she cites the Cookery Collection:

"Most 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>

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|accessdate=6 April 2017}}</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 is a food historian specialising in domestic English cookery in the 15th and 16th centuries.<ref>{{cite web|title=About the Author|url=https://www.amazon.co.uk/English-Cookery-Book-Historical-Society/dp/1903018366|website=Amazon|accessdate=6 April 2017}}</ref>

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. All the 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|page=14, 256|accessdate=6 April 2017}}</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|accessdate=6 April 2017}}</ref>

In 2003 White wrote ''Soup'' in which she acknowledges "The collection of cookery books in the Brotherton Library at Leeds University has given me access to a wide range of original sources."<ref>{{cite book|last1=White|first1=Eileen|title=Soup|date=2003|publisher=Prospect Books|isbn=1-903018-08-0|page=5|accessdate=6 April 2017}}</ref>

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"/>

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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 that 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=401-403401–403|url=https://books.google.co.uk/books?id=APtYCwAAQBAJ&vq=cookery+collection+leeds&dq=cookery+collection+leeds&source=gbs_navlinks_s|accessdate=6 April 2017}}</ref> In this reference book Stam cites cookery as a subject strength and area of concentration for the University of Leeds Libraries. He discusses the history of the Cookery Collection shows that it has been augmented with further donations overtime.

*''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|publisher=Facet Publishing|page=96|url=https://books.google.co.uk/books?id=sQUUDgAAQBAJ&dq=cookery+collection+leeds&source=gbs_navlinks_s|accessdate=6 April 2017}}</ref> This book recognizes the Cookery Collection at Leeds University Library and discusses its contributions from Blanche Leigh, John Preston, Michael Bateman as well as the brewery collection of Chaston Chapman.