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'''Leeds University Library's Cookery Collection''' is one of the five Designated collections held by the [[Brotherton Library]] at [[University of Leeds]]. It comprises an extensive collection of international books, manuscripts and archives relating to food, cooking and culinary culture.
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 then and has been supplemented with further donations over time. It now consists of more than 8,000 printed cookery books and 75 manuscripts, spanning the period of 2500 BC to present day, with the majority of the works being 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>
In addition to recipes and cookery books, the collection includes texts about food production, household management, brewery, gardening and the medicinal uses of food.
Numerous food historians have used the Cookery Collection to inform their research and publications. The Cookery Collection is located in Special Collections in the Brotherton Library, University of Leeds.
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== Designation ==
The Cookery Collection was awarded [[Designation Scheme|Designation]] status in 2005 by the [[Museums, Libraries and Archives Council]].<ref name="Designated Outstanding Collections">{{cite web|title=Designated Outstanding Collections (Pg 45)|url=http://www.artscouncil.org.uk/sites/default/files/download-file/Designated_Outstanding_collections.pdf|website=Arts Council England|accessdate=5 April 2017}}</ref> The Designation Scheme is a mark of distinction which recognises collections in non-national institutions of outstanding national and international importance for users.<ref name="Designation Scheme">{{cite web|title=Designation Scheme|url=http://www.artscouncil.org.uk/supporting-collections-and-archives/designation-scheme|website=Arts Council England|accessdate=5 April 2017}}</ref> The scheme is now administered by [[Arts Council England]].
The Cookery Collection is one of five Designated collections held by Special Collections at Leeds University Library.<ref name="Designated Outstanding Collections"/> It is the only library to hold as many as 5 Designated collections.<ref name="CENDARI">{{cite web|title=Leeds University Library|url=https://archives.cendari.dariah.eu/index.php/leeds-university-library|website=CENDARI|publisher=Collaborative European Digital Archive Infrastructure|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
=== John Preston's donation ===
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In the 1980s the Camden Public Library in London was running low on adequate space to hold their collection of books on food and drink. Their cookery books were advertised and as a result were rehomed in the Brotherton Library. The books spanned 1900–1975 and filled a period that was until then lacking in the Library’s Cookery Collection.<ref name="The English Cookery Book"/><ref name="Monday Library Chat"/>
The Cookery Collection was recognised as an outstanding collection and accredited Designation status in 2005. Since then, the collection has continued to grow with more donations.
A few years 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|publisher=The Guardian|date=30 March 2006}}</ref> Leeds University Library received his collection of international cookery books in 2011.<ref name="Monday Library Chat"/> Special Collections also holds an archive of his papers from his career as a food writer.<ref>{{cite web|title=Michael Bateman Archive|url=https://library.leeds.ac.uk/special-collections-explore/33601|website=Special Collections|publisher=Leeds University Library|accessdate=5 April 2017}}</ref>
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===New acquisitions===
The Cookery Collection at Leeds University Library is still being added to and augmented with new acquisitions. Leeds University Library is currently collecting manuscripts about cookery or medicinal remedies with a regional focus. More generally, Leeds University Library aims to collect titles which are not already represented in the Cookery Collection.<ref name="Special Collections Development Policy">{{cite web|title=Special Collections Development Policy (Pg 5)|url=https://library.leeds.ac.uk/downloads/file/809/special_collections_collection_development_policy|publisher=Leeds University Library|accessdate=19 April 2017}}</ref>
== Collections and highlights ==
The Cookery Collection has been catalogued in two distinct groups: Cookery Manuscripts and Cookery Printed Books.<ref name="Cookery Collections Guide"/><ref name="Monday Library Chat"/> The Cookery Printed Books collection has been split into several series and sub-collections. These include Cookery A: British books, Cookery B: French books, Cookery C: Chinese books, Cookery D: books from other cultures. Later donations, such as from [[#Later donations|Michael Bateman and Camden Library]], are also grouped in separate series.<ref name="In this collection"/> The following items are some of the most notable pieces in the Cookery Collection. The headings indicate which sub-collection or series each item is catalogued under.
=== Ancient texts ===
In Blanche Leigh’s original 1939 donation to Leeds University Library was a [[Babylon
[[File:Pomona or the Fruit Garden Illustrated.jpg|thumb|''Pomona or the Fruit Garden Illustrated'' by Batty Langley]]
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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|page=201|url=http://www.ajcn.org/cgi/reprint/46/1/201.pdf|accessdate=5 April 2017}}</ref><ref>{{cite web|title=A treatise|url=https://www.nlm.nih.gov/exhibition/fromdnatobeer/digitalgallery/detail-2541012R.html|website=US National Library of Medicine|accessdate=5 April 2017}}</ref>
[[Eliza Acton]]’s ''[[Modern Cookery for Private Families|Modern Cookery, in all its Branches
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.<ref name="Beeton Info">{{cite web|title=Domesticity for Victorian Dummies|url=http://www.januarymagazine.com/cookbook/mrsbeeton.html|website=January Magazine|accessdate=6 April 2017}}</ref>
=== Cookery D, foreign printed cookery books ===
The Cookery D collection contains a large number of printed cookery books from Italy as well as a number other countries.<ref name="In this collection">{{cite web|title='In this collection', Cookery Printed Books|url=https://library.leeds.ac.uk/special-collections-explore/43229|website=Special Collections|publisher=Leeds University Library|accessdate=6 April 2017}}</ref> For example, ''Opera di Bartolomeo Scappi'' (1570) is an illustrated Italian cook book with recipes and images of kitchen utensils.<ref>{{cite web|title=Opera|url=http://lib.leeds.ac.uk/record=b1798956|website=Special Collections|publisher=Leeds University Library|accessdate=6 April 2017}}</ref> The author is [[Bartolomeo Scappi]], renowned renaissance chef, who cooked for [[Pope Pius IV]] and [[Pope Pius V]] in the [[Vatican City|Vatican]] kitchen.<ref>{{cite web|title=Tortellini in brodo|url=https://coquinaria.nl/en/tortelli-in-brodo/|website=Coquinaria|accessdate=6 April 2017}}</ref>
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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|
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}}</ref>
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