Leeds University Library's Cookery Collection

Leeds University Library's Cookery Collection is one of the five Designated collections held by the Brotherton Library at the University of Leeds. It comprises an extensive collection of international books, manuscripts and archives relating to food, cooking and culinary culture.

UoL Library: Cookery Collection
CountryUnited Kingdom
TypeArchives, rare books, manuscripts
Established1939
LocationThe Brotherton Library, Leeds
Branch ofSpecial Collections, University of Leeds Library
Collection
Items collectedPrinted cookery books, cookery manuscripts from approximately 16th – 21st century (with one item from 2500 BC)
SizeOver 9,000 items
Criteria for collectionCookery, recipes, food history, food production, household management, medicinal uses of food, brewing, gardening
Access and use
Access requirementsVisit Special Collections, Brotherton Library - request items in advance
WebsiteSpecial Collections: Cookery Collection

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.[1]

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.

Designation

The Cookery Collection was awarded Designation status in 2005 by the Museums, Libraries and Archives Council.[2] The Designation Scheme is a mark of distinction which recognises collections in non-national institutions of outstanding national and international importance for users.[3] 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.[2] It is the only library to hold as many as five Designated collections.[4]

History

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.[5][6]

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.[7] The majority of these books were British, French and Italian cookery books dating from the early 16th century to 1930.[6] An item of note from Leigh’s collection is a first edition of Mrs Beeton’s Book of Household Management with a letter inserted in it written to Leigh from Mrs Beeton’s son, Sir Mayson Beeton.[8] Leigh’s donation included her correspondence with book owners, now held in Special Collections’ archives.[9]

John Preston's donation

In 1954 some of the books from Blanche Leigh’s collection were displayed in an exhibition titled Cookery Books 1500–1954 held in Times Bookshop in London. John F Preston was also displaying his collection at this exhibition and consequently became interested in Leeds University Library’s collection. In 1962 he presented his collection to the Library of over 600 English cookery books from 1584–1861.[6][10]

Later donations

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.[6][10]

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,[11] Leeds University Library received his collection of international cookery books in 2011.[10] Special Collections also holds an archive of his papers from his career as a food writer.[12]

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.[5] For example, Alfred Chaston Chapman’s collection of books about beer and brewery was donated to Leeds University Library in 1939.[13][14]

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.[15]

Collections and highlights

The Cookery Collection has been catalogued in two distinct groups: Cookery Manuscripts and Cookery Printed Books.[5][10] 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 Michael Bateman and Camden Library, are also grouped in separate series.[16] 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 Babylonian clay tablet dating approximately 2500 BC.[13][10] This Middle Eastern tablet was once used a receipt for barley with ancient cuneiform script marks.[17] It is on permanent display in the Treasures of the Brotherton Gallery.[18]

Pomona or the Fruit Garden Illustrated by Batty Langley

Cookery A, British printed cookery books
Further information: English cuisine

Cookery A consists of British printed cookery books.[5] Among the major works held are four copies of Hannah Woolley’s The Queen-Like Closet. The earliest edition is from 1672.[13][19] Woolley was one of the first women in England to have earned a living from writing and selling books.[20] There are two copies of Pomona: or the Fruit Garden Illustrated (1729) written by the English garden designer, Batty Langley;[21] the book is a gardener's manual for growing, picking and preserving fruits, as well as pruning and caring for plants.[10] Charles Carter's The Complete Practical Cook : or, a new system of the whole art and mystery of cookery (1730) is an illustrated recipe book.[22] It contains copperplate engravings showing how to set and arrange a table for various courses in an 18th-century dinner.[23] Charles Carter cooked for nobility and specialised in French baroque cuisine.[24]

The Art of Cookery Made Plain and Easy, by Hannah Glasse

The Cookery Collection holds several different editions of The Art of Cookery Made Plain and Easy by Hannah Glasse, first published in 1747.[25][6] This book was a best seller for more than one hundred years and was written to help instruct servants in the preparing of meals.[26] In the collection there are also four copies of The Forme of Cury,[27] a compilation from about 1390 of medieval recipes written by the cooks of Richard II and then edited and published by Samuel Pegge in 1780.[28] It is one of the oldest known English cookery manuscripts.[29]

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).[30] 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 to increase sales.[31][32]

Eliza Acton’s 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.[33] 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.[34]

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.[35][36] 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.[37]

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.[16] For example, Opera di Bartolomeo Scappi (1570) is an illustrated Italian cook book with recipes and images of kitchen utensils.[38] The author is Bartolomeo Scappi, renowned renaissance chef, who cooked for Pope Pius IV and Pope Pius V in the Vatican kitchen.[39]

Cookery D also contains the one incunabulum in the Cookery Collection, which the Library received from Blanche Leigh's donation.[40] Regimen sanitatis Salernitanum is a poem which offers the reader a health regime and advice about keeping a good diet. For example, it recommends not eating too much.[41] The exact date of the copy in the Cookery Collection is unknown but it is thought to be post 1500 and is cited in The British Library's Incunabula Short Title Catalogue.[42] The printer Bernardino dei Vitali was active from 1494 to 1539.[40]

Cookery Camden donation

Among Camden Public Library's donation of 20th century cookery books to Leeds University Library were many works by the influential cookery writer, Elizabeth David.[43] In her first cook book, A Book of Mediterranean Food (1950), she reintroduced more exotic ingredients – such as figs, garlic and olive oil – that had been absent from British cooking during the war.[44]

Chaston Chapman brewing donation

Alfred Chaston Chapman was a chemist with a specialist interest in fermentation and brewing. He was president of the Institute of Brewing and Distilling from 1911 to 1913. In 1939 his widow donated to Leeds University Library his collection of books which cover the history of brewing, winemaking, the legality of alcohol and drinking in society.[13][14] Some titles in his collection include: The Anatomy of Drunkenness (1840), The History and Science of Drunkenness (1883) and Oxford Night Caps: Being a Collection of Receipts for Making Various Beverages Used in the University (1835).[14][10]

Cookery Manuscripts

Individual manuscript volumes in the Cookery Collection have been grouped in the archive collection, Cookery Manuscripts. There are 75 items spanning the period 1561–2000 and covering the subjects of cookery, household management and medicinal remedies. Some of these manuscripts were part of Blanche Leigh and John Preston’s original donations to Leeds University Library but there are also more recent acquisitions.[45]

Research and outreach

Research Topics

The Cookery Collection at Leeds University Library has proved to be an insightful research resource for scholars.

  • 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.[6]
  • 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.[6]
  • 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.[6]
  • Studies of the history of medicine have been informed by the Cookery Collection at Leeds University Library because many of the books discuss nutrition, health and the medicinal uses of food.[46]
  • 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.[47][48] 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.[46][5]
  • Other focuses of the Cookery Collection include British cooking, French cooking, Chinese cooking, gardening, beer and brewery and wine and wine-making.[5]

Historians

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 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.[6] The Leeds Symposium has held annual meetings for the discussion of food history and the presentation of papers since 1986.[49] Anne Wilson wrote Food and Drink in Britain (1973) which draws on the Cookery Collection's early cook books.[50] 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."[51] 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.[52][53]

Eileen White is a food historian specialising in domestic English cookery in the 15th and 16th centuries.[54] 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.[6] White also edited Feeding a City: York (2000) and The English Kitchen: Historical Essays (2007), which also acknowledge the Brotherton Library’s Cookery Collection.[55][56] 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."[57]

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.[6] 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.[58]

In books
  • A Descriptive Guide to the Libraries of the University of Leeds (1946), Richard Offor, Brotherton Library:[13] Offor describes Blanche Leigh's donation in detail, including the Babylonian tablet and the works of Hannah Glasse and Mrs Beeton.
  • 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:[7] 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:[59] 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:[60] 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.

Access

A guide to the Cookery Collection is available on the Leeds University Library website. This provides an overview to the collection, its history and its uses.[5] The Cookery Collection has been fully catalogued online.[6] In the Library catalogue the contents and hierarchy of the Cookery Collection can be viewed, as can descriptions of individual items.[1] A selection of pieces in the Cookery Collection have been photographed and digitised.[61][62] Researchers can consult the Cookery Collection in person by visiting the reading room in Special Collections at the Brotherton Library, University of Leeds.[6][63]

gollark: … like using more annoying shoes? why?
gollark: Laces are just annoying and inefficient.
gollark: I am so annoyed at the lack of reasonably large Velcro shoes.
gollark: Oh, and even if people stick with basic functional clothing in shape, they'll still have different patterns and stuff to stand out.
gollark: No, but stuff like that is still at least fashionable.

References
  1. "'Also of Interest', Cookery Printed Books". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  2. "Designated Outstanding Collections (Pg 45)" (PDF). Arts Council England. Retrieved 5 April 2017.
  3. "Designation Scheme". Arts Council England. Retrieved 5 April 2017.
  4. "Leeds University Library". CENDARI. Collaborative European Digital Archive Infrastructure. Retrieved 5 April 2017.
  5. "Cookery Collections Guide". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  6. White, Eileen (2004). The English Cookery Book: Historical Essays (PDF). Prospect Books. pp. 6–27. ISBN 1 90301836 6. Retrieved 5 April 2017.
  7. Edwards, John; et al. (2017). Secret Leeds. Amberley Publishing. ISBN 9781445655130. Retrieved 5 April 2017.
  8. "Beeton Inserted Letter". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  9. "Leigh's Correspondence with Booksellers". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  10. "Monday Library Chat". The Recipes Project. Open Edition. Retrieved 5 April 2017.
  11. Jaine, Tom (30 March 2006). "Obituary: Michael Bateman". The Guardian. Retrieved 5 April 2017.
  12. "Michael Bateman Archive". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  13. Offor, Richard (1947). A Descriptive Guide to the Libraries of the University of Leeds. Brotherton Library. pp. 51–55.
  14. "Chaston Chapman notebooks". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  15. "Special Collections Development Policy (Pg 5)". Leeds University Library. Retrieved 19 April 2017.
  16. "'In this collection', Cookery Printed Books". Special Collections. Leeds University Library. Retrieved 6 April 2017.
  17. "Babylonian clay tablet". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  18. "Treasures of the Brotherton". BBC News. 1 February 2016. Retrieved 5 April 2017.
  19. "The Queen-Like Closet". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  20. "Biography of Woolley, Hannah". ODNB. Oxford Dictionary of National Biography. Retrieved 5 April 2017.
  21. "Pomona: or the Fruit Garden illustrated". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  22. "The Complete Practical Cook". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  23. Day, Ivan. "Charles Carter's Banniet Tort". Historic Food. Retrieved 5 April 2017.
  24. The Meal. Oxford Symposium. 2001. p. 167. Retrieved 5 April 2017.
  25. "The art of cookery". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  26. "The Art of Cookery". Learning Texts in Context. British Library. Retrieved 5 April 2017.
  27. "Copies of The Forme of Cury". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  28. "The Forme of Cury". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  29. "The Forme of Cury". Learning Texts in Context. British Library. Retrieved 5 April 2017.
  30. "Copies of A Treatise on Adulterations of Food". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  31. Fennema, Owen R (1987). "Food additives – an unending controversy" (PDF). The American Journal of Clinical Nutrition. 46: 201. doi:10.1093/ajcn/46.1.201. Retrieved 5 April 2017.
  32. "A treatise". US National Library of Medicine. Retrieved 5 April 2017.
  33. "Copies of Modern Cookery". Special Collections. Leeds University Library. Retrieved 5 April 2017.
  34. "Biography of Acton, Eliza". ODNB. Oxford Dictionary of National Biography. Retrieved 5 April 2017.
  35. "Copies of The book of household management". Special Collections. Leeds University Library. Retrieved 6 April 2017.
  36. "Leeds University Library awarded HLF grant". RLUK. Research Libraries UK. Retrieved 6 April 2017.
  37. "Domesticity for Victorian Dummies". January Magazine. Retrieved 6 April 2017.
  38. "Opera". Special Collections. Leeds University Library. Retrieved 6 April 2017.
  39. "Tortellini in brodo". Coquinaria. Retrieved 6 April 2017.
  40. "Regimen sanitatis Salernitanum". Special Collections. Leeds University Library. Retrieved 6 April 2017.
  41. "A Salernitan Regimen of Health". Regimen Sanitatis Salernitanum. Gode Cookery. Retrieved 6 April 2017.
  42. "Regimen sanitatis (held at Leeds UL Brotherton)". Incunabula Short Title Catalogue. British Library. Retrieved 6 April 2017.
  43. "Biography of David, Elizabeth". ODNB. Oxford Dictionary of National Biography. Retrieved 6 April 2017.
  44. "Obituary: Elizabeth David". The Telegraph. 23 May 1992. Retrieved 6 April 2017.
  45. "Cookery Manuscripts". Special Collections. Leeds University Library. Retrieved 19 April 2017.
  46. "University of Leeds Library". UK Medical Heritage Library. Historical Texts. Retrieved 6 April 2017.
  47. "Works by Mrs Beeton". Special Collections. Leeds University Library. Retrieved 12 April 2017.
  48. "Works by Hannah Glasse". Special Collections. Leeds University Library. Retrieved 12 April 2017.
  49. "History". Leeds Symposium on Food History. Retrieved 6 April 2017.
  50. Wilson, Anne (1973). Food and Drink in Britain: from the Stone Age to recent times. Cookery Book Club. pp. 11–12. ISBN 0 09 456040 4.
  51. Wilson, Anne (1985). The Book of Marmalade. Constable. p. 14. ISBN 0 09 465670 3.
  52. Wilson, Anne (1994). Luncheon, Nuncheon and Other Meals: Eating with the Victorians. Alan Sutton Publishing. p. viii. ISBN 0-7509-0528-X.
  53. Wilson, Anne (1998). The Country Kitchen Garden 1600–1950 (In association with the National Trust). Sutton Publishing. p. x. ISBN 0-7509-1423-8.
  54. "About the Author". Amazon. Retrieved 6 April 2017.
  55. White, Eileen (2000). Feeding a City: York; The Provision of Food from Roman Times to the Beginning of the Twentieth Century. Prospect Books. pp. 14, 256. ISBN 1 903018 02 1.
  56. White, Eileen (2007). The English Kitchen: Historical Essays. Prospect Books. p. 6. ISBN 978-1-903018-50-7.
  57. White, Eileen (2003). Soup. Prospect Books. p. 5. ISBN 1-903018-08-0.
  58. Leong-Salobir, Cecilia (2011). Food Culture in Colonial Asia: A Taste of Empire. Routledge. p. 64. Retrieved 6 April 2017.
  59. Stam, David (2016). International Dictionary of Library Histories. Routledge. pp. 401–403. Retrieved 6 April 2017.
  60. Attar, Karen. Directory of Rare Book and Special Collections in the UK and Republic of Ireland. Facet Publishing. p. 96. Retrieved 6 April 2017.
  61. "A selection of images from the Cookery collection". Digital Library. University of Leeds. Retrieved 7 April 2017.
  62. "Online exhibitions". Special Collections. Leeds University Library. Retrieved 6 April 2017.
  63. "Visit Special Collections". Special Collections. Leeds University Library. Retrieved 6 April 2017.
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