Leeds University Library's Cookery Collection is one of the five
Designated collections held by the
Brotherton Library at the
University of Leeds
, mottoeng = And knowledge will be increased
, established = 1831 – Leeds School of Medicine1874 – Yorkshire College of Science1884 - Yorkshire College1887 – affiliated to the federal Victoria University1904 – 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 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.
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
The Museums, Libraries and Archives Council (MLA) was until May 2012 a non-departmental public body and registered charity in England with a remit to promote improvement and innovation in the area of museums, libraries and archives. Its function ...
.
The Designation Scheme is a mark of distinction which recognises collections in non-national institutions of outstanding national and international importance for users.
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.
It is the only library to hold five Designated collections.
History
Overview
The Cookery Collection encompasses a series of collections from different origins acquired by the Brotherton Library and grouped together by the subject of cookery as a single collection group.
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.
The majority of these books were British, French and Italian cookery books dating from the early 16th century to 1930.
An item of note from Leigh's collection is a first edition of
Mrs Beeton
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household ...
’s ''
''Book of Household Management'''' with a letter inserted in it written to Leigh from Mrs Beeton’s son, Sir Mayson Beeton. Leigh’s donation included her correspondence with book owners held in Special Collections’ archives.
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 the Times Bookshop in London. John F Preston was also displaying his collection at this exhibition and became interested in Leeds University Library's collection. In 1962 he presented his collection to the Library of over 600
English cookery books dating from 1584 to 1861.
Later donations
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.
After the death in 2006 of
Michael Bateman, the food writer and journalist, Leeds University Library received his collection of international cookery books in 2011.
Special Collections also holds an archive of his papers from his career as a food writer.
Previously held Collections
Some material already held by the Brotherton Library and related to cookery has since been associated with the Cookery Collection.
These include
Alfred Chaston Chapman’s collection of books about beer and brewery which was donated to Leeds University Library in 1939.
New acquisitions
The Cookery Collection at Leeds University Library is still being augmented with new acquisitions. Leeds University Library collects manuscripts about cookery or medicinal remedies with a regional focus. More generally, Leeds University Library aims to collect titles not already represented in the Cookery Collection.
Collections and highlights
The Cookery Collection has been catalogued in two distinct groups: Cookery Manuscripts and Cookery Printed Books.
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 those from
Michael Bateman and Camden Library, are grouped in separate series.
The following items are some of the most notable items in the Cookery Collection. The headings indicate the sub-collection or series under which each item is catalogued.
Ancient texts
In Blanche Leigh's original 1939 donation to Leeds University Library included a
Babylonian clay tablet dating approximately 2500 BC.
This Middle Eastern tablet was once used a receipt for
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
with ancient
cuneiform script marks.
It is on permanent display in the Treasures of the Brotherton Gallery.
Cookery A, British printed cookery books
Cookery A consists of British printed cookery books.
Among the major works held are four copies of
Hannah Woolley
Hannah Woolley, sometimes spelled Wolley, (1622 – c.1675) was an English writer who published early books on household management; she was probably the first person to earn a living doing this.
Life
Her mother and elder sisters were all skil ...
’s ''
The Queen-Like Closet''. The earliest edition is from 1672.
Woolley was one of the first women in England who earned a living from writing and selling books. There are two copies of ''Pomona: or the Fruit Garden Illustrated'' (1729) written by the English garden designer,
Batty Langley
Batty Langley (''baptised'' 14 September 1696 – 3 March 1751) was an English garden designer, and prolific writer who produced a number of engraved designs for " Gothick" structures, summerhouses and garden seats in the years before the mid-18t ...
;
the book is a gardener's manual for growing, picking and preserving fruits, as well as pruning and caring for plants.
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. It contains copperplate engravings showing how to set and arrange a table for various courses in an 18th-century dinner. Charles Carter cooked for nobility and specialised in French baroque cuisine.
![The Art of Cookery Made Plain and Easy Hannah Glasse](https://upload.wikimedia.org/wikipedia/commons/f/f8/The_Art_of_Cookery_Made_Plain_and_Easy_Hannah_Glasse.jpg)
The Cookery Collection holds several different editions of ''
The Art of Cookery Made Plain and Easy
''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the ...
'' by
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It w ...
, first published in 1747.
This book was a best seller for more than one hundred years and was written to help instruct servants in the preparing of meals. In the collection there are also four copies of ''
The Forme of Cury
''The Forme of Cury'' (''The Method of Cooking'', from Middle French : 'to cook') is an extensive 14th-century collection of medieval English recipes. Although the original manuscript is lost, the text appears in nine manuscripts, the most fa ...
'', a compilation from about 1390 of medieval recipes written by the cooks of
Richard II and then edited and published by
Samuel Pegge
Samuel ''Šəmūʾēl'', Tiberian: ''Šămūʾēl''; ar, شموئيل or صموئيل '; el, Σαμουήλ ''Samouḗl''; la, Samūēl is a figure who, in the narratives of the Hebrew Bible, plays a key role in the transition from the bi ...
in 1780. It is one of the oldest known English cookery manuscripts.
![‘A Treatise on Adulterations of Food, and Culinary Poisons’ by Friedrich Chritisan Accum](https://upload.wikimedia.org/wikipedia/commons/e/ed/%E2%80%98A_Treatise_on_Adulterations_of_Food%2C_and_Culinary_Poisons%E2%80%99_by_Friedrich_Chritisan_Accum.jpg)
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). 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 Adulteration is a legal offence and when the food fails to meet the legal standards set by the government, it is said to have been Adulterated Food. One form of adulteration is an addition of another substance to a food item in order to increase the ...
to increase sales.
Eliza Acton
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, '' Modern Cookery for Private Families''. The book introduced the now-un ...
’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. 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.
The Cookery Collection is home to seven copies of the Victorian best seller,
Mrs Beeton's Book of Household Management
''Mrs. Beeton's Book of Household Management'', also published as ''Mrs. Beeton's Cookery Book'', is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously p ...
; ''Comprising Information for the Mistress'', edited by
Mrs Beeton
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household ...
and first published in 1861.
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
The Cookery D collection contains a large number of printed cookery books from Italy and a number other countries.
''Opera di Bartolomeo Scappi'' (1570) is an illustrated Italian cook book with recipes and images of kitchen utensils. The author is
Bartolomeo Scappi
Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Italian Renaissance chef. His origins had been the subject of speculation, but recent research shows that he came from the town of Dumenza in Lombardy, according to the inscription on ...
, renowned renaissance chef, who cooked for
Pope Pius IV and
Pope Pius V
Pope Pius V ( it, Pio V; 17 January 1504 – 1 May 1572), born Antonio Ghislieri (from 1518 called Michele Ghislieri, O.P.), was head of the Catholic Church and ruler of the Papal States from 8 January 1566 to his death in May 1572. He is v ...
in the
Vatican
Vatican may refer to:
Vatican City, the city-state ruled by the pope in Rome, including St. Peter's Basilica, Sistine Chapel, Vatican Museum
The Holy See
* The Holy See, the governing body of the Catholic Church and sovereign entity recognized ...
kitchen.
Cookery D also contains the one
incunabulum
In the history of printing, an incunable or incunabulum (plural incunables or incunabula, respectively), is a book, pamphlet, or broadside that was printed in the earliest stages of printing in Europe, up to the year 1500. Incunabula were p ...
in the Cookery Collection, which the Library received in Blanche Leigh's donation.
''
Regimen sanitatis Salernitanum
''Regimen sanitatis Salernitanum'', Latin: ''The Salernitan Rule of Health'' (commonly known as ''Flos medicinae'' or ''Lilium medicinae'' - ''The Flower of Medicine'', ''The Lily of Medicine'') is a medieval didactic poem in hexameter verse. It ...
'' is a poem which offers the reader a health regime and advice about keeping a good diet, for example, it recommends not overeating. 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
The British Library is the national library of the United Kingdom and is one of the largest libraries in the world. It is estimated to contain between 170 and 200 million items from many countries. As a legal deposit library, the British ...
's
Incunabula Short Title Catalogue
The Incunabula Short Title Catalogue (ISTC) is an electronic bibliographic database maintained by the British Library which seeks to catalogue all known incunabula. The database lists books by individual editions, recording standard bibliographic ...
. Its printer Bernardino dei Vitali was active from 1494 to 1539.
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
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and bo ...
. In her first cook book, ''
A Book of Mediterranean Food
''A Book of Mediterranean Food'' was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English c ...
'' (1950), she reintroduced more exotic ingredients – such as
fig
The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world ...
s,
garlic and
olive oil – that had been absent from British cooking during the war.
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
The Institute of Brewing and Distilling (IBD) is an industry trade association for brewers and distillers, both in the United Kingdom and internationally. The IBD had its headquarters at Clarges Street in London London until 2014 at which t ...
from 1911 to 1913. In 1939 his widow donated to Leeds University Library his collection of books which cover the history of brewing, wine-making, the legality of alcohol and drinking in society.
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).
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 more recent acquisitions.
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. 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 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. Such changes can be observed in the Cookery Collection at Leeds University Library.
*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.
*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.
*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
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household ...
and
Hannah Glasse
Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, ''The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It w ...
.
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.
* Other focuses of the Cookery Collection include British cooking, French cooking, Chinese cooking, gardening, beer and brewery and wine and wine-making.
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, so the Brotherton Library's Cookery Collection was integral to the establishment of the Symposium.
The Leeds Symposium has held annual meetings for the discussion of food history and the presentation of papers since 1986.
Anne Wilson wrote ''Food and Drink in Britain'' (1973) which draws on the Cookery Collection's early cook books.
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."
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.
Eileen White is a food historian specialising in domestic English cookery in the 15th and 16th centuries.
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.
White also edited ''Feeding a City: York'' (2000) and ''The English Kitchen: Historical Essays'' (2007), which also acknowledge the Brotherton Library's Cookery Collection.
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."
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.
''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.
In books
*''A Descriptive Guide to the Libraries of the University of Leeds'' (1946), Richard Offor, Brotherton Library:
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 it has informed.
* ''Secret Leeds'' (2007) by John Edwards, David Marsh, Christopher Allen, Amberley Publishing Limited:
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: 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 over time.
*''Directory of Rare Books and Special Collections in the UK and Republic of Ireland'' (2016), Ed by. Karen Attar, Facet Publishing:
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.
The Cookery Collection has been fully catalogued online.
In the Library catalogue the contents and hierarchy of the Cookery Collection can be viewed, as can descriptions of individual items.
A selection of pieces in the Cookery Collection have been photographed and digitised.
Researchers can consult the Cookery Collection in person by visiting the reading room in Special Collections at the
Brotherton Library,
University of Leeds
, mottoeng = And knowledge will be increased
, established = 1831 – Leeds School of Medicine1874 – Yorkshire College of Science1884 - Yorkshire College1887 – affiliated to the federal Victoria University1904 – University of Leeds
, ...
.
References
External links
Cookery Collections GuideList of Designated Outstanding CollectionsHistoric Food, website of Ivan Day (food writer)Incunabula Short Title CatalogueThe English Cookery Book: Preface and Chapter One
{{Authority control
*
Literary archives in the United Kingdom
Works about food and drink
University of Leeds
Rare book libraries
Special collections libraries in England