Elizabeth David was a British cookery writer, who brought a revolution to the nation’s eating habits during the mid-twentieth century. After travelling around Europe during the 1940s, she introduced post-war Britain to Mediterranean cuisine and ingredients which revitalised the flavours of home cooking. As part of her research into the social history of food, David collected cookery books and left her private collection of historical material to the Warburg Institute Library. This digital collection, when complete, will include approximately 150 of these: those which we cannot digitize for copyright reasons can be found in the Library under Banqueting classmark (DCH 250-DCH 540).
The Warburg Institute uses reasonable endeavours to ensure the accuracy of copyright ownership and other rights contained or referenced within the pages of our website, content and materials. If we inadvertently violate your rights, please get in touch (warburg.library@sas.ac.uk) and notify us of the relevant details. We would then be happy to acknowledge and correct your rights.
The Warburg Institute uses reasonable endeavours to ensure the accuracy of copyright ownership and other rights contained or referenced within the pages of our website, content and materials. If we inadvertently violate your rights, please get in touch (warburg.library@sas.ac.uk) and notify us of the relevant details. We would then be happy to acknowledge and correct your rights.
![Nouvelle isntruction [sic] pour les confitures, les liqueurs et les fruits](https://wdl.warburg.sas.ac.uk/assets/object_images/5/95/96595/v0_webgridfit.jpg?_m=1701306668)
