Elizabeth David Bequest
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 t he 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).
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Pages
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- Notes from a collector's catalogue
- Contents: Introduction.--Cards and their accessories. Games.--Old silver.--Stay busks. Knitting needle sheaths. Domestic implements.--Writing materials. Seals.--Books. Diaries. Engravings.--Crime.--Religious objects. Egyptian antiquities.--Calendars. Tokens. Clocks. Past collections.--Appendix A. Cookery books, p. 39-109.--Appendix B. Fountains abbey [bibliography] p. 110-113.--Appendix C. Marcus Aurelius and Epictetus [list of English translations] p. 114-116., by A.W. Oxford., At head of title: "Collecting small things in a small way.".
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- Old cookery books and ancient cuisine
- By W. Carew Hazlitt.
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- Physiologie du goût
- par Brillat-Savarin; avec une notice sur l'auteur. Edition accompagnée des ouvrages suivants. Traité des excitants modernes / par H. de Balzac. Anecdotes et fragments d'histoire culinaire / Par des amateurs. Pensées et préceptes / Recueillis par un Philosophe. Recettes et formules / Par un Cordon-Bleu. La Gastronomie, poème / Par Berchoux. L'art de diner en ville / Par Colnet., Also available online.
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- Piaceri della tavola, I
- Contents: Evoluzione della cucina -- Convivaria arcaica -- La vita privata e pubblica in Francia e in Italia dal XIII al XVI secolo -- Conviti e banchetti da Carlo V a Luigi XVI re di Francia -- Cucina e mensa moderna., Alberto Cougnet., Bibliographical footnotes.
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- Proper newe booke of cokerye, A
- edited by Catherine Frances Frere, with notes, introduction and glossary; together with some account of domestic life, cookery and feasts in Tudor days, and of the first owners of the book, Matthew Parker, Archbishop of Canterbury, and Margaret Parker his wife., First published in 1570. Facsimile of original t.p. faces p. clxiv., Bibliography: p. [117]-124.
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- Recipes of various kinds
- collected, and improved by an amateur of the first distinction., Half title: The old master cookery book / with an introduction by A. Bonnet Laird., Includes index.
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- Renaissance courtesy-book, A
- by Giovanni della Casa; with an introduction by J. E. Spingarn., Also available online., "Done into English by Robert Peterson."., "Bibliographical note": p. [119]-[123].
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- Science du maître d'hôtel, La
- [Menon]., Spine title: Maitre d'hôtel., Includes index.
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- Soyer's culinary campaign
- Also available online., Added t.-p., illus.
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- Sports and pastimes of the people of England from the earliest period, The
- illustrated by reproductions from ancient paintings in which are represented most of the popular diversions, by Joseph Strutt, 1801., Title in red and black.
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- Sturtevant's edible plants of the world
- Edited by U. P. Hedrick., Reprint of the 1919 ed. published by J. B. Lyon Co., Albany, for the State of New York, as the Dept. of Agriculture's 27th Annual report, v. 2, pt. 2 (Report of the New York Agricultural Experiment Station for 1919), under title: Sturtevant's notes on edible plants., "A bibliography of Sturtevant's writings": p. 13-16; "Authors and titles quoted in Sturtevant's notes on edible plants": p. 625-667.
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- Table traits, with something on them
- by Dr. Doran.