The Art of Cookery, written by Hannah Glasse, was published in 1747. It was a best seller for over a hundred years, and made Glasse one of the best-known cookery writers of the eighteenth century.
As Glasse explains in the preface, the book was intended to be an instruction manual for servants - 'the lower sort' as she called them. During the 1700s there was a fashion for books of this kind, which were designed to save the lady of the house from the tedious duty of instructing her kitchen maids. As Hannah Glasse puts it, the book should 'improve the servants and save the ladies a great deal of trouble'. She is dismissive of the fanciful language used by other cookery book writers, which she feels simply confuses the servants: 'the poor girls are at a loss to know what they mean,' she writes. In contrast, her style is precise and direct.
Glasse was a housewife, rather than a professional cook, and according to her biographers her primary aim as a writer was to make money. She wrote the book quickly and methodically - in fact 342 of the 972 recipes are taken directly from other books. However, she does show a great deal of skill and originality. Firstly, her writing style is lively, intelligent and amusing. Also, the book contains one of the earliest references to Indian curry in an English cookbook. Asian food first became popular in Britain during the eighteenth century, reflecting the tastes developed by the employees of the East India Company.
Glasse is scornful of the elaborate and extravagant French recipes of the period 'If gentlemen will have French cooks', she writes, 'they must pay for French tricks'. However, many of her recipes will have been influenced by French cuisine which was becoming increasingly fashionable at the time. Her deliberate hostility towards the French was probably intended to please English readers of a lower social status, who would have disapproved of the excessiveness and conspicuous consumption of French culture.
For the decades following its publication, there were widespread rumours that The Art of Cookery had been written by a man. For a woman to have written such an eloquent and well-organized work seemed implausible to many. James Boswell's diary records a party at the house of the publisher Charles Dilly, at which the issue was discussed. He quotes Samuel Johnson as saying, 'Women can spin very well; but they cannot make a good book of cookery.'
1615, New Booke of Cookerie, John Murrell (London)
1798, American Cookery, Amelia Simmons (Hartford, CT)
1803, Frugal Housewife, Susannah Carter (New York, NY)
1807, A New System of Domestic Cookery, Maria Eliza Rundell (Boston, MA)
1808, New England Cookery, Lucy Emerson (Montpelier, VT)
Helpful Secondary Sources
America's Founding Food: The Story of New England Cooking/Keith Stavely and Kathleen Fitzgerald Chapel Hill : University of North Carolina Press, 2004.
Colonial Kitchens, Their Furnishings, and Their Gardens/Frances Phipps Hawthorn; 1972
Early American Beverages/John Hull Brown Rutland, Vt., C. E. Tuttle Co 1996
Early American Herb Recipes/Alice Cooke Brown ABC-CLIO Westport, United States
Food in Colonial and Federal America/Sandra L. Oliver
Home Life in Colonial Days/Alice Morse Earle (Chapter VII: Meat and Drink) New York : Macmillan Co., ©1926.
A Revolution in Eating: How the Quest for Food Shaped America/James E. McWilliams New York : Columbia University Press, 2005.
