ABSTRACT
This chapter discusses what happened when the techniques of the kitchen entered the space of the printing house. It shows how authors and stationers made manifest in print the traces of manuscript texts, practical experiment and social exchange, staging for readers and users the diverse interpretive and practical communities from which these texts emerged. Changing fashions in medicine and the presentation of receipts, Spiller suggests, prompted ‘a shift in making and publication practices’ through which cooking emerged as ‘a category in its own right’. The 1597 A Booke of Cookerie, for instance, concludes with a ‘table of all the principall matters contained in this booke’, which lists the recipes in the order in which they appear and gives page numbers. Joseph Moxon’s cards, like printed recipe books, did not simply textualise—or pictorialise—the practices of the kitchen, but were produced among and by them.
