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[null,"1.","Record Nr.",null,"UNINA9910154596103321"]
[null,null,"Titolo",null,"Seventeenth-century English recipe books : cooking, physic, and chirurgery in the works of Elizabeth Grey and Alethea Talbot Howard / / selected and introduced by Elizabeth Spiller ; general editors, Betty S. Travitsky and Anne Lake Prescott"]
[null,null,"Pubbl/distr/stampa",null,"London : , : Routledge, , 2016"]
[null,null,"ISBN",null,"1-351-90100-1"]
[{"$nulls":4},"1-315-24342-3"]
[{"$nulls":4},"1-351-90101-X"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (750 pages)"]
[null,null,"Collana",null,"The early modern Englishwoman : a facsimile library of essential works. Series III, Essential works for the study of early modern women, Part 3 ; ; Volume 3"]
[null,null,"Classificazione",null,"49.25"]
[null,null,"Disciplina",null,"615.321"]
[null,null,"Soggetti",null,"Medicine"]
[{"$nulls":4},"Medicine, Popular"]
[{"$nulls":4},"Cooking - England"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","First published 2008 by Ashgate Publishing."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"Contents: Preface by the General Editors -- Introductory note -- Elizabeth Talbot Grey, Countess of Kent (probable author): A choice manual of rare and select secrets in physick and chyrurgery: collected and practised by the Right Honourable the Countesse of Kent, late deceased (1653) -- Aletheia Talbot, Countess of Arundel (probable author): Natura Extenterata, or Nature Unbowelled by the most exquisite anatomizers of her -- Wherein are contained, her choicest secrets digested into receipts, fitted for the cure of all sorts of infirmities, whether internal or external, acute or chronical, that are incident to the body of man (1655)."]
[null,null,null,"Sommario/riassunto","The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period."]