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Cooking (and Contemplating) New England

Things to Know about American Cookery by Amelia Simmons, the first American Cookbook: #13 and #14

Jedidiah Morse, by Samuel Finley Breese Morse, 1820-22 Yale University Art Gallery

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In the first decades of American independence, it was widely believed that peddlers were "knavish, artful, and dishonest people,” according to Jedidiah Morse. A Connecticut native, Morse also had to acknowledge that his state was thought to be a particular nursery of such "sharpers." On the other hand, as historian William J. Gilmore has shown, peddlers were "essential to bookselling during the early republic." They made available to their rural customers "a greater variety of imprints than general stores.”

14
In eighteenth-century Britain, as more and more cookbooks began to be written for servants, they began to include information and instruction on other subjects. For example, Mary Johnson's The Young Woman’s Companion; or, The Servant-Maid’s Assistant (1753) contained sections on grammar, spelling, arithmetic, and the moral duties of a servant. To call attention to this broad scope, and to the idea that it would make a perfect present for one's servant, the book was reissued a year later with a new title: Madam Johnson’s Present; or, The Best Instructions for Young Women in Useful and Universal Knowledge.

These intimate details about British and American life more than two hundred years ago--how people on the margins, either geographically or socially, gained access to information and education--paint a picture of those times that we don't often see. How do such portraits of everyday life help us understand American Cookery by Amelia Simmons? Find out this November in our new book from University of Massachusetts Press, United Tastes: The Making of the First American Cookbook.

 


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Things to Know about American Cookery by Amelia Simmons, the first American Cookbook: #3 & #4

"Bunch of Onions," from Cyclopedia of American Horticulture, L. H. Bailey and Wiilhem MIller, 1906

3
Jedidiah Morse, father of the inventor of the telegraph, Samuel F. B. Morse, complained in his American Geography (1789) that in Albany, New York, all the houses were constructed with projecting "watergutters or spouts," a custom that made it "almost dangerous to walk the streets in a rainy day."

4
In the 1740s in Wethersfield, Connecticut, a town near Hartford, women were employed to prepare onions for sale by tying them in bunches. Historian Gloria L. Main writes that these women workers were paid not in cash but rather in "store merchandise, mostly luxury imports." One woman's payment took the form of "a copy of Homer's Iliad."

These intimate details about life in the young republic--variations in house design, the specifics of a barter economy--paint a picture of early American society that we don't often see. How do such portraits of ordinary American life help us understand American Cookery by Amelia Simmons? Find out this November in our new book from University of Massachusetts Press, United Tastes: The Making of the First American Cookbook.

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