A new book by Mary F. Williamson, culinary historian and former longtime bibliographer in the York University Libraries, explores 19th century cuisine that marries elements of Acadian, Indian, Mi’kmaq and Scottish cooking and offers readers a taste of the past, along with exciting recipes newly adapted for the modern kitchen.
The book, Mrs. Dalgairns’s Kitchen: Rediscovering “The Practice of Cookery,“ will be released on March 15 by McGill-Queen’s University Press.
Williamson, who was with York from 1970 for 25 years as a fine arts bibliographer in the York University Libraries, retired in 1995, and has since been the author, editor or co-editor of several books.
In this book, Williamson offers an enticing history of the seminal cookbook The Practice of Cookery and provides a practical guide for readers and cooks with an intimate look at the tastes and smells of an early 19th century kitchen.
During Dalgairns’s youth, the popular cookbook author would have had experience of Acadian, Mi’kmaq and Scottish Highlands foods and ways of cooking. Her mother had come from Boston, inspiring the cookbook’s several American recipes; Dalgairns’s brothers-in-law lived in India, reflected in the chapter devoted to curry recipes. Williamson consults the publisher’s surviving archives to offer insights into the world of early 19th-century publishing, while Elizabeth Baird updates Dalgairns’s recipes for the modern kitchen.
More information on the book can be found here.