the reader on products that make the process a little bit more complicated.
These recipes, and the way in which they are presented, not only indicate who was literate in the cooking discourse of the time, but also who was sponsoring that literacy. They illustrate whose work in the kitchen was significant enough to record, and as history has progressed, that segment of the population has become more and more inclusive. The discourse of written recipes has gone from all but unintelligible to outlined with pictures, and hundreds if not thousands of modern cooks are doing their best to sponsor literacy in their discourse. Brandt wrote that“ Literacy, like land, is a valued commodity in this economy, a key resource in gaining profit and edge”( Brandt 169). In that case, perhaps those people literate in recipe discourse have come to be more generous over the centuries, or perhaps they have recognized the potential profit to be gained by monetizing their expertise in new ways. Either way, the fruits of their labors that they have chosen to share are delicious.
Works Cited:
Pegge, Samuel.“ The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A. D. 1390.” The Project Gutenberg eBook of The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A. D. 1390, by Samuel Pegge, 1 May 2005, www. gutenberg. org / cache / epub / 8102 / pg8102-images. html.
“ The Forme of Cury, a Roll of Ancient English Cookery, Compiled, about A. D. 1390, by the Master-Cooks of King Richard II, Presented Afterwards to Queen Elizabeth, by Edward, Lord Stafford, and Now in the Possession of Gustavus Brander, Esq: Pegge, Samuel, 1704-1796. N 84030031: Free Download, Borrow, and Streaming.” Internet
Archive, London: J. Nichols, 1 Jan. 1780, archive. org / details / b28756332 / page / 34 / mode / 2up.
Miller, Max, and Ann Volkwein. Tasting History: Explore the Past Through 4,000 Years of
Recipes. Simon Element, an Imprint of Simon & Schuster, Inc., 2023.
Simmons, Amelia. American Cookery, or, the Art of Dressing Viands, Fish, Poultry, and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake, Adapted to This Country, and All Grades of Life. Applewood Books, 1996.
Crossland, Caylie.“ Crème Brûlée Cupcakes.” Bakers Table, 15 Sept. 2023, bakerstable. net / creme-brulee-cupcakes.
Stavely, Keith, and Kathleen Fitzgerald.“ What America’ s First Cookbook Says about Our Country and Its Cuisine.” Smithsonian. Com, Smithsonian Institution, 12 Jan. 2018, www. smithsonianmag. com / history / what-americas-first-cookbook-says-about-ourcountry-its-cuisine-180967809 /.
Brandt, Deborah.“ Sponsors of literacy.” College Composition and Communication, vol. 49, no. 2, May 1998, pp. 165 – 185, https:// doi. org / 10.2307 / 358929.
Fleitz, Elizabeth.“ Cooking Codes: Cookbook Discourses as Women’ s Rhetorical Practices.” Present Tense: A Journal of Rhetoric in Society, vol. 1, no. 1, 2010, pp. 1 – 8, http:// www. presenttensejournal. org / wp-content / uploads / 2010 / 07 / Fleitz. pdf.
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