Academic literature on the topic '18th century 1789-1815'

Introduction Cookbooks are an exceptional written record of what is largely an oral tradition. They have been described as “magician’s hats” due to their ability to reveal much more than they seem to contain (Wheaton, “Finding”). The first book printed in Germany was the Guttenberg Bible in 1456 but, by 1490, printing was introduced into almost every European country (Tierney). The spread of literacy between 1500 and 1800, and the rise in silent reading, helped to create a new private sphere into which the individual could retreat, seeking refuge from the community (Chartier). This new technology had its effects in the world of cookery as in so many spheres of culture (Mennell, All Manners). Trubek notes that cookbooks are the texts most often used by culinary historians, since they usually contain all the requisite materials for analysing a cuisine: ingredients, method, technique, and presentation. Printed cookbooks, beginning in the early modern period, provide culinary historians with sources of evidence of the culinary past. Historians have argued that social differences can be expressed by the way and type of food we consume. Cookbooks are now widely accepted as valid socio-cultural and historic documents (Folch, Sherman), and indeed the link between literacy levels and the protestant tradition has been expressed through the study of Danish cookbooks (Gold). From Apicius, Taillevent, La Varenne, and Menon to Bradley, Smith, Raffald, Acton, and Beeton, how can both manuscript and printed cookbooks be analysed as historic documents? What is the difference between a manuscript and a printed cookbook? Barbara Ketchum Wheaton, who has been studying cookbooks for over half a century and is honorary curator of the culinary collection in Harvard’s Schlesinger Library, has developed a methodology to read historic cookbooks using a structured approach. For a number of years she has been giving seminars to scholars from multidisciplinary fields on how to read historic cookbooks. This paper draws on the author’s experiences attending Wheaton’s seminar in Harvard, and on supervising the use of this methodology at both Masters and Doctoral level (Cashman; Mac Con Iomaire, and Cashman). Manuscripts versus Printed Cookbooks A fundamental difference exists between manuscript and printed cookbooks in their relationship with the public and private domain. Manuscript cookbooks are by their very essence intimate, relatively unedited and written with an eye to private circulation. Culinary manuscripts follow the diurnal and annual tasks of the household. They contain recipes for cures and restoratives, recipes for cleansing products for the house and the body, as well as the expected recipes for cooking and preserving all manners of food. Whether manuscript or printed cookbook, the recipes contained within often act as a reminder of how laborious the production of food could be in the pre-industrialised world (White). Printed cookbooks draw oxygen from the very fact of being public. They assume a “literate population with sufficient discretionary income to invest in texts that commodify knowledge” (Folch). This process of commoditisation brings knowledge from the private to the public sphere. There exists a subset of cookbooks that straddle this divide, for example, Mrs. Rundell’s A New System of Domestic Cookery (1806), which brought to the public domain her distillation of a lifetime of domestic experience. Originally intended for her daughters alone, Rundell’s book was reprinted regularly during the nineteenth century with the last edition printed in 1893, when Mrs. Beeton had been enormously popular for over thirty years (Mac Con Iomaire, and Cashman). Barbara Ketchum Wheaton’s Structured Approach Cookbooks can be rewarding, surprising and illuminating when read carefully with due effort in understanding them as cultural artefacts. However, Wheaton notes that: “One may read a single old cookbook and find it immensely entertaining. One may read two and begin to find intriguing similarities and differences. When the third cookbook is read, one’s mind begins to blur, and one begins to sense the need for some sort of method in approaching these documents” (“Finding”). Following decades of studying cookbooks from both sides of the Atlantic and writing a seminal text on the French at table from 1300-1789 (Wheaton, Savouring the Past), this combined experience negotiating cookbooks as historical documents was codified, and a structured approach gradually articulated and shared within a week long seminar format. In studying any cookbook, regardless of era or country of origin, the text is broken down into five different groupings, to wit: ingredients; equipment or facilities; the meal; the book as a whole; and, finally, the worldview. A particular strength of Wheaton’s seminars is the multidisciplinary nature of the approaches of students who attend, which throws the study of cookbooks open to wide ranging techniques. Students with a purely scientific training unearth interesting patterns by developing databases of the frequency of ingredients or techniques, and cross referencing them with other books from similar or different timelines or geographical regions. Patterns are displayed in graphs or charts. Linguists offer their own unique lens to study cookbooks, whereas anthropologists and historians ask what these objects can tell us about how our ancestors lived and drew meaning from life. This process is continuously refined, and each grouping is discussed below. Ingredients The geographic origins of the ingredients are of interest, as is the seasonality and the cost of the foodstuffs within the scope of each cookbook, as well as the sensory quality both separately and combined within different recipes. In the medieval period, the use of spices and large joints of butchers meat and game were symbols of wealth and status. However, when the discovery of sea routes to the New World and to the Far East made spices more available and affordable to the middle classes, the upper classes spurned them. Evidence from culinary manuscripts in Georgian Ireland, for example, suggests that galangal was more easily available in Dublin during the eighteenth century than in the mid-twentieth century. A new aesthetic, articulated by La Varenne in his Le Cuisinier Francois (1651), heralded that food should taste of itself, and so exotic ingredients such as cinnamon, nutmeg, and ginger were replaced by the local bouquet garni, and stocks and sauces became the foundations of French haute cuisine (Mac Con Iomaire). Some combinations of flavours and ingredients were based on humoral physiology, a long held belief system based on the writings of Hippocrates and Galen, now discredited by modern scientific understanding. The four humors are blood, yellow bile, black bile, and phlegm. It was believed that each of these humors would wax and wane in the body, depending on diet and activity. Galen (131-201 AD) believed that warm food produced yellow bile and that cold food produced phlegm. It is difficult to fathom some combinations of ingredients or the manner of service without comprehending the contemporary context within they were consumeSome ingredients found in Roman cookbooks, such as “garum” or “silphium” are no longer available. It is suggested that the nearest substitute for garum also known as “liquamen”—a fermented fish sauce—would be Naam Plaa, or Thai fish sauce (Grainger). Ingredients such as tea and white bread, moved from the prerogative of the wealthy over time to become the staple of the urban poor. These ingredients, therefore, symbolise radically differing contexts during the seventeenth century than in the early twentieth century. Indeed, there are other ingredients such as hominy (dried maize kernel treated with alkali) or grahams (crackers made from graham flour) found in American cookbooks that require translation to the unacquainted non-American reader. There has been a growing number of food encyclopaedias published in recent years that assist scholars in identifying such commodities (Smith, Katz, Davidson). The Cook’s Workplace, Techniques, and Equipment It is important to be aware of the type of kitchen equipment used, the management of heat and cold within the kitchen, and also the gradual spread of the industrial revolution into the domestic sphere. Visits to historic castles such as Hampton Court Palace where nowadays archaeologists re-enact life below stairs in Tudor times give a glimpse as to how difficult and labour intensive food production was. Meat was spit-roasted in front of huge fires by spit boys. Forcemeats and purees were manually pulped using mortar and pestles. Various technological developments including spit-dogs, and mechanised pulleys, replaced the spit boys, the most up to date being the mechanised rotisserie. The technological advancements of two hundred years can be seen in the Royal Pavilion in Brighton where Marie-Antoinin Carême worked for the Prince Regent in 1816 (Brighton Pavilion), but despite the gleaming copper pans and high ceilings for ventilation, the work was still back breaking. Carême died aged forty-nine, “burnt out by the flame of his genius and the fumes of his ovens” (Ackerman 90). Mennell points out that his fame outlived him, resting on his books: Le Pâtissier Royal Parisien (1815); Le Pâtissier Pittoresque (1815); Le Maître d’Hôtel Français (1822); Le Cuisinier Parisien (1828); and, finally, L’Art de la Cuisine Française au Dix-Neuvième Siècle (1833–5), which was finished posthumously by his student Pluméry (All Manners). Mennell suggests that these books embody the first paradigm of professional French cuisine (in Kuhn’s terminology), pointing out that “no previous work had so comprehensively codified the field nor established its dominance as a point of reference for the whole profession in the way that Carême did” (All Manners 149). The most dramatic technological changes came after the industrial revolution. Although there were built up ovens available in bakeries and in large Norman households, the period of general acceptance of new cooking equipment that enclosed fire (such as the Aga stove) is from c.1860 to 1910, with gas ovens following in c.1910 to the 1920s) and Electricity from c.1930. New food processing techniques dates are as follows: canning (1860s), cooling and freezing (1880s), freeze drying (1950s), and motorised delivery vans with cooking (1920s–1950s) (den Hartog). It must also be noted that the supply of fresh food, and fish particularly, radically improved following the birth, and expansion of, the railways. To understand the context of the cookbook, one needs to be aware of the limits of the technology available to the users of those cookbooks. For many lower to middle class families during the twentieth century, the first cookbook they would possess came with their gas or electrical oven. Meals One can follow cooked dishes from the kitchen to the eating place, observing food presentation, carving, sequencing, and serving of the meal and table etiquette. Meal times and structure changed over time. During the Middle Ages, people usually ate two meals a day: a substantial dinner around noon and a light supper in the evening (Adamson). Some of the most important factors to consider are the manner in which meals were served: either à la française or à la russe. One of the main changes that occurred during the nineteenth century was the slow but gradual transfer from service à la française to service à la russe. From medieval times to the middle of the nineteenth century the structure of a formal meal was not by “courses”—as the term is now understood—but by “services”. Each service could comprise of a choice of dishes—both sweet and savoury—from which each guest could select what appealed to him or her most (Davidson). The philosophy behind this form of service was the forementioned humoral physiology— where each diner chose food based on the four humours of blood, yellow bile, black bile, or phlegm. Also known as le grand couvert, the à la française method made it impossible for the diners to eat anything that was beyond arm’s length (Blake, and Crewe). Smooth service, however, was the key to an effective à la russe dinner since servants controlled the flow of food (Eatwell). The taste and temperature of food took centre stage with the à la russe dinner as each course came in sequence. Many historic cookbooks offer table plans illustrating the suggested arrangement of dishes on a table for the à la française style of service. Many of these dishes might be re-used in later meals, and some dishes such as hashes and rissoles often utilised left over components of previous meals. There is a whole genre of cookbooks informing the middle class cooks how to be frugal and also how to emulate haute cuisine using cheaper or ersatz ingredients. The number dining and the manner in which they dined also changed dramatically over time. From medieval to Tudor times, there might be hundreds dining in large banqueting halls. By the Elizabethan age, a small intimate room where master and family dined alone replaced the old dining hall where master, servants, guests, and travellers had previously dined together (Spencer). Dining tables remained portable until the 1780s when tables with removable leaves were devised. By this time, the bread trencher had been replaced by one made of wood, or plate of pewter or precious metal in wealthier houses. Hosts began providing knives and spoons for their guests by the seventeenth century, with forks also appearing but not fully accepted until the eighteenth century (Mason). These silver utensils were usually marked with the owner’s initials to prevent their theft (Flandrin). Cookbooks as Objects and the World of Publishing A thorough examination of the manuscript or printed cookbook can reveal their physical qualities, including indications of post-publication history, the recipes and other matter in them, as well as the language, organization, and other individual qualities. What can the quality of the paper tell us about the book? Is there a frontispiece? Is the book dedicated to an employer or a patron? Does the author note previous employment history in the introduction? In his Court Cookery, Robert Smith, for example, not only mentions a number of his previous employers, but also outlines that he was eight years working with Patrick Lamb in the Court of King William, before revealing that several dishes published in Lamb’s Royal Cookery (1710) “were never made or practis’d (sic) by him and others are extreme defective and imperfect and made up of dishes unknown to him; and several of them more calculated at the purses than the Gôut of the guests”. Both Lamb and Smith worked for the English monarchy, nobility, and gentry, but produced French cuisine. Not all Britons were enamoured with France, however, with, for example Hannah Glasse asserting “if gentlemen will have French cooks, they must pay for French tricks” (4), and “So much is the blind folly of this age, that they would rather be imposed on by a French Booby, than give encouragement to an good English cook” (ctd. in Trubek 60). Spencer contextualises Glasse’s culinary Francophobia, explaining that whilst she was writing the book, the Jacobite army were only a few days march from London, threatening to cut short the Hanoverian lineage. However, Lehmann points out that whilst Glasse was overtly hostile to French cuisine, she simultaneously plagiarised its receipts. Based on this trickling down of French influences, Mennell argues that “there is really no such thing as a pure-bred English cookery book” (All Manners 98), but that within the assimilation and simplification, a recognisable English style was discernable. Mennell also asserts that Glasse and her fellow women writers had an enormous role in the social history of cooking despite their lack of technical originality (“Plagiarism”). It is also important to consider the place of cookbooks within the history of publishing. Albala provides an overview of the immense outpouring of dietary literature from the printing presses from the 1470s. He divides the Renaissance into three periods: Period I Courtly Dietaries (1470–1530)—targeted at the courtiers with advice to those attending banquets with many courses and lots of wine; Period II The Galenic Revival (1530–1570)—with a deeper appreciation, and sometimes adulation, of Galen, and when scholarship took centre stage over practical use. Finally Period III The Breakdown of Orthodoxy (1570–1650)—when, due to the ambiguities and disagreements within and between authoritative texts, authors were freer to pick the ideas that best suited their own. Nutrition guides were consistent bestsellers, and ranged from small handbooks written in the vernacular for lay audiences, to massive Latin tomes intended for practicing physicians. Albala adds that “anyone with an interest in food appears to have felt qualified to pen his own nutritional guide” (1). Would we have heard about Mrs. Beeton if her husband had not been a publisher? How could a twenty-five year old amass such a wealth of experience in household management? What role has plagiarism played in the history of cookbooks? It is interesting to note that a well worn copy of her book (Beeton) was found in the studio of Francis Bacon and it is suggested that he drew inspiration for a number of his paintings from the colour plates of animal carcasses and butcher’s meat (Dawson). Analysing the post-publication usage of cookbooks is valuable to see the most popular recipes, the annotations left by the owner(s) or user(s), and also if any letters, handwritten recipes, or newspaper clippings are stored within the leaves of the cookbook. The Reader, the Cook, the Eater The physical and inner lives and needs and skills of the individuals who used cookbooks and who ate their meals merit consideration. Books by their nature imply literacy. Who is the book’s audience? Is it the cook or is it the lady of the house who will dictate instructions to the cook? Numeracy and measurement is also important. Where clocks or pocket watches were not widely available, authors such as seventeenth century recipe writer Sir Kenelm Digby would time his cooking by the recitation of the Lord’s Prayer. Literacy amongst protestant women to enable them to read the Bible, also enabled them to read cookbooks (Gold). How did the reader or eater’s religion affect the food practices? Were there fast days? Were there substitute foods for fast days? What about special occasions? Do historic cookbooks only tell us about the food of the middle and upper classes? It is widely accepted today that certain cookbook authors appeal to confident cooks, while others appeal to competent cooks, and others still to more cautious cooks (Bilton). This has always been the case, as has the differentiation between the cookbook aimed at the professional cook rather than the amateur. Historically, male cookbook authors such as Patrick Lamb (1650–1709) and Robert Smith targeted the professional cook market and the nobility and gentry, whereas female authors such as Eliza Acton (1799–1859) and Isabella Beeton (1836–1865) often targeted the middle class market that aspired to emulate their superiors’ fashions in food and dining. How about Tavern or Restaurant cooks? When did they start to put pen to paper, and did what they wrote reflect the food they produced in public eateries? Conclusions This paper has offered an overview of Barbara Ketchum Wheaton’s methodology for reading historic cookbooks using a structured approach. It has highlighted some of the questions scholars and researchers might ask when faced with an old cookbook, regardless of era or geographical location. By systematically examining the book under the headings of ingredients; the cook’s workplace, techniques and equipment; the meals; cookbooks as objects and the world of publishing; and reader, cook and eater, the scholar can perform magic and extract much more from the cookbook than seems to be there on first appearance. References Ackerman, Roy. The Chef's Apprentice. London: Headline, 1988. Adamson, Melitta Weiss. Food in Medieval Times. Westport, Connecticut: Greenwood P, 2004. Albala, Ken. Eating Right in the Renaissance. Ed. Darra Goldstein. Berkeley: U of California P, 2002. Beeton, Isabella. Beeton's Book of Household Management. London: S. Beeton, 1861. 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(Christoph Mauntel, Tübingen) Dokumente zur Geschichte des Deutschen Reiches und seiner Verfassung 1360, bearb. v. Ulrike Hohensee / Mathias Lawo / Michael Lindner / Olaf B. Rader (Monumenta Germaniae Historica. Constitutiones et acta publica imperatorum et regum, 13.1), Wiesbaden 2016, Harrassowitz, L u. 414 S., € 120,00. (Martin Bauch, Leipzig) Dokumente zur Geschichte des Deutschen Reiches und seiner Verfassung 1361, bearb. v. Ulrike Hohensee / Mathias Lawo / Michael Lindner / Olaf B. Rader (Monumenta Germaniae Historica. Constitutiones et acta publica imperatorum et regum, 13.2), Wiesbaden 2017, Harrassowitz, VI u. 538 S. (S. 415 – 952), € 140,00. (Martin Bauch, Leipzig) Forcher, Michael / Christoph Haidacher (Hrsg.), Kaiser Maximilian I. Tirol. Österreich. Europa. 1459 – 1519, Innsbruck / Wien 2018, Haymon Verlag, 215 S. / Abb., € 34,90. (Jörg Schwarz, Innsbruck) Weiss, Sabine, Maximilian I. 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Schmid, Mainz / Manubach) Fischer-Kattner, Anke / Jamel Ostwald (Hrsg.), The World of the Siege. Representations of Early Modern Positional Warfare (History of Warfare, 126), Leiden / Boston 2019, Brill, IX u. 316 S. / Abb., € 105,00. (Marian Füssel, Göttingen) Dörfler-Dierken, Angelika (Hrsg.), Reformation und Militär. Wege und Irrwege in fünf Jahrhunderten, Göttingen 2019, Vandenhoeck & Ruprecht, 320 S. / Abb., € 35,00. (Marianne Taatz-Jacobi, Halle) Schönauer, Tobias / Daniel Hohrath (Hrsg.), Formen des Krieges. 1600 – 1815 (Kataloge des Bayerischen Armeemuseums, 19), Ingolstadt 2019, Bayerisches Armeemuseum, 248 S. / Abb., € 15,00. (Thomas Weißbrich, Berlin) Goetze, Dorothée / Lena Oetzel (Hrsg.), Warum Friedenschließen so schwer ist. Frühneuzeitliche Friedensfindung am Beispiel des Westfälischen Friedenskongresses (Schriftenreihe zur Neueren Geschichte, 39; Schriftenreihe zur Neueren Geschichte. Neue Folge, 2), Münster 2019, Aschendorff, IX u. 457 S. / Abb., € 62,00. (Benjamin Durst, Augsburg) Rohrschneider, Michael (Hrsg.), Frühneuzeitliche Friedensstiftung in landesgeschichtlicher Perspektive. Unter redaktioneller Mitarbeit v. Leonard Dorn (Rheinisches Archiv, 160), Wien / Köln / Weimar 2020, Böhlau, 327 S. / Abb., € 45,00. (Benjamin Durst, Augsburg) Richter, Susan (Hrsg.), Entsagte Herrschaft. Mediale Inszenierungen fürstlicher Abdankungen im Europa der Frühneuzeit, Wien / Köln / Weimar 2019, Böhlau, 223 S. / Abb., € 45,00. (Andreas Pečar, Halle) Astorri, Paolo, Lutheran Theology and Contract Law in Early Modern Germany (ca. 1520 – 1720) (Law and Religion in the Early Modern Period / Recht und Religion in der Frühen Neuzeit, 1), Paderborn 2019, Schöningh, XX u. 657 S., € 128,00. (Cornel Zwierlein, Berlin) Prosperi, Adriano, Justice Blindfolded. The Historical Course of an Image (Catholic Christendom, 1300 – 1700), übers. v. John Tedeschi / Anne C. Tedeschi, Leiden / Boston 2018, Brill, XXIV u. 260 S., € 105,00. (Mathias Schmoeckel, Bonn) Ceglia, Francesco Paolo de (Hrsg.), The Body of Evidence. Corpses and Proofs in Early Modern European Medicine (Medieval and Early Modern Philosophy and Science, 30), Leiden / Boston 2020, Brill, X u. 355 S., € 154,00. (Robert Jütte, Stuttgart) Río Parra, Elena del, Exceptional Crime in Early Modern Spain. Taxonomic and Intellectual Perspectives (The Medieval and Early Modern Iberian World, 68), Leiden / Boston 2019, Brill, XI u. 218 S. / Abb., € 95,00. (Ralf-Peter Fuchs, Essen) Moreno, Doris (Hrsg.), The Complexity of Hispanic Religious Life in the 16th–18th Centuries (The Iberian Religious World, 6), Leiden / Boston 2020, Brill, 225 S. / Abb., € 165,00. (Joël Graf, Bern) Kaplan, Benjamin J., Reformation and the Practice of Toleration. Dutch Religious History in the Early Modern Era (St Andrews Studies in Reformation History), Leiden / Boston 2019, Brill, IX u. 371 S. / Abb., € 128,00. (Olaf Mörke, Kiel) Cecere, Domenico / Chiara De Caprio / Lorenza Gianfrancesco / Pasquale Palmieri (Hrsg.), Disaster Narratives in Early Modern Naples. Politics, Communication and Culture, Rom 2018, Viella, 257 S. / Abb., € 45,00. (Cornel Zwierlein, Berlin) Prak, Maarten / Patrick Wallis (Hrsg.), Apprenticeship in Early Modern Europe, Cambridge [u. a.] 2020, Cambridge University Press, XII u. 322 S. / Abb., £ 75,00. (Patrick Schmidt, Rostock) Bracht, Johannes / Ulrich Pfister, Landpacht, Marktgesellschaft und agrarische Entwicklung. Fünf Adelsgüter zwischen Rhein und Weser, 16. bis 19. Jahrhundert (Vierteljahrschrift für Sozial- und Wirtschaftsgeschichte. Beihefte, 247), Stuttgart 2020, Steiner, 364 S. / Abb., € 59,00. (Nicolas Rügge, Hannover) Kenny, Neil, Born to Write. Literary Families and Social History in Early Modern France, Oxford / New York 2020, Oxford University Press, XII u. 407 S. / Abb., £ 65,00. (Markus Friedrich, Hamburg) Capp, Bernard, The Ties That Bind. Siblings, Family, and Society in Early Modern England, Oxford / New York 2018, Oxford University Press, 222 S., £ 60,00. (Margareth Lanzinger, Wien) Huber, Vitus, Die Konquistadoren. Cortés, Pizarro und die Eroberung Amerikas (C. H. Beck Wissen, 2890), München 2019, Beck, 128 S. / Abb., € 9,95. (Horst Pietschmann, Hamburg) Stolberg, Michael, Gelehrte Medizin und ärztlicher Alltag in der Renaissance, Berlin / Boston 2021, de Gruyter Oldenbourg, VIII u. 580 S. / Abb., € 89,95. (Robert Jütte, Stuttgart) Lüneburg, Marie von, Tyrannei und Teufel. Die Wahrnehmung der Inquisition in deutschsprachigen Druckmedien im 16. Jahrhundert, Wien / Köln / Weimar 2020, Böhlau, 234 S. / Abb., € 45,00. (Wolfgang Reinhard, Freiburg i. Br.) Krey, Alexander, Wirtschaftstätigkeit, Verwaltung und Lebensverhältnisse des Mainzer Domkapitels im 16. Jahrhundert. Eine Untersuchung zu Wirtschaftsstil und Wirtschaftskultur einer geistlichen Gemeinschaft (Schriften zur Sozial- und Wirtschaftsgeschichte, 35), Hamburg 2020, Dr. Kovaç, 530 S. / graph. Darst., € 139,80. (Maria Weber, München) Fuchs, Gero, Gewinn als Umbruch der Ordnung? Der Fall des Siegburger Töpfers Peter Knütgen im 16. Jahrhundert (Rechtsordnung und Wirtschaftsgeschichte, 19), Tübingen 2019, Mohr Siebeck, XIII u. 195 S. / Abb., € 59,00. (Anke Sczesny, Augsburg) Lotito, Mark A., The Reformation of Historical Thought (St Andrews Studies in Reformation History), Leiden / Boston 2019, Brill, XX u. 542 S. / Abb., € 160,00. (Andreas Bihrer, Kiel) Georg III. von Anhalt, Abendmahlsschriften, hrsg. v. Tobias Jammerthal / David B. Janssen (Anhalt‍[er]‌kenntnisse), Leipzig 2019, Evangelische Verlagsanstalt, 440 S., € 48,00. (Eike Wolgast, Heidelberg) Bauer, Stefan, The Invention of Papal History. Onofrio Panvinio between Renaissance and Catholic Reform (Oxford-Warburg Studies), Oxford 2020, Oxford University Press, VIII u. 262 S. / Abb., £ 70,00. (Marco Cavarzere, Venedig) Murphy, Neil, The Tudor Occupation of Boulogne. Conquest, Colonisation and Imperial Monarchy, 1544 – 1550, Cambridge [u. a.] 2019, Cambridge University Press, XVIII u. 296 S. / Abb., £ 75,00. (Martin Foerster, Hamburg) Mills, Simon, A Commerce of Knowledge. Trade, Religion, and Scholarship between England and the Ottoman Empire, c. 1600 – 1760, Oxford 2020, Oxford University Press, XII u. 332 S. / Abb., £ 65,00. (Stefano Saracino, Jena / München) Karner, Herbert / Elisabeth Loinig / Martin Scheutz (Hrsg.), Die Jesuiten in Krems – die Ankunft eines neuen Ordens in einer protestantischen Stadt im Jahr 1616. Die Vorträge der Tagung des Instituts für kunst- und musikhistorische Forschungen der Österreichischen Akademie der Wissenschaften, des Niederösterreichischen Instituts für Landeskunde und des Instituts für Österreichische Geschichtsforschung der Universität Wien, Krems, 28. bis 29. Oktober 2016 (Studien und Forschungen aus dem Niederösterreichischen Institut für Landeskunde, 71), St. Pölten 2018, Verlag Niederösterreichisches Institut für Landeskunde, 432 S. / Abb., € 25,00. (Markus Friedrich, Hamburg) Die „litterae annuae“ der Gesellschaft Jesu von Otterndorf (1713 bis 1730) und von Stade (1629 bis 1631), hrsg. v. Christoph Flucke / Martin J. Schröter, Münster 2020, Aschendorff, 154 S. / Abb., € 24,90. (Markus Friedrich, Hamburg) Como, David R., Radical Parliamentarians and the English Civil War, Oxford 2018, Oxford University Press, XV u. 457 S. / Abb., £ 85,00. (Torsten Riotte, Frankfurt a. M.) Corens, Liesbeth, Confessional Mobility and English Catholics in Counter-Reformation Europe, Oxford / New York 2019, Oxford University Press, XII u. 240 S. / Abb., £ 60,00. (Ulrich Niggemann, Augsburg) Asche, Matthias / Marco Kollenberg / Antje Zeiger (Hrsg.), Halb Europa in Brandenburg. Der Dreißigjährige Krieg und seine Folgen, Berlin 2020, Lukas, 244 S. / Abb., € 20,00. (Michael Rohrschneider, Bonn) Fiedler, Beate-Christine / Christine van den Heuvel (Hrsg.), Friedensordnung und machtpolitische Rivalitäten. Die schwedischen Besitzungen in Niedersachsen im europäischen Kontext zwischen 1648 und 1721 (Veröffentlichungen des Niedersächsischen Landesarchivs, 3), Göttingen 2019, Wallstein, 375 S. / Abb., € 29,90. (Niels Petersen, Göttingen) Prokosch, Michael, Das älteste Bürgerbuch der Stadt Linz (1658 – 1707). Edition und Auswertung (Quelleneditionen des Instituts für Österreichische Geschichtsforschung, 18), Wien / Köln / Weimar 2019, Böhlau, 308 S. / Abb., € 50,00. (Beate Kusche, Leipzig) Häberlein, Mark / Helmut Glück (Hrsg.), Matthias Kramer. Ein Nürnberger Sprachmeister der Barockzeit mit gesamteuropäischer Wirkung (Schriften der Matthias-Kramer-Gesellschaft zur Erforschung der Geschichte des Fremdsprachenerwerbs und der Mehrsprachigkeit, 3), Bamberg 2019, University of Bamberg Press, 221 S. / Abb., € 22,00. (Helga Meise, Reims) Herz, Silke, Königin Christiane Eberhardine – Pracht im Dienste der Staatsraison. Kunst, Raum und Zeremoniell am Hof der Frau Augusts des Starken (Schriften zur Residenzkultur 12), Berlin 2020, Lukas Verlag, 669 S. / Abb., € 70,00. (Katrin Keller, Wien) Schaad, Martin, Der Hochverrat des Amtmanns Povel Juel. Ein mikrohistorischer Streifzug durch Europas Norden der Frühen Neuzeit (Histoire, 176), Bielefeld 2020, transcript, 249 S., € 39,00. (Olaf Mörke, Kiel) Overhoff, Jürgen, Johann Bernhard Basedow (1724 – 1790). Aufklärer, Pädagoge, Menschenfreund. Eine Biografie (Hamburgische Lebensbilder, 25), Göttingen 2020, Wallstein, 200 S. / Abb., € 16,00. (Mark-Georg Dehrmann, Berlin) Augustynowicz, Christoph / Johannes Frimmel (Hrsg.), Der Buchdrucker Maria Theresias. Johann Thomas Trattner (1719 – 1798) und sein Medienimperium (Buchforschung, 10), Wiesbaden 2019, Harrassowitz, 173 S. / Abb., € 54,00. (Mona Garloff, Innsbruck) Beckus, Paul, Land ohne Herr – Fürst ohne Hof? Friedrich August von Anhalt-Zerbst und sein Fürstentum (Quellen und Forschungen zur Geschichte Sachsen-Anhalts, 15), Halle 2018, Mitteldeutscher Verlag, 604 S. / Abb., € 54,00. (Michael Hecht, Halle) Whatmore, Richard, Terrorists, Anarchists and Republicans. The Genevans and the Irish in Time of Revolution, Princeton / Oxford, Princeton University Press 2019, XXIX u. 478 S. / Abb., £ 34,00. (Ronald G. Asch, Freiburg i. Br.) Elster, Jon, France before 1789. The Unraveling of an Absolutist Regime, Princeton / Oxford 2020, Princeton University Press, XI u. 263 S. / graph. Darst., £ 34,00. (Lars Behrisch, Utrecht) Hellmann, Johanna, Marie Antoinette in Versailles. Politik, Patronage und Projektionen, Münster 2020, Aschendorff, X u. 402 S. / Abb., € 57,00. (Pauline Puppel, Berlin) Müchler, Günter, Napoleon. Revolutionär auf dem Kaiserthron, Darmstadt 2019, wbg Theiss, 622 S. / Abb., € 24,00. (Hans-Ulrich Thamer, Münster) Prietzel, Sven, Friedensvollziehung und Souveränitätswahrung. Preußen und die Folgen des Tilsiter Friedens 1807 – 1810 (Quellen und Forschungen zur Brandenburgischen und Preußischen Geschichte, 53), Berlin 2020, Duncker & Humblot, 408 S., € 99,90. (Nadja Ackermann, Bern) Christoph, Andreas (Hrsg.), Kartieren um 1800 (Laboratorium Aufklärung, 19), Paderborn 2019, Fink, 191 S. / Abb., € 69,00. (Michael Busch, Rostock / Schwerin)

On account of their supposed link to nature, women in post-revolutionary France were pigeonholed into a very restrictive sphere that centred around domesticity and submission to their male counterparts. Yet this thesis shows how a number of women writers – Cottin, Genlis, Krüdener, Souza and Staël – re-appropriate nature in order to reclaim the voice denied to them and to their sex by the society in which they lived. The five chapters of this thesis are structured to follow a number of critical junctures in the life of an adult woman: marriage, authorship, motherhood, madness and mortality. The opening sections to each chapter show why these areas of life generated particular problems for women at this time. Then, through in-depth analysis of primary texts, the chapters function in two ways. They examine how female novelists craft natural landscapes to expose and comment on the problems male-dominant society causes women to experience in France at this time. In addition, they show how female novelists employ descriptions of nature to highlight women's responses to the pain and frustration that social issues provoke for them. Scholars have thus far overlooked the natural settings within the works of female novelists of the late eighteenth and early nineteenth centuries. Yet, a re-evaluation of these natural settings, as suggested by this thesis, brings a new dimension to our appreciation of the works of these women writers and of their position as critics of contemporary society. Ultimately, an escape into nature on the part of female protagonists in these novels becomes the means by which their creators confront the everyday reality faced by women in the turbulent socio-historical era which followed the Revolution.

In 1793, Great Britain embarked on a war against Revolutionary France to reestablish a balance of power in Europe. Traditional assessments among historians consider British war planning at the ministerial level during the First Coalition to be incompetent and haphazard. This work reassesses decision making of the leading strategists in the British Cabinet in the development of a theater in the Mediterranean by examining political, diplomatic, and military influences. William Pitt the Younger and his controlling ministers pursued a conservative strategy in the Mediterranean, reliant on Allies in the region to contain French armies and ideas inside the Alps and the Pyrenees. Dependent on British naval power, the Cabinet sought to weaken the French war effort by targeting trade in the region. Throughout the first half of 1793, the British government remained fixed on this conservative, traditional approach to France. However, with the fall of Toulon in August of 1793, decisions made by Admiral Samuel Hood in command of forces in the Mediterranean radicalized British policy towards the Revolution while undermining the construct of the Coalition. The inconsistencies in strategic thought political decisions created stagnation, wasting the opportunities gained by the Counter-revolutionary movements in southern France. As a result, reinvigorated French forces defeated Allied forces in detail in the fall of 1793.

Jacques-Antoine-Hippolyte, comte de Guibert (1743-1790) dedicated his life and career to creating a new doctrine for the French army. Little about this doctrine was revolutionary. Indeed, Guibert openly decried the anarchy of popular participation in government and looked askance at the early days of the Revolution. Rather, Guibert’s doctrine marked the culmination of an evolutionary process that commenced decades before his time and reached fruition in the Réglement of 1791, which remained in force until the 1830s. Not content with military reform, Guibert demanded a political and social constitution to match. His reforms required these changes, demanding a disciplined, service-oriented society and a functional, rational government to assist his reformed military. He delved deeply, like no other contemporary writer, into the linkages between society, politics, and the military throughout his career and his writings. Guibert exerted an overwhelming influence on military thought across Europe for the next fifty years. His military theories provided the foundation for military reform during the twilight of the Old Regime. The Revolution, which adopted most of Guibert’s doctrine in 1791, continued his work. A new army and way of war based on Guibert’s reforms emerged to defeat France’s major enemies. In Napoleon’s hands, Guibert’s army all but conquered Europe by 1807. As other nations adopted French methods, Guibert’s influence spread across the Continent, reigning supreme until the 1830s. This dissertation adopts a biographical approach to examine Guibert’s life and influence on the creation of the French military system that led to Napoleon’s conquest of Europe. As no such biography exists in Anglophone literature, such a work will fill a crucial gap in understanding French military success to 1807. It examines the period of French military reform from 1760 to the creation and use of Napoleon’s Grande Armée from 1803 to 1807, illustrating the importance of Guibert’s systemic doctrine in the period. Moreover, the work argues that Guibert belongs in the ranks of authors whose works exerted a primary influence on the French Enlightenment and Revolution by establishing Guibert as a “Great Man” of the Republic of Letters between 1770 and his death in 1790.

À la charnière des XVIIIe et XIXe siècles, une ample production satirique témoigne d’un mouvement de défiance à l’endroit de la philosophie des Lumières, accusée d’être responsable des exactions commises durant l’épisode révolutionnaire. Il s’agit alors de procéder à la liquidation de l’héritage des Lumières : en une période caractérisée par son instabilité politique, la satire lucilienne en vers, genre alors finissant, bénéficie d’un effet de mode qui la rend à nouveau légitime. Les désordres sociaux et moraux justifient le recours au genre polémique par excellence. La satire devient un observatoire privilégié pour saisir toutes les tensions qui parcourent le pays, aux niveaux politique, religieux et philosophique. Le satirique est cependant un poète à la marge ; la prétendue performativité de sa parole poétique et le danger qu’elle représente pour les victimes de sa dénonciation font du poète satirique un individu suspect qui, perpétuellement, doit chercher à autoriser sa parole polémique. L’analyse de la constitution éthique du satirique permet d’apercevoir le jeu de filiation entre les auteurs de notre corpus et les grands auteurs qui ont valu au genre son honorabilité littéraire, ceux-ci revendiquant perpétuellement l’héritage de ceux-là. Le satirique, en se créant une persona éthique stable, rend légitime sa dénonciation et justifie le recours à l’invective au nom d’un idéal supérieur : le maintien de l’État, la restauration de la morale et des valeurs, la régénérescence de l’Art. Tous les domaines sont concernés. Car dans la production satirique de la période entre Thermidor et l’Empire, c’est véritablement à un procès du siècle que procèdent les satiriques, s’inscrivant pour cela dans la tradition ronsardienne et albinéenne de la satire politique. Politique, philosophie et religion sont autant d’objets de questionnements, de débats et de polémiques au sein de la production satirique de cette période. La redéfinition du statut de l’Église en France durant la Révolution, les tentatives infructueuses de création d’un culte concurrent du catholicisme et de plus larges antagonismes entre des visions du monde inconciliables créent des réseaux d’oppositions qui structurent les troubles de l’époque : l’athéisme contre la religion, la république contre la monarchie, la raison contre la foi<br>At the turn of the 18th and 19th century, a large satiric production showed a wave of distrust of the Enlightenment philosophy, accused of being responsible for the exactions committed during the French revolution. The objective was to eradicate the legacy of the Enlightenment: in a period characterized by such a political instability, the Luciana verse-satire, then a declining kind of satire is made again legitimate thanks to a new fad. The social and moral disorders justified the use of such a sharp polemical genre. Satire became a perfect way for people to understand all the tensions which permeate the country in terms of political, religious and philosophical aspects. The satirist was nonetheless a marginal poet. The pretended performativity of his poetry and the danger it represented for the targets of his denunciation made the satirist suspicious. He constantly had to find a way to get his polemical speech "allowed". The analysis of the satirist ethics helps us to see the link between our corpus' authors and the great authors who gave the genre its literary honorability. The latters didn't stop claiming the legacy of the first ones. Creating a steady ethical "persona", the satirist made his denunciation legitimate. He also justified the use of the invective in the name of some higher ideal: maintenance of the State, return of values and moral, regeneration of Art. Every field was concerned. In the satirical work that emerged between Thermion and the Empire, the satirists were judging their century. They were actually part of the ronsardian and albinean tradition of the political satire. Politics, philosophy and religion are all subjects of reflection, debates and polemics in the satirical production of this period. The redefinition of Church’s status during the Revolution, unsuccessful attempts to create a cult able to counter Catholicism, and larger antagonisms between incompatible world views created opposition networks which structured the turmoil of the age. These are atheism versus religion, republic versus monarchy and reason versus faith. During the 18th century, the satire was a neglected and despised genre. It was experiencing the end of its era. The analysis of satire poetics between Thermidor and the Empire illustrates the decline of the genre, which only survived through the violence of its accusations. Emotions of sadness were flattered and the satire sometimes aroused polemics with eventual tragic human consequences. Ironically, the study of the violence in the satirical invective reveals the vitality of a genre that couldn’t survive long its renewed dynamism

La société en nom collectif est au XVIIIe siècle la forme juridique de société la plus utilisée en France. À la fois société de personnes et société de commerce elle a des antécédents qui ont assuré sa notoriété et qui ont consacré l’usage qu’en font les marchands et les négociants. Elle figure ainsi dans l’ordonnance du commerce de 1673 sous le nom de « société générale » car elle est choisie par la plupart de ceux qui veulent créer une société. Alors que les associés en nom collectif affichent publiquement leurs noms et sont responsables sur tous leurs biens des dettes de la société, les autres sociétés de l’époque que ce soit les commandites ou les sociétés anonymes ont à l’inverse des associés qui restent le plus souvent dans l’ombre. Cette situation ambiguë n’est pas sans conséquences. Les nombreux changements qui marqueront le XVIIIe siècle n’ébranleront pas cependant la société en nom collectif dans ses assises et sa solidité. La cohérence de son modèle lui assurera même sa pérennité alors que le Code de commerce de 1807 tenant compte des évolutions intervenues depuis l’ordonnance de 1673 changera les dispositions concernant les sociétés sans modifier pour autant celles relatives à la société en nom collectif. En utilisant de nombreux textes issus des sources de l’époque, les principales caractéristiques de cette société et les motifs qui ont conduit les commerçants à l’adopter comme cadre juridique de leurs activités ont été recherchés à travers une grande variété d’exemples. Cette approche a conduit également à examiner son mode de fonctionnement afin d’apprécier les conditions et les moyens de son développement. Enfin, la société en nom collectif a été analysée à travers les difficultés auxquelles elle était confrontée du fait de ses associés ou de celles résultant de sa dissolution qu’elle soit voulue ou subie. Dans ce contexte, la société en nom collectif est présentée, tour à tour, dans ses fondements, dans ses affaires et dans ses épreuves<br>The most common form of partnership used in France during the eighteenth century was general partnership, société en nom collectif. As a partnership and trade model it was already well known and was used by both the merchant and the business communities. The 1673 commercial order, ordonnance du commerce, refers to it as a general partnership because this was the form most commonly chosen to create a company/partnership. Whereas the names of the partners in a general partnership were in the public domain, with these partners assuming unlimited liability for company debt, the names of partners in other forms of company at that time, such as limited partnerships or anonymous companies, generally remained undisclosed. Although this ambiguous situation was to have consequences, the various changes taking place during the 18th century did not affect the basic principles of the general partnership, with the model remaining unchanged under the 1807 Commercial Code review of partnerships: acknowledgement of the fact that it was a coherent and durable model. A wide variety of companies was examined by referring to 18th century French records in order to evaluate the main characteristics of these companies and the reasons why business people opted for this model. This research involved examining the ways in which such partnerships were created and built and the conditions required for their growth and development, as well as management of risk. In addition, this company model was examined in relation to difficulties arising from both loss of partners and winding up of business activity, whether voluntary or involuntary. This study examines the foundations, scope and risks and difficulties encountered by general partnerships