Old Cookery Books and Ancient Cuisine (eBook)

William Carew Hazlitt (1834–1913), the grandson of famed British essayist and critic William Hazlitt, was a prominent bibliographer, editor, and writer of the 19th and early 20th centuries. Engaging deeply with literary history, Hazlitt was an enthusiastic procurer of early literature, a passion reflected in his extensive work on compiling bibliographies and editing works of older English literature. His profound interest in culinary history is best demonstrated in 'Old Cookery Books and Ancient Cuisine,' where Hazlitt delves into the evolution of cooking and eating habits throughout European history. This book has served as a foundational reference for food historians and provided a window into social customs and dietary preferences of past times. Hazlitt's stylistic approach combined scholarly diligence with an accessible narrative tone, making his literature both informative and enjoyable to read. Beyond culinary writings, his other significant contributions include 'A Manual for Collectors of Books' and 'The Venetian Republic,' both testaments to his scholarly versatility. Hazlitt's literary style often incorporated detailed research with a descriptive flourish that remains influential in the realms of bibliography and cultural historiography.