"In the 15th and 16th centuries in Western Europe, the oldest published recipe collections emanated from the palaces of monarchs, princes, and grandes señores. ... Gradually, technology broadened cookbooks' intended audiences ... [and,] in time, as new ideas formed about equality, democracy, and social stratification, presenting certain books as best suited for rich or for poor was no longer considered effective marketing, but culinary literature nonetheless has borne class markers for as long as it has existed."
Article source here:Arts Journal
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