'Hunger Added the Best of Sauce': The Foodways of Women Innkeepers in the Highlands and Islands of Scotland, c. 1770–1840.
In the eighteenth and nineteenth centuries, English and Scottish gentry-class travellers took journeys into the Highlands and Islands of Scotland and wrote about their experiences. They made observations about foods, especially meals cooked and served by women innkeepers, at accommodations along the...
| Publicado en: | International Review of Scottish Studies Vol. 49; no. 2; pp. 94 - 121 |
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| Formato: | Artículo |
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Edinburgh University Press
Dec2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=hlh&AN=181500231&site=ehost-live header: @attributes: shortDbName: hlh uiTerm: 181500231 longDbName: Humanities International Complete uiTag: AN controlInfo: bkinfo: jinfo: jid: 19235755 BB5U jtl: International Review of Scottish Studies issn: 19235755 maglogo: N pubinfo: dt: Dec2024 vid: 49 iid: 2 pid: 2327 pub: Edinburgh University Press artinfo: ui: 181500231 10.3366/irss.2024.0037 ppf: 94 ppct: 27 formats: tig: atl: 'Hunger Added the Best of Sauce': The Foodways of Women Innkeepers in the Highlands and Islands of Scotland, c. 1770–1840. aug: au: Mackay, Theresa su: Class differences Women cooks Food habits Food preferences Hotelkeepers sug: subj: Class differences Women cooks Food habits Food preferences Hotelkeepers keyword: cookery food Highlands innkeeping inns Islands Scotland tourism ab: In the eighteenth and nineteenth centuries, English and Scottish gentry-class travellers took journeys into the Highlands and Islands of Scotland and wrote about their experiences. They made observations about foods, especially meals cooked and served by women innkeepers, at accommodations along the way. By analyzing written travellers' accounts, this study uncovers foodways and the daily lives of women who were working—and cooking—as innkeepers in the Highlands and Islands, circa 1770 to 1840. It establishes that, with some noted exceptions, foods that women innkeepers offered at inns were repetitive for reasons of choice, economy, familiarity with practices, and labour efficiencies. Habitus, including preferences for certain foods and forms of service, greatly influenced guests' reviews, reinforcing class and cultural differences between travellers and innkeepers. This article argues, however, that despite these differences, guests acknowledged and appreciated how innkeepers made concerted efforts to appease their tastes and abate hunger, reinforcing the idea that women innkeepers had power and agency as they leveraged their kitchen meshwork. Finally, despite a common narrative of the 'bad Highland inn,' the evidence discussed suggests that guests felt women innkeepers excelled at some meals, saying the food was at times unexpectedly plentiful and delicious. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: Y dt: @attributes: year: 2024 holdings: @attributes: islocal: N |
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