This dissertation addresses the role of recipe writing in the culture and development of empiricism in Spain over the course of the long sixteenth century. In 1516, Charles of Habsburg was named King of Spain, and began his project to consolidate and extend Spanish rule, picking up where his grandparents, Isabel and Ferdinand, left off. While the Iberian Monarchy attempted to control empirical practice and knowledge of the natural world by way of its administrative institutions, Europe was developing a bit of a recipe habit. Across sixteenth and seventeenth century Europe, there was an surge in readership of recipe books, manuals, books of secrets, and artes, as well as any other book containing recipes (including natural histories). Much like today, there was a rich culture of recipe writing and exchange. When it came to household affairs such as cooking, toiletries and cosmetics, cleaning, and pharmaceuticals, most people had their own practices, and many were also willing to share their tested recipes with others. As I argue in this dissertation, local experimentation and the exchange of said knowledge took place among heterogenous networks of practitioners across Habsburg Spain. While the Crown was influenced by these practices and often appropriated them as well, it was not the only force behind the empirical turn in the history of science and medicine in Spain. Rather, local practitioners and cohorts of experimenting nobles and laypeople alike all played a role in the turn toward experimentation as scientific method.

Collecting recipes was an established tradition that continued in elite English households throughout the eighteenth century. This thesis is on medical recipes and advice, and it addresses the evolution of recipe collecting from the seventeenth century and throughout the eighteenth century. It investigates elite domestic medicine within a cultural history of medicine framework and uses social and material history approaches to reveal why elites continued to collect medical recipes, given the commercialisation of medicine. This thesis contends that the meaning of domestic medicine must be understood within a wider context of elite healthcare in order to appreciate how the recipe collecting tradition evolved alongside cultural shifts, and shifts within the medical economy. My re-appraisal of the meaning of domestic medicine gives elite healthcare a clearer role within the narrative of the social history of medicine. Elite healthcare was about choice. Wealthy individuals had economic agency in consumerism, and recipe compilers interacted with new sources of information and products; recipe books are evidence of this consumer engagement. In addition to being household objects, recipe books had cultural significance as heirlooms, and as objects of literacy, authority, and creativity. A crucial reason for the continuation of the recipe collecting tradition was due to its continued engagement with cultural attitudes towards social obligation, knowledge exchange, taste, and sociability as an intellectual pursuit. Positioning the household as an important space of creativity, experiment, and innovation, this thesis reinforces domestic medicine as an important part of the interconnected histories of science and medicine. This thesis moreover contributes to the social history of eighteenth-century England by demonstrating the central role domestic medicine had in elite healthcare, and reveals the elite reception of the commercialisation of medicine from a consumer perspective through an investigation of personal records of intellectual pastimes and patient experiences.

The role of traditional foods in reducing hunger and malnutrition is not well documented in South Africa. The aim of this study was to investigate the distribution, popularity and nutritional value of traditional foods in KwaZulu-Natal through evaluation of recipes submitted for a traditional foods recipe competition. Traditional recipes are characterised by indigenous or local ingredients passed from one person to another over many generations, with little or no change in form. Modern recipes include those which use processed ingredients. Modified recipes include those which use processed ingredients. Modified recipes include a mixture of traditional and modern ingredients. The differences between the ingredients of traditional, modern and modified recipes were investigated to determine how modifying and modernising traditional foods changed their nutritional quality. Using competition entries from a traditional recipe competition from all 11 districts of KwaZulu-Natal, the nutritional value of 1200 recipes was analysed using published Food Composition Tables. The 10 most commonly submitted recipes were identified. The majority of recipes came from the more rural districts of KwaZulu-Natal. The largest number of recipes submitted were traditional (68% of entries) followed, respectively, by modified (24%) and modern (8 %) recipes. Adult females submitted more recipes than female youths, male youths and adult males. In general, modified foods had higher nutrient contents than traditional and modern foods. There was a negative correlation between food popularity and nutrient content suggesting that popular foods were not necessarily the most nutritious. It was concluded that the people of KwaZulu-Natal simultaneously use traditional, modified and modern recipes, but that there is a shift towards food modification through use of non-indigenous crops and modern ingredients. Further investigations into the relationship between food choice and the effect of modification on food quality attributes, including sensory and storage quality, are recommended. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2009.