_Wellcome_L0068059_(cropped).jpg) First edition title page | |
| Author | John Evelyn |
|---|---|
| Language | English |
| Subject |
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| Genre |
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| Publisher | B. Tooke |
Publication date | 1699 |
| Publication place | Kingdom of England |
| Media type | |
| Pages | 40 + 192 + 48 |
| OCLC | 13820847 |
Acetaria: A Discourse of Sallets is a 1699 treatise by English writerJohn Evelyn that combines culinary instruction with horticulture, medicine, and moral philosophy. Compiled from notes begun in the 1670s and encouraged by questions circulating within theRoyal Society, the book sets out a practical approach to preparing salads alongside discussions of vegetable culture, seasonality, and early modern dietary theory. It is often described as the first standalone book devoted to salads.
Evelyn lists 82 commonly used salad plants with notes on cultivation, season, and use, and outlines a nine-step method for composing and dressing salads. His guidance ranges from ingredient selection and basic seasoning to recommendations on equipment and tableware (for example, silver knives and porcelain or Delftware bowls, and aromatised vinegars). The work also engages classical authors and medical authorities such asGalen, presenting raw vegetables within contemporary understandings of the humours and health.
Beyond technique,Acetaria links vegetable eating to ethical and religious ideas current in the period, including the notion of aprelapsarian diet associated with theGarden of Eden. Later commentators have treated the book as an early contribution to vegetarian writing and domestic science. It has attracted notice from historians of food and ideas for its mixture of recipe, agricultural observation, and commentary, and for its place within Evelyn's wider interests in natural knowledge.
John Evelyn (1620–1706) was an English author, diarist, and country gentleman, known for his works on fine arts, forestry, and religion. Evelyn studied atOxford and theMiddle Temple before traveling across Europe. After theRestoration, he held various public roles and became a member of theRoyal Society in 1662. As a member, he contributed to the society's work, particularly in forestry and agriculture, and promoted themezzotint engraving technique in his bookSculptura (1662). HisSylva, or A Discourse of Forest-Trees and the Propagation of Timber (1664) became a key work on forestry.[1]
In 1668,Robert Boyle, a founding member of the Royal Society, published a list of research topics in thePhilosophical Transactions, including the question, "What herbs are fit to make Sallets, and how are they to be ordered for that purpose?" Best known for formulatingBoyle's Law on gases, he inspired Evelyn to writeAcetaria.[2] The material was gathered as early as 1679 and was originally intended as a chapter in his comprehensive horticultural encyclopaedia,[3]Elysium Britannicum, which was posthumously published in 2001.[4]
Evelyn's work was influenced by theProtestant Reformation and theAge of Reason, which emphasised the pursuit of natural knowledge as a means of restoring a lost ideal state, often associated with the biblicalGarden of Eden.[5] It was also connected to earlyvegetarian movements in England, which were influenced by religious and ethical considerations. Some 17th-century thinkers associated vegetarianism with Adam'sprelapsarian diet, viewing it as both healthier and morally preferable.[5]
Furthermore, Evelyn's work also reflects a broader 17th-century interest inhorticulture, seen in other contemporary publications such asNehemiah Grew'sThe Anatomy of Plants and SirHugh Plat'sThe Garden of Eden.[5]
Acetaria examines the historical and medicinal aspects of vegetable consumption, referencing the Greek physicianGalen, who associated raw vegetables with balancing the body'shumours. While presented as a scholarly discourse, the book includes discussions on horticulture andgastronomy, incorporating practical advice alongside cultural and scientific observations.[6]
The book discusseslate 17th-century culinary practices, which included an increasing emphasis on fresh vegetables and simpler flavours. Influenced byclassical antiquity andFrench culinary traditions, Evelyn advocated for the appreciation of vegetables both for their taste and their perceived health benefits.[6]
Evelyn's approach to salad-making incorporated ideas about balance, health, and refinement. He viewed the careful selection and preparation of ingredients as a means of achieving harmony, drawing parallels between well-composed salads and an idealised state of natural purity.[5]
It includes a catalog of 82 different salad ingredients, along with information on their growing seasons and preparation methods. Evelyn provides a structured nine-step guide to dressing a salad, which emphasises ingredient quality, proper seasoning, and the selection of appropriate utensils and serving vessels. His recommendations include using silver knives to avoid metallic tastes, porcelain orDelftware bowls instead of pewter, and infusing wine vinegar with aromatics such as cloves and rosemary.[6]
The book includes an appendix of recipes, with its centrepiece being an elaborate recipe for the perfect, purest, and most exquisitely balanced salad. Evelyn proposes that althoughEden itself may be unattainable, a miniature yet perfect version can be found in the form of the ideal salad. This recipe, serves as a miniature version of the Royal Society's project to reproduce the plants of Eden in England.[7]
Historian of vegetarianismHoward Williams, in his 1883 bookThe Ethics of Diet, regardsAcetaria as an important work in advocating for the vegetarian diet. However, Williams contends that, despite its exploration of this dietary philosophy, it has often been overlooked by those addressing the intellectual and moral needs of the reading public.[8]
C. F. Main in his 1983 paper "John Evelyn's Salads" describes the book as a delightful work that, despite Evelyn never completing his planned horticultural opus, reveals his attractive character more effectively than his famousDiary. He also asserts that the book illustrates Evelyn's wit, eloquence, curiosity, enthusiasm, and learning.[2]
Acetaria is often considered the first book on salads.[2] However, it has also been interpreted as more than just a cookbook, reflecting broader 17th-century intellectual and cultural values. Sandra Sherman argues that the book reflects contemporary ideas about knowledge, nature, and purity. She further contends that Evelyn's emphasis on natural cultivation and his warnings against artificial growing methods, such as unseasonal planting or excessive fertilisation, echo modern concerns about food purity, including the use of pesticides and genetically modified crops.[5]
Sherman also argues that Evelyn's work presentsvegetarianism as a lifestyle that integrates various culinary concerns, such as seasonality, elegance, health, the use of proper equipment and ingredients, and taste. She suggests that it can be considered one of the first notable vegetarian cookbooks, although its intended audience was small, and its philosophical references may not have been fully recognised by many readers. Despite this, Sherman contends thatAcetaria remains an influential text, demonstrating how a specialised work can have lasting significance and relevance beyond its original context.[7]
Acetaria was published in 1699, printed for B. Tooke onFleet Street, London..[9] It was dedicated to Lord ChancellorJohn Somers, president of the Royal Society, and Evelyn personally presented him with a copy.[4] A second edition was published in 1706, also printed by B. Tooke.[10]
In 1937, an edition was published by the Women's Auxiliary of theBrooklyn Botanic Garden, with a foreword byHelen Morgenthau Fox.[11] In 1996, another edition was published byProspect Books, edited by Christopher P. Driver, with an introduction byTom Jaine.[12]
