User:RussellHistoryCook/sandbox

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Charles Herman Senn was a prolific cookery writer and was instrumental in setting up the Universal Cookery and Food Association. Senn was born in Lirstal, Switzerland, in 1864 and died at his desk at 110 Victoria Street, London, on 18 October 1934. His training in cookery was classical, gained in the cities of Europe and under Francatelli at the Reform Club in London. Senn was involved with the Universal Cookery and Food Association from its inception as the Culinary Society in 1885, first as Honorary Secretary, later as Honorary Director. He edited the association's year-book, "The cookery annual", from its first publication in 1894. His great contribution was in the educational field. In 1892 he was made Consulting Chef to the National Training School for Cookery, one of the most influential schools of its time, and he was connected with the Westminster Technical Institute from its founding in 1910. For these schools and for various government agencies Senn created syllabuses and examinations, notably setting standards for the training of army, navy, hospital and prison cooks. He also lectured and gave cookery demonstrations within the wider community. The annual cookery exhibitions held in London under the auspices of the Universal Cookery and Food Association were a focus of public and professional interest and thirty-three exhibitions were carried out under Senn's direction, according to Iwan Kriens in his announcement of Senn's death in the association's bulletin, Vol. III, November 1934. Senn was the most prolific cookery author of his time, writing single authored textsnot only wrote the many books described below but was involved in various capacities in a number of other publications included in this bibliography. See, for example, "Brown and Polson's corn flour recipe book"; "Currant cookery"; "Currants"; "Daily Express paper bag cookery book"; Edmunds, Joseph, "Curries: and how to prepare them"; Hart, Mrs J., the second cited edition of "High-class cookery made easy"; He2risse2, Emile, 1912 and later editions of "The art of pastry and confectionery making"; "The Royal baker and pastry cook"; Steedman, Miss M. E., "Home-made beverages and American drinks"; Suzanne, Alfred and Charles Herman Senn, "A book of salads" and "Potato cookery"; "Tasty ways of cooking fish"; and "The tea-time recipe book". @Senn edited new editions of two major works originally published before the period covered by the bibliography and, therefore, not described fully here: the 1911 edition of Francatelli's "The modern cook" first issued in 1846, and the cookery section of the 1906 edition of Mrs Isabella Beeton's "The book of household management" which first appeared in book form in 1861. Senn's version of "The modern cook" was issued at least three times. LCF has the edition dated 1911 on the title-page and two undated copies, one with the preface dated 1911 and one with an undated preface. Derivations of Beeton's "Household management" revised by Senn include the 1923 editions of "All about cookery", "Every-day cookery" and "Family cookery". @Also written or edited by Senn and not described here because they are outside the scope of the bibliography are the following: "The art of the table: including how to wait at table, how to fold napkins and how to carve" of which there is a first edition, 1911, at LoEN, a second edition, [1920], at LB, a third edition, 1923, at LB, a fourth edition, nd, at OPo(F), a fifth edition, nd, at OPo(F), and a seventh edition, nd, at LCF; "The book of sauces", special edition printed for The Food and Cookery Publishing Co by the Hotel Monthly Press, Chicago, copyright 1915 (copy at LCF); "British Red Cross Society cookery manual No. 5", [1915] (copies at LB, LoEN and NNNAM); "Memorandum culinaire of the cookery lecture on breakfast dishes, hors d'oeuvres and savouries demonstrated by him at the Imperial Institute London April 29th 1896" (copy at OB, LB copy destroyed); "101 ways of cooking bananas", London: Food and Cookery Publishing Co, nd (LB dates the book [1929] while OB dates its copy [1930]); an 8-page pamphlet, "Salads and salad-making" abridged from the "Journal of the Royal Horticultural Society", 1916 (copies at LoEN, NNNAM); "Senn's war time cooking guide", London: The Food and Cookery Publishing Co, 1915 (copies at LCF and LoEN, LB copy destroyed) and 1916 (copies at LB, LoEN and NNNAM); "Tomatoes and their many uses and some ways of cooking and preparing cucumbers", The British Glasshouse Produce Marketing Assoc. Ltd, nd (from appearances, the copy at LCF was published after 1914); a 20-page booklet, "Vegetable cookery" abridged from the "Journal of the Royal Horticultural Society", the second edition of which is dated 1916 (copies at LoEN, WYoLU(B) and NNNAM); and pamphlets for Brown and Polson Ltd on cooking sauces for fish and vegetables (see "Summer dishes"). @Considering Senn's stature in the culinary world and his remarkable output of cookery books, it is odd that there is no biography or evaluation of the man and his work. A good starting point for such a study would be LCF which owns Senn's library. Most significant in the collection are Senn's working copies of his own books marked up with changes for subsequent editions. Also in the collection are review copies signed by their authors and sent to Senn for his comments, which as a group present a picture of the cookery-book publishing world of the time with an immediacy not found in the copyright libraries.

Bibliography of Cookery Books 1875 - 1914 Elizabeth Driver

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draft bio Charles Herman Senn

{{Short description|Cookbook writer and educator 1864-1934}

Charles Herman Senn
Born	1864 Lirstal, Switzerland
Died	18 October 1934 London, UK
Occupation(s)	Cookbook writer and educator

Charles Herman Senn (1864 - 1934), who published as C. Herman Senn , was a Swiss born cookery writer, publisher and educator based in London, United Kingdom. He was a prolific cookery book writer, pioneer in cookery education in the UK and publisher of Universal Organ of Cookery.

Biography

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Early life

He was born into a family noted for their bakery skills.

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Published works

• The cookery annual, 1894

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