Anne Marie Mangor

From WikiMD's Wellness Encyclopedia

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Anne Marie Mangor 1862

Anne Marie Mangor (1781–1865) was a Danish cookbook author and one of the most influential figures in Danish culinary history. Her works played a significant role in shaping Danish cuisine during the 19th century.

Early Life[edit | edit source]

Anne Marie Mangor was born in 1781 in Denmark. Little is known about her early life and education, but she grew up during a time when Danish society was undergoing significant changes, including in the culinary arts.

Career[edit | edit source]

Anne Marie Mangor began her career as a cookbook author in the early 19th century. Her first book, Kogebog for smaa Huusholdninger (Cookbook for Small Households), was published in 1837. This book was aimed at middle-class families and provided practical recipes that were both economical and easy to prepare.

Major Works[edit | edit source]

Mangor's most famous work is Kogebog for smaa Huusholdninger, which went through numerous editions and was widely used in Danish households. She also authored several other cookbooks, including Fortsettelse af Kogebog for smaa Huusholdninger (Continuation of Cookbook for Small Households) and Syltebog (Book of Preserves).

Influence[edit | edit source]

Anne Marie Mangor's cookbooks were among the first to be written in Danish and aimed at the general public. Her recipes were practical and accessible, making them popular among middle-class families. She is credited with helping to standardize Danish recipes and cooking techniques, and her books remained in print for many years after her death.

Personal Life[edit | edit source]

Details about Anne Marie Mangor's personal life are scarce. She lived through a period of significant change in Denmark, including the Danish Golden Age and the First Schleswig War. She passed away in 1865.

Legacy[edit | edit source]

Anne Marie Mangor's contributions to Danish cuisine are still recognized today. Her cookbooks are considered classics and are studied by culinary historians and enthusiasts. She is remembered as a pioneer in making culinary knowledge accessible to the general public.

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Contributors: Prab R. Tumpati, MD