Scenes from an Anglo-Norman Kitchen, Part 2: Vegetables Cures and a Drunken Cook
By Winston Black, Assumption College In my last post, I introduced the twelfth-century verse herbal of Henry of Huntingdon, Anglicanus Ortus (“The English Garden”). This work is mostly medical in...
View ArticleThe Bog Body Shop: a prehistory of personal grooming
By Jacqui Mulville How did ancient people alter the basic human form? Without written records we rely on representations of humans in early art and on the remains of fleshed bodies, rather than dry...
View ArticleNew Digital Tools for the History of Medicine and Religion in China
Originally posted on China Policy Institute: Analysis By Michael Stanley-Baker When we do textual research on China, we rely on canons that were made with paper. The gold standard for a digital corpus...
View ArticleTales from the archives: Green sickness, red plants
In September, The Recipes Project celebrated its fourth birthday. We now have over 470 posts in our archives and over 117 pages for readers to sift through. That’s a lot of material! (And thank you so...
View ArticleAn invitation to EMROC’s Thankful Thanskgiving
For this Thanksgiving, why not try cooking from a seventeenth-century recipe? EMROC is hosting a transcribe, cook, and post of FB party as its “Thankful Thanksgiving,” and is inviting you to join them....
View ArticleMOOCing about with Ancient Recipes
A while ago, Professor Helen King (Open University) offered Dr Patty Baker (University of Kent) and me the opportunity to be involved in an exciting project: a MOOC (Massive Online Open Course) on the...
View ArticleEarly Modern Euro-Indigenous Culinary Connections: Chocolate
By John Kuhn, Wesleyan University and Marissa Nicosia, Pennsylvania State University-Abington College On a chilly November afternoon, we gathered in a student lounge to grind cocoa nibs in a borrowed...
View ArticleTales from the Archives: Smelling ‘Violet’ in Renaissance Works
In September 2016, The Recipes Project celebrated its fourth birthday. We now have over 500 posts in our archives and over 120 pages for readers to sift through. That’s a lot of material! (And thank...
View ArticleEditing the Recipes Project – 5 Years On: A Recipe for Happiness
Editorial: This is the third of a series of reflection posts from Recipe Project contributors and editors. By Laurence Totelin When Lisa Smith, Elaine Leong and Amanda Herbert invited me to join the...
View ArticleHenri’s kitchen: 1. Cheese and Potato Nests
Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart...
View ArticleWhat is your favourite recipe? Reflections on Day 2
Post by Laurence Totelin; Storify by Tallulah Maait Pepperell The second day of our Virtual Conversation ‘What is a recipe?’ has been very busy indeed, with contributions on Instagram and Twitter. Some...
View ArticleDistilling and Deflowering
By Peter Murray Jones Between 1416 and 1425, English friars put together a Latin medical handbook. This handbook, called the Tabula Medicine (‘Table of Medicine’), mostly consisted of remedies,...
View ArticleHenri’s kitchen: 2. Chouquettes
Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart...
View ArticleTheodorus Priscianus’ recipes for breast engorgement
By Louise Cilliers We know very little about Theodorus Priscianus, only that he was a student of the famous Carthaginian physician, Vindicianus (late 4th century CE), and was thus also a native of...
View ArticleHenri’s kitchen: 3. Croque Madame
Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart...
View ArticleHenri’s kitchen: 4. Boeuf Bourguignon
Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart...
View ArticleIntroducing the Summer University on Food and Drink Studies
Graham Harding (Oxford) and Beat Kümin (Warwick) Founded in 2001, the European Institute for the History and Cultures of Food (IEHCA) has become a major research and public engagement hub. It runs an...
View Article‘When will France learn…?’: champagne as a dinner wine, 1850-1900
By Graham Harding (Oxford) This post is part of the European Institute for the History and Cultures of Food (IEHCA) series “Summer University on Food and Drink Studies” ‘When will France […] learn that...
View ArticleLAW and TASTE book: Proposition for a Speculative Recipe
By Andrea Pavoni LAW and TASTE book – Law and the Senses Series (University of Westminster Press) About the series The Westminster Law and Theory Lab is developing the Law and the Senses series, a...
View ArticleCookbooks, nationalism and gastronationalism
By Dr. Venetia Congdon, Dr. Astra Spalvena, Dr Zagrodzka This post is part of the European Institute for the History and Cultures of Food (IEHCA) series “Summer University on Food and Drink Studies”...
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