The Recipes Project is seeking contributions from student researchers at all levels for their Winter 2024 issue: NEW YEAR, NEW DIRECTIONS. Students working in the fields of literature, art history, history, history of medicine and science, area and cultural studies, culinary studies, or folk studies are invited to share their recipe-related research in 500- to 850-word posts. We are particularly interested in scholarship that breaks new ground or explores new directions in the history of recipes, especially within the Indian Ocean World; African contexts and in the African Diaspora; Latin America; the Middle East; and among global Indigenous communities. Interested contributors should send a two- to three-sentence proposal outlining the topic of their post to [email protected] no later than December 15, 2023. Contributors will be notified about accepted proposals the following week. Posts will be due by January 19, 2024 for publication in February and March 2024.
Have you checked out the Recipes Project Autumn Quarter? Now on the blog, read Geeta Budhraja on “A Recipe for Brown Stew” and John Broadway on working “Towards an Inclusive Recipe Literature,” all part of our Recipes as Literature Series. Link in bio!
Image credits: Ms. Priyanka Sarkar; iStock.com/letterberry
We’re delighted to announce the launch of our Autumn 2023 edition: Recipes as Literature. Edited by Esme Curtis, it explores the relationship between text and experience across time and place. Link in bio! #historyofrecipes #recipes #foodstudies #history Image: Perkins Harnly, Rural Kitchen 1935/1942, National Gallery of Art, Washington
Traditional Chinese medicine often calls for very specific Chinese ingredients—herbs, animals, etc. Today on the blog Professor Tamara Venit Shelton explains how Chinese practitioners who immigrated to the US in the 19th c found creative solutions to the problem of hard-to-get ingredients. Click the link in bio to read more!
Photo: A.P. Russell, a West Virginia merchant, shows off a 1700 pound shipment of ginseng destined for China in 1928. Wild ginseng, foraged in Appalachia, was a major American export to China from the late eighteenth century until its overharvesting led to near extinction in the mid-twentieth century. Public Domain.
What if I told you I could write this Tweet in invisible ink on the inside of an egg? 🥚
Today’s post by Sean Coughlin is all about how this recipe for invisible ink, first published in the 16th c, became a myth of American pop culture. Link in bio!
Recipes are a great way to learn what people ate in the past, but today on the blog Merit Hondelink describes another: the cesspit. As an archaeobotanist, she studies the remains of plant matter discarded or eaten by people of the past. In her work on early modern Dutch urban sites, she’s begun to ask, why so many crushed cherry pits? Click the link in our bio to read more!
What do musical notation and recipes for food or medicine have in common? Today in our series on Recipes & Memory, Sarah Koval explains that both “served as an aid to practice” in the “memorial archive” that is the early modern recipe book. Link in bio!
Today we launch a new series on The Recipes Project: Recipes and Memory, co-edited by @amandaeherbert and her mother, Annette Herbert. They start us off with a beautiful reflection on one of their family’s own recipes for California Date Bars—a recipe that bridges generations even as it distorts the past. Link in bio!
If you thought Brooklyn was home to the original food truck, think again! Today Nathan Hobson is back on the blog with the fourth installment in his series on post-WWII food in Japan. He writes about the “kitchen cars” that brought American staples like wheat and corn to Japanese diets. Link in bio!
