Author: Amanda Herbert

Recipes and the Unanticipated

[This post is part of The Recipe Project’s annual Teaching Series.  In this entry, Jen Munroe discusses the unintended – and wonderful – consequences of bringing recipes and transcription into the curricula.] By Jennifer Munroe Teaching recipe transcription has become a regular part of my classroom practice. And the more I…

Eat Your Primary Sources! Or, Teaching the Taste of History

[This post is part of The Recipe Project’s annual Teaching Series.  In this entry, Ian Mosby discusses his work in teaching food history — and in particular, the culinary history of Canada during the second World War — at the University of Guelph.  This entry has been cross-posted in cooperation with ActiveHistory.ca, a…

Fueling Beer Breweries in Early Modern London

By William M. Cavert The shop down the road that sells alcoholic drinks offers such a variety of beers and ales that while shopping I sometimes imagine myself newly arrived from a communist planned economy into some bewilderingly choice-laden consumer paradise. Beer made in ever-so-small batches by Belgian monks, or…

Room for Food, Spaces for Eating

By Rachel Rich Good food brings people together around a table, and apparently so too does the opportunity to look at good cookbooks. On Saturday April 16th, Catherine Bertola and I co-hosted a workshop organized by online journal FEAST and the Manchester Metropolitan University Library’s Special Collections. We had invited…

Workhouse Diets: Paucity or Plenty? [Part II]

By Lesley Hulonce This is the second part of a post which appeared on Tuesday, 10 May. As Edward Ostler reported to the 1834 Royal Commission, ‘humanity dictates that the inmates of a workhouse should be fed quite as well as a labourer’s family’, and the food, whilst wholesome, should…

Transcribing Early Modern Recipes with the crowd on Shakespeare’s World

By Victoria Van Hyning and Paul Dingman Since the launch of the Shakespeare’s World crowdsourcing website on December 10, 2015, transcribing receipt book manuscripts has become a highly interesting and fun (some even say “addictive”) project for numerous users, a.k.a. “citizen humanists,” around the world. They come from many walks…

Vicarious of Dishes: Teaching the Question of the Recipe

By Benjamin Aldes Wurgaft Teaching food history via historical recipes initially flummoxed me. Of course I understood some of the cultural-historical lessons they can help us learn: the ways in which historical actors, at a particular point in time, communicated instructions for the preparation of dishes; the units of measurement…

First Monday Library Chat: Schlesinger Library at Harvard University

This month’s First Monday Library Chat features the Arthur and Elizabeth Schlesinger Library on the History of Women in America at the Radcliffe Institute for Advanced Study, Harvard University.  We spoke with Marylène Altieri,  Curator of Books and Printed Materials, about the … Continue reading →

First Monday Library Chat: Schlesinger Library at Harvard University

This month’s First Monday Library Chat features the Arthur and Elizabeth Schlesinger Library on the History of Women in America at the Radcliffe Institute for Advanced Study, Harvard University.  We spoke with Marylène Altieri,  Curator of Books and Printed Materials, about the … Continue reading →

Creatively Interpreting the Ménagier de Paris

Tovah Bender   When I was handed an upper-level undergraduate course called Medieval Culture at Florida International University, I decided to push the concept of “culture.” I wanted to showcase all of medieval culture, high and low, ideals and practice. … Continue reading →

Teaching Recipes as Literary Practice and the Practice of Transcription

Amy L. Tigner As a founding member of Early Modern Recipe Online Collective (EMROC)—an international group whose main objective is to transcribe early modern receipt book manuscripts and upload them onto an open, searchable database—I, along with my EMROC compatriots, … Continue reading →

Transcribing in Baby Steps

Jennifer Munroe When I decided to have students work on transcribing a manuscript recipe book, I didn’t quite know what I was getting myself into. After all, I have been transcribing manuscripts for over ten years, and at this point … Continue reading →

Pen, Ink, and Pedagogy

  Amanda E. Herbert I teach an undergraduate seminar on gender in early modern Britain, and throughout the semester, students learn about the ways that people in the sixteenth, seventeenth, and eighteenth centuries worked to differentiate women from men.  We talk … Continue reading →    

Teaching Recipes: A September Series

Amanda E. Herbert In January of 2014, I wrote a post called “Chocolate in the Classroom,” which described a special lesson that I’d designed for my undergraduate Tudor and Stuart Britain course: to learn about the aesthetic and cultural changes … Continue reading →

Ironclad Apple Duff: Exploring Recipes from the American Civil War

By Jessica Eichlin and Amanda E. Herbert Food rations during wartime do not have the reputation for being delicious, fresh, or even edible, and this was especially true during the American Civil War.  Fought from 1861-1865, the war disrupted supply … Continue reading →

Never Too Many Cooks: Female Alliances in Early Modern Recipes (Part II)

By Amanda E. Herbert In this blog post and in my previous post, I’m presenting material from my forthcoming book: Female Alliances: Gender, Identity, and Friendship in Early Modern Britain (New Haven: Yale University Press, 2014).  The material in this … Continue reading →