Author: Lisa Smith

Tales from the Archives:

I am a homesick Canadian in the UK at this time of year. This coming weekend is Thanksgiving and I…

Receiving Alchemical Knowledge

By Margaret Maurer On two of the last leaves of receipt book compiled by Margarett Baker in the late…

King Calli’s Spruce Beer

By Renée Lafferty-Salhany Cocktails today, in expert hands, are an art form.  The thoughtful, delibe…

Dr. Chase

By Mandy Aftel In early America, settlers on an expanding frontier had to rely on their own skills a…

Fairgoing Filipino Food in the Fifties

By R. Alexander Orquiza In 1950, the cooking demonstrations at the California State Fair were a way …

Medieval charms: magical and religious remedies

By Véronique Soreau Charms are incantations or magic spells, chanted, recited, or written. Used to cure diseases, they can also be a type of medical recipe.[1]  Such recipes were often described as charms in their title and linked to a ritualistic form of language intertwined with religion, medicine and magic.…

Tales from the Archives: Love Magic in Eighteenth-Century Russia

In 2017, The Recipes Project celebrated its fifth birthday. We now have nearly 650 posts in our archives and over 160 pages for readers to sift through. That’s a lot of material! (And thank you so much to our contributors for sharing such a wealth of knowledge on recipes.) But with so…

How an American Became ‘The French Chef’

By Juliet Tempest There can be no better description of Julia Child than “meticulous.” Indeed, Amy Vidor and Caroline Barta describe her thus in their delightful post this month. They review the history of Child’s success in circulating French cuisine in the U.S. As they discuss, Child held the highest…

To dine at Kew: The meals of George III and his household

By Rachel Rich Lately I’ve been thinking about whether the kitchen at Kew, c. 1789, should be considered as a domestic space or a public one. The reason this has been on my mind is because I’ve been working with Lisa Smith and Adam Crymble on a project we’ve provisionally…

A Tale of Two Omelettes, Part 2

By Amy Vidor and Caroline Barta A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal. There is a trick to omelettes, and certainly the…

A Tale of Two Omelettes, Part 1

By Amy Vidor and Caroline Barta La Varenne’s Ham Omelette (Recipe #76) Simply take a dozen eggs, and break them, saving only half the egg whites. Beat them together. Take your ham, and prepare as necessary (chop / dice / etc). Mix it with your eggs. Then, take some lard,…

Feeding Under Fire: Medicinal Food

By Simon Walker When I first began Feeding Under Fire, I was excited for the episode on medicinal food because it offered the chance to combine my public engagement platform and my PhD research into the improvement of soldiers’ bodies in the First World War. Now that the video is…

The Recipe as Feminist Text: A Reflection on the Writing of Preserving on Paper

By Kristine Kowalchuk In writing Preserving on Paper: Seventeenth-Century Englishwomen’s Receipt Books, (University of Toronto Press, 2017) I found the opening sentence from L.P. Hartley’s The Go-Between often came to mind: “The past is a foreign country: they do things differently there.” I have long been interested in food and…

Tales from the Archives: Of Dirty Books and Bread

As our loyal readers know, yesterday we celebrated our fifth birthday! We now have over 500 posts in our archives and over 120 pages for readers to sift through. What a wealth of knowledge on recipes from our wonderful contributors. However, with so much material on the site, it’s easy…