Author: Lisa Smith

Teaching Recipes as Pattern Recognition

By Rob Wakeman, Mount Saint Mary College In the throes of research, we often compile so much informa…

Recipe Books as Digital Feminist Archives

By Whitney Sperrazza, Rochester Institute of Technology For sixteen weeks last fall, twelve Universi…

Which Ingredients are Witch Ingredients?

By Dana Schumacher-Schmidt, Siena Heights University Over the last ten years or so teaching undergra…

Early Modern Nitpicking

By Lisa Smith Robert Burns was inspired to write an ode “To a Louse” (1786) when he observed a cheek…

Something to Share: Food from Home to Home

By Megan Daigle, with Maria Wilby and Iman Mortagy Food brings people together. That simple idea is …

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…