By Sarah Peters Kernan Listen here, or subscribe wherever you listen to podcasts! Sarah Kernan talks to Alexandra Makin, a textile archaeologist specializing in early medieval embroidery. She is a professional embroiderer, trained at the Royal School of Needlework at Hampton Court Palace and also holds a PhD in Anglo-Saxon Studies. Alex is a Third Century Fellow at Manchester Metropolitan University. Her publications include Textiles of the Viking North Atlantic: Analysis, Interpretation, Re...| The Recipes Project
By Esther Martin People love Stuff. They’ve always loved Stuff. For hundreds of years, humanity has made a practice of collecting the Stuff they love. These collections carry alternative implications, showcased and flaunted to establish both the status and identity of the owner. The act of collecting is easy to dismiss as a type of overconsumption, but it is deeply tied to a person’s need to establish their sense of self, and to identify where they fit into the social spectrum. Collectors...| The Recipes Project
By Charlotte Gaudry When we talk about historical reconstruction, “making” can be understood as the act of bringing the past back to life, recreating what once existed. This fits closely with the goals of the reconstruction I have in mind for my thesis project. It is not just about restoring objects or practices, but about exploring new ways of understanding and “making” history itself. It’s a process that can engage all our senses: sight, smell, touch, taste, and hearing. In this s...| The Recipes Project
By Sarah Peters Kernan Listen here, or subscribe wherever you listen to podcasts! A content warning. Please note that this episode contains a detailed description of the death of eels in preparation for a meal. In this episode, Sarah Kernan speaks with Neil Buttery, a historian of British food. He is an award-winning author of several books, including A Dark History of Sugar; Before Mrs. Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper; The Philosophy of Puddings; and Knea...| The Recipes Project
By R. Claire Bunschoten & Ben D. Lee On the Netflix show Culinary Class Wars, Korean American chef Edward Lee makes food to make identity. In the semi-final round of the South Korean cooking competition show, chefs are tasked to create a dish communicating their life story. Signature dishes abound: elaborately crafted songshu guiyu and … Continue reading Mixing Rice, Making Self: Chef Edward Lee’s Theory of Bibimbap →| The Recipes Project
By Sarah Peters Kernan Listen here, or subscribe wherever you listen to podcasts! In this episode, Sarah Kernan speaks with Crystal Dozier, Associate Professor and anthropological archaeologist at Wichita State University in Wichita, Kansas. She is Chair for the Department of Anthropology, Director of Wichita State’s Archaeology of Food Laboratory, and City Archaeologist for the city of Wichita. Crystal describes researching food and foodways using archaeological approaches, including expe...| The Recipes Project
By Anna Marie Smith and Tom Cook, Fatto a Mano Project Into the depths of Italian culinary history, there remains a search for the most exotic pasta shape; a culinary journey into transitory perfection and ephemeral uniqueness. Then, lies the humble gnocchi. A lump. A dumpling shaped and formed by old hands crooked and weathered or tiny fingers touching raw dough for the first time. The singular gnocco stands alone as Italy’s poor mass of unhinged flour. Like the sculptor before us, gnoc...| The Recipes Project
By Sarah Peters Kernan Listen here, or subscribe wherever you listen to podcasts! In this episode, Sarah Kernan talks to Victoria Flexner, food historian and founder of the historical dining collective, Edible History. She is the author of A History of the World in 10 Dinners: 2,000 Years, 100 Recipes, published by Rizzoli in 2023. Through these projects and her Substack newsletter, Victoria expertly communicates history through food. Follow Victoria Flexner on Substack and Instagram for upda...| The Recipes Project
By Bonnie Shishko and Shawn Bowers As college professors with three combined decades of First-Year Writing experience, we’re observing two unsettling trends: first, that traditional undergraduate students are increasingly unlikely to tackle academic writing without relying on AI-tools, and second, that they are increasingly likely to hold rigid beliefs about writing—what it is, what it can do, and what it should sound and look like. As a result, we’re noting a third phenomenon: in the...| The Recipes Project
By Ángel Tuninetti and the Centro de Estudios Heñói Team Paraguay is a poster case for the damage that industrial agriculture can cause on food security and food sovereignty. The landlocked South American country was almost self-sufficient in food production until the 1990s, mainly thanks to the diversified crops and animal production of the fincas … Continue reading “Recetario Soberano”: Defending Sovereignty One Recipe at a Time →| The Recipes Project