By Sarah Peters Kernan Listen here, or subscribe wherever you listen to podcasts! Sarah Kernan has a conversation with Marissa Nicosia, an Associate Professor of Renaissance Literature at Penn State Abington. She teaches, researches, and writes about early modern English literature, food studies, book history, and political theory. Marissa speaks about her work making and updating early modern English culinary recipes, especially for her public food history website, Cooking in the Archives: ...| 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 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 … Continue reading Retracing our Roots →| 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. … Continue reading Around the Table Podcast: Edible History with Victoria Flexner →| 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
By Yanet Acosta A cookbook is much more than a simple collection of recipes.[i] In the case of Cocina de recursos (Deseo mi comida) by Ignacio Doménech, the cookbook is not only a tool of critique but also a form of resistance. It pushes back against the devastation of war, a devastation that leaves its … Continue reading Anguish as a Form of Resistance: Ignacio Doménech’s Cocina de Recursos (Deseo mi comida) in Civil War Spain →| The Recipes Project
By Pradeep Barua The Indian Army participated in both world wars in the twentieth century. During the First World War (1914-1918,) 1.3 million Indian soldiers fought for the British Empire. Another two million men joined the Indian Army and fought for the allies in World War Two (1939-1945).[i] In the latter case, feeding this massive … Continue reading Curry Goes to War: Indian Army Field Rations in World War Two →| The Recipes Project
By Bridget María Chesterton The defeat of Paraguay by its powerful neighbors, Brazil, Argentina, and Uruguay, during the War of the Triple Alliance (1864-1870) left the country in ruins. The complex causes of the war can be boiled down to the fact that Paraguayans sought to limit the growing power and influence of Brazil … Continue reading Remembering Francisco Solano López’s Foodways in Paraguay →| The Recipes Project
By James Edward Malin and Gary Thompson This two-part post elaborates on three problems inhibiting the building and connecting of culinary research databases: obstacles to combining historical mediums, differences in data entry structures, and challenges of historical culinary ontologies. It could be said that culinary history’s multidisciplinarity nature makes it difficult to marshal a level … Continue reading Pasta, Pasta, or Maccheroni? Obstacles in the Digital Culinary History Environ...| The Recipes Project
