Early Modern Nitpicking
By Lisa Smith Robert Burns was inspired to write an ode “To a Louse” (1786) when he observed a cheeky louse running over a woman’s bonnet during a church service. Ha! whaur ye gaun, ye crowlin ferlie?...
View ArticleMaine’s Favorite Daughter and Blueberries
By Harley Rogers The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleExploring Gender Roles through a Recipe for “French Pancakes”
By Hannah Meidahl The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleCooking Up New Ideas: Interdisciplinary Approaches to Research through Recipes
Rachel A. Snell The Margaret Chase Smith Recipes Research Collaborative (MCSRRC) is an interdisciplinary group of faculty, students, and staff who are passionate and curious about the role of food,...
View ArticleSmothered Beef: The Role of Meat in Margaret Chase Smith’s Foodways
Emma Bragdon The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleCheese Salad (Chilled): A Taste of Nostalgia
Kate Follansbee The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleLobster Newburg: Margaret Chase Smith’s Promotion of a Maine Ingredient
Nicole Ritchey The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleExploring Class and Social Ties in Chocolate Crunch Cookies
Caitlin Hillery The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleVegetable Soup: A Friendship Revealed by a Recipe
Nikki Yutuc The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleThe Measure of Ingredients in Early Modern Recipes
By Juliet Claxton Modern cookery books list recipe ingredients that are carefully weighed out using standardized units of measurement. It is precise calibration that allows for a recipe to be...
View ArticleVery Frugal Ways to Cook Rice—Famine Prevention and Common Knowledge in Edo...
By Joshua Schlachet If you’ve browsed The Recipes Project in the past several weeks, you may have raised an eyebrow at the unfamiliar black and white squiggles that decorate the top of our page...
View ArticleBritish? Or European?: George III’s dinner table and the taste of the nation,...
By Rachel Rich and Lisa Smith If we are what we eat, and the king is the father of the nation, then George III’s menus must have something to tell us about who the British people were at the end of the...
View Article‘A Curious Book’: The Many Functions of Martha Hodges’ Manuscript Recipe Book
By Kate Owen On the inside cover of Martha Hodges’ recipe book (17-th-18th century), written in pencil, is a note that calls the manuscript ‘a curious book’. Although there is no further explanation...
View ArticleSoledad Acosta de Samper: Botany, Food, and Gender in 19th Century South America
Vanesa Miseres Soledad Acosta de Samper (1833-1913) was one of the most renowned South American writers of the 19th century and critical to the construction of gendered notions of national identity in...
View ArticleWaste Not, Want Not: An Introduction to Histories of Food Waste, Thrift, and...
By Eleanor Barnett and Katrina Moseley As awareness of global climate and humanitarian issues increases, a growing number of us are seeking ways to grow, buy, and eat food more sustainably – by, for...
View ArticleWaste Not, Want Not: Physics and Fruitcakes
By Simon Werrett In 1767, the Winchester writer Ann Shackleford gave a recipe for clear fruit cakes in her Modern Art of Cookery Improved (1767). A candied fruit juice should be placed ‘upon glass...
View ArticleWaste Not, Want Not: Interpreting Thrift through Victorian Food Writing
By Lindsay Middleton When you use ‘thrift’ in conversations today, the word carries connotations of frugality and, perhaps, tightfistedness. In the mid- to late-nineteenth century, however, the meaning...
View ArticleRecipes for the Inner Chamber: Vernacular Manufacturing in Early 20th Century...
By Eugenia Lean In the 1910s, a curious print culture phenomenon appeared in China’s urban areas. Journals such as the Ladies’ Journal (Funü zazhi) and Women’s World (Nüzi shijie) began to run columns...
View ArticlePulverized Food to Pulverize the Enemy!
By Nathan Hopson This is the third in a planned series of posts on nutrition science and government-sanctioned recipes in imperial Japan. Nukapan. Let me introduce our teatime specialty, rice bran...
View ArticleEating Through the Seasons: Food Education in Japan
By Alexis Agliano Sanborn Seasons have been celebrated in Japanese society for centuries through poetry and prose. During the Edo-period (1603-1868) this appreciation of nature codified in the creation...
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