In January of 2014, I wrote a post called “Chocolate in the Classroom,” which described a special lesson that I’d designed for my undergraduate Tudor and Stuart Britain course: to learn about the aesthetic and cultural changes accompanying the “Consumer Revolution” of the seventeenth century, students taste-tested chocolate that had been made according to an early modern recipe. Most of the students really disliked the flavor of the chocolate – which featured spices such as chili, cinnamon, and nutmeg – but the response to my post on The Recipes Project was enthusiastic, with teachers from around the world writing in to talk about the ways that they used recipes in their own classes, seminars, and tutorials.
Recipes are wonderful pedagogical tools. Deceptively simple, they encourage students to dig beneath and around a seemingly straightforward list of ingredients and directions, provoking conversations about historic foodways, linguistics, conceptions of race, socioeconomics, praxis, and religious and cultural prohibitions. They require students to become close readers and sensitive, careful thinkers. And they enliven discussion, as students and teachers alike imagine how a food or medicine might smell, look, taste, or feel.
During the month of September, The Recipes Project will feature a special series of posts on teaching recipes. Our contributors will demonstrate the many excellent ways that recipes can be used in a variety of classrooms – from university lectures to elementary school classrooms – and in a range of disciplines, including classical studies, composition, history, literature, and the histories of medicine and science. A particular strength of the series will be the use of recipes in the digital humanities, as several of our contributors are teaching students about web-based transcription via manuscript recipe collections and household account books. Look for posts by Rebecca Laroche, Jennifer Munroe, Amy Tigner, and Hillary Nunn on the many exciting ways that students are digitizing and analyzing recipes for the Early Modern Recipes Online Collective (EMROC). But the series will also feature the work of those who have taken a more “practical” approach to teaching recipes, as Amanda Moniz, Valerie Korinek, Laurence Totelin, and Tovah Bender talk about their efforts to recreate and remake historic foods, medicines, and supplies, and how modern students experience the sensory worlds of the past.
We hope that our readers will be both impressed by the work of this group of scholar-teachers, and inspired to incorporate recipes into their own syllabi and lesson plans. Please let us know how you’re using recipes in the classroom! To contribute to the discussion, just hit the “comments” button below. We look forward to hearing from you.