Category Archives: what is a recipe

What is a Recipe?: A Recipes Project Virtual Conversation

We are excited to announce an upcoming event to celebrate The Recipe Project‘s fifth year. From 2 June to 5 July 2017, we will be hosting a Virtual Conversation on ‘What is a Recipe?’ Details are below. Please share our call for participation widely!


The Recipes Project is a DH/HistSTM  (Digital Humanities/History of Science, Technology, and Medicine) blog devoted to the study of recipes from all time periods and places. Our readership and contributors highlight the growing scholarly and popular interest in recipes. Over the five years that the RP has been running, our authors have continued to revisit one key question: what exactly is a recipe?  How do we know one when we see one?  What is their structure? What functions do recipes serve? How are they shared and passed on? Are they a set of instructions, a way of life, or a story? Aspirational or frequently used? Prose, poem, or image? The list could go on!

A doctor on the telephone (which is linked up to a television screen) to a patient whom he can both observe and talk to from a distance; representing possible technological innovations. (D.L. Ghilchip, 1932.) Credit: Wellcome Library, London.

And the question becomes even more complicated when we consider  the ways that social media creates new and innovative formats for conversations about recipes, across disciplines, academic/non-academic boundaries, and the world. At the RP, we’ve found that blogging is a wonderful way for recipes scholars to share their work and interests, but we recognize its limits as static text.

Introducing… the Virtual Conversation

We would like to invite you – whatever your background – to join us in our first Recipes Project Virtual Conversation, which will take place across a series of online events over the course of one month (2 June to 5 July).

Modern Medicine Pamphlets, Recipes (1930s). Credit: Wellcome Library.

The month-long event will be framed by two more traditional panels of speakers. The first, “Repast and Present: Food History Inside and Outside the Academy,” will be convened at the Berkshire Conference of Women Historians in June. The second will be held in the UK in July, and will feature all of the RP’s editors.  We’ll record these two panels and post them online for discussion.

In between these panels, we’ll host a series of virtual events during which we flood social media with images, texts, and conversations about ‘What is a Recipe?’

Are you a visual person who loves Pinterest or Instagram? Or do you prefer the brevity and playfulness of Twitter? Do you use recipes in historical re-enactment, or try to reconstruct historical recipes in the lab? Are you a knitter who uses old patterns? Whether you’re a recipes scholar, or a recipes enthusiast, there is a place for you in our conference.

During the Virtual Conversation, we will be collecting and archiving presentations for a post-event exhibition site.

Types of Presentations

Designs for mince pies from Hannah Bisaker’s recipe book
1692. Credit: Wellcome Library, London.

We are open to any form of online presentation on the topic of ‘What is a Recipe?’ You might use Twitter for poems, stories, or essays… Or Instagram, Pinterest, and Snapchat for photo-essays… Or YouTube, Vimeo, or Facebook Live for videos… Or a blog forum… Or you might have another brilliant idea, which we’d love to hear!

Participation is open to ALL, whether you decide to present or to simply join the discussion.

How to Participate

Please register your interest in participating by contacting Recipes Project editors Lisa Smith and Laurence Totelin (historicalrecipes@gmail.com) by 30 April 2017.

In your email, please indicate your activity, medium, and (if any) preferred dates between 2 June and 5 July. In the interests of open participation, we are not vetting abstracts.

But in your application, please be detailed, because this will help us as we organise online activities, find participants, and ensure that we have permission to reproduce work on our exhibition site. Some virtual technical support may also be possible, depending on your needs.

We have reserved two hashtags for the conference: #recipesconf and #recipesproject. Please use these for all presentations and discussions, so participants can be sure to find each other.

We can’t wait to see what you come up with!

Sites of Inspiration

An apothecary making up a prescription using scales, his wife holds a recipe for him and two assistants are working with the bellows and pestle and mortar. Line engraving by F. Baretta after P. Mainoto. Credit: Wellcome Library, London.

If you’re looking for digital inspiration…

Funding for this conference has been provided by the University of Essex.

Editing The Recipes Project – 5 years on

Editorial: This is the second of a series of reflection posts from Recipe Project contributors and editors.

By Elaine Leong

cropped-fanshaw-chocolate-pot-highres1.jpg
Our original banner! The chocolate pot taken from Ann Fanshaw’s recipe book. Wellcome Library, Western Manuscript 7113, fol. 154v.

I often start my blog posts with ruminations on how quickly time flies – most probably because as a busy academic and working mother – changes in seasons and project milestones frequently creep up on me as um…wonderful surprises. When they do, though, it’s always useful take a minute for a bit of reflection.

Almost five years have gone by since, in the freezing April (!) snow of Saskatoon, Lisa Smith and I put our heads together for potential recipe-related collaborations. This blog was born just a few months later. I have to confess, when Lisa first brought up the idea of a blog, I was more than a little hesitant. I am one of the worlds’ slowest writers, seeing each footnote as an invitation “explore” and read another 10 articles or so, fretting over argumentation and structure, and indecisively musing over exactly which example best illustrates my point (and then making the – um – wrong decision to use all the ones I found…). Most of us are under pretty intense pressure to write-up and publish our research in traditional formats such as monographs, journal articles and edited volumes. So, the idea of adding regular blog posts to my workload was a little angst inducing. Now, for the second confession of this post – over the years, working on The Recipes Project has become one of the most pleasurable parts of my job and I am incredibly grateful to Lisa for getting us all started at The Recipes Project.

peanuts recipe box
Image of a 1970s recipe index box from one of my first posts “Recipes, Index Cards and Paper Slips” (https://recipes.hypotheses.org/704).

So, what makes The Recipes Project work for me? From the beginning, I saw The Recipes Project not as a blog but as a virtual research network – a platform bringing together scholars and readers with similar interests and fostering conversations across geographical, disciplinary and temporal boundaries. Here, The Recipes Project excels in a number of areas. With a mind on our usual word limit (yes, it applies to editors too), I outline here three aspects which I particularly appreciate. First and let’s get to the crux of the matter – intellectual import and benefits. My work on the blog – commissioning posts and thematic series, editing, and communicating with contributors – have enabled me to keep abreast of new research in my field. More importantly, over the years, The Recipes Project contributors have extended, challenged, and pushed my views on recipes as a text form and collecting, writing and testing recipes as epistemic practices. They have introduced me to different methodologies, inspired me to pull together new narratives and to frame fresh questions. For me, recipe studies now offer researchers unique opportunities to collectively craft together longue durée global histories across a number of knowledge spheres.

Fig. 4 Emerald imitation
My friend and colleague Marjolijn Bol holding one of her imitation emeralds in her post “Topazes, Emeralds, and Crystal Rubies. The Faking and Making of Precious Stones” (https://recipes.hypotheses.org/4659)

Secondly, The Recipes Project is a great example of collaborative research project. Over the years, I have worked closely with a dozens of contributors who not only invite me into their research worlds with much open-mindedness and grace but also motivated me to tighten my own thinking and writing. The editorial team at The Recipes Project – Lisa Smith, Amanda Herbert, Laurence Totelin and Laura Mitchell – are all scholars of amazing generosity. In them, I witness every month how kindness, encouragement and support can build a “village” of an intellectual community. At the same time, we also continually challenge each other with new ideas and skills as we each bring different strengths to the table. For example, unlike the others, I am a latecomer to the world of social media (I only joined twitter last week – find me @HistoryElaine, no tweets yet) and am just discovering the possibilities of being a twitterstorian. What prompted my recent foray into twitter? Well…we have big plans brewing at the RP headquarters – watch this space.

Finally, perhaps most personally fulfilling, over the years The Recipes Project has become a social community in addition to an intellectual one. Logging onto the blog and devouring the latest post, I am always excited and encouraged to read about the new recipe-related adventures of my friends and colleagues. When I head to large international conferences, it’s lovely to see the friendly face of a fellow Recipes Project contributor. More than once, I’ve also had lively and helpful coffees breaks with like-minded contributors at various libraries where hints and tips for new readings or alternative lines of research are exchanged (just like EM recipe exchange?). Many readers also approach us at recipes@mpiwg-berlin.mpg.de with offers of posts and ideas. We always welcome new voices and hearing from contributors hailing from a range of knowledge fields is what makes our community diverse, welcoming and vibrant.

That’s it for me. Next month, co-editor Amanda Herbert will share her thoughts on The Recipes Project – tune in!

Here’s to a New Year!

By Lisa Smith

A celebration party given in honour of a good harvest. Engraving by B. Picart, 1733, after himself after Vergil's Georgics. Credit: Wellcome Library, London.
A celebration party given in honour of a good harvest. Engraving by B. Picart, 1733, after himself after Vergil’s Georgics. Credit: Wellcome Library, London.

September 2017 will mark The Recipe Project‘s fifth anniversary: a big one in the blogging world. And on 29 December, we published our 501st post!

We’ve come a long way since Elaine Leong and I had the idea of setting up a blog. One of our goals right from the start (besides sharing our love of recipes) was to build a community of scholars and recipe enthusiasts

In this endeavour, we’ve been successful. Since 2012, we’ve had over 100 wonderful contributors–and two co-editors (Amanda Herbert and Laurence Totelin) and one social media editor (Laura Mitchell) have joined our team. In 2016 alone, we’ve had over 198000 unique readers and over 525000 unique visits.  Our Twitter feed continues to grow (over 6500 followers), as does our Facebook page (over 830 followers). Thank you, dear readers and contributors for making The Recipes Project such a success!

Now, what were our top five posts of 2016? The vast majority of our readers come directly to the home page and browse through the latest posts, which means that actual favourite posts are difficult to measure. But the top five posts that lured in readers directly to the page reveal an intriguing range of interests and reading patterns.

  1.  ‘Palm Trees and Potions: On Portugueuse Pharmacy Signs’, Benjamin Breen (2 August 2016).
  2.  ‘Jolly Good Ale and Old: Or, Were Early Modern People Perpetually Drunk?’ James Brown and Angela McShane (20 September 2016).
  3.  ‘Hans Sloane: Eighteenth Century Mixologist’, Amanda Herbert (12 January 2016).
  4.  ‘Of Dirty Books and Bread’, Anke Timmermann (12 May 2013).
  5.  ‘Transcribing Early Modern Recipes with the Crowd on Shakespeare’s World‘, Victoria Van Hyning an Paul Dingman (2 February 2016).

The New Year brings new opportunities and challenges. As ever, we are always interested in new contributors. If you’ve been thinking that you’d like to contribute to RP or to set up a new themed series, please do send us an email–we’d love to hear from you! With a number of our Ph.D. student contributors graduating this past year, we’re also keen to encourage junior scholars to become a part of our community.

Over the years, we’ve noticed that the blog provides a wonderful snapshot of recipe research, but one topic has repeatedly emerged: the difficulty of pinning down what exactly a recipe is in different regions and different time periods.  With this in mind, the RP editors will be hosting an entirely virtual conference on ‘What is a Recipe?’ in the summer.  We are super excited about this and hope to see many of you involved as participants. Please keep your eyes open for our upcoming Call for Participation!

With the lead up to our fifth anniversary, we will be including a new feature for the year that will add a soupçon of historiography to our monthly mix.  RP editors and invited contributors will reflect on the past, present, and future directions of recipe scholarship, as well as what the blog has meant to us.

Thanks again for your support. We hope that you enjoy our new directions in 2017 as we will!

An obese doctor acknowledging the favours of a French chef in his kitchen; denoting their complicity, the chef's food providing patients. Coloured etching by C. Williams, c. 1815. Credit: Wellcome Library, London.
An obese doctor acknowledging the favours of a French chef in his kitchen; denoting their complicity, the chef’s food providing patients. Coloured etching by C. Williams, c. 1815. Credit: Wellcome Library, London.