What is a Recipe? Week 2

Hi everyone, welcome to week 2 of our virtual conversation. First, thank you all for the interesting and stimulating conversation on Friday. For this recipe enthusiast, there were a large number of high-points. I particularly enjoyed the discussions on recipes and algorithms (thanks in particular to  for getting us started and for his participation via Twitter, see also Paul Engle’s guest blog post here). From watching the live-streamed ‘Repast and Present: Food History Inside and Outside the AcademyBerks 2017 panel (my first Facebook live event!), I also enjoyed learning about the rich and wide-ranging ways colleagues in classrooms, museums and on the internet use recipes as a vehicle for fostering conversations about constructing identities and our relationships with the past. (Lisa Smith has Storified the day over here.) I look forward to continuing these conversations with everyone in the coming week!

We’re delighted to host a rich programme for week 2 of ‘What is a Recipe?’. This week, our main event day is Wednesday June 7. see below for abstracts and summaries. In addition, our friends at the University of Glasgow Archives and Special Collections (@UofGlasgowASC) and the Cardiff University Special Collections and Archives (@CUSpecialColls) will continue to share their holdings on twitter.

The Recipes Project team all look forward to seeing you on Twitter, Facebook, Instagram and more. Don’t forget to #recipesconf on all Twitter conversations!

Titles and Abstracts:

‘Recipes in the Early Royal Society Archives’, Sietske Fransen (tweets 7 June, 13 June, and 20 June; blog post 5 July.)

The seventeenth-century fellows of the Royal Society were interested in every part of the natural world. They collected and reproduced a large variety of recipes, from the making of pigments to finding the recipe for the best French bread, to a recipe for universal medicine. During my research days in June, investigating the visual practice of the early Royal Society (www.mv.crassh.cam.ac.uk), I will tweet the various recipes I encounter in the archive of the Royal Society. At the end of those weeks the found recipes will feature in a blogpost on recipes in  the early Royal Society.

‘Spuddenly Farming: A reconstruction of Rev. Mr. Cochran’s Potato experiment, 1791’, Siobhan Carlson, 2 June, 7 June, 13 June. 15 June, 20 June, 24 June, 27 June, 3 July, 5 July

Following the American Revolution, the British crown gave Loyalists land to farm throughout the Canadian Maritimes. This migration gave rise to the emergence of an English print culture in the region that included agricultural recipes. Amongst these entries, on the 24th of March, 1792, the Royal Gazette and Miscellany of the Island of Saint John, printed the experiment entitled, ‘To determine whether it is best to plant large or small Cuttings of Potatoes ; in a Letter from the Rev. Mr. Cochran to the Secretary of the Agricultural Society for the County of Hants, dated Winsor, Feb. 1791.’ The experiment outlines the best methods to grow Prince Edward Island’s famous export – the potato. The goal of this project is to reconstruct the experiment, to think about/consider the experience of Maritime Settlers.

‘Gwendolyn Brooks’ Fruit Salad’, Newberry Library podcast (Alex Teller)

We’re releasing a podcast episode about a fruit salad recipe by Gwendolyn Brooks on Wednesday, June 7 (the 100th anniversary of her birth). The audio will appear on Soundcloud and iTunes, but we’ll repurpose it (along with pictures of how the fruit salad came out when we made it) for Facebook, Twitter, and Instagram as well.

‘Historical Recipes + Digital Humanities’, Wangensteen Historical Library of Biology and  Medicine at the University of Minnesota (Lois Hendrickson and Emily Beck)

Recipe Workshop digital poster (from Carleton College June 2 Digital Humanities Conference. Our ‘poster’ session on the Historical  Recipes + Digital Humanities symposium, which was held at the Wangensteen.

 

 

 


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