Come… make yourself comfy! Welcome to the third event day for our ‘What is a Recipe?’ Virtual Conversation. We’re looking forward to a a busy day ahead.
There are a few things to check out that happened yesterday. Emily Contois has a wonderful post on ‘Listening to the Voices in Historic Cookbooks‘, which discusses a recent weeklong recipes workshop she attended, but it also has a number of crossover themes with our ongoing conversation for ‘What is a Recipe?’. Hillary Nunn and Whitney Thompson had a Twitter bake-off of a seventeenth-century recipe; you can follow their experiment under #recipesconf. And Cardiff University Special Collections and Archives shared some recipe-related highlights from their collection (@CUSpecialColls).
Today, we’ll be hearing from…
- Siobhan Carlson and her ‘Spuddenly Farming’ project (Instagram @SpuddenlyFarming; Twitter: @Spuddenly_Farm);
- Sietske Fransen from the Making Visible Project (Twitter: @sietske_fransen and @MVCRASSH);
- Emily Thompson on seventeenth-century instructions for growing saffron (Twitter: @joiedelivre);
- Folger Shakespeare Library on recipes in its collection (Twitter: @FolgerResearch);
- Harry Hayfield’s ‘Henri’s Kitchen’, with Choquettes at Recipes Project;
- Peter Murray Jones on ‘Distilling and Deflowering’ at Recipes Project.
UPDATE (June 19, 2017): A Storify of Day 3 by Tallulah is available over here.