About

V0049241 Scholars at a lecture. Engraving by W. Hogarth. Credit: Wellcome Library, London. Wellcome Images images@wellcome.ac.uk http://wellcomeimages.org Scholars at a lecture. Engraving by W. Hogarth. 1736 By: William HogarthPublished: March 3rd 1736 Copyrighted work available under Creative Commons Attribution only licence CC BY 4.0 http://creativecommons.org/licenses/by/4.0/
V0049241 Scholars at a lecture. Engraving by W. Hogarth.
Credit: Wellcome Library, London.

The Recipes Project blog is a collaborative international research community that brings together and showcases interdisciplinary research on recipes across broad temporal and geographic spans. The project features case studies from across time and place: from the ancient world to China and Japan to Renaissance Italy, nineteenth-century America, and more. We cover a range of thematic areas from medicine to alchemy to art technique to food. We also provide resources, thematic series, and we highlight the wonderful ways in which community members use recipes in their teaching. Since our launch in 2012, we’ve gained a loyal readership. Over the first six months of 2020, over 25,000 unique visitors visited the site each month. The project features the work of more than sixty international researchers at all career stages, from ABD grad students to professors to public history facilitators to community members.

We are also on Facebook and Twitter, where we share the best links from around the Web on the histories of food, art, medicine and more! We also have a group Zotero page, which is where we share a bibliography of historical recipe collections and recipe-related secondary readings.

For more on our editorial team, go here.

For a list of contributors, go here.

Contact us?

  • E-mail: recipesproject@brocku.ca
  • Twitter: @historecipes
  • Facebook: https://www.facebook.com/therecipesproject
  • Zotero: https://www.zotero.org/groups/the_recipes_project

5 Replies to “About”

  1. My Canadian cookbook research took me recently to a 1741 handwritten manuscript containing various medicinal receipts and miracle cures (cancer, insanity etc). We’re preparing an online critical edition. So your blog and twitter feed came as a very welcome discovery. Looking forward to further dialogue, nc

  2. To whom it may concern,

    I am a student from Bangor University in my third year studying History with Journalism and I am currently completing my dissertation.
    For my dissertation I am looking at how recipes can be used as a valuable historical sources beyond simply food history, and how they are being put to use or vice versa, not being used to their full potential by historians. I am looking to gain views from historians currently using recipes in their research and I was recommended I try out this blog which I have to say is very interesting!

    It is great to hear you are utilising recipes and I wanted to enquire about your thoughts the usefulness of using recipes in historical research? I am interested in how they can fit with wider cultural studies , and indeed how other sources that some historians may see of little importance can be used to paint a more accurate historical picture.

    Any information you can provide me with or if you have any top tips on how to use recipes in history, would be greatly appreciated.

    I look forward to hearing from you,

    Best wishes,

    Harriet

  3. I have tried leaving comments on articles but it just says “no data received” then tells me I have already submitted my comment. I would like to raise points about some aspects of the articles. For example, purple of Cassius is a precipitated purple product of gold, perhaps the Dutch recipe for gold powder does result in a purple powder.

  4. I have over twenty years experience in cooking medieval and modern food for a wide variety of recipes, including the Leeds IMC. I am currently working on an MA by Research based at Durham University, on medieval recipes.

    Fascinating site and I’m particularly interested in the idea that the rolls were practical tools. I’ve been interested in the role of the clerk of the kitchen as a literate contributor to the process of food production in major houses.

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