Founders and Editors:
Max Planck Institute for the History of Science
14195 Berlin, Germany
Phone: (+49 30) 22667-0
Elaine Leong’s research is centered upon medical and scientific knowledge transfer and production with a focus on issues of gender. Her interdisciplinary projects use theories and methods in the history of the book and the history of reading to elucidate practical knowledge and quotidian activities within the domestic sphere. She leads the ‘Reading and Writing Nature in Early Modern Europe’ research group at the Max Planck Institute for the History of Science, Berlin. Her first book Recipes and Everyday Knowledge: Medicine, Science and the Household in Early Modern England was published by the University of Chicago Press in 2018. Elaine is currently working on her second book project Reading Rivière in Early Modern England. She occasionally tweets as @HistoryElaine.
Elaine is on leave from editorial duties in 2019.
Department of History
University of Essex
Wivenhoe Park, Colchester, U.K.
Phone: (+44 0) 1206 874120
A historian of gender and medicine in eighteenth-century France and England, Lisa Smith (Lecturer in Digital History, University of Essex) has published widely on leaky bodies, pain, fertility, and the household. She is finishing a book on “Domestic Medicine: Gender, Health and the Household in Eighteenth Century England and France”. In addition to developing an online database of the Sir Hans Sloane Correspondence, she is a co-investigator on a crowd-sourcing recipes transcription project. She blogs at The Sloane Letters Blog and Wonders & Marvels and tweets as @historybeagle.
Amanda E. Herbert, Folger Institute, Folger Shakespeare Library
Amanda Herbert is Associate Director at the Folger Institute of the Folger Shakespeare Library, where she leads the Fellowships Program. She earned her Ph.D. in History from the Johns Hopkins University. She is a historian of the body: gender and sexuality, health and medicine, food and drink. Her first book, Female Alliances: Gender, Identity, and Friendship in Early Modern Britain was published by Yale University Press in 2014, and she is at work on her second, Water Works: Faith, Health, and Medicine in the British Atlantic. She is co-director of a $1.5 million Mellon initiative in collaborative research at the Folger Institute, Before ‘Farm to Table’: Early Modern Foodways and Cultures, and co-curated the 2019 Folger exhibition First Chefs: Fame and Foodways from Britain to the Americas. You can follow her on Twitter @amandaeherbert. (Photo credit: Yassin Mansouri)
R.A. Kashanipour, Northern Arizona University & University of Arizona.
Ryan Kashanipour is an anthropologist and historian of medicine and science in Latin America with particular interests in plants, foods, and recipes. He holds masters and doctoral degrees in Library Science and History and is currently completing a book on early modern medial recipes book called Between Magic and Medicine: Colonial Yucatec Healing and the Spanish Atlantic World, which explores sickness and healing in colonial Yucatán and the production of medical knowledge in the Enlightenment-era Spanish Atlantic.
In addition to writing and editing with the Recipes Project, Ryan collaborates with the Southwest Seminar and the Omohundro Institute for Early American History and Culture, edits Medieval and Renaissance Latin America and co-edits New Colonialisms in Latin America with Routledge Press, and mentors Mellon fellows with the Council on Library Information Resources. He is obsessed with all things chile and chocolate.
Sarah Peters Kernan, Independent Scholar
Sarah Peters Kernan is an independent culinary historian. She holds a PhD in medieval history from The Ohio State University. She is currently working on a monograph about the production and use of cookbooks in medieval and early modern England and is also working to create an edition of a seventeenth-century recipe book she transcribed and researched as a Food Studies Fellow at the New York Public Library. She has published in the journal Food & History and has contributed to the Recipes Project for several years.
Sarah has been especially active as a public historian, working with institutions and organizations like The Met Cloisters, Manuscript Cookbooks Survey, and the Culinary Historians of Chicago. She collaborates frequently with the Newberry Library, assembling modules on food history topics for Digital Collections for the Classroom, teaching Adult Seminars on food history topics, and recently appearing on the Shelf Life podcast.
Joshua Schlachet, University of Arizona
Joshua Schlachet is a historian of early modern and modern Japan, specializing in the cultural history of food and nourishment in the eighteenth and nineteenth centuries. His current project, “Nourishing Life: Diet, Body, and Society in Early Modern Japan,” examines the emergence of a dietary “common knowledge” as new practical guidebooks circulating among ordinary readers expanded the concept of a well-nourished body to encompass economic productivity, status hierarchy, and moral cultivation. Josh received his Ph.D. in East Asian Languages and Cultures from Columbia University and teaches courses on Japanese and East Asian history, dietary cultures, and everyday life at U of A.
Laurence Totelin, University of Cardiff
Laurence Totelin is a historian of Greek and Roman Science, Technology and Medicine. She focuses on the history of pharmacology and botany. Her work is influenced by gender theory, and she has a particular interest in gynaecological treatments, aphrodisiacs, and the properties of milk (especially breast-milk).
She has published both on the history of ancient pharmacology (in particular on gynaecological pharmacology) and the history of botany. Currently she is interested in the ancient history of milk, with a focus on its symbolism in ancient cultures. She is an experienced blogger, writing posts for the Recipes Project, her own blog Concocting History, and guest posts on other blogs.
Jess Clark, Brock University
Jess Clark is a historian of women, gender, and sexuality in the modern Britain world. She has published on the history of beauty in nineteenth-century Britain, charting the role of British beauty experts in shaping popular ideas about appearance, race, and identity. She’s currently completing a book about a small group of London-based beauty entrepreneurs and their relationship to the Victorian metropolis. She’s also launched a second project on the history of smell in the early twentieth century. In addition to the Recipes Project, Jess co-hosts New Books in British Studies, a channel on the New Books Network. You can follow her on Twitter @JessicaPClark.
Social Media Editors (Facebook and Twitter):
Laura Mitchell, University of Saskatchewan and St. Thomas More College
Laura Mitchell trained as a medievalist at the Centre for Medieval Studies, University of Toronto. Her main area of research focus was on charms and other forms of folk magic in later medieval England. Her research interests also include book history, manuscript culture, books of secrets and recipe collections, and their transmission. Laura is currently a project coordinator at the University of Toronto working on a series of digital projects on Matthew Parker’s Manuscripts and Printed Books and John Stow’s Medieval Books. Laura manages the Facebook page and Twitter for The Recipes Project. She sometimes tweets about medieval things @medieval_laura.
Melissa Reynolds, Princeton University
Melissa Reynolds is historian of the book whose research focuses on the circulation of “practical” knowledge in late medieval and early modern England. She recently received her PhD in History from Rutgers University and in Fall 2019 will be a Lecturer in History and Cotsen Postdoctoral Fellow in the Society of Fellows in the Liberal Arts at Princeton University. She is at work on her first monograph, How To: Practical Books and the Making of Early Modern England. She has been published in the Journal of British Studies and the Washington Post. In addition to writing for the Recipes Project, Melissa was also on the transcription team for the Making and Knowing Project and previously served as Editorial Assistant at Speculum, the Journal of the Medieval Academy of America. You can follow her on Twitter @melkatrey.
Department of History University of California, Irvine 200 Murray Krieger Hall Irvine, CA 92697
Clare Gordon Bettencourt is a PhD candidate in History at UCI. Her dissertation, “Bread and Butter Policy: America’s Food Identity Standards, 1938-2018” traces the framing, enforcement, and impact of food identity standards, a body of pure food regulations created and enforced by the Food and Drug Administration. Her work appears in the edited volume Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century. She has served as a Food Fellow for the University of California’s Global Food Initiative, and is currently a Pedagogical Fellow with UCI’s Division of Teaching Excellence. You can find her on Twitter @dearclare.
- Chelsea Clark, University of Saskatchewan
- Julia Jaegle, Max Planck Institute for the History of Science, Berlin
- Erin Spinney, University of Saskatchewan
Questions or comments? Email the editorial team at firstname.lastname@example.org.