We hope you’re still enjoying this brilliant weather and are equally as excited for our last big event day of the virtual conversation on ‘What is a Recipe?’. We’ve got some brilliant new topics coming your way and some of our oldies, but goodies, joining us too.
“Teaching Cookbooks: A Twitter Conversation on Food, Gender, History & Writing” from Emily Contois with the hashtag #teachingcookbooks. Twitter: @emilycontois and website: bit.ly/foodgender. Emily will be sharing her reading list, lesson plan, and teaching tips—plus some of her students’ cookbook analysis essays in a 24 hour twitter chat on the topic starting from 8am.
“#FreeFireCider: Folk Herbalists, Feminist Hashtags, and the Instagram Modernity” from Katherine Cheyenne Hysmith. Twitter: @kchysmith, Instagram: @kchysmith and blog post here. Herbalists regard Fire Cider as a community-owned recipe but it has built up a commercial niche. Katherine will be exploring the historic “recipe” and how this community of shared knowledge deals with modern legal issues with a focus on the Instagram accounts of women folk entrepreneurs, how they use the hashtag #freefirecider in the hopes of winning back their recipe, and, in turn, help form a folk narrative within the Instagram modernity.
“Teaching Recipes: Recipes as Sources for Women’s Lives” from Rachel Snell. Rachel blogs about her module here and shares the website of students’ work from “Food, Femininity, and Feminism in American Culture from Amelia Simmons to Martha Stewart”, which looks at the ways in which the production and consumption of food fundamentally shaped concepts of femininity and feminism in American culture.
“‘Unboxing’ a new acquistion” from Wangensteen Historical Library of Biology and Medicine at the University of Minnesota. We’ll be witness to the ‘unboxing’ of a new French receipt book manuscript! Facebook: https://www.facebook.com/umnbiomedlib, Twitter: @umnbiomedlib, and Instagram: @umnlib.
The “Spuddenly Farming: A reconstruction of Rev. Mr. Cochran’s Potato experiment, 1791” from Siobhan Carlson is back again with updates on the experiment! Siobhan will be on Instagram @SpuddenlyFarming and Twitter @Spuddenly_Farm
“Henri’s Kitchen”, the final installment in which Harry Hayfield looks at Boeuf Bourginon through the eyes of his seventeenth-century musketeer, Henri.
“Recipes in the Early Royal Society Archives” from Sietske Fransen, who has been exploring the visual practice of the early Royal Society will be on twitter as @sietske_fransen and @MVCRASSH and her blog post on her archives tweets here.
Still ongoing we’ve got ‘Cooking With Anger’ where you can join the comments and create your own improvised recipe from a basket of ingredients. If you joined in Day 8’s discussions about fictional foods, you might enjoy taking a crack at ‘Cooking With Anger’.
In any case, make sure to check out Tallulah’s intriguing blog post about ‘Stories and memories: Day 8 of the Recipes Project’ where she explores all of the brilliant things which happened on Monday– including that extended discussion of fictional meals! She also discusses the focus on reconstructions, discussions of the ‘art’ of a good recipe and the connections between recipes and family history, and the many forms of recipes that appear in our daily lives.
It looks like there’s going to be a lot of themes today for our last big event day with focus on gender, community, improvisational cooking, digital recipes, and pedagogy cropping up already. We’ll have to see if we get reconstruction popping up again today…
We’ll see you again on the 10th with a final recording at the Wellcome Library.