By Jess Clark
It’s August, which means that some of us are prepping course materials for the coming year (unless you’ve already got your syllabus and teaching plans in order — to you, I tip my hat!).
Here at RP, we believe that recipes can be illuminating and productive sources to mobilize in the classroom. Next month, our co-editor Lisa Smith will feature all new posts in the fifth instalment of our Teaching Recipes: A September Series, including strategies for incorporating recipes into a range of educational settings. But for those of you prepping this month, we’ve put together a round-up of posts from our archives that explore how to make recipes a part of your classroom, for a range of levels and interests. Please join us as we revisit some of the fantastic contributions from previous teaching posts.
Some of our authors have pointed out the value of recipes in bringing food history into the classroom, offering opportunities for experiential learning. These contributors cooked with their students or designed assignments involving cooking from historical recipes.
- Cooking (Over an Open Fire) in Class, Ken Albala
- Creatively Interpreting the Ménagier de Paris, Tovah Bender
- Giving Welsh Pupils a Flavour of Antiquity, Evelien Bracke
- History Bound Up in Every Bite: Food, Environment, and Recipes in the Western Civ Survey, David C. Fouser
- A Recipe’s Place is in the Classroom, Amanda E. Herbert
- Teaching Schoolchildren with Historic Recipes, Amanda Moniz
- Eat your primary sources! Or, teaching the taste of history, Ian Mosby
- Medieval Blancmange and the modern classroom, Molly Taylor-Polesky
Recipes also provide opportunities to interrogate practices of reading and writing, both historically and among our students. These contributors highlight the various skills developed through using recipes as primary sources in the classroom, while thinking about the unique form of recipes.
- Teaching High School American History with Cookbooks, Carla Cevasco
- Pen, Ink, and Pedagogy, Amanda E. Herbert
- What Recipes Can Teach Us About Reading, Jennifer Munroe
- Recipes: Reading Between the Lines, Lisa Myers
- Rhetoric and Recipes in the Composition Classroom, Hillary Nunn
- The Literary Cookbook, Carrie H. Tippen
- Vicarious of Dishes: Teaching the Question of the Recipe, Benjamin Aldes Wurgraft
Another key means of using recipes in the classroom is via transcription projects and assignments. This includes participation in Early Modern Recipes Online Collective (EMROC)’s annual Transcribathon, which is a fantastic way to get students involved in major online projects. These contributors explain how to incorporate transcriptions into your classroom, offering practical, step-by-step advice.
- Teaching Transcribathons and Experiential Learning, Liza Blake
- Cooking for a Crowd: Recipes and the Transcribathon, Nadia Clifton, Kailan Sindelar and Breanne Weber
- Teaching Recipes Online: Building Community and Purpose, Rebecca Laroche
- Recipes and the Unanticipated, Jennifer Munroe
- Transcribing in Baby Steps, Jennifer Munroe
- Teaching Recipes as Literary Practice and the Practice of Transcription, Amy L. Tigner
As we move into September, we hope that you’ll join us for our teaching series. We’d also love to hear more about how you use recipes in your teaching and public outreach projects, so please join us in the comments or contact us at firstname.lastname@example.org.