Eating of curds and whey: rennet in ancient medicine

Last month, I examined the issue of ‘curdled milk in the breast’ in Greek and Roman medicine. The texts I quoted all used the words ‘cheesy’ (turōdēs) or ‘to make cheesy’ (turoō) – they did not refer to rennet (putia), the curdling agent in cheese making. This month, I look into the role of rennet … Continue reading Eating of curds and whey: rennet in ancient medicine

Roman Recipes and the Senses

By Erica Rowan We do not have many recipes from the ancient world and certainly none presented in the user-friendly format found in today’s cookbooks with precise measurements, cooking times and images of the finished product. Some ancient recipes are found at the end of agrarian handbooks, like those produced by Cato the Elder (234-149 BC) … Continue reading Roman Recipes and the Senses

Vast and Bewildering: Early America at The Recipes Project

By Carla Cevasco From the outside, the field of early American studies still looks an awful lot like the Founding Fathers. (Even if they have a catchy soundtrack.) But this white, wealthy, male stereotype is no small source of frustration to those of us who study the global connections and collisions that make up #vastearlyAmerica. … Continue reading Vast and Bewildering: Early America at The Recipes Project

Recipes as a Connecting Thread: Reflections on Day 4

By Amanda Herbert and Elaine Leong Day Four represented the best of what our “What Is A Recipe” digital conversation has come to represent.  Our contributors joined the #recipesconf conversation in a wide range of media: blog posts, podcasts, YouTube videos, Instagram photo essays, and Tweetstorms.  As our discussion ranged across platforms and topics, we … Continue reading Recipes as a Connecting Thread: Reflections on Day 4