For the last five years, the Recipes Project has been running an annual September Teaching series. That series has proven extremely successful, and the blog is now a mine of resources for any teacher in search of inspiration. Repeatedly, posts published as part of the series have demonstrated the extraordinary pedagogical power of historical recipes, as texts or as interface between the written and the material.
Parallel to this, fostering the career of younger scholars has always been part of the Recipes Project’s mission. It has published — and continues to publish — the work of MA and PhD students, some of whom have now settled into their careers, academic or otherwise.
Inspired by my own experience as a contributor and editor of the Recipes Project, in the academic year 2015/16, I decided to incorporate blogging into the assessment of my Cardiff University UG module on Greek and Roman Medicine. I was overwhelmed by the quality of the work of my students. Most of them had neither studied ancient medicine nor blogged before, but they took on both challenges! They inspired me to push myself further as a teacher.
They also sowed a seed in my mind: what about starting an undergraduate series for the Recipes Project? So, this month, for the first time, we are showcasing the fabulous work of four undergraduate students: Joanna Cunningham, Allison Shichen Du, Eboni John, and Hazel Lunn.
We hope that our readers will enjoy their work. We also hope that those readers with teaching responsibilities will consider encouraging their UG students to blog and share their fresh insights into historical recipes.