Author: laurencetotelin

Reading the London Cries: how to analyse food sellers in art

By Charlie Taverner (Birkbeck, University of London) This post is part of the European Institute for the History and Cultures of Food (IEHCA) series “Summer University on Food and Drink Studies” Across early modern Europe, wandering food sellers were a multimedia phenomenon. From the sixteenth century, artists captured street vendors in poems,…

‘When will France learn…?’: champagne as a dinner wine, 1850-1900

By Graham Harding (Oxford) This post is part of the European Institute for the History and Cultures of Food (IEHCA) series “Summer University on Food and Drink Studies” ‘When will France […] learn that champagne should be drunk with roast meat and not introduced as an incubus after dinner’ demanded a letter…

Henri’s kitchen: 4. Boeuf Bourguignon

Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart period of history and joining a living history group. However, as a registered…

Henri’s kitchen: 3. Croque Madame

Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart period of history and joining a living history group. However, as a registered…

Theodorus Priscianus’ recipes for breast engorgement

By Louise Cilliers We know very little about Theodorus Priscianus, only that he was a student of the famous Carthaginian physician, Vindicianus (late 4th century CE), and was thus also a native of North Africa. We can also deduce that he was a professional doctor. The work for which Theodorus…

Henri’s kitchen: 2. Chouquettes

Harry Hayfield, a resident of Ceredigion in Wales, has long had an interest in the stories of the Musketeers which are set in early 17th century France, this led in turn to an interest in the Stuart period of history and joining a living history group. However, as a registered…

Distilling and Deflowering

By Peter Murray Jones Between 1416 and 1425, English friars put together a Latin medical handbook. This handbook, called the Tabula Medicine (‘Table of Medicine’), mostly consisted of remedies, arranged alphabetically by name of ailment, instead of the head to toe order of the standard medical Practica. The friars seem…

What is your favourite recipe? Reflections on Day 2

By Laurence Totelin The second day of our Virtual Conversation ‘What is a recipe?’ has been very busy indeed, with contributions on Instagram and Twitter. Some clear themes started to emerge, and I take the opportunity of this post to draw them out. We opened the day by asking people…

Editing the Recipes Project – 5 Years On: A Recipe for Happiness

Editorial: This is the third of a series of reflection posts from Recipe Project contributors and editors. By Laurence Totelin When Lisa Smith, Elaine Leong and Amanda Herbert invited me to join the editorial team of The Recipes Project in the Autumn of 2014, I felt elated. I was so…

Tales from the Archives: Smelling ‘Violet’ in Renaissance Works

In September 2016, The Recipes Project celebrated its fourth birthday. We now have over 500 posts in our archives and over 120 pages for readers to sift through. That’s a lot of material! (And thank you so much to our contributors for sharing such a wealth of knowledge on recipes.)…

Early Modern Euro-Indigenous Culinary Connections: Chocolate

By John Kuhn, Wesleyan University and Marissa Nicosia, Pennsylvania State University-Abington College On a chilly November afternoon, we gathered in a student lounge to grind cocoa nibs in a borrowed molcajete and read early modern recipes with a class of undergraduate students. Inspired by previous hands-on exercises, we asked students thinking about…

Tales from the archives: Green sickness, red plants

In September, The Recipes Project celebrated its fourth birthday. We now have over 470 posts in our archives and over 117 pages for readers to sift through. That’s a lot of material! (And thank you so much to our contributors for sharing such a wealth of knowledge on recipes.) But…

Scenes from an Anglo-Norman Kitchen, Part 2: Vegetables Cures and a Drunken Cook

By Winston Black, Assumption College In my last post, I introduced the twelfth-century verse herbal of Henry of Huntingdon, Anglicanus Ortus (“The English Garden”). This work is mostly medical in nature, but one poem on the medicinal uses of parsley also contains two culinary recipes for savory green sauces used on…

How to Tend an EMPS Garden

By Nadia Clifton and Breanne Weber In October 2015, we had no idea what we were getting ourselves into when we started the Early Modern Paleography Society. Our faculty mentor, Dr. Jen Munroe, recently wrote a post for the Recipes Project about our founding, which inspired us to reflect on…

Masdevall’s ‘Antipyretic Opiate’, or: A Well-Travelled Recipe

By Stefanie Gänger In the late 1700s and early 1800s, not only were medicinal substances exchanged across large distances along the veins of global trade, proselytizing, and imperialism, so too were recipes – practices and discourses about how to prepare or arrange substances, render them palatable, or more ‘effective’. A case…

Masdevall’s ‘Antipyretic Opiate’, or: A Well-Travelled Recipe

By Stefanie Gänger In the late 1700s and early 1800s, not only were medicinal substances exchanged across large distances along the veins of global trade, proselytizing, and imperialism, so too were recipes – practices and discourses about how to prepare or arrange substances, render them palatable, or more ‘effective’. A case…