Author: Joshua Schlachet

Very Frugal Ways to Cook Rice—Famine Prevention and Common Knowledge in Edo Japan

By Joshua Schlachet If you’ve browsed The Recipes Project in the past several weeks, you may have raised an eyebrow at the unfamiliar black and white squiggles that decorate the top of our page (written, by the way, in a cursive form of premodern Japanese). As my October editorial duties…

Mesquite Atole – Kúi Wihog

By Jacqueline Soule Atole is a drink popular throughout Mexico, Central America, and the American Southwest. Atole is a usually a warm drink, generally based on corn, frequently sweetened somehow, and often prepared with cinnamon as well. Atole has countless various recipes for preparation, and every family has their own.…

Learning from a “Living Source” in Working with Historical Recipes: Reflections on the Burgundian Blacks Collaboratory

By Jessie Wei-Hsuan Chen This week, we continue our series of cross-postings on a fascinating hands-on, collaborative research project into recipes for Burgundian Black, organized by Dr. Jenny Boulboullé. In today’s selection, we hear from Jessie Chen on her experiences of the project. This post is our second entry in…

What’s In an Ancient Egyptian Makeup Bag?

By Alana Martini, published as part of the Undergraduate Series I have been fascinated by the world of cosmetics for a very long time, and it appears that I am not the only one. Our love affair with cosmetics is almost as old as humanity itself. Large amounts of red…

Introducing Our New Co-Editor: Ryan Kashanipour

Interview by Lisa Smith As April draws to a close and the temperature is already pushing one hundred degrees here in the desert of Southern Arizona, it is my great pleasure to introduce my fellow new co-editor here at the Recipes Project (not to mention fellow Tucson local) Ryan Kashanipour.…

From Pest to Prescription

By Cadance Butler It is possible to find all sorts of fascinating treatments and remedies in the veterinary texts of late antiquity. While plants are the most common components of pharmacological remedies, minerals and animals were also incorporated with some frequency. Many of these cures appear to have been relatively…

Tales from the Archives: Drinkable Gold for the King of Siam

In my first months of co-editing duties here at The Recipes Project, one of my many delights has been the opportunity to dig back in our archives to rediscover posts I’ve loved over the years, to see them with fresh eyes. As a historian of Japan, I’ve looked forward to…

“Daily Recipes for Home Cooking” (1924)

By Nathan Hopson This is the second in a planned series of posts on nutrition science and government-sanctioned recipes in imperial Japan. Imagine a national cookbook. What would that look like? What would it say about the values and ideology of the society in which it was produced and the…