Author: Lisa Smith

To dine at Kew: The meals of George III and his household

By Rachel Rich Lately I’ve been thinking about whether the kitchen at Kew, c. 1789, should be considered as a domestic space or a public one. The reason this has been on my mind is because I’ve been working with Lisa Smith and Adam Crymble on a project we’ve provisionally…

A Tale of Two Omelettes, Part 2

By Amy Vidor and Caroline Barta A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal. There is a trick to omelettes, and certainly the…

A Tale of Two Omelettes, Part 1

By Amy Vidor and Caroline Barta La Varenne’s Ham Omelette (Recipe #76) Simply take a dozen eggs, and break them, saving only half the egg whites. Beat them together. Take your ham, and prepare as necessary (chop / dice / etc). Mix it with your eggs. Then, take some lard,…

Feeding Under Fire: Medicinal Food

By Simon Walker When I first began Feeding Under Fire, I was excited for the episode on medicinal food because it offered the chance to combine my public engagement platform and my PhD research into the improvement of soldiers’ bodies in the First World War. Now that the video is…

The Recipe as Feminist Text: A Reflection on the Writing of Preserving on Paper

By Kristine Kowalchuk In writing Preserving on Paper: Seventeenth-Century Englishwomen’s Receipt Books, (University of Toronto Press, 2017) I found the opening sentence from L.P. Hartley’s The Go-Between often came to mind: “The past is a foreign country: they do things differently there.” I have long been interested in food and…

Tales from the Archives: Of Dirty Books and Bread

As our loyal readers know, yesterday we celebrated our fifth birthday! We now have over 500 posts in our archives and over 120 pages for readers to sift through. What a wealth of knowledge on recipes from our wonderful contributors. However, with so much material on the site, it’s easy…

Editing the Recipes Project — 5 Years On: Teaching with Recipes

Editorial: This is the eighth of a series of reflection posts from Recipe Project contributors and editors. By Lisa Smith A momentous day: on this day, five years ago exactly, we published our first blog post. Feel free to reminisce here with that post by Elaine Leong. Other blog posts…

Day 8: What is a Recipe?

A lovely summer day ahead–what awaits us on Day 8 of ‘What is a Recipe?’ Lots of videos! And also bread and gingerbread, and more! Let’s kick off with a blog post that takes us on a trip to Wales… Lisa Tallis, from the Special Collections and Archives at the…

Boundaries: Reflections on Day 5

By Lisa Smith, with Rosie Redstone I found myself thinking of the importance of limts and boundaries throughout the day: What is the importance of place and time for a recipe? How does the way in which we record a recipe shape our experience of it? What is the significance…

Day 4: What is a Recipe?

On Tuesday, we had a lively discussion about favourite ingredients, interpreting changes in recipes, the role of expertise and tools, growing saffron, growing potatoes, the best cows for milk, and making bread, Folger Library highlights… We also had medieval friars practicing alchemy and time-travelling cookery here at The Recipes Project.…

Cooking With Anger

By Rob Wittig and Mark Marino As part of the ‘What is a Recipe?’ Virtual Conversation, we’re pleased to introduce a story-telling game, called Cooking with Anger. And you can play it in the comments below! We’ll keep bumping the post up so you can play from now until the…

Tracing Recipes to Kill Vermin

By Lisa Smith Among the papers of the Newdigate family of Arbury Hall (Warwickshire), I found a pile of loose eighteenth-century recipes. The recipes are practical in nature: remedies for minor ailments, plasters and such for home renovation, medicines for animals, and poisons for killing vermin. It was the poisons…

UK Medical Heritage Library

By Lisa Smith This just in: the UK Medical Heritage Library is now available. From 28 October, it will be fully integrated into Historical Texts, but for one glorious day — TODAY — it is completely open. I spent yesterday at a Live Lab workshop hosted by JISC in which…

The Heroine of the Cookbook Story

By Rachel Rich Every cookbook tells a story about itself, and the imagined reader it addresses is the heroine of that story. In the nineteenth century, following recipes meant embarking on a quest for respectability, stability and family happiness. The author offered guidance, and the reader was warned of the…

Recipes in Manuscript Miscellanies

By Eve Houghton As several scholars have noted, early modern recipes do not only appear in recipe books. Ink recipes in particular are a staple of the commonplace book, as Adam Smyth has pointed out; and as Alun Withey has written on this blog, “[i]t was not uncommon to put…

Scenes from an Anglo-Norman Kitchen, Part 1: Mutton, Parsley, and Pagan Gods

By Winston Black In this two-part post, I will explore several aspects of recipes, cooks, and kitchens as they appear in a twelfth-century herbal. This work gives us rare and valuable evidence for cooking in Anglo-Norman England. Devotees of medieval cooking have a variety of surviving cookbooks to use. Among…