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The Queer Art of Pancake Failure
Over the past year we have experienced many triumphs on the blog— remember when the ice cream didn’t melt in the 500 degree oven!!! We have also had our fair share of failures. Remember that gross cake...
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Out of the Cauldron: Sausages and Witchcraft in the Artwork of Hans Baldung...
The woodcut of 1510 projects the viewer into a world of chaos: one full of night terrors, indecorous women who fly through the air on cooking forks and goats, brew up volatile poultices, cannibalize...
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Mo laimm le Gumbo et le zarico!
Je ne sais pas comment il est possible, qu’un siècle passé, Célestine Eustis ait pu écrit un livre de recettes qui m’interpellerait autant, un siècle plus tard. Sérieux, La Cuisine Créole À L'Usage Des...
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Catherine Parr Traill's Treacle-Beer (1854): A Brewing Experiment
This post is part of The Historical Cooking Project's special series Booze, Brews, and Drinks, which speaks to the confluence and the divergence of the histories of booze and food. To artfully misquote...
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Putting Stock in a Pot au Feu Recipe
Soup seems like it should be so easy - a matter of throwing a few vegetables, bones and seasonings in a pot, then leaving it alone until it becomes something greater than the sum of its parts. Yet it...
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Spring Break
The Historical Cooking Project is going on Spring Break this week-- and by that I mean archival visits for dissertation research.We will be back next week with some exciting new updates!
View ArticleA New Look for A New Year
The Historical Cooking Project is proud to announce a new look for a new year. After 18 months of publication, we have decided to update our look and our mission statement.Founded in November 2013, The...
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The Moosewood Cookbook and New Naturalism
Environmental historian Adam Rome argues that before the planning began for Earth Day, 1970 environmentalism was not a movement in the United States (The Genius of Earth Day, 9). However, he, like...
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Scrumpy: The Making of North American Hard Cider
This post is part of The Historical Cooking Project's special series Booze, Brews, and Drinks, which speaks to the confluence and the divergence of the histories of booze and food.Since the 1990s,...
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The Historical Cooking Project will be on the Radio! Tuesday March 31st at...
This upcoming Tuesday, March 31st, The Historical Cooking Project's editor, Alex Ketchum, will be interviewed by Dragonroot Radio. Tune in at at 8:30 AM, EST to 90.3 FM CKUT, Montreal.Alex will be...
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Tracing the Genealogy of Bibimbap
www.Koreataste.org, November 17, 2010BIBIMBAP? Asks a full-page advertisement in the print edition of the New York Times on February 13, 2013. Lee Young-ae features in this advertisement. She became a...
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The Politics of Food and The Moosewood Cookbook
Food is a political issue. What we eat, how we eat, and what we do with the leftovers is political. How we grow food, how we transport it, how we advertise it, and how we process it is political....
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Tom Standage on Bread and Beer
This post is part of The Historical Cooking Project's special series Booze, Brews, and Drinks, which speaks to the confluence and the divergence of the histories of booze and food. Articles on the...
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The Feminist Restaurant Project
This week The Historical Cooking Project is proud to announce the launch of The Feminist Restaurant Project. The Feminist Restaurant Project is part of our editor, Alex's Ketchum's doctoral research on...
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Grandma's Curry and Canadian Nationalism
As a child I was a very plain eater, even by the standards of a 1980s suburban Anglo-Canadian family of assorted British ancestry. An unexpected and quite literally remarkable appreciation for olives...
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Colonialism, Pigs, and a Hole in the Ground
Start a conversation with anyone in Mexico about the country’s various regional culinary specialties, and it won’t be long before cochinita pibil comes up. This incredible concoction of marinated,...
View ArticleThe Historical Cooking Project will be at the Women's History in the Digital...
The Historical Cooking Project will be at the Women's History in the Digital World Conference at Bryn Mawr College this week. The conference brings together scholars working on women's history projects...
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Potato salad and a short history of Nepali cuisine
Nepal has one of the most diverse culinary heritages in the world. While its geographical companions have influenced Nepal’s cuisine; India, China and Tibet, it has its own varieties of foods that have...
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Special Series: Cultural capital and the Pursuit of Pleasure: Musings on the...
This post is part of a new series that reflects on food writing, both within and outside of the academy. This past month was my first experience as a course lecturer/ course instructor. Facing 65...
View ArticleSummer Holiday
The staff at the Historical Cooking Project are on a summer holiday at the moment. We look forward to returning to you shortly with lots of yummy history!
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