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Guest Post: Making “Mixed Messages”: Partnering Up to Tell Culinary Stories
photo courtesy of Thomas Fisher Rare Book LibraryToday's guest post about the current exhibition on Canada's culinary culture comes from Irina D. Mihalache. We welcome you to learn more about the...
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Guest Post: Chocolate on the Menu
Today’s guest post about the history of chocolate in American restaurants comes from restaurant historian Jan Whitaker. This post is an adaptation of a post on her blog, Restaurant-ing Through History....
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Guest Post: History of Food Justice Movements
Today's guest post on the history of food justice movements comes from Erica Zurawski.The Delano Grape Strike and Boycott. Chez Panisse. The Black Panther Free Breakfast Program. The American Indian...
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300,000 Views!!
We have reached 300,000 Views!!!Founded in November 2013, The Historical Cooking Project began with monthly bilingual meetings where members would cook recipes from a chosen cookbook using the culinary...
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Food, Feminism, and Fermentation Call for Proposals
Our friends at Food, Feminism, and Fermentation have an exciting new project!Food, Feminism, and Fermentation is an organization dedicated to bringing together scholars, writers, artists, activists,...
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Special Series Guest Post: Structure and Joy: On Reading Historic Cookbooks
Today's guest post by Emily J.H. Contois speaks to the importance of cookbooks for researchers. She discusses insights gained from the workshop of culinary historian, Barbara Ketcham Wheaton. This post...
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Special Series Guest Post: Peace Cookbooks: Mixing Gender, Food, and Activism
Today's guest post by Abby M. Dubisar on peace cookbooks is part of our special series: Conceptualizing Cookbooks. Peace Cookbooks: Mixing Gender, Food, and ActivismIt will be a great day when our...
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Halal Food: A History, An Interview with the Authors
The Historical Cooking Project had the opportunity to speak with Febe Armanios and Boğaç Ergene about their new book, Halal Food: A History (2018). Armanios is an Associate Professor of History at...
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Guest Post: The Food in Private Clubs
Today's guest post by Paul Freedman explains how private clubs provide a rarely utilized, but useful source of information about American tastes.Private clubs in the United States were established in...
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Guest Post: Muscle Building Biscuits and Heart Saving Soups: The Plasmon...
The Historical Cooking Project is pleased to publish a second piece by Conor Heffernan about the early protein supplement Plasmon and its associated cookbook. For more of Heffernan's work, see his post...
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De-Mystifying the Archive
At the Historical Cooking Project we have the pleasure of publishing the research from food studies scholars coming from various disciplinary backgrounds. However, the majority of our contributors are...
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Guest Post: The Restaurant Was No Big Deal (Seriously)
Today's guest post by Jim Chevallier argues that the invention of the restaurant was not "a big deal."The Restaurant Was No Big Deal (Seriously)Last fall I delivered the manuscript for my book, A...
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Guest Post: The Almost-Forgotten Local Roots of the Old El Paso Food Brand
Today's guest post by Katherine Magruder about the history of the Old El Paso food brand demonstrates the complicated relationship between corporate America, local identities, and foodways.The...
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Sapientia: Food, Gender, Theatre, and History
Earlier this year, the Historical Cooking Project had the opportunity to speak with Dr. Lynn Kozak, an associate professor in McGill University's Department of History and Classical Studies who...
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Digital Dark Ages, Documenting Food Histories, and Honoring Lynne Olver
The Historical Cooking Project began as a culinary history website but has branched into food studies more generally. It is a space where scholars write about their work both for academic and...
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Guest Post: Dried Fruit and the Cocktail Menace: Race, Food, and Purity in...
Today's guest post by Sarah Emily Duff addresses the relationship between food and the history of ideas regarding purity and race. Dried Fruit and the Cocktail Menace: Race, Food, and Purity in...
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Guest Post: Counting the Carnivores: Who Ate Meat in Early 20th Century China?
The Historical Cooking Project is pleased to publish Thomas DuBois's work regarding meat consumption in China. The post's emphasis on methodology serves to remind us about the important role source...
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HCP in the News: Food, Feminism, Ketchum, and Nursing Clio
The Historical Cooking Project is back in the news!Our editor, Alex Ketchum, was recently interviewed by Emily Contois of Nursing Clio. The piece, "How to Start a Feminist Restaurant: A Chat with...
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Thinking Beyond Open Access: What are Sustainable, Accessible, and Socially...
Here at the Historical Cooking Project, we have committed to making food studies scholarship accessible by showcasing the work of scholars writing about their work in ways that can be enjoyed by...
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How to Contact Potential Supervisors
Last year we published the series "So You Want to Go to Grad School." In the second post, "So You Want to Apply to Grad School: How to Apply," I suggested emailing potential supervisors early. However,...
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