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New Series: Works in Progress
In honor of our upcoming 5 year anniversary, the Historical Cooking Project is pleased to announce the start of a new special series. The Historical Cooking Project has consistently featured the work...
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CuiZine's 9.1, Food, Feminism, and Fermentation
Exciting news! Our editor here at The Historical Cooking Project, Dr. Alex Ketchum, has been co-guest editing (alongside Maya Hey) two issues of CuiZine: The Journal of Canadian Food Cultures. We've...
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5 Year Anniversary
On November 15, 2013 the Historical Cooking Project published its first post, welcoming readers to the blog. Five years later we are still going strong!It's amazing how quickly these five years have...
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Special Series: Food History Pedagogy: Preparing Presentations (Part 1)
Food History Pedagogy: Preparing Your PresentationThis post is part of a special series on pedagogy. Whether you are a professor, teaching-assistant, student, or independent scholar, it is likely that...
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Food History Pedagogy Part II: Leading Discussions
Leading Discussions on Food History (and beyond!) and Preparing Your PresentationThis post is part 2 part of a series on pedagogy. Whether you are a professor, teaching-assistant, student, or...
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Guest Post: A History of University Dining Services: McGill's Ptomaine...
Over the past five years, The Historical Cooking Project has highlighted the relationships between food, research, and academia. Recently we have featured several posts discussing...
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Paul Provencher: coureur des bois québécois and the making of a survival...
The Historical Cooking Project began as a website documenting the endeavors of a multilingual (primarily english and french) historical cookbook club. Our first book was Catherine Parr Traill's The...
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Eating in the DDR/ Behind the Berlin Wall
This December, I took a much needed vacation in Germany. At the recommendation of a friend, I visited Berlin's Interactive DDR Museum. The DDR (Deutsche Demokratische Republik (German Democratic...
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Continuing Discussions Around Accessibility
As readers of The Historical Cooking Project are well aware, in addition to publishing articles about historical cookbooks, food studies, and food history pedagogy, we publish pieces related to making...
View ArticleFermentation as Agitation
Good news! Our editor has recently finished co-guest editing another special edition of Cuizine: Journal of Canadian Food Cultures.The topic of this edition (9.2) focuses on the intersections of Food,...
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Guest Post: The Role of Experience and Emotion in Food History
Historian Joan Scott famously wrote that "experience is not a word we can do without although it is tempting given its usage to essentialize identity and reify the subject, to abandon it...
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Reflecting on The Potential of Food History
In today's post, the editor of The Historical Cooking Project, Dr. Alex Ketchum, explores the influence of food history on her work. She proffers that food history provides a valuable framework for...
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Building Community with Food
At The Historical Cooking Project, we interweave the personal with the historical. Food is personal but it can also build community. Sometimes these communities outlive even the spaces in which the...
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New Special Series: Landscape of Cookbook Historiography/ Literature
Beginning this spring, The Historical Cooking Project will begin publishing a special series about the literary landscape on cookbook history/ cookbook historiography. Due to our training particularly...
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Special Series on Cookbook Literature/Historiography: Cookbooks as scholarly...
This post is the first in our new series providing a literature review of cookbook scholarship.Cookbooks as scholarly resourcesThat cookbooks are valuable scholarly resources has already been...
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Special Series on Cookbook Literature/Historiography #2: Environmental...
This post is the second in our new series providing a literature review of cookbook scholarship. Click here for the first post of the series: cookbooks as scholarly resources. Environmental...
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Special Event in Toronto on June 7th
On Friday June 7th, our editor Dr. Alex Ketchum will be doing a reading from her booklet, "How to Start a Feminist Restaurant" at the world's oldest LGBTQ+ bookstore, Glad Day Bookshop in Toronto,...
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Guest Post: Is Food History a Field?
As part of our series on teaching food history and food studies, Brian Cowan discusses his experience of teaching food history for the past decade. For more about teaching food history and food...
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Special Series on Cookbook Literature/Historiography #3: Postwar Sexism and...
This post is the third in our new series providing a literature review of cookbook scholarship. Click here for the first post of the series: cookbooks as scholarly resources and here for the second...
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Special Series on Cookbook Literature/Historiography #4: Lesbian and Queer...
This post is the fourth in our new series providing a literature review of cookbook scholarship. Click here for the first post of the series: cookbooks as scholarly resources and here for the second...
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