A Roman Vegetarian Substitute for Fish Sauce
By Edith Evans Roman cookery has been one of my research interests since the 1980s; I’ve accumulated a large repertoire of ancient recipes and usually do at least one live demonstration a year. Most...
View ArticleCherries Galore in a Cesspit
By Merit Hondelink As an archaeobotanist, an archaeologist specialised in studying plant remains found in archaeological excavations, I aim to reconstruct and interpret the relationships between humans...
View ArticleDanny Bowien’s Post-Authentic Asian America
By Leland Tabares In a recent interview, James Beard Award-winning chef and restaurateur Danny Bowien admits that if he were to create authentic diasporic Asian food, he would be making “Hamburger...
View ArticleImperfect practice: a case for making early modern recipes badly
By Kate Owen I used to think “what’s the point of recipe making if you know you will not be making them with the diligence and expertise needed for practice based research?” Recreating early modern...
View ArticleTreating winter ailments – recreating three recipes from al-Andalus in the...
Katarzyna Gromek Winter in medieval al-Andalus varied from the rainy, foggy, and cool season in Córdoba to snowy freezing weather in regions at higher elevations. The winter dampness seemingly...
View ArticleRice Bread in Sixteenth-Century Italy
By Lena Breda While scholars are broadening our understanding of food in early modern Italy, one curiously absent ingredient from such pictures is rice. Rice (or oryza sativa) is hypothesized to have...
View ArticleCanadian Women, War, and Wheat Bread
By Sarah Cavanagh While rustic sourdoughs and fancy homemade bagels have filled Canadian kitchens during the pandemic, another way to pass the time (and give even the dodgiest sourdough boule a...
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View ArticleOppenheimer and the RP
By Joshua Schlachet It may not surprise you to hear that The Recipes Project is light on nuclear arms. Given the exploratory style and generative levity with which so many of our contributors approach...
View ArticleFood for Thought: A Medieval Experiment with Ale Pastry
By Florence Swan Whilst digging through medieval English cookery collections for my thesis I came across a curious fifteenth-century recipe that suggests using ale to make pastry short and supple: ‘Yf...
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