Cooking
I present historic cooking demonstrations of medieval and early modern recipes. While I sometimes demonstrate a single recipe in a conference setting, I typically offer demonstrations as workshops and courses. Samples of some of my workshop menus follow, as well as selected digital content on my experiences teaching through cooking demonstrations.
The Recipes Project, Autumn 2022
Tasting and Knowing: The Kitchen as a Space for Historical Inquiry
Cooking Historical Recipes: Chocolate Puffs
Historic Cooking Workshops
Making and Tasting Historical Recipes
Salat (Forme of Cury, c. 1390)
To boil a Capon, Pullet, or Chicken (Robert May, The Accomplisht Cook, 1660)
Rosee (Forme of Cury, c. 1390)
Making and Tasting Historical Recipes: Autumn Feasts
To make Sellery-Sauce either for roasted or boiled Fowls, Turkies, Partridges, or any other Game (Hannah Glasse, The Art of Cookery, Made Plain and Easy, 1747 ed.)
To make A carrot puding (Folger Shakespeare Library, MS V.a.401)
To Make a fine Apple Pye (New York Public Library, Whitney MS 4)
Whytt Ipocroas (New York Public Library, Whitney MS 6)
Making and Tasting Historical Recipes: Early Modern Sweets
To make sugar cakes (New York Public Library, Whitney Ms 2)
Chocolate Cream (University of Chicago, CrMs116)
To make Almond Puffs (Elizabeth Raffald, The Experienced English Housekeeper, 1771)
Making and Tasting Historical Recipes: Foods of the Age of Exploration and Western Colonialism
Rum Punch (Hans Sloane, A Voyage to the Islands Madera, Barbados, Nieves, S. Christophers and Jamaica, Vol. I, 1707)
Mango Chutney (Indian Outfits & Establishments: A Practical Guide for Persons About to Reside in India, by an Anglo-Indian, 1882)
To Dress a hen mutton or Lamb ye Indian way (Wellcome Library MS.4050)
To make Mutton Cobobs (Folger Shakespeare Library Ms V.a.680)
Making and Tasting Historical Recipes: Foods of the Columbian Exchange
Potato Pudding (Folger Shakespeare Library Ms V.a.430)
Chewets of Turkey (Robert May, The Accomplisht Cook, 1660)
Chocolate (Folger Shakespeare Library Ms V.b.366)
Making and Tasting Historical Recipes: The Medieval Spice Trade
Pompys (British Library, Harley MS 279)
Blancmange (University of Manchester, John Rylands Library, English MS 7)
Cherry Pottage (British Library, Harley MS 1735)
Making and Tasting Historical Recipes: Savoring the Summer
To Make Lemonade (University of Chicago, CrMs112)
To make Raspberry Dumplins (Elizabeth Raffald, The Experienced English Housekeeper, 1771)
To Pickell Concombers, Elder Buds, Broom Buds, Ash keys, or Purslan stalks (University of Chicago, CrMs113)
To make India Pickle (Folger Shakespeare Library, MS V.b.286)