What is a Recipe? Update #2

Kristen Ann Ehrenberger's picture

The Recipes Project's What is a Recipe? "conference" continues--and H-Nutrition is getting into the game. All this week we will be showcasing H-Nutrition members' historical research on recipes. On Sunday, Aubrey Thamann and Kristen Ehrenberger combined personal recollection with time-worn recipes, one for Weight Watchers "fried" Chinese chicken, and one for a typical (heavy) Central European dinner. Today, Melissa Gray and Christian J Reynolds explored stereotypically "national" dishes (Italian pasta and English Yorkshire pudding) from unconventional angles (hygiene and statistical analysis). Keep an eye out tomorrow for Andrew Ruis's examination of the rhetoric around oatmeal as especially nutritious for children. On Wednesday, Kimberly Voss and Anastasia Lahktikova will describe mothers making do in the mid-20th century: busy D.C. journalists and poor Soviet Ukranian women. Thursday's contributions from Claudia Kreklau and Salma Wasi will look at "not quite foods"--organ "meats" and dehydrated food--in 19th-century Germany and World War II-era India, respectively. Finally, on Friday, Lisa Haushofer will take us into the future with personalized recipes for Soylent.

We hope you will comment on these posts and take the discussion to Twitter (#recipesconf, #histfood, #histnutrition; find us at @HNetNutrition), facebook (The Recipes Project), the classroom, and the table.

As always, you can find out more at the H-Nutrition What is a Recipe? Discussion Center pinned at the top of our H-Net Commons site, such as the schedule of events. You can also check out the blog of The Recipes Project for more updates.