HEAT! A Recipes Project Thematic Series

In 2017 The Recipes Project asked scholars on a variety of platforms--blogs, Instagram, roundtables, YouTube, H-Net--to answer the question, "What is a Recipe?" You can read H-Nutrition's answers here. This year their August thematic series revolved around HEAT! Their definition of a "recipe" was broad and included discussions of heat in theories of life, female conception, preparing painting materials, body odor, and of course cooking.

CFP: 'Food and Faith in the Early Modern World, c. 1400-c. 1700', Christ's College, Cambridge, 23 November 2018

As the field of Food History has come into fruition in the last two decades, historians are increasingly following anthropologists in recognising that food and eating play a significant role in religious identity formation. Since through eating food literally becomes us, food is intricately connected to how we understand the body, the material world, and the functioning of the spiritual realm within this system.

REV: Smith on Deetz, 'Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine'

A University Press of Kentucky book reviewed by Dr. Jeffrey Smith, commissioned by a review editor at H-Teach:

Kelley Fanto Deetz. Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine. Lexington: University Press of Kentucky, 2017. 192 pp. $29.95 (cloth), ISBN 978-0-8131-7473-0.

New Book - Eating Culture: An Anthropological Guide to Food, Second Edition

Your network editor has reposted this from The H-Net Book Channel. The byline reflects the original authorship.

Author: Gillian Crowther Title: Eating Culture: An Anthropological Guide to Food, Second Edition Publisher: University of Toronto Press, Higher Education Divi

Pages

Subscribe to RSS - Food Studies/History