H-Nutrition-Recipes-Project

I'd love to participate again!

Th-th-that's all folks! The Recipe Project's month-long What is a Recipe? virtual conversation has come to a close. Here are a final few gems from the many contributions scattered across social media platforms and the internet. Teaching with food and recipes has been a popular topic on H-Nutrition, and blog posts on the topic abound on the internet; here's one from the What is a Recipe?

Correction: Please note that the author, Salma Wasi, is enrolled in Jawaharlal Nehru University, not at the University of Delhi. We apologize for the inaccuracy.

Congratulations to the authors who participated in H-Nutrition's What is a Recipe? call: you made top billing over at The Recipes Project! Readers, please feel free to comment on the various posts; the H-Net Commons is designed to encourage this kind of interaction.

 
A What is a Recipe? contribution by Lisa Haushofer, MD PhD (History of Science, Harvard University)

 
A What is a Recipe? contribution by Salma Wasi (Department of History, University of Delhi)

 
A What is a Recipe? contribution by Claudia Kreklau, MA MA (History, Emory University)
 

When studying cooking recipes from the nineteenth-century German States, historians are provided with a plethora of culinary mechanisms—habits, practices, customs—with which the then so-called “middling social standings” could seek social distinction. Part and parcel of this reflexive process was the emulation of their social betters—royalty, aristocracy, nobility, gentry—and a rejection of rural, artisan, working, and poorer parts of society.

 
A What is a Recipe? contribution by Anastasia Lakhtikova, PhD (Independent Scholar)

 
A What is a Recipe? contribution by Kimberly Voss, PhD (Journalism, University of Central Florida)
 

 
A What is a Recipe? contribution by A. R. Ruis (Department of Medical History and Bioethics, University of Wisconsin--Madison)