By Benjamin Aldes Wurgaft Teaching food history via historical recipes initially flummoxed me. Of course I understood some of the cultural-historical lessons they can help us learn: the ways in which historical actors, at a particular point in time, communicated instructions for the preparation of dishes; the units of measurement those actors used; the degree to which a recipe’s author presumes the reader’s knowledge of basic techniques; whether a specific ingredient, such as cardamom, was judged to be readily available or rare; information about … Continue reading Vicarious of Dishes: Teaching the Question of the Recipe
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