2014's Interesting Reads - Part 1

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Call us nerds if you want, but the Historical Cooking Project would like to celebrate the beginning of a new year by remembering some of 2...
Posted by : Carolynn McNally
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Merry Christmas from The Historical Cooking Project! If you are in the cooking spirit today, please see our roundup post of holi...
Posted by : Alex Ketchum
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Pilgrims' Menus on the Camino de Santiago, Then and Now: Part 2

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Paella valenciana (made with chicken, rather than seafood), Hontanas, Castilla y León Having introduced readers of the Historical Coo...
Posted by : Kathleen Gudmundsson
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Pilgrims' Menus on the Camino de Santiago, Then and Now (Part 1)

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The Camino near Hontanas, Castilla y Leon  The first time I heard about the Camino de Santiago, I couldn't believe that there wer...
Posted by : Kathleen Gudmundsson
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Announcing a New Special Series: Booze, Brews, and Drinks

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I have the pleasure to announce The Historical Cooking Project's upcoming special series about alcohol:  Booze, Brews, and Drinks . T...
Posted by : Alex Ketchum
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Ancient Egyptian Bread, by Miguel Esquirol Rios

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The court bakery of Ramesses III. "Various forms of bread, including loaves shaped like animals, are shown. From the tomb of Rame...
Posted by : Kathleen Gudmundsson
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Holiday Recipes from the Historical Cooks

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"Christmas Greetings 1918", Mildred McMillen. Courtesy of the  Smithsonian American Art Museum . The holidays are a time whe...
Posted by : Kathleen Gudmundsson
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Representation: Processing the Ma(i)ze of Thinking About the Developing World - by Marie-Luise Ermisch

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Sweet Corn Rissoles Ingredients 1 tin of sweet corn A little milk, if necessary, to moisten Chopped parsley Flour 1 egg, to bind...
Posted by : Carolynn McNally
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Une Feijoada pour les femmes fermières (les vraies)

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À la publication du livre « Recipes from many lands », les activités de l’OXFAM au Brésil semblaient plutôt limitées, concentrant leurs ef...
Posted by : Emili Bellefleur
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