The Historical Cooking Project is proud to announce a new look for a new year. After 18 months of publication, we have decided to update our look and our mission statement.
Founded in November 2013, The Historical Cooking Project began with monthly bilingual meetings where members would cook recipes from a chosen cookbook using the culinary techniques (when possible) of the same time period as the book’s original publication. For the first eighteen months of the organization, we surveyed recipes from many different time periods and continents. The initial editorial board consisted of Alex Ketchum, Carolynn McNally, Emilie Bellefleur, and Kathleen Gudmundsson. Over time we grew interested in exploring new aspects of historical cooking and foodways and as a result, the content and scope of the blog has grown beyond the initial focus on cookbooks.
Our new mission statement is: "The Historical Cooking Project showcases new scholarship on the study of food throughout history. We are an interdisciplinary organization that publishes new content every week. Our material challenges the division between the academic and public history."
In order to make sure that we continue to publish only the highest quality of articles we will now be publishing once a week.
We want to thank our readers for their loyalty and continued enthusiasm. We continue to welcome submissions for guest posts.