“How to make a Mortres good to geue to those that be weake.”
As an English major with a passion for cooking, who has worked in restaurants for the past five years, studying this topic interested me instantaneously. I quickly joined Dr. Nicosia’s “What’s in a...
View ArticleUndergraduate Recipe Research Wins PSU Abington Prize
By Marissa Nicosia EMROC member Marissa Nicosia was recognized for her teaching and mentorship of undergraduate researchers with the 2018 Abington College Faculty Senate Outstanding Teaching Award. At...
View ArticleTeaching Transcribathons and Experiential Learning
By Liza Blake This post is one of seven scheduled to appear in The Recipes Project’s upcoming September Teaching Series, which focuses on new ideas and strategies for teaching with recipes. As we all...
View ArticleCooking in the Baumfylde Kitchen
By Keri Sanburn Behre, Portland State University I had the opportunity to lead a directed study for a graduating student last summer. The student had been interested in taking my early modern...
View ArticleCode Makers: The Hidden Labour Behind the Folger Shakespeare Library’s Recipe...
By Elisa Tersigni Last week, EMROC published a blog post called “Code Breakers,” describing the efforts of our Before “Farm to Table” project volunteers, who – like EMROC – transcribe our recipe books....
View Article
