Course Description
In this course students will visit the past through cookbooks to learn about what foodstuffs and technologies were available and when, and how religious and nutritional concerns dictated what was eaten and how it was cooked. Students will also learn about the gender dynamics of culinary writing and performances and the …
In this course students will visit the past through cookbooks to learn about what foodstuffs and technologies were available and when, and how religious and nutritional concerns dictated what was eaten and how it was cooked. Students will also learn about the gender dynamics of culinary writing and performances and the roles people played in writing and cooking recipes.
Learning Resource Types
assignment_turned_in Written Assignments with Examples
assignment_turned_in Presentation Assignments with Examples
An illustration showing a selection of game dishes on white plates, including: boiled rabbit; partridge; roast hare; pheasant; and wild duck.
An illustration from Mrs. Beeton’s Book of Household Management depicting an assortment of game dishes, including: boiled rabbit, partridge, roast hare, pheasant and wild duck. (Image courtesy of Wellcome Images on Wikimedia Commons. License CC BY.)