Oral Presentations

You will each have the opportunity to introduce the class to one of the cookbooks we’ll be studying this term. Familiarize yourself with the cookbook and select a typical recipe or two. Then, in a presentation of no more than 15 minutes, highlight what you find distinctive about your chosen recipe(s). Consider any/all of the following:

  • Prefatory material: Preface, Introduction, “To the Reader,” etc.
  • Arrangement of material
  • Tone & style
  • What sort of ingredients are called for? Consider, e.g. geographic origins, seasonality, cost, nutritional and/or religious concerns, taste/flavor profile
  • What sort of culinary techniques: boiling, roasting, baking, grilling, etc.?
  • What kitchen equipment would be needed to prepare the dish?
  • What was the available heat source?
  • Anything else you may find relevant
  • Optional (but much appreciated): try preparing one of the recipes and share it in class

You must show an outline of your presentation the day before you present and submit a hard copy of the outline on the day of the presentation. Please provide enough copies of your recipe(s) for the class. Your presentation will be graded and you will receive a written evaluation.

Oral Presentation Schedule & Topics

  • Session 4: Hugh Plat, Delightes for Ladies
  • Session 5: Gervase Markham, The English Housewife
  • Session 6: Robert May, The Accomplisht Cook
  • Session 8: Hannah Glasse, The Art of Cookery Made Plain and Easy
  • Session 9: Eliza Acton, Modern Cooking for Private Families
  • Session 11: Isabella Beeton, Mrs. Beeton’s Book of Household Management
  • Session 13: Alexis Soyer, Charitable Cookery
  • Session 14: Charles Elmé Francatelli, A Plain Cookery Book for the Working Classes
  • Session 16: “Wyvern” Kenney-Herbert, Culinary Jottings for Madras
  • Session 17: Florence White, Good Things in England
  • Session 18: Elizabeth David, A Book of Mediterranean Food
  • Session 20: Jane Grigson, English Food
  • Session 21: Nigella Lawson, How to Eat
  • Session 22: Hugh Fearnley-Whittingstall, The River Cottage Cookbook

Example student work - Good Things in England (PDF) (Provided by Harini Suresh and used with permission.)

Course Info

Learning Resource Types

assignment_turned_in Written Assignments with Examples
assignment_turned_in Presentation Assignments with Examples