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

As Taught In
Spring 2017
Learning Resource Types
Written Assignments with Examples
Presentation Assignments with Examples