How does food interest with your understanding of the past? In today’s episode I’m talking about food in the archives, historical recipes, and teaching history through food. I’ll also be talking about some of my favourite historical cookbook quirks.
Mentioned in this episode:
-Sophie Hicks, Active History posts on using food as historical narrative
-Madison Bifano, The Horrors of Salmon Pudding
– McGill Library Rare Books and Special Collections Cookbooks on the Internet Archive
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