Cooking in the Archives
Updating Early Modern Recipes (1600-1800) in a Modern Kitchen
About Rare Cooking
Cooking in the Archives: Updating Early Modern Recipes (1600-1800) in a Modern Kitchen is a public food history project. Cooking in the Archives sets out to find, cook, and discuss recipes from cookbooks produced between 1600 and 1800. This project is situated at the intersection between the practice of modern cooking and the history of early modern manuscript and printed recipe books. These recipes belong in the modern kitchen as well as the historical archive. After all, what are recipes if not instructions for cooking?
Funding from a University of Pennsylvania GAPSA-Provost Fellowship for Interdisciplinary Innovation helped Marissa Nicosia and Alyssa Connell launch this project in June 2014. In July 2015 Marissa and Alyssa published an essay about their method in Archive Journal.
Marissa has been the lead writer and researcher on this project since 2017. Follow her ongoing culinary and archival exploits on this site, Facebook, Twitter/X (@rare_cooking), and Instagram/Threads (@rare_cooking).
Recent posts
- Against melancholy for Winter – apples, butter, and saffron
- To Make Pistacho Cream
- To preserve peaches
- Codling Preserves (To preserve green fruit another way)
- “To Make Jaculat (Chocolate) Milk”
- To make the Lady Duthes Crakenles
- hou to bake Quinoces
- to pickle mushroomes
- French Tosts
- Tartes of strawberryes