Educators all over the world use Cooking in the Archives in the classroom. In introductory college courses on early modern literature, I often show the image of this recipe “To presarue aprecockes” and ask students to try to decipher the difficult handwriting and non-standard spelling. After reading the recipe we can discuss sugar, domestic labor, manuscript cookbooks, humoral theory, preservation strategies, and a range of other topics.
At Penn State Abington, I work with undergraduate researchers on a project called “What’s in a Recipe?” Students transcribe recipe manuscripts, learn about food and medicine in the early modern period, and develop individual research projects. I’ve reflected on this project on the Early Modern Recipes Online Collective site: “Undergraduate Recipe Research”
Early Modern Recipes Online Collective (EMROC) – teaching resources
The Recipes Project – undergraduate series
The Historical Cooking Project – pedagogy series