Navigating a New Domesticity: Women, Marginalia, and Cookbooks
By Rachel A. Snell During the first half of the nineteenth-century, as domesticity was increasingly redefined as a skill demanding instruction and experience, the geographical mobility of the...
View ArticleMapping Women’s Social and Cultural Influences: An Exercise in Historical GIS
By Rachel A. Snell Dear Lizzie, You are quite welcome to the recipe & I wish you success in making the cake. I will come & see your cousin as soon as possible. Yours in such haste, Anne[1] The...
View ArticleOld-Fashioned Recipes, New-Fashioned Kitchens: Technology and Women’s Recipe...
By Rachel A. Snell When I first started exploring nineteenth-century manuscript cookbooks, I was astonished by the prevalence of recipes for cake in these sources. I expected cookery in the past to be...
View ArticleHaving Their Cake: Ingredients and Recipe Collecting in the Nineteenth Century
By Rachel A. Snell Between 1835 and 1870, Sarah L. Weld of Cambridge, Massachusetts collected twenty-three recipes for gingerbread. This repetition of recipes, particularly recipes for baked goods, was...
View ArticleNew-Fashioned Recipe: Angel Food Cake and Nineteenth-Century Technological...
By Rachel A. Snell When I was growing up, my mother would bake Angel Food Cake as a special summertime dessert. I remember the anticipation of seeing the freshly baked cake in its distinctive pan,...
View ArticleSnowballs: Intermixing Gentility and Frugality in Nineteenth Century Baking
By Rachel A. Snell For most readers, snowballs likely conjure memories of childhood winter games or, perhaps, the small, rounded cookies covered with shaved coconut or powdered sugar often prepared...
View ArticleFirst Monday Library Chat: The Bowdoin College Library
Welcome to the January 2016 edition of the First Monday Library Chat. This month The Recipes Project journeys to Brunswick, Maine where the Bowdoin College Library recently acquired a collection of...
View ArticleResearch from the Kitchen: Emma Schreiber’s “Apple Jelly for a Corner Dish”
By Rachel A. Snell “Boil 12 good juicy apples or more if not of a large size in a pint of spring water,” Emma Schreiber’s Apple Jelly for a Corner Dish, a recipe for a molded apple jelly served with...
View ArticleTranscending Seasonality: Preserving in Mid-Nineteenth-Century Recipes
By Rachel A. Snell By the mid-twentieth century, the combined forces of science, technology, and industrialization freed the American consumer from the dictates of seasonally available ingredients. The...
View ArticleRecipes as Sources for Women’s Lives: Student Reflections on Food, Feminism,...
By Rachel A. Snell In the summer of 2016, Women’s, Gender, and Sexuality Studies at the University of Maine approached me with the opportunity to teach a course exploring women and food. I eagerly...
View ArticleA Sampling of Food-Related Panels at the 2017 Berkshire Conference
By Rachel A. Snell Held at Hoftra University June 1-4, the 17th Berkshire Conference on the History of Women, Genders, and Sexualities contained a number of panels of interest to food studies scholars....
View ArticleNeedhams: Global Connections in a Regional Cookbook
By Rachel Snell In the late 1920s, members of the Mount Desert Chapter No. 20 of the Order of the Eastern Star compiled a cookbook of favorite recipes. During the peak of associational life...
View ArticleFavorite Recipes: Social Networks in the Pages of a Regional Community Cookbook
By Rachel A. Snell In the late 1920s, members of the Mount Desert Chapter No. 20 of the Order of the Eastern Star compiled a cookbook of favorite recipes. During the peak of associational life, from...
View ArticleMaine’s Favorite Daughter and Blueberries
By Harley Rogers The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleExploring Gender Roles through a Recipe for “French Pancakes”
By Hannah Meidahl The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleCooking Up New Ideas: Interdisciplinary Approaches to Research through Recipes
Rachel A. Snell The Margaret Chase Smith Recipes Research Collaborative (MCSRRC) is an interdisciplinary group of faculty, students, and staff who are passionate and curious about the role of food,...
View ArticleSmothered Beef: The Role of Meat in Margaret Chase Smith’s Foodways
Emma Bragdon The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleCheese Salad (Chilled): A Taste of Nostalgia
Kate Follansbee The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleLobster Newburg: Margaret Chase Smith’s Promotion of a Maine Ingredient
Nicole Ritchey The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
View ArticleExploring Class and Social Ties in Chocolate Crunch Cookies
Caitlin Hillery The Margaret Chase Smith Recipes Research Collaborative is an interdisciplinary group of faculty, students, and staff at the University of Maine. Members represent a wide range of...
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