cooking slippery, slimy and oozy historical recipes made me uncomfortably conscious of my own anatomy
- Written by Jacqueline Newling, Honorary Associate, History, University of Sydney
Anna Ancher's The maid in the kitchen, c1883 - 1886Hirschsprung CollectionIn this series, academics explain the ways they are recreating historical practices, and how this impacts their research today.
Old recipes and cookery books are increasingly being recognised as archival records, documenting more than just the food that was eaten in the past....
