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Fad or philosophy? The old debate over the consumption of animals
By Zoe Farrell (@zoeffarrell) Veganism seems to be the word of the moment. As we come to the end of ‘Veganuary’, it is estimated that a record-breaking number of individuals signed up to ditch meat and dairy for the month, with 14,000 people signing the pledge on 30th December 2018 alone.[1] As scientists are urging us to…
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History for Schools
PhD students Eleanor Barnett (@eleanorrbarnett), Trina Moseley (@trina_moseley) and Lewis Defrates (@lewisdefrates) talk to Doing History in Public about their experiences running sessions with primary school children for the Faculty of History’s History for Schools programme. What was your History for Schools session about and how does it link with your research? Eleanor and Trina:…
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The Cancellation of Christmas
Philippa Carter (@extispicium) In The accomplisht cook (1660), the English chef Robert May recommended to his readers a feast ‘to be used at Festival Times, as Twelfth Day [of Christmas]’. All the budding cook had to do, May explained, was to construct – in pastry – a castle, a ship laced with gunpowder, a wine-filled…
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17. Massialot’s Knowledge of December Cuisines
By Weiao Xing (@WeiaoX) Starting with pigeon bisque and casserole, filled with veal loin and ortolans, and embellished by apple fritters and crème brûlée, a wintry feast was prepared by chef de cuisine François Massialot on 27 December 1690. This lavish banquet, originally held at the Duke of Aumont’s palace, exemplifies ‘Another great Entertainment for the…
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6. The New Mrs Lee’s Cookbook (1974/2004)
By Charmaine Au-Yeung (@steamedbaos) Nasi lemak, fish ball noodles, roti, and Hainanese chicken rice walk onto a table. This diversity of Malaysian, Chinese, and Indian offerings is the bread-and-butter of Singaporean eating culture, which primarily takes place in hawker centres: indoor food markets. Indeed, when people talk about Singapore, food is all they ever talk…
doinghistoryinpublic.org 