Hi, I'm Anje!
|Delicious currant cake and ginger|
cookies made over an open flame.
My interest in history was sparked by a creative middle school history teacher, who made history come alive through funny comics and hands-on activities like creating our own Civil War encampment and a trip to Colonial Williamsburg. But it wasn't until I spent two high school summers working in the historical kitchens and buildings of Upper Canada Village that historical cookery really caught my attention. Since then I have been studying the relationship between food and history and I even achieved a Bachelor's in History with a minor in Museum Studies. I've been lucky enough to use my passion for historical food as inspiration for several academic pursuits, and have been nominated by professors to submit food history themed articles to academic journals. In 2014 I had an essay on Scottish-Canadian food history published in The Great Lakes Journal of Undergraduate History. I also created Early Canadian Cookbooks Online (ECCO) as a digital humanities project.
This blog chronicles my adventures taking real historical recipes straight from the source and putting them to the test in a modern day kitchen. When I'm cooking I am constantly problem-solving, whether it is deciding how much "butter the size of an egg" is, at what temperature to bake a temperature-less cookie recipe, or trying to figure out what in the heck galangal is. I really encourage readers to try out these recipes (or other recipes they might find!) too, because I believe that that unique and interactive method of cooking historical recipes is an incredibly beneficial way to learn about history.
|Me on the far right, learning how to cook on a cast iron stove.|
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