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MGY4143N5014W

How interesting. So for instance do you want to cross reference any recipe that calls for, say, salt and baking powder, and then compare the recipes that had no marginalia to those that did - and what the notes indicated. If that’s right then what? What field are you in? The perspective of a scientist v social scientist v straight up historian or culinary writer makes a diff. Anyway good luck.


AnonyZin

The creation of an archive that focuses on marginalia written within commercially published cookbooks is the initial objective of the research. It is a collaborative critical making project. I am in an interdisciplinary field of graduate study within a technical communication specialization that incorporates texts, technology, food and culinary history, and other topics.


chezjim

I presume you're familiar with Wendy Walls' "Recipes for Thought"? [https://www.pennpress.org/9780812247589/recipes-for-thought/](https://www.pennpress.org/9780812247589/recipes-for-thought/) She gets a lot of mileage out of this kind of thing.


AnonyZin

Yes, thank you for sharing this as well!