-
A Crumbling History: Reconstructing Wormer Rusk Production and Its Sticky Connections
Two pieces of ‘Wormer beschuit’ survive in the collection of the Zaans Museum and are claimed to be more than 300 years old: hard, dry, and crumbly. Would you still fancy a bite? Four centuries ago, baking dough twice was a vital method for preserving bread – although contemporaries claimed it would not last more than three years.…
-
A Day in the Life at PRESERVARE
In March, we launched #ADayInTheLife, a new series on Bluesky, offering a glimpse behind the scenes of the PRESERVARE project. Check out the posts by:
-
Historical Food Preservation: A Seminar Series
Together with the New York Botanical Garden’s Humanities Institute, we are launching an online seminar series. The series will bring together historians of science, art, and capitalism to explore the history of food preservation from a multidisciplinary and transregional perspective. Each session will feature two research presentations, followed by an open discussion, moderated by Marieke…
-
Two exciting PhD openings
History PhD We are looking for an interdisciplinary PhD candidate with a background in the history of science or cultural history to join the project on 1 February 2025. This four-year position is aimed at developing a history of knowledge of brining and pickling in the early modern Low Countries through preservation as an analytical…