Global Cuisines by Independent Scholars: A Learned Cookbook
CALL FOR SUBMISSIONS
Global Cuisines by Independent Scholars: A Learned Cookbook
Submissions deadline 30 April 2022
Greetings fellow scholars!
We are relaunching the NCIS cookbook project ‘Global Cuisines by Independent Scholars: A Learned Cookbook’, and we are seeking more submissions. Global Cuisines will feature members’ recipes, each accompanied by a brief essay (500-1000 words). The essay may illuminate the recipe in a wider scholarly context—historical, cultural, social, scientific, economic, environmental, etc. – or the recipe may complement the topic of the essay, as in Amanda Haste’s essay on modern monastic music, alongside a recipe for the French pastries known as religieuses.
If you are having trouble coming up with a topic, you will find three (unformatted) sample submissions here:
“Soup and Serendipity: Gazpacho”
A very personal account by Fannie Peczenik of Princeton Research Forum
“Making Curry Transnational”
By ethnic historian Nhi T. Lieu, who arrived in the US as a child with her Vietnamese family.
“New wine in Old Bottles”
A glance at modern monastic music by musicologist Amanda Haste (France) alongside a recipe for the French pastries known as ‘religieuses’ [so-called because they resemble nuns].
We would love for you to to take advantage of this lighthearted and exciting opportunity to expand your scholarship. Those of you who have already submitted an original recipe are also invited to submit a second entry...or more!
The deadline for submissions is 30th April 2022.
Global Cuisines is a project conceived by Klara Seddon, continued by Nhi T. Lieu, and now edited by Helen Ross, whose education-based research primarily focuses on provision for young people with special educational needs and disabilities.
While the idea of a cookbook by professional researchers is not new - e.g. The Ethnomusicologist's Cookbook (2007), The Hungry Scientist Handbook (2008) - the diverse disciplinary backgrounds and cultural backgrounds of NCIS members collectively offer a unique perspective. In keeping with the theme of scholarship and intellectual inquiry, the project requires that you submit your recipe with an essay that engages the comestible with your flavour of scholarly work.
Now that your appetite has been suitably whetted, we look forward to receiving your delicious submissions!
Please send us your recipes along with a brief essay (500-1000 words) on helen@helensplace.co.uk
Helen Ross
Editor, Global Cuisines
SUBMISSION GUIDELINES
In the interest of efficiency and consistency, please use the following outline as a guide for your submission:
ABOUT YOU
1. What is your name? How would you like it to appear in print?
2. Please provide a brief bio, giving a little background information regarding your work and your research.
YOUR ESSAY
1. Topic: your essay can be on a scholarly topic relating to the recipe, or it may be about the recipe itself, such as its history and cultural significance.
2. Length: Abstract (100 words) preceding an essay of 1000 words excl. footnotes. Footnotes should provide full bibliographical information as there will be no separate bibliographies.
YOUR RECIPE
1. What is the name of your recipe? (i.e., Aunt Sue’s Red Velvet Cake). Remember, it must be an original recipe created by you, a relative, or friend. If the recipe has been published elsewhere, please make certain you secure permission for publication. Historical recipes that are outside of copyright restrictions do not require permission.
2. How would you classify your recipe? (i.e. dessert, main course, beverage, etc.)
3. List the ingredients, instructions, and any special tools needed to make the recipe.
4. How many people will this recipe serve?
5. Please include any images (illustrations, photos) if you have any.
Submissions should reach Helen Ross on helen@helensplace.co.uk by 30th April 2022