| SES # | TOPICS | KEY DATES |
|---|---|---|
| 1 | Introduction: Reading recipes: Lasagne from the 14th to the 21st C | |
| 2 |
What Our Recipes & Cookbooks Reveal About Us Case Study: The Egg | |
| 3 | Early English Cookery Manuscripts | |
| 4 | The Forme of Cury | First Essay due |
| 5 | The Tudor Age: New World Ingredients & The Banquetting Table | |
| 6 | Tudor Age cont. | Second Essay due |
| 7 | The 17th Century: French or English? Catholic or Protestant? | |
| 8 | Robert May | |
| 9 | 18th Century: The Middle Class Domestic Cookery Book | |
| 10 | Hannah Glasse | |
| 11 | The Victorian Age: Separate Spheres | Third Essay due |
| 12 | The Victorian Age cont. | |
| 13 | Isabella Beeton | |
| 14 | The 19th Century: Feeding the Poor | |
| 15 | Feeding the Poor cont. | Student presentation: Charles Elmé Francatelli |
| 16 | The Empire Abroad | Student presentation: "Wyvern" |
| 17 | "Wyvern" cont. | |
| 18 | Post World War One | Student presentation: Florence White |
| 19 | Post World War Two: The Mediterranean Diet | Fourth Essay due |
| 20 | Elizabeth David | |
| 21 | Return of the Native | |
| 22 | England Today: The Domestic Goddess & The King of Offal | |
| 23 | A Transatlantic Postscript: Contemporary American Cookbooks, Blogs, and Food Network | |
| 24 | Conclustion | Fifth Essay due |