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emroc
early modern recipes online collective
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The Ayscough Project
The Bacon Project
The Baker Project
The Bulkeley Project
The Castleton Project
The Corlyon Project
The Dawson Project
The Folger Manuscript V.b.400 Project
The Folger MS V.b.380 Project
The Granville Project
The Pudsey Project
The Sedley Project
The Turner Project
The St. John Project
The Fanshawe Project
The Catchmay Project
The Winche Project
Teaching
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Laroche – ENGL 3200 Online
MacInnes — Early Modern Women’s Writing
Munroe – ENGL 4050
Munroe – ENGL 6070
Munroe – ENGL 6680
Simon — ENG 449/529
Simpson-Younger – COMA 321/ ENGL 311
Tigner – ENGL 6330
Tigner- English 4399 Early Modern Women and Literary Production
Tigner–Engl 5308
Tigner-Engl 4326
Smith — Early Modern Women and Gender
Johanna St. John Transcribers USask 2012
Smith USask History 384 Assignments and Grading
Smith USask History 384 Course Syllabus
Transcribathons
Transcribathon Central 2023: Beauty by the Books
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Past Transcribathons – Instructions, Glossaries and more
Past Transcribathons
Transcribathon 2015: The Winche Project
Transcribathon 2016 – The Castleton Project
Dromio – A Primer for 2016
Transcribathon 2017: A Banquet of Books
Transcribathon 2018: Jane Dawson’s Recipe Book
Transcribathon 2019: Folger V.b.400: An Anonymous Medical Text
Subject Hashtags for 2019 Transcribathon
Transcribathon 2021: Revealing Recipes
“Revealing Recipes” Workshop Video
Getting Started with Transcription
FAQ
Event Schedule for 2021 Transcribathon
Subject Hashtags during 2021 Transcribathon
Dromio – A Primer for 2018
Glossary of XML Buttons
Transcribathon Spring 2022 Transcribathon: Grace Carteret’s Recipes
FAQs for Carteret Transcribathon
Getting Started with Transcription: The Carteret Manuscript
How to Encode your Dromio Transcription – A Quick Reference
Transcribathon Central 2022: Investigating Recipes
FAQ for 2022 Transcribathon
Getting Ready to Transcribe
Rich, Snook, and Underhill Videos to See Now
Transcribathon 2022 Schedule of Events
EM Paleography Society
News and Events
“[S]it and sit and eat and eat”: An Early Modern Menu at the OVSC
Farmer’s Cheese
Fresh Herb and Flower Petal Salad
Gingerbread with Dried Fruit Compote
Honey Viniagrette
India Curry
Pies in Infinite Variety
Robert May’s Braised Brisket
The OCC Culinary Team
Woolley’s Dry Polish Sausage
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The Folger MS V.b.380 Project
This project is currently under construction.
