Transcribathon Banquet

 

Please join us virtually for our 3rd annual online Transcribathon on Tuesday, November 7, where we will have a number of texts available for transcription.

In the past two Transcribathons, we have worked only on one text, Rebeckah Winche (Folger V.b.366) and then Lady Castleton (Folger V.a.600)—respectively—from start to finish. This year we are going to take a different approach: to complete several texts. Our goal is to have 10 completed texts this year, that is 10 triple-transcribed and vetted early modern recipe books that can be downloaded in a searchable pdf. We currently have a number of texts that are either partially transcribed or fully transcribed but not completely vetted.  So, in working to complete these texts we will be offering a banquet of possibilities for those interested in learning more about early modern recipes and paleography.

In terms of transcription, we will begin with the L. Cromwell recipe book (Folger V.a.8), which is one third done, and then when it is finished we will move onto Margaret Baker manuscript (Folger Va619), which is approximately two thirds transcribed.


To make an Apple pudding. Cromwell Manuscript, Folger V.a.8, F37.

For advanced paleographers interested in learning the art of vetting, we will also be offering a number of texts to be vetted, first then Mary Cruso (Folger X.d.24) then Lady Castleton, and finally the recipe manuscript written by Lettice Pudsey (Folger V.a. 450).  We are, in short, offering a kind of smorgasbord of transcribing—or a “choose your own adventure” in early modern paleography with a mix of 21st century coding.

Please save the date, November 7, and stayed tuned for more information soon.   We hope you will join us.

Amy L. Tigner, University of Texas, Arlington

The 1st Annual EMPS Transcribathon

 

Screen Shot 2016-04-05 at 1.30.15 PM

The officers of the Early Modern Paleography Society at UNC Charlotte have been (very) busily preparing for our first annual EMPS Transcribathon!

The Transcribathon will take place on Friday, April 8th, 2016 from 10 am – 3 pm EDT. Our main headquarters will be on the campus of UNC Charlotte, in the Student Union rooms 340C&F, but if you can’t make it to Charlotte, we’d love for you to participate remotely! As of right now, we have transcribers planning to participate both nationally and internationally – from Colorado Springs to Berlin!

Our main goal is to completely transcribe an anonymous 18th century manuscript recipe book that the Folger has set aside for us. We’ll need all the help we can get, so we welcome all participation, whether it’s for the entire day or just half an hour.

We also have various activities planned throughout the day to attract potential new transcribers: there will be games, transcription sprints, and prizes, as well as a panel discussion about the importance of transcription, early modern recipes, and what it’s like to grow ingredients and cook from the recipes we transcribe (among other topics) with panelists from UNC Charlotte, UC Colorado Springs, and UNC Chapel Hill. We’ll also have plenty of coffee and snacks throughout the day and will be meeting afterwards for a wine social at the Wine Vault across the street from campus.

In preparation for the event, our university greenhouse grew angelica, seen below in its abundance:

Angelica

And we got together to candy the angelica for the event, so if you come, you’ll be able to taste:

AngelicaCooking

Angelica2Cooking

If you have any questions or would like to circulate our flyer to your contacts who might like to participate, feel free to send me an email: bward30@uncc.edu.

You can also stay up-to-date on the happenings by “liking” our page on Facebook (facebook.com/empsociety) and following us on Twitter (@empsociety)! Or, for the event, you can use #empstranscribathon2016.

EMROC’s Coming Up Roses in 2016

By Rebecca Laroche

Roses

Once again, EMROC enters a new term filled with exciting discoveries and steady progress toward our collective goals. Through our teaching and research, we look to transcribe, vet, and tag as well as present our findings and our progress in various conferences in North America and Europe. This work reinforces EMROC’s aims in forging links between individual and collaborative research and connecting both with our energizing classrooms.

This semester, three EMROC members are linking the project with their classes. At North Carolina State University, Maggie Simon is integrating recipes from Constance Hall’s collection into a discussion on country house poems in her course “Delighting in Disorder: Seventeenth Century Poetry and Prose.” The unit abuts another on verse miscellanies, and she anticipates that the juxtaposition will fit nicely with considering other types of manuscript transmission, collaboration, and compilation. In a course entitled “The Global History of Food, 1450–1750,” Lisa Smith at the University of Essex considers with her students how recipes fit within global culture as commodities and as transmitted texts as they transcribe into DROMIO. Concurrently, Rebecca Laroche appropriately connects her online students with Digital Humanities questioning as they explore recipes from Margaret Baker’s and Elizabeth Bulkeley’s collections. Combined, these courses are engaging the minds of more than sixty students with EMROC’s purpose and goals.

Students previously energized by their classroom experience continue to “spread the love.” On April 8, members of the Early Modern Paleography Society (EMPS) at the University of North Carolina-Charlotte who participated in the fall International Transcribathon, will be hosting the first student-run transcribathon. They are looking at the recipe book of Lettice Pudsey (Folger v.a.45) as their possible focus. Continue to monitor this space for further details.

While graduate students at the University of California-Davis, University of Maryland, University of North Carolina-Chapel Hill, and the University of Texas-Arlington chip away at the transcriptions of Catchmay, Hall, and Granville this spring, research assistants at the Max Planck Institute, the University of Essex, and the University of Colorado-Colorado Springs will be vetting and tagging the Winche manuscript completed during fall’s transcribathon. The goal is to get the transcription fully database ready as a model for other texts that are reaching triple-keyed closure.

In these first months of 2016, it is clear that EMROC has fully entered the scholarly conversation. Early in January, Rebecca Laroche participated in a roundtable at the Modern Language Association about the “Myth of Post-Canonicity,” highlighting EMROC’s potentials within the larger Digital Humanities arena, while Elaine Leong presented research on paper as an ingredient for “Working with Paper: Gendered Practices in the History of Knowledge” project, research that she was able to complete because of the St. John and Winche transcriptions. Hillary Nunn has organized a recipes team for the “Networking Early Modern Women” day for the revisions of the Six Degree of Francis Bacon DH venture and has attained a place at the Folger’s “Digital Agendas” roundtable on Scholarly Conversations & Collaborations as part of the Renaissance Society of America’s April meeting in Boston. She and Jennifer Munroe have been invited to represent EMROC at the Shakespeare Association’s Digital Showcase in New Orleans at the end of March and have also committed to sharing EMROC’s work at a conference on cookbooks in New York City in May.  Speaking to the German Shakespeare Association in April in Bochum, Amy Tigner will discuss EMROC’s work and its connection to early modern culinary gardens.

As CFPs and course schedules circulate for the 2016-17 academic year, the collective can only anticipate that its efforts will grow and its presence will intensify. The logic of the task is so clear, the feedback from classes and presentations so positive. With many thanks to all who participated in the collective in 2015, all look to continuing this work with enthusiasm and dedication. If you would like to be a part of the conversation, EMROC now has a listserv; just send an email to contactemroc@gmail.com with the expressed desire to join.

 

 

 

The Very Fine Great Receipt Book of Anne Carr: The Dialogism of a Community

By Breanne Weber
MA Student, UNC Charlotte

The day after the Transcribathon, my fellow graduate students from UNC Charlotte and I spent all day in the Folger’s reading room. Surrounded by hundreds reference books, situated above the decks where rare and fragile manuscripts are preserved, and inspired by the beautiful architecture and scholarly atmosphere, we together pored over each manuscript we requested for our own projects, sharing exciting and strange finds. We spent hours in the Folger reading room that day, breaking only for a very late lunch so that we could return until closing.

AnneCarr'sBook

I spent nearly all of my hours in the reading room with the 1673 Choyce receits collected out of the book of receits, of the Lady Vere Wilkinson, begun to be written by the Right Honble the Lady Anne Carr. The names listed on the title page of this receipt book – Lady Vere Wilkinson, Lady Anne Carr, and Susana Hixon – illustrate from its beginning the collaboration that took place in the creation of this particular recipe book. I was thus unsurprised to find that the pages of this particular book were filled with different hands.

DifferentHandwritings

Such collaboration permeates the text, as each page details various recipes, from medicines to cakes to drinks. Many pages list several different versions of the same recipe, such as how to make “sugar cakes” (the second recipe labeled “another sort of sugar cakes”). The recipes are often labeled according to contributor, in a similar fashion to those spiral-bound church cookbooks filled with recipes for Jell-O Salad and mushroom soup-based casseroles: Anne Carr’s receipt book contains “The Lady Trevors way of preserving grapes green in jelly” and a recipe “To dry plumms naturally – Mrs Harringtons way.” Labeling the recipes with the names of their creators or contributors not only serves to distinguish between similar foods or medicines, but it also illustrates the collaboration and community that surrounded the creation of such recipe books. For Anne Carr, or any reader of this book, to distinguish between the nearly identical recipes for making grape preserves, she needs to know those women who contributed the recipes.

In Anne Carr’s book, there are sometimes annotations – inserted either by the writer herself or by another reader – which also help guide readers to choose specific recipes over others. For instance, “The Countesse of Lincolns way of makeing pancakes” is qualified with the phrase “which she used to make for the King & Duchesse of York.” Clearly, if the Countess of Lincoln made them for the King, her pancakes must be worth making! In a similar fashion, other contributors qualify their recipes in their titles: page 43 features a recipe for “a very fine great cake” while another, earlier page describes how “to make Apricock Cakes the best way.” Not all of these qualifications are necessarily good, however; one recipe, for “damson wine,” contains an added annotation in a different hand: “the worst in the world.”

WorstintheWorld

Through their titles and annotations, these contributors to Anne Carr’s recipe book provide their authority on these subjects – gained through the experience of trying these recipes and sharing their thoughts with others. They participate in a continued dialogue, encouraging future readers to either try a particular recipe or stay clear from it. They assume others will use these recipes to make their own version of the Countess of Lincoln’s pancakes or to modify the worst damson wine in the world. Their words are a continuous call-and-response, hearkening back to their own personal experiences of developing these recipes while simultaneously anticipating the needs and desires of future readers. These women have built, across cultures, continents, and time, a community that still thrives today.

As for our postmodern transcription community, we have a wonderfully glorious responsibility: to further the legacy that these early moderns have left behind. To keep this community alive, we need only open, read, and share the magic found within the fragile pages of these manuscripts.

Sheepeshead Pudden Chronicles, or, Adventures in Transcription

By Robin Kello
MA Student, UNC Charlotte

Fellow travelers in transcription and compatriots in the paleographic arts, allow me to share a short tale.

After the October transcribathon at the Folger, a friend asked: “Why waste a day looking at old recipes?” Yes, dear readers, you may be astonished to hear it, but there are folks out there who fail to notice the magic of the early modern manuscript.

While I do not spend time criticizing his leisure pursuits – a certain recipe of hops, barley, yeast, water, and American football – I relished the opportunity to respond. I suggested that beyond the political, ethical, and scholarly reasons to do the good work of transcription, there is joy to be found in what Amy Tigner refers to on this blog as “the treasures of the book.” The adventure of the transcribathon – our transatlantic, cross-century colloquy with Rebeckah Winche – engenders community and occasions discovery.

To transcribe Winche’s book is: to open a door that opens further doors into the past; to rethink environments both “natural” and cultural; to see a reflection of renaissance trade routes in the ingredients of remedies and recipes; to recognize an expression of the transmission of folk knowledge before the standardization of medicine; and to be given access to the views of early moderns who were not the poets and priests or sanctioned scribes and scholars of the realm, but the unofficial chronicles of the time. These recipes articulate methodologies of care, of how we used to sustain and heal ourselves.

They also offer a toad’s leg in a silk satchel to be hung around the neck, the urine of a young boy, and various recipes for “Sheepesehead Pudden.” The single-word “Sheepeshead,” the “en” that resolves the substantive noun, and the double “d,” arching forward, as secretary hand will, toward the preceding word – this language and its world are both familiar and strange. Though I do not intend to par boyle the head of sheep to make a very fine pudding, I delight in the discovery, and share it with my companions.

Then we all partake in Winche’s marvelous book, triple-transcribed, viewed and vetted, fit for consumption, with the rest of the world. In 1715, 1815, or 1915, it was reserved for the fortunate few; in 2015, the web lets us give it to the world. The cutting edge of this cutting-edge scholarly endeavor is not just in its valuable interdisciplinary import, but in the democratic nature of the digital humanities.

I am immensely grateful to have been part of the transcribathon, to be a member of the Early Modern Paleography Society at UNC-Charlotte, and to explore these early modern recipes. It is not because I am especially skilled – in a sprint, I lag – I tremble at the vowel – but because of what we find in the encounter with Winche’s world. Get to the keyboard and stare down the vowel. The adventure continues, and the treasure is shared.

Rebeckah Winche and The King’s Evil

By Jordan Ivie

Rebeckah Winche’s receipt book (Folger Vb 366) includes three recipes on page 62 that relate to the King’s Evil, one that detects the malady and two that cure it. These recipes consist of many ingredients that seem strange to the modern reader, including the leg of a live toad, turpentine, and worms; the oddest ingredient, however, was “the urine of a man childe he being not aboue 3 years old.” The recipe instructs that 3 spoonfulls of this urine be added to beeswax, turpentine, sheep’s suet, and barley flower, and then the whole concoction is boiled and formed into a plaster to lay on the patient’s sore. Putting aside any consideration of the efficacy of using urine in a remedy, the fact that it is included in a recipe for the King’s Evil says a great deal about early modern conceptions of the masculine body’s healing powers.

A remedy for the King’s Evil is already a recipe that speaks to the period’s faith in masculine curative powers. The King’s Evil, or scrofula, was commonly thought to be curable by the touch of the king (OED); therefore this malady is already charged with preconceptions related to both gender and class: the male ruler is a healer, spreading wellness to the common people. The belief interacts with the notion of using the urine of a man-child, specifically of a child younger than three years old. The ingredient is not related to class or authority, as is the general concept of the King’s Evil, but to age and gender, and perhaps the age restriction relates to purity or cleanliness. Nevertheless the common factor between the King’s touch and the man-child’s urine is gender. Rebekah Winche’s receipt book manifests the time’s preoccupation with gender and healthcare not only in this King’s Evil recipe but also in the one that follows it, which calls for a leg cut from a live frog and tied around the sufferer’s neck. Interestingly, “if it be a boy or man that is greeued then woman must kill the toade but if a girle or woman be ill then a man must kill it.” This recipe, unlike the preceding one, ascribes a degree of healing power to both men and women and highlights the idea that gender is as essential as the ingredients themselves; further, male bodies must aid in the healing of female bodies and female bodies are necessary to heal male bodies.

The presence of three separate recipes on this page show the prevalent fear and perhaps the common occurrence of the King’s Evil in the early modern period, and, while one recipe does give both men and women roles in the healing process, the use of the King’s touch and the urine of a man child as remedies suggest that early moderns put a great deal of faith in the male body’s ability to heal both sexes; somehow, health and vitality are not only inherent in maleness but also transferrable, able to overcome even the most dreaded and debilitating diseases.

Jordan Ivie, Master’s Student at the University of Texas, Arlington and student in Professor Amy Tigner’s graduate class, “Culinary Shakespeare”

 

Observations about EMROC’s 2015 Transcribathon

By Erin Adwell

EMROC’s interactive Humanities Transcribathon project proved highly engaging and illuminating both sociologically and literarily. During the event, I transcribed three pages of recipes from Rebeckah Winche’s receipt book, while sitting with a group of fellow graduate students at the University of Texas, Arlington. Because most ingredients were familiar, the transcription was relatively straight-forward. The ease by which I transcribed these recipes can be attributed to practicing receipt transcription through Cambridge University’s English Handwriting 1500-1700: An online course. By transcribing alone and in small groups then reviewing the work with classmates, I gained valuable experience with problematic letters, such as Hs and Ws, which helped during the Transcribathon.

While transcribing Winche’s recipes I was finally able to move beyond the letters to begin constructing meaning for the first time. I began paying attention to the content and processes described in the recipes. Although, the ingredients on the pages I transcribed were familiar and consisted primarily flowers like Rosemary, several of my classmates encountered strange ingredients. For example, one classmate transcribed a recipe that included the “urin of a man chile,” which was intended to cure the “King’s Evil.” A simple Google search of “King’s Evil” produced images of large, scabby boils on the skin, so I can understand how desperate people would have been to cure the condition. These recipes help elucidate the harsh reality of life during the seventeenth century.

King's Evil Scrofula

The most memorable of the recipes that I transcribed from Winche’s receipt book was for Agua Mirabilis. Agua Mirabilis is not listed in the OED; however, Merriam-Webster explains that it is a distilled cordial of old pharmacy made of spirits, sage, betony, balm, and other aromatic ingredients. An interesting note precedes the recipe, saying that Richard Marns “makes a water which helps children from Convultions and sends directions with it.” This information provided context for the recipe’s origin and aroused my interest in Winche’s life. I looked up Richard Marns’s name in the Oxford Dictionary of National Biography, but the search wielded no results, which was disappointing. Following the Transcribathon, my knowledge of Winche’s personal life remains limited to my own inferences. I look forward to reading her fully transcribed recipe book to learn more about her world.

Erin Adwell, Graduate Student, University of Texas, Arlington

 

Transcribathon: Recaptured, Reflected, and Envisioned

By Vincent Sosko

The group transcribing work done in our conference room several weeks ago was the first such experience for all eight graduate students from the University of Texas, Arlington. Group work was no stranger to us, but never before had we taken part in a textual archeological dig within such an immense group effort. This ‘dig’ is better termed paleography, and our work with this study so far this semester prepared us for the transcribing we would do that day. Over a month or so of transcribing practice has introduced me to another element of scholarly work, given me exposure to new ingredients for cooking and new conventions of writing, and ultimately allowed me to hone my transcription skills into my own personal style of transcribing, albeit the style of a fledgling. It was not until the day of the Transcribathon that I had considered or realized that my peers were developing their own personal transcribing styles as well.

While uncovering the pages of the receipt book of Rebeckah Winche, we did so on an individual basis where each person selected their own pages and set about the act of transcribing. What our work became was anything but individual, as we held an open line of conversation about the unique remedies to bizarre maladies. Jason, Jordan, and Erin offered up the most intriguing recipes, leading Jayson to dub them the “lucky ones” for encountering those grotesque recipes we all love to read (i.e. a remedy calling for “Bearsfoot” and “pigs blader”). We also openly discussed the troubling words, flourishes, and conventions that others may have had a better sense of understanding. The debates that these struggles led to and the suggestions that came from them was where I clearly saw the very personal ways that we see the handwriting and thus the differing styles of transcribing emerged. Where one transcriber was able to see the dual application of the u/v convention that aided another transcriber who might have been flummoxed when encountering this (such as seeing “couer” and misreading cover as cower and therefore being contextually confused), there was a transcriber who had developed a routine to interpret ‘thorns’ that lent itself to others. These differing transcription styles came together to vivify paleography for me, and what we were creating was much more than an in depth collection of transcribed recipes.

This bonding we had over our work on the pages, supported by the bonding over the large variety of snacks available, provided me with a new sense of scholarly work that I have not had much exposure to yet; one in which we receive more joy and intellectual reward in the journey than in the destination. To think that the work we did within our four walls was connected to a worldwide network of the same journey helps me realize now just how the Transcribathon emulated the potential of scholarship for those who continue in academia.

Vincent Sosko, PhD student, University of Texas, Arlington

The Winche Manuscript: What’s Next?

By Rebecca Laroche

Ninety-three transcribers! 208 pages triple-keyed! Tweets and stewed pigeons, chocolate and perfume, what a marvelous transcribathon we had!  So what’s next?

Collation page currently in beta on Dromio.

Collation page currently in beta on Dromio.

First, comes collation and vetting, as well as an answer to a question that has probably been burning for many of you: “Why so many keyings?” Having three keyings expedites and boosts the vetting process. With three keyings not only can vetters highlight areas that are in disagreement, they can also predict what is likely to be the correct resolution of that dispute.

As the transcription software EMROC is using, Dromio, is still in its beta stages, the vetting mechanism remains a work in progress, but as this mechanism is close to completion, we hope to turn soon to this editing stage.

At the same time collators determine the best possible transcription, they will be adding XML tags within the transcribed text. Those of you who were part of the transcribathon already contributed many of these every time you noted a thorn, a tilde, a place, or a name, etc., but in the time leading up to the transcribathon, members of the steering committee met with the Folger’s Early Modern Manuscripts Online (EMMO) team about formulating additional tags specific to recipe books.

Row of new tags added for EMROC

Row of new tags added for EMROC

The list we came up with is the following: diseases (plague, sore throat, etc.), ingredients (rosemary, man’s skull, etc.), processes (boil, distill, dry, etc.), seasonal time (Michaelmas, May, harvest, etc.), quantities (handful, dram, penny’s worth, etc), and efficacy statements (probatum est, saved a life, etc.). As EMROC collators edit the texts, they will insert these recipe-specific tags, allowing us to search within these categories as the database grows.

Finally, as EMROC’s collection grows to include more manuscripts, we want to provide a rich context for understanding its contents. Currently, Elaine Leong is researching and

Rebeckah Winche family from the recipe collection.

Rebeckah Winche family from the recipe collection. Folger MS Vb366.

writing a general contextual essay for the Winche project, which includes general biographical and bibliographical information as well as the groups that have worked on transcription, and we try to do this for each manuscript introduced into the EMROC queue. Subsequent to this general contextual essay, moreover, posts around each project will appear in EMROC’s blog. The vision is something along the lines of the thematic series in the Recipes Project Hillary Nunn and I have been writing around the College of Physicians manuscript (http://recipes.hypotheses.org/thematic-series/exploring-manuscript-10a214). The writing of these posts does not have to be limited to one or two authors, however. Right now, graduate students at the University of North Carolina, Charlotte, and the University of Texas, Arlington are working on entries on Winche that will situate individual recipes and illuminate historical details within a larger context. Our hope is that as these posts are entered onto EMROC’s webpage and tagged, they will provide a context for understanding not only the unique manuscript but also the larger recipe database.

So what’s next? The sustained work of the collective. Yes, there are other manuscripts waiting in the wings to be transcribed. As this post hopes to reveal, however, the collective is not just dedicated to transcribing seventeenth-century manuscripts, as much fun as it can be. In creating an “accessible and searchable corpus of recipe books currently in manuscript,” EMROC hopes to create layers of connectivity: among the recipe collections and among the collective’s members. So thank you to all who participated in the transcribathon October 7. You all made it a truly thrilling event. Whether or not you participated in the transcribathon, if you have interest in participating in EMROC’s ongoing efforts, be it in individual or group transcription, vetting and tagging, or contextualization, do send a note to contactemroc@gmail.com.

The Transcribathon in Numbers… and Names

By Lisa Smith

The final counts are in for the Transcribathon.

There were a total of ninety-three transcribers who joined us on October 7, from five countries (Australia, Canada, Germany, U.K., U.S.).

The Winche Manuscript has sixty-five images, which included 208 pages, plus cover pages and interleaves. Transcribers started to work on 313 images and completed a total of 269 images. On average, every page was completely transcribed four times… That surpassed our goal of triple-keying the entire book!

Over the course of the day, there were three transcription sprints. The winner of the first was Rose Hadshar and the winner of the others was Breanne Weber.

Well done, everyone! I’m so pleased to have worked with you. Thank you for participating in our Transcribathon.

Doctor and Mrs Syntax, with a party of friends, experimenting with laughing gas. Credit: Wellcome Library, London.

Doctor and Mrs Syntax, with a party of friends, experimenting with laughing gas. Credit: Wellcome Library, London.

List of Credits

Erin Abell, Katherine Allen, Sam Barcenas, Maria Blumberg, Christ Boettcher, Meghan Brown, Meghan Carafano, Jennifer Caro-Barnes, Jayson Carroll, Daniel Cattell, Jonathan Cey, Melissa Christine Schulteis, Justin Colson, Kim Connor, Maya Cope-Crisford, Nicholas de Courville, Morgan DeKlyen, Paul Dingman, Taryn Dollings, Julie Drew, Alexandre Dube, EMMO, Njaal Frilseth, Kailey Fukushima,  Erin Gallagher Cahoon, Clare Griffin, Rose Hadshar, Monterey Hall, Kayla Hardy-Butler, Amanda Herbert, Jason Hogue, Jordan Ivie, Jana Jackson, Julianna Jaegle, Robin Kello, Helen Kemp, Jenny Kimura, Katja Krause, Casey Kuhajda, Tayra Lanuza, Rebecca Laroche, Deborah Leslie, Lina Malmo, Hope McCarthy, Kat McDonald-Miranda, Brid McGrath, Jake Millar, Adam Mosley, Jennifer Munroe, Allison Needles, Marissa Nicosia, Hillary Nunn, Sally Osborn, Tawny Paul, Sara Pennell, Melissa Perkins, Mitchell Ploskonka, PLUBookin Society, Shelan Porter, Daniel Powell, Emily Rendek, David Rundle, Julianna Schaus, Jacqueline Schoenfeld, Hui Shen, Kim Shrive, Haley Schultz, Margaret Simon, Kailan Sindelar, Alanna Skuse, Lisa Smith, Joul Smith, Vince Sosko, Kalea Steffe, Katie Stephan, Anne Stobart, Caroline Stone, Elizabeth Tevlin, Amy Tigner, Amanda Torres, Raff Viglianti, Alice Violett, Emily Wahl, Julie Wakefield, Terran Warden, Breanne Weber, Abbie Weinberg, Christopher Whittick, Ann Elizabeth Wiener, Lizzy Williamson, Rachel Winchcombe, Heather Wolfe, Ada Wong

Note: There are two notable absences from the list of transcribers: Elaine Leong and Erin Spinney. Although they were not transcribing, they were working behind the scenes to keep everyone on track!

Transcription Communities: Experiencing a Transcribathon in a Class Setting

By Nancy Simpson-Younger

As part of my Book in Society class, thirteen students took part in the Transcribathon on Wednesday, October 7th, For this group, transcribing Winche’s work was the culmination of a two-week unit on paleography, which covered italic and secretary hands as well as early modern print and manuscript culture. (This unit was also part of a larger historical trajectory for the course itself—which, by December, will have covered artifacts from scrolls to iPads.) Because of this context, my students experienced the Transcribathon as a reflection of a particular historical moment—but also as an intersection between three communities: our own class group, the larger EMROC consortium, and the early modern communities of recipe writers that we’ve been studying. In this post, I’d like to explore the intersections between some of these historical and community contexts, and then to share some questions that these intersections helped us investigate in our class.

Nancy blog pic 1

Until we began the transcription unit, my students had read about the communities that spring up around books (for example, groups of monks in a scriptorium, or professional Torah scribes)—but we hadn’t experienced a textually-rooted community firsthand. EMROC was a fantastic community to start with, because it not only unites scholars from around the world but provides electronic forums (Twitter, blogging, etc.) that students can easily access and participate in. During the Transcribathon, for example, my students quickly started tweeting their findings, and they were delighted to experience instant dialogue with scholars from different time zones:

Nancy blog pic 2

Using Twitter was particularly compelling for a couple of reasons. First, many of my students are Communications Studies majors, interested in examining community discourse (and the role of technology in that discourse). Second, Twitter allowed us to interrogate the relationship between the manuscript and the digitized version(s) of that manuscript in a new way. While we had used the work of Heidi Brayman Hackel and Ian Moulton to discuss the digitization of early modern archives, we hadn’t experienced manuscript digitization in a realtime, community-centered format. The Twitter feed allowed us to ask how social media technology enables (re)iterations of a text in a way that recontextualizes not only the words, but the history and signification of each recipe.

Nancy blog pic 3

This led us to start asking some important questions—both during the Transcribathon and in its aftermath. If a word is clipped out of a manuscript, how does it signify differently? What happens when that word is placed into a new context—not only the context of the Tweet itself, but the context of EMROC’s work, or a laptop (or, indeed, IHOP?) What’s the relationship between the recipe part (word or ingredient) and the recipe or manuscript whole? Sharing pictures of specific textual snippets allowed us to start asking these questions, and to ask what the ramifications of social media might really be for signification, writ large.

Nancy blog pic 4

Nancy blog pic 5

Because it enabled these questions, linking the topics of historical and community context, the Transcribathon was a compelling wrap-up for our early modern unit. For the students, the project also drove home the notion that historical texts aren’t frozen in a particular historical or geographical spot. Instead, early modern manuscripts inspire ongoing scholarship and conversation, allowing us to ask what the effect of our own technology might be, and how intersecting contexts might ultimately re-inflect meaning.

Nancy Simpson-Young teaches at Pacific Luthern University.

Research, Recipes, and the Transcribathon

By Amy Tigner

EMROC_transcribathon

Last week, EMROC organized a Transcribathon, in which some 90+ students and scholars in Germany, the UK, Ireland, Canada, the US, and Australia transcribed the 17th century recipe manuscript of Rebeckah Winche, a new acquisition at the Folger Shakespeare Library, over a 12- hour period. We were all connected electronically, communicating which pages we had transcribed and tweeting about interesting discoveries we had made about the manuscript. Though this was a virtual experience globally, it was also brought transcribers together in physical spaces, as in nearly every location students and scholars sat together for this common pursuit.

Being in a room of people transcribing one manuscript is exciting, as we collectively begin to reveal the treasures of the book. I with several other members of EMROC and some of our graduate students sat in the basement board room of the Folger Shakespeare Library transcribing with Folger librarians and other interested paleographers. Througout the day, people would often comment on some strange ingredient or recipe or they had just encountered. And, as the day progressed, more and more scholars and students began to discuss what interested them—what they were in particular trying to find out about this manuscript, about early modern recipes or seventeenth-century culture more generally. What we were experiencing was ground level collaborative research. Our eventual project is to have a searchable database, so that scholars all over the world can do a word search through multiple manuscripts to conduct research. However, building a database takes a great deal time and the colossal effort of many; in the meantime, the transcribathon itself functions a bit like a living, small-scale database.

For example, early on in the transcribathon, Hillary Nunn told me that she was transcribing a recipe for chocolate, or “Chocolet,” as the manuscript spells it. As I have had a long interest tracing in recipes for chocolate as they travel from the Mexico to Spain to England and then back to colonies in the New World, I was very excited to see this recipe. In the seventeenth century, chocolate was something that was a drink rather than something to eat; eating chocolate in solid form in candy or other sweet recipes does not appear until the eighteenth century. Winche’s recipe was interesting, however, because it was not a recipe for a drink per se, but for preparing and storing chocolate that would eventually be ground up into water, milk, or perhaps even wine. According to the recipe, the chocolate would not be fit to use for three months.

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Something else interesting in the recipe was the inclusion of seemingly unusual ingredients: ambergris and musk. Both of these were used in perfumes; ambergris comes from the secretion of sperm whales and musk comes from the glandular secretions of musk deer. As strange as it seems, such perfuming of chocolate was not uncommon in the period: recipes both from Earl of Sandwich’s manuscript (c.1668) and from Penelope Jephson’s receipt book, dated 1674, both call for ambergris and Sandwich’s recipe also suggests musk and civit (another perfume from the glandular secretion of the civit cat). Although it seems odd to us to put these exotic perfumes into chocolate, current chocolatiers are also adding seemingly incongruous aromatic ingredients to chocolate: lavender, rose petals, bacon, wasabi, curry powder, and cayenne pepper, to name only a few.

Amy L. Tigner, University of Texas, Arlington

Thank you, everyone!

By Elaine Leonge

113461

Folger MS v.b. 366, back cover

It’s time to close the book. 12 hours have passed, our fingers are sore and our computers are fast running out of batteries. I’m delighted to say that we completed our task! We now have a TRIPLE-KEYED transcription of Rebeckah Winche’s lovely recipe book. More on that in coming days…

Over the past 12 hours, we’ve encountered a wide array of medicinal and culinary know-how and are now armed with instructions to pickle turnips, distill aqua mirabilis, make a water for sore eyes, bake a cheese cake and much much more. With our brains filled to the brim and sunset nearly upon us, we’re heading out for a round of celebratory beer.

Before we do that, EMROC members would like to extend our heartfelt thanks to all those who joined us on this adventure. Being recipe lovers, we would also like to share with you two recipes which caught the eyes of the “Folger transcribers”.

FullSizeRenderDo let us know if you decide to try one of these at home! For now, good bye and good night.

A redy way to know the deseas called the Kings
evill
Take a grownd worme & lay itt alive to the place greved &
take a green docke leafe or 2 and lay them upon the worme
& bine them to the place at night when the patient goes to
bed & if it be the kings evill itt will turne to dust or poud
=er by the morning otherwise it will remayn dead in his owne
former forme as it was a live

A nother for the same deseas
Take a live toade & cut of one of her hinder legs
sewe it up in a pece of silke & hange it presently about the
neck of the party greeved. observe if it be a boy or man that
is greeved then a girl or  woman must kill the toade but if
a girle or woman be ill then a man must kill it
this hath cured many however if doth sertanly help the other
remydy or any other you shall apply to the sore (if any) to
worke the better efect & sooner cure.

To make pancakes
Take a pinte of creame 4 spoonfulls of fine
flower well fried 4 egges 3 quarters of a pound of
butter well clarefied season it wi th  salt & a little
nutmeg mixe it all very well together
there needs no butter to frie it, it is fat enough to
fry it self. thay must be very thin & in a small
frying pan.

Transcriptions courtesy of Breanne Weber, MA student University of North Carolina, Charlotte. Breanne won both the transcription sprints hosted at the Folger Shakespeare Library. Now you know whom to call when you need a seventeenth-century manuscript transcribed in a jiffy!

[The two recipes can be found in Folger MS v.b. 366, pages 63 and 80].

 

 

Transcribathon continues

Welcome to #transcribathon all those who have now joined us or will be shortly joining us from the University of Saskatchewan, University of Texas Arlington, Pacific Lutheran University, and the University of Colorado (Colorado Springs), as well as independent scholars from Ottawa, Calgary, and Australia!

The University of Saskatchewan crew

The University of Saskatchewan crew

We are going to be on a roll for our last three #transcribathon hours.