ABSTRACT
In this chapter, the author describes her experience teaching a continuing education course combining bibliography and culinary history. Aimed at a nonacademic audience, the course allowed students to interact with special collections items and learn basic bibliographical principles through culinary texts. The course on early modern English cookbooks in the Newberry Library’s Adult Education Program was offered in the fall of 2019. During five class sessions and one optional capstone event, students were exposed to lectures, small group work with copies of archival materials, a hands-on lab with Newberry special collections materials, and voluntary experiences cooking historic recipes and participating in an international, digital Transcribathon. The author details the successes of the course and explores the broader implications of teaching bibliography in the continuing education setting.
