{"word_count": 229, "character_count": 1662}
[caption id="attachment_9543" align="alignright" width="300"] M. Darly, The Macrony Shoe Maker, 1775. Credit: Wellcome Library, London.[/caption]Come... make yourself comfy! Welcome to the third event day for our 'What is a Recipe?' Virtual Conversation. We're looking forward to a a busy day ahead.There are a few things to check out that happened yesterday. Emily Contois has a wonderful post on 'Listening to the Voices in Historic Cookbooks', which discusses a recent weeklong recipes workshop she attended, but it also has a number of crossover themes with our ongoing conversation for 'What is a Recipe?'. Hillary Nunn and Whitney Thompson had a Twitter bake-off of a seventeenth-century recipe; you can follow their experiment under #recipesconf. And Cardiff University Special Collections and Archives shared some recipe-related highlights from their collection (@CUSpecialColls).Today, we'll be hearing from... Siobhan Carlson and her ‘Spuddenly Farming’ project (Instagram @SpuddenlyFarming; Twitter: @Spuddenly_Farm); Sietske Fransen from the Making Visible Project  (Twitter: @sietske_fransen and @MVCRASSH); Emily Thompson on seventeenth-century instructions for growing saffron (Twitter: @joiedelivre); Folger Shakespeare Library on recipes in its collection (Twitter: @FolgerResearch); Harry Hayfield's 'Henri's Kitchen', with Choquettes at Recipes Project; Peter Murray Jones on 'Distilling and Deflowering' at Recipes Project.If you want to pick up some themes from Day 2, check over here for Laurence Totelin's helpful summary and Tallulah Maait Pepperell's Storify.UPDATE (June 19, 2017): A Storify of Day 3 by Tallulah is available over here.