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Jess ClarkIn 2017, the academic journal Global Food History published a roundtable on "Teaching Food History." Participants, including one of this month's contributors Jeffrey Pilcher, described the exciting outcomes and periodic challenges of developing food history courses. This includes the use of recipes in the classrooms as a means to consider silences in the archives; grapple with questions of material history; and to think about (and experience) issues around labor, production, and supply.[1][caption id="attachment_12065" align="alignnone" width="474"] "Food Administration - Education - Teaching food conservation in canning in Western Nebraska," 1917-1918, National Archives at College Park, Courtesy of Wikimedia Commons.[/caption]All through the month, we’ve had the pleasure of extending these conversations, featuring different approaches to teaching with recipes. As our contributors have shown, recipes represent an exciting and accessible form that encourages students to think in new ways about reading practices, but also histories of class, gender, and global exchange.This month’s Series means that we now have some 24 posts on teaching available on the site. In this final post of September 2018, we’ve listed these resources for our readers, categorized by approach and topic. Some of them date to 2014, when Amanda Herbert first launched the Series. We hope this makes our teaching resources even more accessible for educators and will encourage the use of recipes in the classroom. And, as always, we want to hear from you about how you use recipes in the classroom! Please join us in the Comments section to continue the conversation.[caption id="attachment_12069" align="aligncenter" width="474"] Foods and Cookery laboratory, School of Household Art, Teachers' College, Columbia University, 1910-20. From Collection #23-2-749, item M-OS-08. Cornell University Library. Courtesy of WikiMedia Commons.[/caption] Recreating Recipes A Recipe’s Place is in the Classroom, Amanda E. Herbert Cooking (Over an Open Fire) in Class,  Ken Albala Creatively Interpreting the Ménagier de Paris, Tovah Bender Eat your primary sources! Or, teaching the taste of history, Ian Mosby Giving Welsh Pupils a Flavour of Antiquity, Evelien Bracke History Bound Up in Every Bite: Food, Environment, and Recipes in the Western Civ Survey, David C. Fouser Medieval Blancmange and the modern classroom, Molly Taylor-Polesky Pen, Ink, and Pedagogy, Amanda E. Herbert Teaching Schoolchildren with Historic Recipes, Amanda MonizUnderstanding Recipes ‘One does not learn remedies through books’ (Aristotle), Laurence Totelin Recipes: Reading Between the Lines, Lisa Myers Rhetoric and Recipes in the Composition Classroom, Hillary Nunn Teaching High School American History with Cookbooks, Carla Cevasco Teaching Intoxication, Gabe Klehr The Literary Cookbook, Carrie H. Tippen Vicarious of Dishes: Teaching the Question of the Recipe, Benjamin Aldes Wurgraft What Recipes Can Teach Us About Reading, Jennifer Munroe National Approaches Cooking Up Canadian History, Valerie J. Korinek Spicing up the Victorians: Teaching Mrs. Beeton’s Recipe for Mango Chutney, Erika RappaportOnline Approaches Teaching Recipes Online: Building Community and Purpose, Rebecca LarocheRecipes in the Public: Exhibits, Objects, and Living History Do Objects Lie? Teaching about Food, Material Culture, and Evidence, Carla Cevaso Jolly Good Ale and Old: Or, were early modern people perpetually drunk?, Dr. James Brown and Dr. Angela McShane Mixed Message: a Student Perspective, Samantha Eadie Scarborough Fare: Recipes at the Culinaria Research Centre, Jeffrey Pilcher Teaching Recipes in the Wangensteen Library, Emily Beck The Art of Preserving Eighteenth-Century Cookery Through Interpretation, Tiffany FiskTranscribing Cooking for a Crowd: Recipes and the Transcribathon, Nadia Clifton, Kailan Sindelar and Breanne Weber Recipes and the Unanticipated, Jennifer Munroe Transcribing in Baby Steps, Jennifer Munroe Teaching Recipes as Literary Practice and the Practice of Transcription, Amy L. Tigner Teaching Transcribathons And Experiential Learning, Liza Blake&#160;[1] Beth Forrest et al, “Teaching Food History: a Discussion Among Practitioners,” Global Food History 3.2 (2017): 194-208.&#160;&#160;