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[caption id="attachment_9766" align="aligncenter" width="300"] Source: Wikimedia Commons, Pastern.[/caption]The Recipes Project team would like to thank everyone who participated in our month-long Virtual Conversation on 'What is a Recipe?' It was a wonderful month in which had a chance to explore a question near and dear to our hearts, as well as to meet (virtually) people working on recipes in a wide-range of ways.On 10 July 2017, we hosted a two-part discussion on Facebook Live, in which the RP editors (Amanda Herbert, Elaine Leong, Lisa Smith, and Laurence Totelin) joined Elma Brenner at the Wellcome Library, London. The first part is available here, or on Facebook.[embed]https://www.facebook.com/therecipesproject/videos/650831935113960/[/embed]In this section, we chatted about some of our favourite recipe books at the Wellcome Library, as well as four themes that came up during the conference: recipe-like things, reconstruction, celebrity, and stories.Laurence also put together a great Pinterest board on Cleopatra as a celebrity endorsement of products.In part 2, we opened with a discussion about how different archives--the Wellcome Library and the Folger Shakespeare Library--have collected recipe books, followed by an examination of two sources that Laurence brought in from her own collection: an early twentieth-century advertisement for Allenbury's food (infant formula) and a 1960s Australian edition of Mrs. Beeton. These sources led us to a conversation on empire, race, and recipes.We then took questions from our Facebook audience. Unfortunately, Facebook has lost our video! Some questions were quite general (e.g. how can you start researching recipes), while others were much more specific (e.g. why do we assume recipes only mean food today?).For those of you interested in researching recipes, please take a look through our blog, which is a snapshot of recipes scholarship. Our First Monday Library Chat series also offers a glimpse into various recipe collections around the world. We also have a Zotero bibliography in which several recipe scholars have shared details of  useful primary and secondary sources. And, eventually, we will have an exhibition site of our entire virtual conversation -- so please stay tuned!As to why we think of recipes being food... We considered, in particular, the ways in which the term 'recipes' is used in a lot of ways, even today -- such as IFTTT 'recipes' or recipes for paint. It's just that these occur within more niche groups. And when it comes to science and medicine, the search for precision has led to the use of the term 'formula' rather than 'recipe'.A fine place to conclude our many discussions on 'what is a recipe?'... We still can't pin down the term, as flexible boundaries are useful when looking at the subject. But the distinction between formula and recipe also links back to our earliest discussions on recipes being alive and in the wild. We can't detach experience, embodiment, and constant change from the concept of 'recipe'. Whatever a recipe is, it is NOT precision.And that is what makes them so much fun.Thank you once again for your presentations, your chats, and your interest that have made our virtual conversation such a success! Regular blogging resumes next Tuesday. Please don't be a stranger.