Acknowledgements: Difference between revisions
(Created page with "== Acknowledgements == === Photography === We are grateful to the Pine Tree Foundation for supporting the digitization of the entire recipe book collection at the Folger. We...") |
No edit summary |
||
| (One intermediate revision by one other user not shown) | |||
| Line 5: | Line 5: | ||
=== Transcriptions === | === Transcriptions === | ||
Heather Wolfe led the crowdsourcing transcription effort. A dedicated group of volunteers from Zooniverse's Shakespeare's World, the Early Modern Recipes Online Collective (EMROC), Folger docents, and Folger paleography courses have created full transcriptions of every digitized recipe book; these volunteers are credited individually on the Transcribers page. | Heather Wolfe led the crowdsourcing transcription effort. A dedicated group of volunteers from Zooniverse's Shakespeare's World, the Early Modern Recipes Online Collective (EMROC), Folger docents, and Folger paleography courses have created full transcriptions of every digitized recipe book; these volunteers are credited individually on the [[Transcribers]] page. | ||
Each transcription undergoes a process of vetting, an effort that is led by Nicole Winard and Robert Tallaksen, with support from Elisabeth Chaghafi, Sara Butterfass Schliep, Stephen Schmidt, and Heather Wolfe. | Each transcription undergoes a process of vetting, an effort that is led by Nicole Winard and Robert Tallaksen, with support from Elisabeth Chaghafi, Sara Butterfass Schliep, Stephen Schmidt, and Heather Wolfe. | ||
| Line 15: | Line 15: | ||
=== Support and Direction === | === Support and Direction === | ||
This project has been supported by the EMROC Steering Committee, including Rebecca LaRoche, Elaine Leong, Hillary M. Nunn, Jennifer Munroe, Margaret Simon, Lisa Smith, and Amy Tigner; the Folger’s Before ‘Farm to Table’: Early Modern Foodways and Cultures team, including Jack Bouchard, David Goldstein, Amanda Herbert, Kathleen Lynch, Elisa Tersigni, Neha Vermani, Michael Walkden, and Heather Wolfe; and Dumbarton | This project has been supported by the EMROC Steering Committee, including Rebecca LaRoche, Elaine Leong, Hillary M. Nunn, Jennifer Munroe, Margaret Simon, Lisa Smith, and Amy Tigner; the Folger’s Before ‘Farm to Table’: Early Modern Foodways and Cultures team, including Jack Bouchard, David Goldstein, Amanda Herbert, Kathleen Lynch, Elisa Tersigni, Neha Vermani, Michael Walkden, and Heather Wolfe; and Dumbarton Oaks intern, Julia Fine. | ||
Latest revision as of 13:59, 14 May 2021
Acknowledgements
Photography
We are grateful to the Pine Tree Foundation for supporting the digitization of the entire recipe book collection at the Folger. We also acknowledge the work of our Photography and Digital Imaging team, past and present, including Julie Ainsworth, William Davis, Melanie Leung, and Christine Naulty.
Transcriptions
Heather Wolfe led the crowdsourcing transcription effort. A dedicated group of volunteers from Zooniverse's Shakespeare's World, the Early Modern Recipes Online Collective (EMROC), Folger docents, and Folger paleography courses have created full transcriptions of every digitized recipe book; these volunteers are credited individually on the Transcribers page.
Each transcription undergoes a process of vetting, an effort that is led by Nicole Winard and Robert Tallaksen, with support from Elisabeth Chaghafi, Sara Butterfass Schliep, Stephen Schmidt, and Heather Wolfe.
After vetting, the transcriptions are prepared for release in various digital forms. Emily Wahl has made the transcriptions available through full-text search in Luna, our digital image database. As part of the Mellon-funded Before ‘Farm to Table’: Early Modern Foodways and Cultures initiative in collaborative research, research fellow Elisa Tersigni has encoded the documents, cleaned the data, and transformed our transcriptions into semi-diplomatic PDF reading copies, using an XSL style sheet created by Michael Poston.
Folgerpedia
This page was prepared by Jonathan MacDonald, Elisa Tersigni, and Heather Wolfe, with assistance from Rachel Dankert. The teaching resources were prepared by Elisa Tersigni.
Support and Direction
This project has been supported by the EMROC Steering Committee, including Rebecca LaRoche, Elaine Leong, Hillary M. Nunn, Jennifer Munroe, Margaret Simon, Lisa Smith, and Amy Tigner; the Folger’s Before ‘Farm to Table’: Early Modern Foodways and Cultures team, including Jack Bouchard, David Goldstein, Amanda Herbert, Kathleen Lynch, Elisa Tersigni, Neha Vermani, Michael Walkden, and Heather Wolfe; and Dumbarton Oaks intern, Julia Fine.