Dr Serin Quinn
@serinquinn.bsky.social
Early modern historian working on food, horticulture and global connectivity | Research Fellow with the Society for Renaissance Studies | Associate Fellow RHS | PhD on the history of the tomato 🍅 | she/her
Thrilled to have the opportunity to speak with Jeremy @eatthispodcast.com about the long history of the #tomato, from Mesoameria to England! Topics including chilis, climate, and religious refugees. Have a listen: open.spotify.com/episode/3GWN... #foodhistory
The Tomato in England
Eat This Podcast · Episode
open.spotify.com
Delighted to have my blog published in this edition of The Recipes Project! If you want to read about tomatoes, chilis, and the impact of Indigenous American tastes on European cuisine then this is for you! recipes.hypotheses.org/26743 #foodhistory
The Tomato-Chili Nexus: Reconstructing the Mesoamerican Influence on Europe through Taste and Method
By Serin Quinn The earliest known recipe referencing tomatoes was published in Naples in 1692. This is not simply the earliest European recipe to include the ingredient, but the first written tomato r...
recipes.hypotheses.org
CFP open! Edible Boundaries: Food, Identity, and the Material Culture of Eating and Drinking, University of Warwick, 14 Mar 2026 We invite 250-word abstracts on how food and drink shape, cross, or contest boundaries. Deadline: 15 Dec 2025 Keynote: Prof. Anne Murcott #FoodHistory #FoodStudies #CFP
slightly obsessed with this picasso-looking cat eating waffles and honey I found while going through the @rijksmuseum.bsky.social collections - text reads "don't snack on these tasty treats!" (Obj.ID: RP-P-1923-281)
Finishing up on the first day of my postdoc with @srsrensoc.bsky.social! I was hoping to share a fun image of early modern aphrodisiac foods, but can't find anything polite enough for social media 🙈
Hugely honoured to be granted this opportunity and excited to begin my new project on aphrodisiac-foods in early modern England!
Society for Renaissance Studies@srsrensoc.bsky.social · last yr.Congratulations to @nicolemaceira.bsky.social and @serinquinn.bsky.social, SRS Postdoctoral Fellows 2025-2026! We look forward to working with you in the coming year 💫 🎉 🙌🎉 💫 www.rensoc.org.uk/srs-postdoct... #SRSlyGood #Skystorians
My latest piece with The Conversation - a short read on the long history of fermenting foods 🥒
The Conversation UK@uk.theconversation.com · last yr.People have been fermenting food since before the written word.