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of a baking historian

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The assorted scribblings of a baker, reader, writer, and historian. Check out the about page for my current C.V. and the blog for my non-academic writing.

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About

I am an ancient historian, writer, and baker. About me Hailing first from the woods and hills of Vermont, I made my way to Brandeis University and then to the University of Missouri-Columbia where I completed my doctorate in Ancient History. In August 2021, I started a position as a professor of history at Truman…

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Contact

How to reach me.

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Commonplace

Commonplace books are a catchall term come to mean collections of quotes, sayings, ideas, or topoi (literary tropes). I am using this space to document quotes from books I have read, arranged by theme. This page will be updated “I, Satan. I am fond of the smell of red peppers frying in olive oil, rain…

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This year for my birthday I’m putting all my skill points into “Pizza” (not Profession: Pizzaiolo, mind you).
Red wine velvet cupcakes (dairy free), with a French vanilla (dairy free) buttercream.
Good morning, (chocolate) babka.
My latest attempt at sourdough bagels. This was an adaptation of the recipe found in Bread Baker’s Apprentice, at 1/4 scale, and with starter coming off a feeding with whole wheat and bread flour.
I ordered some books that I had been waiting on, but one of the packages contained a book I didn’t order…because I had written it.
It has been a little while since I’ve done this one of these reading roundups. Probably because I’m reading more on Kindle and the covers are meh.

Recent Blog Posts

  • ChatGPT, Again
  • Weekly Varia no. 11, 01/28/23
  • Weekly Varia no. 10, 01/21/23
  • Some additional information about my first book
  • First Day Fragments: Spring 2023

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Instagram

This year for my birthday I’m putting all my skill points into “Pizza” (not Profession: Pizzaiolo, mind you).
Red wine velvet cupcakes (dairy free), with a French vanilla (dairy free) buttercream.
Good morning, (chocolate) babka.
My latest attempt at sourdough bagels. This was an adaptation of the recipe found in Bread Baker’s Apprentice, at 1/4 scale, and with starter coming off a feeding with whole wheat and bread flour.
I ordered some books that I had been waiting on, but one of the packages contained a book I didn’t order…because I had written it.
It has been a little while since I’ve done this one of these reading roundups. Probably because I’m reading more on Kindle and the covers are meh.

Website Menu

  • Home
  • About
    • My content, or where to find me
  • Research
    • Publications
    • Current Projects
    • Working Papers
  • Teaching
    • Teaching Philosophy
    • Pedagogy in the Humanities: A Reading List
    • A Greek History Class Reading List
    • Resources
  • Blog
  • Commonplace
  • Contact
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