This global history of earthenware is based on the travel accounts of explorers in West and Central Africa, Mesoamerica, and the Iberian Peninsula. The central figures are the artisans who made, merchants who hawked, and the cooks who served meals made in clay pots. Clay pots had been essential items in the kitchen and on the table with cooks using earthen vessels to make one-pot meals such as puddings, stews, and soups. By looking at the recipes made in these clay cooking pots, we can uncover the historical context in which people made both the earthen vessel as well as the food in them.

At the 2015 NCECA Conference, Frederick Douglas Opie spoke to attendees about these topics.  View his complete keynote lecture here: