Lucy Havard

MPhil candidate in Early Modern History
Lucy Havard studied medicine as an undergraduate at University College London (UCL), graduating in 2013. She always enjoyed studying history and intercalated in History of Medicine at the Wellcome Library in London. She was awarded first class honours for her intercalated BSc in 2010. After working full-time as a medical doctor for four years, she decided to pursue her interest in history further, undertaking a Masters in History and Philosophy of Science at UCL. She was awarded a distinction in 2018. She began the Early Modern History MPhil at the University of Cambridge in 2019 and has recently submitted her dissertation. Supervised by Dr Emma Spary and Dr Melissa Calaresu, her thesis combines the study of material culture together with a novel spatial approach and the technique of historical reconstruction to explore how the layout, architecture and contents of the early modern kitchen furthered the acquisition of knowledge. Lucy plans to apply for a PhD in 2021. Her Twitter handle is @lucyjanehavard.
Lucy's academic interests include food history, material culture, early modern science and the history of domestic spaces. Her previous work includes research on early modern food preservation practices, published in Notes and Records in 2019. Lucy is one of the convenors of the Cambridge Body and Food Histories Group who recently hosted their summer conference virtually via Zoom: ''The Ideal Body': Perceptions of Perfection from Early Modernity to the Present'.
Institute of Historical Research - Food History Seminar, 'Domestic Knowledge in the Early Modern Recipe Book', January 2020.

The Worshipful Society of Apothecaries - History of Medicine Course, 'Louisa Aldrich-Blake: an 1891 Casebook', May 2019.

Encountering Knowledge: Geographies, Concepts and Materials from the Early Modern Period to the Present, 'Domestic Knowledge-Making in the Early Modern Kitchen', CRASSH, University of Cambridge, September 2018.

Female Networks: Gendered Ways of Producing Knowledge Workshop, 'Trying and Testing in the Early Modern Kitchen', Kings College London, September 2018.


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Key publications

Havard Lucy J. 2020 ‘Preserve or perish’: food preservation practices in the early modern kitchen Notes Rec. 74 5–33