Dr Lindsay Middleton is a literary historian of nineteenth-century food writing, and Knowledge Exchange Associate for the College of Arts and Humanities at the University of Glasgow.
Dr Middleton's research focuses on the literary qualities of recipes and cookbooks, analysing the representation of culinary technologies in order to understand how nineteenth-century authors situated themselves in the past, present, and future. Her work ranges from the history of tinned foods to the publications of Victorian chefs Agnes Marshall, Alexis Soyer, and Georgiana Hill. She also researches Scottish food history, and invalid cookery in the Scottish context.
As Knowledge Exchange Associate, Dr Middleton works with a range of researchers and industry stakeholders to create impact and partnership opportunities. In particular, she is interested in the ways that Arts and Humanities research can help transform the Scottish food industry, and food's potential within heritage properties.