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Our own handwriting can be a surprisingly effective prompt to memory. When American chef and cookbook author Deborah Madison stumbled upon some old handwritten recipes from the 1970s, she was transported back in time. Jotted down in brown notebooks along with notes and doodles and food stains and lists of suppliers that she used for the restaurant Greens in San Francisco, the recipes were “a record of time spent fitting new thoughts together”, she wrote. “At times it looks careful and deliberate. Other times my hand gets distracted and strays, looks sloppy and tired. But mostly it conveys such a deep sense of discovery that reading through these notebooks, I am reinfected with the obsessive excitement I felt then”. She doesn’t think the same feeling would emerge from a list written on a computer: “There’s much to be said for the mark of the hand”.
