The British Food History Podcast

Merry Christmas everyone! Welcome to the 2024 British Food History Podcast Christmas special. Today I am talking with Tudor Food historian Brigitte Webster about what Christmasses were like in Tudor times – just what were the Tudors eating and drinking at this time of year?We talked about harrowing Advent and its stockfish, food as gifts, the boar’s head, venison, frumenty and the similarities and differences between Christmasses then and now – amongst many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Brigitte’s book Eating with the Tudors is available from all good book shops.Brigitte’s websiteYou can find Brigitte on social media: Twitter @tudorfoodrecipe; Instagram/Threads tudor_experience; Bluesky @tudorfoodrecipe.bsky.socialThings mentioned in today’s episodeThe work of Andrew BoordeDon’t forget to check out the website on Christmas Day for my Irish coffee recipeListen to the Delicious Legacy Christmas special hereBlog posts pertinent to today’s episodeMy recipe for roast venisonMy recipe for medieval frumenty (subscribers only)Previous podcast episodes pertinent to today’s episodeLent Episode 2: The History of LentTudor Cooking and Cuisine with Brigitte WebsterChristmas Feasting with Annie GrayChristmas Special 2023: Mince PiesNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of Bakinga...

The tables are turned today for I am being interviewed by Lindsay Middleton and Peter Gilchrist of The Scottish Food History Podcast about my book The Philosophy of Puddings, published by the British Library.We talk about the origins of puddings, the emergence of the pudding cloth and the pudding mould, blancmange, the work of Catherine Brown and the Be-Ro book, amongst many other thingsIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.The Philosophy of Puddings is out now and available from all good book shops.The Scottish Food History Podcast is available on all podcast appsPeter’s website Tenement KitchenPeter can be found Instagram @tenementkitchenLindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episodeNigella Lawson’s gift book recommendationsCatherine Brown’s websiteThe Closet of Sir Kenelm Digby Knight Opened by Kenelm DigbyThe Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah GlasseBlog posts pertinent to today’s episodeThe Be-Ro BookBlancmangeSpotted DickNeil’s basilica mould can be seen on this post for subscribersWhat is a pudding?How to make a steamed sponge puddingPrevious podcast episodes pertinent to today’s episodeInvalid Cookery with Lindsay MiddletonTinned Food with Lindsay MiddletonThe Philosophy of Curry with Sejal SukhadwalaThe Philosophy of Chocolate with Sam BiltonNeil’s blogs:a...

Today I talk about Irish food, food history and identity with Michelin-starred chef Jp McMahon. Jp is the culinary director of the EatGalway Restaurant Group and runs the restaurant Aniar in Galway, Ireland. He’s the founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He has written several books including the excellent Irish Cook Book published by Phaidon. However, the subject of our discussion was his new book, An Irish Food Story: 100 Foods That Made Us, published by Nine Bean Rows, which delved into Irish food identity, traditions and history. We talked about food in Ireland versus Irish food, oysters and stout, the deliciousness of seaweed, Irish stew and dulse-flavoured croissants – plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Find Jp on Instagram: @mistereatgalwayAnair websiteAn Irish Food Story: 100 Foods That Made UsThe Irish Cook Book An Alphabet of AnairThings mentioned in today’s episodeThe Great Cream Tea Debate on YouTubeBBC Countryfile magazine websiteNeil’s blog post and recipe for Bakewell puddingUpcoming events:Find out about upcoming events on the website here.Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can

It’s December, Advent has begun, and we can officially start discussing Christmas so I have put together an episode about turkey that is very much of two halves. There’s an interview with Tom Copas, a turkey farmer who really looks after his flock: slow-grown, high welfare, and I have bought many a turkey from him over the years. Before that, I have prepared a little bit on the history of the turkey in Britain, spanning from Tudor times to the 20th century where it went from regal food to Christmas Day staple. Tom and I talked about farming family history, the intricacies of turkey farming, when the term ‘free-range’ is misleading, cooking tips and turkey crackling: amongst many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Order your Christmas turkey from the Copas Farm shopFind Copas Turkeys on social media: Twitter/X @CopasTurkeys; Insta: @copasfarmshop or @tomcopasPodcast episodes pertinent to today’s episode:Christmas Feasting with Annie GrayTudor Cooking & Cuisine with Brigitte WebsterTurkey history references:At Christmas We Feast: Festive Food Through the Ages (2021) Annie GrayEating with the Tudors: Food and Recipes (2023) Brigitte WebsterThe Good Housewife’s Jewel (1596) Thomas DawsonThe Compleat Cook (1662) W. M.E. Kidder's Receipts of Pastry and Cookery (1741) Edward KidderA Christmas Carol (1843) Charles DickensUpcoming events:Find out about upcoming events on the website here.Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

Today I am in conversation with Jill Norman – author of several books, and editor at Penguin. She very kindly talked to me about Jane Grigson and the book English Food at the start of this season. Well, Jill is on the podcast today to talk about her new book The English Table.We talk about service a la française and a la russe, important food writers throughout history like Hannah Woolley and Claudia Roden, the origins of fish and chips, and the time she met Dorothy Hartley, amongst many other thingsIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Jill’s websiteThe English Table by Jill NormanPodcast episodes pertinent to today’s episode:50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThings mentioned in today’s episode:The Queen-Like Closet by Hannah WoolleyA New System of Domestic Cookery by Mrs RundellA Book of Middle Eastern Food by Claudia RodenLost Country Life by Dorothy HartleyUpcoming events:Find out about upcoming events on the website here.The Foyle’s Christmas Evening 28 NovemberNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You

The tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what’s so great about wheat plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Sam Bilton’s websiteSocial media: mrssbiltonSam's blog Comfortably HungryNeil’s book Knead to Know is out now and published by Icon Books. The Philosophy of Puddings is also out now, published by The British LibraryBlog posts pertinent to today’s episode:Manchets and PayndemaynMy Best Yorkshire Pudding RecipeClotted CreamPodcast episodes pertinent to today’s episode:Cake Baxters in Early Modern Scotland with Aaron AllenYorkshire Pudding with Elaine Lemm50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThe Philosophy of Chocolate with Sam BiltonTripe Special: Sam Bilton & Neil Buttery Talk TripeBritish Saffron with Sam BiltonGingerbread with Sam BiltonThings mentioned in today’s episode:Hodmedod’s websiteDoves Farm websiteThe Art of Cookery by Hannah GlasseThe Whole Duty of a WomanUpcoming events:Find out about upcoming events on the website here.The Foyle’s Christmas Evening 28 NovemberNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeepera...

Today is an exciting day because we are tackling a topic that I consider extremely important, CRISPS, with food writer and journalist Natalie Whittle.We talk about the North American origins of the crisp, the excitement of discovering the crisps of other countries, iconic brands like Walkers and Tayto, and most importantly what the best flavour is – amongst many other things.Natalie’s book Crunch: An Ode to Crisps is published by Faber & Faber. Natalie’s websiteIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now.Things mentioned in today’s episode:Tayto CrispsWalkers CrispsUpcoming events:Find out about upcoming events on the website here.Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part three.I am going back to my roots here talking with three good friends of mine Nicola Aldren, Simone Blagg and Anthea Craig, all of whom were there at the inception of my idea to cook every recipe in English Food.We talk about memorable recipes, the large amounts of offal that were consumed, sous cheffing, pudding clubs and portion sizes, the horrorshow that was the stewed eel recipe, and many other things.I also give you my top 10 recipes to try (& a few to avoid)Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Neil’s new book The Philosophy of Puddings is out now and published by the British Library.Books and other things mentioned in today’s episode:English Food by Jane Grigson Charcuterie and French Pork Cookery by Jane GrigsonPrevious episodes pertinent to today’s episode:50 Years of English Food by Jane GrigsonJane Grigson with Sophie Grigson18th Century Tavern Cooking with Marc MeltonvillePrevious blog posts pertinent to today’s episode:Read Neil Cooks Grigson hereUpcoming events:Monsters & their Meals Hallowe’en eventFind out about upcoming events on the website here.Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part two.In this very special episode, I am talking with award-winning food writer, broadcaster, and teacher Sophie Grigson, Jane’s daughter, not just about English Food but Jane as a writer, cook, person—and mum and role model, of course. We talk about what inspired Jane to write three editions of English food, why I chose Jane's book to cook from, Singin’ Hinnies, Sussex pond pudding, Jane’s dislike of rhubarb, and many other things.Sophie’s websiteSophie’s Waterstones pageFollow Sophie on Twitter @trullidelicious; Instagram @trulli_delicious; or Threads @sophie_grigson_herselfSupport the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Things mentioned in today’s episode:The Jane Grigson Collection at Oxford Brookes UniversityThe Jane Grigson TrustBooks and other things mentioned in today’s episode:English Food by Jane Grigson Jane Grigson’s Fruit BookJane Grigson’s Vegetable BookSussex Pond Pudding article by Felicity CloakePrevious episodes pertinent to today’s episode:50 Years of English Food by Jane GrigsonPrevious blog posts pertinent to today’s episode:Read Neil Cooks Grigson hereMy first attempt at Singin’ Hinnies (it didn’t go well. But I have improved since!)Upcoming events:Monsters & their Meals Hallowe’en eventPudding workshops at the Museum of Royal WorcesterFind out about upcoming events on the...

The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it – and there are four excellent guests in today’s slightly longer-than-usual episode: Sam Bilton, Ivan Day, Annie Gray and Jill Norman It is because of Jane and her book that I am doing what I’m doing today – she taught me how to cook, told me about England’s fine and rich food culture and how to reconnect with it.We talk about the unique way Jane’s book was published, Jane’s approach to research and writing, her attention to detail, her friendship with Elizabeth David, favourite recipes, and her frustrations regarding low-quality shepherd’s pie.Find out more about Sam Bilton and her work here.Find out more about Ivan Day and his work here.Find out more about Annie Gray and her work here.Find out more about Jill Norman and her work here.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Things mentioned in today’s episode:Neil’s recent appearances on The Delicious Legacy, The Full English and Gastropod Neil’s recent Daily Express articleTo see Neil’s Country Life articles, please visit the website’s Media pageThe Jane Grigson TrustBooks mentioned in today’s episode:English Food by Jane Grigson Jane Grigson’s Fruit BookGood Things in England by Florence WhiteThe Taste of Britain by Laura Mason & Catherine BrownThe Scots Kitchen by F. Marion McNeillPrevious blog posts pertinent to today’s episode:Read Neil Cooks Grigson...

The podcast will return for its 8th season later this month and there are some great episodes coming up for you.I’ve got a new book out called Knead to Know a History of Baking is out on the 12 September published by Icon Books I will be doing a free Zoom talk at 7pm (UK time) on 10 September. To book your spot, please click this link to the Eventbrite page.See you all properly toward the end of the month.Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

It’s the end of season seven, so it is time for the traditional special postbag edition of the podcast. Much is covered: feminist dining tables, 17th-century household books, regional gingerbreads, musk-flavoured sweeties and much more.Thanks to everyone who wrote in with a question, comment or query.The podcast will return in August.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Previous podcast episodes mentioned in today’s episode:Spices with Ian AndersonChristmas Special 2023: Mince PiesThe Philosophy of Chocolate with Sam BiltonHistorical Cookery with Jay ReifelOrmskirk Gingerbread with Anouska Lewis18th Century Tavern Cooking with Marc Meltonville18th Century Dining with Ivan DayRecreating 16th Century Beer with Susan Flavin & Marc MeltonvilleElizabeth Raffald with Alessandra Pino & Neil ButteryFood in Gothic Literature with Alessandra PinoTraditional Food of Lincolnshire with Rachel GreenBlog posts mentioned in today’s episode:Quick & Easy Puff or Rough Puff PastryWhat’s in a Name?: Buttery#446 Lincolnshire Chine#174 Grasmere Gingerbread I#244 Grasmere Gingerbread IIBooks mentioned in today’s episode:The Accomplish’t Cook by Robert MayGood Things in England by Florence WhiteFood in England by Dorothy HartleyLost Country Practices by Dorothy HartleyOther things mentioned in today’s episode:a...

Today I am talking with chef Jay Reifel who specialises in cooking historical food. He has co-written a beautiful book with collaborator Victoria Flexner called The History of the World in 10 Dinners.We talk about the influence of other cultures on British cuisine as well as the influence British cuisine has had on other cuisines, sweet and sour food, mince pies, mediocre medieval spices, and helmeted cocks – amongst many other things.This is the last regular episode of the run, meaning that the next episode will be the traditional postbag edition – so send me your comments, questions, and queries. Your deadline is the 28th of May 2024.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Follow Jay on Instagram @jayreifel and visit his website jayreifel.com – where you can find more details of his book.Things mentioned in today’s episode:Jay’s Helmeted Cock in VogueNeil’s Helmeted Cock on Channel 5Previous podcast episodes pertinent to today’s episode:The History of Food Waste & Preservation with Eleanor BarnettMedieval Meals & Manners with Danièle CybulskieSpices with Ian AndersonChristmas Special 2023: Mince PiesTudor Cooking & Cuisine with Brigitte WebsterForme of Cury with Christopher MonkPrevious blog posts pertinent to today’s episode:Westmorland Sweet Lamb PieFavourite Cook Books no.3: The Forme of Cury, Part IFavourite Cook Books no. 3: The Forme of Cury, part 2 – recipesUpcoming events:British Library Food Season 2024, 25 May at 2pm. We Invented the Weekend festival, Salford, 16th June

Niche topic alert! Today I amtalking to Anouska Lewis about Ormskirk Gingerbread.Anouska is the writer and presenterof the BBC Sounds podcast Hometown Boring? The first episodebeing all about Ormskirk gingerbreadWetalk about how one lands getting a podcast series on BBC Sounds in the firstplace; the ingredients of Ormskirk gingerbread, the town’s pride in itsgingerbread, the gingerbread ladies who sold them at the train station in theVictorian period, Ormskirk’s link with Liverpool’s sugar and slave trade, andthe value of having difficult conversations – amongst many other things.Support the podcast and blogs bybecoming, if you can, a £3 monthly subscriber, and unlock lots of premiumcontent, or treat me to a one-off virtual pint or coffee: click here.Listen to Hometown Boring? on BBC SoundsFollow Anouska on Instagram @history_hun and TikTok @historyhunThings mentioned in today’s episode:Ormskirk Gingerbread on the Foods of England websiteA Dark History of Sugar by Neil ButteryPrevious podcast episodes pertinent to today’s episode:Gingerbread with Sam BiltonUpcoming events:British Library Food Season 2024, 25 May at 2pm. Ludlow Food Festival, Friday 13th September. Warwick Words History Festival, Thursday 3rd October at 4.30pm. Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: a...

Today I am talking to Eleanor Barnett about the history of food waste and preservation.Eleanor has written a fantastic book about the history of how we as a society have (and sometimes have not) dealt with eliminating waste and preserving precious food resources. It is called Leftovers: A History of Food Waste & Preservation, and it is out now published by Bloomsbury.We talk about the fabulously wasteful food of 17th century cook Robert May, whose responsibility it was to preserve food in the home (hint: not the man of the house), pies as preservation method, the food waste used in agriculture and industry, food preservation in wartime, and Hannah Glasse’s dubious method for preserving very rank potted birds, plus many other things – we fit a lot into today’s episode. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Leftovers: A History of Food Waste & Preservation is out now.Books mentioned in today’s episode:Robert May’s The Accomplisht CookSir Hugh Platt’s Delights for LadiesHannah Glasse’s The Art of CookeryPrevious podcast episodes pertinent to today’s episode:London’s Street Food Sellers with Charlie TavernerChristmas Special 2023: Mince PiesUpcoming events:The Leeds Symposium of Food History & Traditions, York, 27 April 2024. British Library Food Season 2024, 25 May at 2pm. Tickets and info to come soon!Ludlow Food Festival, Friday 13th September. Warwick Words History Festival, Thursday 3rd October at 4.30pm. Neil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar...

Today I am talking to three guests about the Scottish Salt Industry – returning guest Aaron Allen, and also Joanne Hambly and Ed BethuneIn today’s most enlightening discussion, we talk about the importance of the salt industry in Scotland from the early modern period, the uses of salt – beyond seasoning of food, the Cockenzie Saltworks Project, the social history of the site and some of the exciting archaeological finds uncovered there, how salt was made, and why Sunday salt is the best salt – amongst many other things.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Salt: Scotland’s Oldest Newest Industry is out now and published by Birlinn.Other things mentioned in today’s episode:1722 Waggonway Project websiteSalt Symposium 2021 on the SCAPE Trust websiteBook your ticket for the 2024 Leeds Symposium on Food History and Traditions Previous podcast episodes pertinent to today’s episode:Cake Baxters in Early Modern Scotland with Aaron AllenNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

In today’s episode, I am talking with author and food historian Pen Vogler about her book Stuffed: A History of Good Food and Hard Times in Britain which was published toward the end of last year 2023.We discuss how precarious our food supply was and is, the Enclosure Acts and their effect upon our relationship with food, allotments, havercakes, adulteration and malnutrition, school dinners and Hannah Woolley’s pumpkin pie, amongst many other things.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Pen’s book Stuffed: A History of Good Food and Hard Times in Britain is out now.Oxford Literary FestivalHexham Book FestivalHay FestivalFind Pen on social media: Twitter & Instagram @PenVoglerBooks and other things mentioned in today’s episode:Scoff: A History of Food and Class in Britain by Pen VoglerMy interpretation of Hannah Woolley/W.M.’s pumpkin pie recipeUltra-Processed People by Chris van TullekenPrevious podcast episodes pertinent to today’s episode:The School Meals Service with Heather EllisEnglish Food, a People's History with Diane PurkissA History of Herbalism with Emma KayNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitter and BlueSky@neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.You can also join the British Food: a History Facebook discussion page:

In today’s episode, I am talking with renowned food historian, chef and confectioner Ivan Day.The 38th Leeds Food Symposium of Food History and Traditions is coming up – 27 April 2024 to be exact – Ivan is the Chair of the Symposium, so we had a good talk about the history and influence of this most important annual event on the study of food history.We talked about a pioneer of food history study C. Ann Wilson who was the librarian at the Brotherton Library at the University of Leeds, who, with Peter Brears, Lynette Hunter and Jennifer Staid, created the Symposium in 1986. We also talk about this year's Symposium on 27 April 2024. The topic of this year being ‘Presenting the Food of the Past in Museums and Historic Houses’.Also discussed: the excellent work of Peter Brears, the speakers of this year’s symposium, the social side of the symposium – including the excellent buffet – and why the Leeds symposium is held in York, amongst many other things.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.The Leeds Symposium on FoodHistory & Traditions websiteThe Symposium’s Eventbrite pageFind Ivan on Instagram @ivanpatrickdayBooks and other things mentioned in today’s episode:Brotherton Library cookery collection, University of LeedsFood & Drink in Britain from the Stone Age to Recent Times by C. Anne WilsonOver a Red-Hot Stove edited by Ivan DayFairfax House, YorkYork Castle MuseumShibden Hall, HalifaxCooking & Dining in the Victorian Country House by Peter BrearsThe Food MuseumElizabeth Raffald, England’s Most Influential Housekeeper by Neil ButteryPrevious podcast episodes pertinent to today’s episode:18th Century Dining with Ivan Day

This bonus episode is in fact a pilot for a new podcast show I have made with Sam Bilton and Alessandra Pino.Enjoy! In the very first episode, Neil is presenting and gives everyone a free choice as to what topic they want to talk about, as long as it begins with A of course. Alessandra goes for apples, Neil chooses absinthe and Sam looks into adulteration.Links to things mentioned in this episode:‘13 Magical Ways to Use Apples’Glyn Hughes’ Alan Turin sculpture‘Lancashire man poisoned after eating cherry seeds’ article on BBC News‘How Did La Belle Époque Become Europe’s Golden Age?’ article on The Collector‘Site of "The Absinthe Murders"’ article on Atlas ObscuraThe Apple Tree (1952) by Daphne du MaurierHallowe’en Party (1969) by Agatha ChristieThe July Ghost (1982) by A.S. ByattJoin our free Substack to get extra bonus features: https://substack.com/profile/147444179-sam-bilton Anything to add? Don’t forget we want to hear your suggestions for future topics.Contact the pod:email: aisforapplepod.gmail.comSocial media:twitter/X: @aisforapplepodInstagram: @aisforapplepod_

In today’s episode, I am talking with medieval historian Danièle Cybulskie – also known as the 5-Minute Medievalist – about table manners in the Middle Ages.Danièle’s excellent new book Chivalry and Courtesy: Medieval Manners for a Modern World is out now and published by Abbeville Press.We talked about table manners, the importance of sharing and cleanliness, carving terminology, turkey legs and the pressures put on the person organising and overseeing the feasts and meals – the lady of the house…amongst many other things.Danièle’s websiteDanièle is known as @5MinMedievalist on all social media platformsFind out more about Chivalry and Courtesy: Medieval Manners for a Modern World hereThere are four Easter eggs associated with this episode. To become a £3 monthly subscriber, and access them and other premium content, or to buy me a virtual pint or coffee to support the running of the blogs and podcast click here.Links to things mentioned in today’s episode:The Goodman of ParisBBC Food Programme episode about bitter foods on BBC SoundsPrevious podcast episodes pertinent to today’s episode:Forme of Cury with Christopher MonkNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory