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เนื้อหาจัดทำโดย Neil Buttery เนื้อหาพอดแคสต์ทั้งหมด รวมถึงตอน กราฟิก และคำอธิบายพอดแคสต์ได้รับการอัปโหลดและจัดหาให้โดยตรงจาก Neil Buttery หรือพันธมิตรแพลตฟอร์มพอดแคสต์ของพวกเขา หากคุณเชื่อว่ามีบุคคลอื่นใช้งานที่มีลิขสิทธิ์ของคุณโดยไม่ได้รับอนุญาต คุณสามารถปฏิบัติตามขั้นตอนที่แสดงไว้ที่นี่ https://th.player.fm/legal
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The British Food History Podcast
ทำเครื่องหมายทั้งหมดว่า (ยังไม่ได้)เล่น…
Manage series 2948886
เนื้อหาจัดทำโดย Neil Buttery เนื้อหาพอดแคสต์ทั้งหมด รวมถึงตอน กราฟิก และคำอธิบายพอดแคสต์ได้รับการอัปโหลดและจัดหาให้โดยตรงจาก Neil Buttery หรือพันธมิตรแพลตฟอร์มพอดแคสต์ของพวกเขา หากคุณเชื่อว่ามีบุคคลอื่นใช้งานที่มีลิขสิทธิ์ของคุณโดยไม่ได้รับอนุญาต คุณสามารถปฏิบัติตามขั้นตอนที่แสดงไว้ที่นี่ https://th.player.fm/legal
Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British?
…
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79 ตอน
ทำเครื่องหมายทั้งหมดว่า (ยังไม่ได้)เล่น…
Manage series 2948886
เนื้อหาจัดทำโดย Neil Buttery เนื้อหาพอดแคสต์ทั้งหมด รวมถึงตอน กราฟิก และคำอธิบายพอดแคสต์ได้รับการอัปโหลดและจัดหาให้โดยตรงจาก Neil Buttery หรือพันธมิตรแพลตฟอร์มพอดแคสต์ของพวกเขา หากคุณเชื่อว่ามีบุคคลอื่นใช้งานที่มีลิขสิทธิ์ของคุณโดยไม่ได้รับอนุญาต คุณสามารถปฏิบัติตามขั้นตอนที่แสดงไว้ที่นี่ https://th.player.fm/legal
Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British?
…
continue reading
79 ตอน
ทุกตอน
×Today I speak with food historian, podcaster and friend of the show Lindsay Middleton about arguably the first celebrity chef, Alexis Soyer, focusing mainly on two of his books: The Gastronomic Regenerator and The Modern Housewife . We talk about the kitchens at the Reform Club, Soyer’s literary inspirations, cookery books as entertainment and his meta approach to writing The Modern Housewife, 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 . The Scottish Food History Podcast Find Lindsay on social media: Insta/Threads lindsaymiddleton_ and Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episode The Reform Club Charles Barry The Gastronomic Regenerator The Modern Housewife William Kitchine r Neil’s Country Life County Foods series Podcast episodes pertinent to today’s episode The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton Tinned Food with Lindsay Middleton Invalid Cookery with Lindsay Middleton A is for Apple: B is for Banana, Banting & Berries Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
Today I am talking with podcaster and blogger Alison Kay of Ancestral Kitchen all about recreating medieval ale at home – and how one adapts the making of them to modern kitchens. We talked about the difference between ale and beer; the process of ale-making; sterilisation versus good old cleaning; wild yeast; and (most importantly) what the ale tastes like – 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 . Ancestral Kitchen podcast Ancestral Kitchen website – including those posts about medieval ale. Ancestral Kitchen on Instagram: @ancestral_kitchen Things mentioned in today’s episode Ale, Beer & Brewsters in England by Judith M. Bennett Christmas on the Croft, The Scottish Food History Podcast My YouTube channel with my short video about haggis Blog posts pertinent to today’s episode A Trip to the Sarson’s Vinegar Factory Happy New Year – a review of 2024 Previous podcast episodes pertinent to today’s episode Recreating 16th Century Beer with Susan Flavin & Marc Meltonville A is for Anchovy, Alewife & Avocado Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults. Welcome to episode one of the new fourth season of The British Food History Podcast . Kicking us off is Neil’s guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity’s new book Red Sauce, Brown Sauce , a celebration of the breakfast in all four home nations of the UK. We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it’s okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing. Felicity’s book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950 Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 ( https://www.abergavennyfoodfestival.com/ ), Divizes Food Festival 24 Sept to 2 Oct 2022 ( https://www.devizesfoodanddrinkfestival.info/category/events/ ) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 ( https://www.dartmouthfoodfestival.com/ ). Follow Felicity on twitter and Insta @felicitycloake. Neil’s recent podcast appearances: Season’s Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271 The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b That Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf Neil’s book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481…
I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults. Today Neil talks to Susan Flavin and Marc Meltonville about recreating as close as possible beer from the accounts of Dublin Castle right at the end of the 16th century. This investigation is part of a much larger project called Food Cult, which is, according to their website “a five-year project funded by the European Research Council . This project brings together history, archaeology, science and information technology to explore the diet and foodways of diverse communities in early modern Ireland. It will serve as a model for future comparative and interdisciplinary work in the field of historical food studies.” In today’s episode we talk about the Food Cult project, the aims of the beer project, misconceptions about beer and beer drinking in the past, when beer becomes porridge, how to source 16th century ingredients and – of course – what the beer tasted like! Follow Susan Flavin on Twitter @flavin_susan Follow Marc on Instagram @marcmeltonville Marc Meltonville’s website: www.meltonville.uk/ The FOOD CULT website: https://foodcult.eu/ Their journal article: https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB There are 4 Easter eggs associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Other bits: Neil’s new blog post ‘Forgotten Foods #10: Porpoise’: http://britishfoodhistory.com/2023/06/25/forgotten-foods-10-porpoise/ Neil’s blogs: ‘BritishFood: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com…
I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults. Neil has a most enlightening chat with Kevin Geddes about the fabulous television cook Fanny Cradock (1909-1994). Fanny has a reputation for being difficult to work with, cruel and monstrous, and that she was a fake. In this chat Kevin upturns SOME of those preconceptions. We talk about her way into radio and television, her manner and presenting style, the fantastic Christmas special, as well as her decline and fall from television cookery. Much of her life is fabricated and it is difficult to see where the real Fanny stops, and the celebrity Fanny begins. Subscribers: don’t forget to check out the Easter Egg tab on the website to listen to the many extras from this episode: http://britishfoodhistory.com/easter-eggs/ Kevin’s book Keep Calm and Fanny On! The Many Careers of Fanny Cradock is published by Fantom https://www.fantompublishing.co.uk/product/kevin-geddes-fanny-cradock/ It’s All in the Booklet: Festive Fun with Fanny Cradock is also published by Fantom https://www.fantompublishing.co.uk/product/kevin-geddes-its-all-in-the-booklet-festive-fun-with-fanny-cradock/ Follow Kevin on Twitter and Insta @keepcalmandfannyon…
I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults. Today Neil talks with Paula McIntyre about Hogmanay and her BBC TV show, the excellent Hamely Kitchen. Paula is an Ulster-Scots chef who lives on the north coast of Northern Ireland and she specialises in combining those two cuisines, reviving traditional recipes and shouting about good producers. Paula has a Hamely Kitchen Hogmanay special out on 30th December, 7.30pm on BBC1 Northern Ireland. Paula and Neil talked about Hogmanay traditions, like first footings and gifting shortbread, cockie-leekie soup, clootie dumplings and boiled/steamed puddings in general, TV show Two Fat Ladies and dulse – and much more. Hamely Kitchen’s BBC webpage: https://www.bbc.co.uk/programmes/m000zmyh Find Paula on social media: Twitter @paula_mcintyre; Instagram @paulacooks Things mentioned in today’s episode: Kilchoman distillery: https://www.kilchomandistillery.com/ Ursa Minor bakery: https://www.ursaminorbakehouse.com/ Abernethy Butter: https://abernethybutter.com/ Two Fat Ladies BBC TV programme on YouTube: https://www.youtube.com/watch?v=nu9yUU0fTAk Neil’s blog post on the classic Scottish Hogmanay treat the black bun: https://britishfoodhistory.com/2022/12/27/black-bun-scotch-bun-part-1-history/…
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 website You can find Brigitte on social media: Twitter @tudorfoodrecipe; Instagram/Threads tudor_experience; Bluesky @tudorfoodrecipe.bsky.social Things mentioned in today’s episode The work of Andrew Boorde Don’t forget to check out the website on Christmas Day for my Irish coffee recipe Listen to the Delicious Legacy Christmas special here Blog posts pertinent to today’s episode My recipe for roast venison My recipe for medieval frumenty (subscribers only) Previous podcast episodes pertinent to today’s episode Lent Episode 2: The History of Lent Tudor Cooking and Cuisine with Brigitte Webster Christmas Feasting with Annie Gray Christmas Special 2023: Mince Pies Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
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 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 . The Philosophy of Puddings is out now and available from all good book shops. The Scottish Food History Podcast is available on all podcast apps Peter’s website Tenement Kitchen Peter can be found Instagram @tenementkitchen Lindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episode Nigella Lawson’s gift book recommendations Catherine Brown’s website The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby The Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah Glasse Blog posts pertinent to today’s episode The Be-Ro Book Blancmange Spotted Dick Neil’s basilica mould can be seen on this post for subscribers What is a pudding? How to make a steamed sponge pudding Previous podcast episodes pertinent to today’s episode Invalid Cookery with Lindsay Middleton Tinned Food with Lindsay Middleton The Philosophy of Curry with Sejal Sukhadwala The Philosophy of Chocolate with Sam Bilton Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
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: @mistereatgalway Anair website An Irish Food Story: 100 Foods That Made Us The Irish Cook Book An Alphabet of Anair Things mentioned in today’s episode The Great Cream Tea Debate on YouTube BBC Countryfile magazine website Neil’s blog post and recipe for Bakewell pudding Upcoming 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 Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
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 shop Find Copas Turkeys on social media: Twitter/X @CopasTurkeys; Insta: @copasfarmshop or @tomcopas Podcast episodes pertinent to today’s episode: Christmas Feasting with Annie Gray Tudor Cooking & Cuisine with Brigitte Webster Turkey history references: At Christmas We Feast: Festive Food Through the Ages (2021) Annie Gray Eating with the Tudors: Food and Recipes (2023) Brigitte Webster The Good Housewife’s Jewel (1596) Thomas Dawson The Compleat Cook (1662) W. M. E. Kidder's Receipts of Pastry and Cookery (1741) Edward Kidder A Christmas Carol (1843) Charles Dickens Upcoming 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 Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: 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 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 . Jill’s website The English Table by Jill Norman Podcast episodes pertinent to today’s episode: 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman Things mentioned in today’s episode: The Queen-Like Closet by Hannah Woolley A New System of Domestic Cookery by Mrs Rundell A Book of Middle Eastern Food by Claudia Roden Lost Country Life by Dorothy Hartley Upcoming events: Find out about upcoming events on the website here. The Foyle’s Christmas Evening 28 November Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
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 website Social media: mrssbilton Sam's blog Comfortably Hungry Neil’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 Library Blog posts pertinent to today’s episode: Manchets and Payndemayn My Best Yorkshire Pudding Recipe Clotted Cream Podcast episodes pertinent to today’s episode: Cake Baxters in Early Modern Scotland with Aaron Allen Yorkshire Pudding with Elaine Lemm 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman The Philosophy of Chocolate with Sam Bilton Tripe Special: Sam Bilton & Neil Buttery Talk Tripe British Saffron with Sam Bilton Gingerbread with Sam Bilton Things mentioned in today’s episode: Hodmedod’s website Doves Farm website The Art of Cookery by Hannah Glasse The Whole Duty of a Woman Upcoming events: Find out about upcoming events on the website here. The Foyle’s Christmas Evening 28 November Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: https://www.facebook.com/groups/britishfoodhistory…
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 website 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 . My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now. Things mentioned in today’s episode: Tayto Crisps Walkers Crisps Upcoming 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 Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: 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 Grigson Previous episodes pertinent to today’s episode: 50 Years of English Food by Jane Grigson Jane Grigson with Sophie Grigson 18th Century Tavern Cooking with Marc Meltonville Previous blog posts pertinent to today’s episode: Read Neil Cooks Grigson here Upcoming events: Monsters & their Meals Hallowe’en event 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 Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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: 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 website Sophie’s Waterstones page Follow Sophie on Twitter @trullidelicious; Instagram @trulli_delicious; or Threads @sophie_grigson_herself 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: The Jane Grigson Collection at Oxford Brookes University The Jane Grigson Trust Books and other things mentioned in today’s episode: English Food by Jane Grigson Jane Grigson’s Fruit Book Jane Grigson’s Vegetable Book Sussex Pond Pudding article by Felicity Cloake Previous episodes pertinent to today’s episode: 50 Years of English Food by Jane Grigson Previous blog posts pertinent to today’s episode: Read Neil Cooks Grigson here My first attempt at Singin’ Hinnies (it didn’t go well. But I have improved since!) Upcoming events: Monsters & their Meals Hallowe’en event Pudding workshops at the Museum of Royal Worcester 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 Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings is available to preorder 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…
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