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PODCAST

The British Food History Podcast

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? This podcast uses the following third-party services for analysis:

arts food

All Episodes

37:12

Medlars with Jane Steward

The British Food History Podcast ·

2023/07/05

In this week’s episode, Neil talks to medlar expert Jane Steward. Jane has done sterling work in the area of medlar awareness, and now the medlar is not the forgotten fruit it once was. She has a medlar orchard and associated business Eastgate Larder selling a whole range of medlar products, and is the author of Medlars: Growing & Cooking, published by Prospect Books.We discuss how Jane discovered the fruit and made a business out of it, the domesticated varieties and wild fruits, growing medlar

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46:48

Recreating 16th Century Beer with Susan Flavin & Marc...

The British Food History Podcast ·

2023/06/26

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 theEuropean 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

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38:08

Cake Baxters in Early Modern Scotland with Aaron Allen

The British Food History Podcast ·

2023/06/18

We kick off the new season with a fascinating chat with Aaron Allen at Edinburgh University about cake baxters in Early Modern Scotland – usually women – who were unfree, and how they fit into society at this time. Making and selling of baked goods were highly controlled, and – quelle surprise – it was not in their favour. We also discuss the ways oatcakes and wheaten bread were baked, beehive oven tech, horse bread and many other things.Find Aaron on Twitter at Mary’sChapelProject: @MchapelprojectA

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01:03:52

Tripe Special: Sam Bilton & Neil Buttery Talk Tripe

The British Food History Podcast ·

2023/05/05

In a special bonus of the podcast, Sam Bilton and Neil Buttery have combined forces to make a whole episode about all things tripe. We discuss our experiences, and why it is viewed rather differently in different countries and it’s indelible association with poverty. Sam interviews chef and food writer Rachel Roddy for some tripe inspiration, and Neil visits Chadwick’s stall at Bury Market to interview one of the few remaining tripe sellers in the country. He also takes some home to cook up.Things

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48:32

Special Postbag Edition #2

The British Food History Podcast ·

2023/03/05

Neil’s polishing off season 5 with a postbag edition of news, readers’ questions, comments and queries, special events and other miscellany.Previous Episodes discussed in this episode:Invalid Cookery with Lindsay MiddletonTraditional Food of Lincolnshire with Rachel GreenChristmas Feasting with Annie GrayHogmanay and Hamely Kitchen with Paula McIntyreEel special: 1. Elvers with 'Elver' DaveEel special: 2. Silver Eels with John Wyatt GreenleeEel special: 3. The Plight of the Eel with Andrew Kerr18th

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47:33

Elizabeth Raffald with Alessandra Pino & Neil Buttery

The British Food History Podcast ·

2023/02/24

Today the tables are turned, and Neil is the guest on his own podcast and is interviewed about his new book Before Mrs Beeton, Elizabeth Raffald, England’s Most Influential Housekeeper, about c18th cook and Manchester legend Elizabeth Raffald, published on 28 February.In the interviewer’s chair is previous guest and friend of the show Alessandra Pino. Alessandra is co-author of A Gothic Cookbook which is an illustrated cookbook inspired by classic and contemporary Gothic texts. She is also co-host

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42:50

Traditional Food of Lincolnshire with Rachel Green

The British Food History Podcast ·

2023/02/15

In this episode, Neil talks to chef and food writer Rachel Green about the traditional foods of Lincolnshire. Rachel is a chef, author, TV presenter, demonstrator, food campaigner and passionate ambassador of British produce, especially that from Lincolnshire.She comes from 14 generations of Lincolnshire farmers. spoke to Rachel in her home in the beautiful Lincolnshire countryside about Lincolnshire chine, Grimsby haddock, the importance of pigs, haslet, Lincolnshire poacher cheese, plum bread

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45:10

Invalid Cookery with Lindsay Middleton

The British Food History Podcast ·

2023/02/01

In this episode, Neil talks to food historian Lindsay Middleton about invalid cookery – an important part of cookery books of the 18th to early 20th centuries. Lindsay has produced an excellent online resource called Dishes for the Sick Room, and has trawled through the collection of cookery books at Glasgow Caledonia University that date from the 18th and 19th centuries. Cook books at this time didn’t really contain medicines but general foods to give to the sick people at home under your care. The

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42:38

18th Century Dining with Ivan Day

The British Food History Podcast ·

2023/01/22

In this special episode Neil’s guest is esteemed food historian Ivan Day. Ivan is a social historian of food culture and a professional chef and confectioner. He has contributed to dozens of tv and radio programmes over the years, and he is also the author of a number of books and many papers on the history of food and has curated many major exhibitions on food history in the UK, US and Europe.This special episode compliments Neil’s upcoming book, a biography the 18th cookery writer Elizabeth

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40:24

London's Street Food Sellers with Charlie Taverner

The British Food History Podcast ·

2023/01/11

Happy New Year! In the first episode of 2023 Neil talks to historian Charlie Taverner about London’s street food sellers.Charlie’s book ‘Street Food: Hawkers and the History ofLondon’ is published by Oxford University Press on the 12th of January 2023, and it looks at every aspect of sellers’ lives from the latter 16th to the early 20th century.They talked about how one approaches collecting data from so long a period; what was meant by the terms hawker, costermonger and fishwife; their importance

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45:31

Hogmanay and Hamely Kitchen with Paula McIntyre

The British Food History Podcast ·

2022/12/28

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

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46:33

Christmas Feasting with Annie Gray

The British Food History Podcast ·

2022/12/14

Neil kicks off the season with a Christmas special, talking Christmas feasting – and cooking – with scholar and author Dr Annie Gray. Annie is author of books such as the excellent The Greedy Queen: Eating with Victoria and Victory in the Kitchen: The Life of Churchill’s Cook. Her new book At Christmas We Feast: Festive Food Through the Ages, published by Profile Books, is out now in paperback, and she kindly came on the podcast to tell me about it. We talked about many things including the myths

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39:42

Special Postbag Edition #1

The British Food History Podcast ·

2022/10/15

Welcome to the first postbag edition of ‘The British Food History Podcast’. On this episode: memories of Glyn Hughes; listeners letters; Yorkshire puddings; and new book news.Links to things mentioned on this episode:‘The Foods of England’ website: http://www.foodsofengland.co.uk/Glyn Hughes’s book ‘The Surprising History of Fish and Chips’: https://www.amazon.co.uk/dp/1471631656Contain the Samaritans 116 123 or go to www.samaritans.org Mind website: www.mind.uk Smack Barm Pea Wet video:

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36:53

Yorkshire Pudding with Elaine Lemm

The British Food History Podcast ·

2022/10/09

Today’s guest is food writer and Yorkshire Pudding expert Elaine Lemm to discuss the good old Yorkshire Pudding.They discussed many things including: the origins of the Yorkshire pudding, what links it to Yorkshire anyway, excellent cooking tips, including the importance of the vessel it is cooked in as well as the fat used; YP haters; and toad-in-the-hole.‘The Great Book of Yorkshire Pudding’ is published by Great Northern Books: https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/ ‘More

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44:26

The Philosophy of Curry with Sejal Sukhadwala

The British Food History Podcast ·

2022/09/30

Today Neil talks to journalist and author Sejal Sukhadwala about her new book The Philosophy of Curry. Her book charts the history of the curry, how it has changed over time, why it could be viewed as a British construct, and why some people reject the word completely. Some of the things we talked about were: why the idea of the curry is for some a controversial one; the way Indian food changed with colonialism (and what it was like before then); when and how curries and curry houses came to

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43:52

The British Cook Book with Ben Mervis

The British Food History Podcast ·

2022/09/14

Neil talks to food writer, journal editor and now author of The British Cook Book, Ben Mervis, published by Phaidon on 22 September in the UK and 8 October the rest of the world. It’s quite possibly the most comprehensive book on British cooking ever published, so Neil just had to get him on.They talk about just how one goes about writing a book with 550 recipes in it, and on what grounds should a recipe be included or excluded: delicacies such as sweet goose blood tart, and guga being cases in

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42:49

British Saffron with Sam Bilton

The British Food History Podcast ·

2022/09/04

On the show today is author, food historian and returning guest Sam Bilton to talk about British Saffron – both growing it and eating it – Sam has a brand new book about to come out called Fool’s Gold A History of British Saffron, published by Prospect Books on 8th September 2022.We talk about when, where and why saffron was grown in the country, how common it used to be in the British diet, it’s liberal use in the Forme of Cury, using saffron in your own cooking, Saffron as a dye and food

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32:22

The Foods of England Project with Glyn Hughes

The British Food History Podcast ·

2022/08/25

Neil’s guest today is Glyn Hughes, the man behind one of the most important resources for anyone interested in the history of food or traditional English dishes both common and forgotten. We talked about how and why Glyn started up the project, why British food has gained its bad reputation, some examples of bad English foods, tripe and tripe restaurants, the bizarre and obscure chicken dish Hindle Wakes, the origins of beef Wellington, fake tea, haggis, Chorley cakes and Bakewell pudding.All of the

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46:18

A History of Herbalism with Emma Kay

The British Food History Podcast ·

2022/08/16

Neil’s guest today is historian and friend of the show EmmaKay. Today we talk about Emma’s new book A History of Herbalism: Cook, Cure& Conjure which was published in June 2022.We talk about the importance of herbs in medicine, magic andfood, and how these things were interconnected, the four humours, Anglo-Saxonmedical texts, the double standards surrounding men and women who practisedmagic and medicine, two female pioneers of botany and herbalism, and narcoticgarden vegetables.Emma’s book is

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45:27

Breakfast with Felicity Cloake

The British Food History Podcast ·

2022/08/09

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

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