The British Food History Podcast

Latest Episodes:

Christmas Special 2021: Christmas Pudding Dec 18, 2021

Show notes

In the podcast’s first Christmas Special Neil delves into the history, origins and folklore surrounding the good old Christmas Pudding: the cornerstone of the Christmas Day dinner. He cooks up a proper cannonball shaped Victorian pudding that was written by Sam Bilton’s Great Aunt Eliza (Sam is a friend of the show). Neil also looks at Stir Up Sunday, superstitions and how to flambé a pudding properly.

Links to things mentioned in this episode:

Neil’s Christmas Pudding post part 1: http://britishfoodhistory.com/2021/11/21/christmas-pudding-part-1-stir-up-sunday/

Neil’s Christmas Pudding post part 2: https://britishfoodhistory.com/2021/12/19/to-make-a-christmas-pudding-part-2-the-big-day/

Sam Bilton’s post about her Great Aunt’s pudding: http://www.sambilton.com/plum-pudding/

Neil’s Christmas Pottage post: https://neilcooksgrigson.com/2021/12/18/445-to-make-a-yorkshire-christmas-pye-part-1/

See Neil make the pottage on the Channel 5 show Amazing Christmas Cakes & Bakes here (UK only): https://www.channel5.com/show/amazing-christmas-cakes-and-bakes

Neil’s first post about the Yorkshire Christmas Pye: https://britishfoodhistory.com/2020/12/17/christmas-pottage/

Also, don’t forget 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery.

If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ for more details.

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

A Dark History of Chocolate with Emma Kay Dec 12, 2021

Show notes

In the first episode of the third season Neil chats to food historian, Emma Kay about her new book ‘A Dark History of Chocolate’. They talk about several aspects of chocolate’s chequered past including: the way chocolate was exported from South America to Europe, Britain’s chocolate houses, chocolate & decadence, and the exploitation of workers and consumers, and chocolate as an excellent vehicle for poison.

Emma’s book on Pen & Sword History’s website: https://www.pen-and-sword.co.uk/A-Dark-History-of-Chocolate-Hardback/p/19247

Emma’s twitter handle: @museumofkitchen; Emma’s Instagram: @museumofkitchenalia

Neil’s new book ‘A Dark History of Sugar’ is out on 30 March 2022 and is available to preorder.

See Neil on the Channel 5 show Amazing Christmas Cakes & Bakes here (UK only): https://www.channel5.com/show/amazing-christmas-cakes-and-bakes

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Eel special: 3. The Plight of the Eel with Andrew Kerr Aug 29, 2021

Show notes

In part 3 of his Eel special, Neil looks at the more recent history of the eel, focussing upon the conservation of our new favourite slimy fish. In this episode Neil talks to his guest this week Andrew Kerr of the Sustainable Eel Group about the loss of the eels’ habitat, the success of the elver rewilding programme, how the SEG help adult eels find their way back to the Sargasso Sea, why elver trafficking is the biggest wildlife crime in history, and how Brexit may mess up the conservation effort.

Useful things:

Andrew’s twitter handle @SEGandrewK

The Sustainable Eel Group’s website: https://www.sustainableeelgroup.org/

Neil’s blog post about the paradox of why eating elvers could save them: https://britishfoodhistory.com/2013/02/01/the-eel-paradox/

All of Neil’s eel posts from ‘British Food a History’: https://britishfoodhistory.com/tag/eels/

All of Neil’s eel posts from ‘Neil Cooks Grigson’: https://neilcooksgrigson.com/tag/eel/

Also, don’t forget if you have any questions or queries about today’s episode, or indeed any episode, feel I missed something important, or have a question about the history of British food please email neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery.

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Eel special: 2. Silver Eels with John Wyatt Greenlee Aug 22, 2021

Show notes

In part 2 of his three-part Eel Special, Neil looks at adult eels – yes our little elvers from last week have all grown up. In this episode he looks at the folklore of eels, as well as how they were caught and cooked, and he talks to his guest this week John Wyatt Greenlee, medieval eel historian and maker of eel memes, about the importance of eel in the Middle Ages and the Early Modern Period.

Useful things:

John’s twitter handle @greenleejw

John’s excellent website: https://historiacartarum.org/

The infamous eel scene from ‘The Tin Drum’ (not a clip for the squeamish!): https://www.youtube.com/watch?v=GFSstdnfqjk

Neil’s blog post about eel, pie and mash houses: https://britishfoodhistory.com/2012/01/22/eel-pie-and-mash/

Neil’s traumatic eel encounter: https://neilcooksgrigson.com/2009/10/13/next-simply-prepare-your-eels/

All of Neil’s eel posts from ‘British Food a History’: https://britishfoodhistory.com/tag/eels/

All of Neil’s eel posts from ‘Neil Cooks Grigson’: https://neilcooksgrigson.com/tag/eel/

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Eel special: 1. Elvers with 'Elver' Dave Aug 15, 2021

Show notes

In part one of his three-part Eel Special, Neil focusses on eel fry – elvers, or glass eels – once a very important source of seasonal protein the south east and west of England. He visits a traditional elver fisherman to watch him haul in his catch and to find out why, paradoxically, to save this critically endangered species, we may have to eat it. Neil also looks at the ecologist who discovered that eel migrate back and forth to the Sargasso sea, the folklore surrounding elvers and provides some serving suggestions should you get your hands on some.

Useful things:

Elver Dave’s twitter handle: @elverdave

Life cycle of the European eel video: https://www.youtube.com/watch?v=WBRnNk_uo9Y

Neil’s blog post about the Eel Paradox: https://britishfoodhistory.com/2013/02/01/the-eel-paradox/

Elvers numbers are on the increase: https://www.sustainableeelgroup.org/endangered-elvers-have-made-a-dramatic-comeback-in-british-waters-following-a-year-of-perfect-conditions/

‘Elvers in the Gloucester Style’ recipe: https://britishfoodhistory.com/2013/02/10/elvers-in-the-gloucester-style/

The ‘Neil Cooks Grigson’ project. Will he ever complete it? https://neilcooksgrigson.com/

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Savouries Aug 08, 2021

Show notes

In this episode Neil looks at the rise and fall of the now largely forgotten savoury course, once a mainstay of Victorian and Edwardian dinners. He focusses upon some classics: Scotch woodcock, devilled chicken livers and, probably the most famous, Welsh Rarebit/Rabbit.

Neil’s ‘Savouries’ post and devilled chicken livers recipe from his blog: https://britishfoodhistory.com/2018/02/05/savouries/

Angels & devils on horseback recipe: https://britishfoodhistory.com/2012/03/08/angels-and-devils-on-horseback/

Scotch woodcock recipe: https://britishfoodhistory.com/2021/08/08/scotch-woodcock/

Welsh rarebit & Locket’s savoury recipes: https://britishfoodhistory.com/2018/02/18/welsh-rarebit-lockets-savoury/

Neil’s version of Gentlemen’s Relish: https://britishfoodhistory.com/2012/04/24/the-gentlemans-relish/

The Infamous English Rarebit incident: https://neilcooksgrigson.com/2010/03/08/230-english-rabbit-1747/

Reading List:

‘Good Savouries’ by Ambrose Heath: https://www.goodreads.com/book/show/14472345-good-savouries

‘Savouries’ by Theodora FitzGibbon: https://www.goodreads.com/book/show/9382578-savouries

‘The English Savoury Course’ article from Global Food

History by P. Freedman and J. Evans: https://www.researchgate.net/profile/Joshua-Evans-11/publication/344364561_The_English_Savoury_Course/links/5f6c9dfa299bf1b53eee0eaf/The-English-Savoury-Course.pdf

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Forme of Cury with Christopher Monk Aug 01, 2021

Show notes

Forme of Cury with Christopher Monk

In episode two of the second season Neil chats to food

historian, chef and scholar Dr Christopher Monk about the first cookbook

written in the English language: Forme of Cury. We talked about –

amongst other things – who wrote it and use it in the first place, the familiar

ingredients and recipes inside the manuscript, blancmange and how to approach

cooking ‘authentic’ medieval cuisine.

Christopher’s website and blog Monk's Modern Medieval

Cuisine: https://modernmedievalcuisine.com/

Christopher’s YouTube channel of the same name: https://www.youtube.com/channel/UClOt8UgoRHFIFcCD7ibGibw

Christopher’s twitter handle: @MonkCuisine

Neil’s blog posts about, and recipes from, Forme of Cury:

https://britishfoodhistory.com/?s=forme+of+cury

Neil’s attempt at Blanc Mange: https://britishfoodhistory.com/2019/06/08/mediaeval-blanc-mange/

Neil’s frumenty post (subscribers only): http://britishfoodhistory.com/2021/08/01/to-make-frumenty-furmenty/

Medieval recipes from Neil’s Jane Grigson blog: https://neilcooksgrigson.com/tag/medieval/

Also, don’t forget if you have any questions or queries

about today’s episode, or indeed any episode, feel I missed something

important, or have a question about the history of British food please email neil@britishfoodhistory.com, or find

me on twitter @neilbuttery, or Instagram dr_neil_buttery.

If you like my blog posts and podcast episodes, please

consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/

for more details.

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Gingerbread with Sam Bilton Jul 25, 2021

Show notes

Gingerbread with Sam Bilton

In the first episode of the second season Neil chats to food historian, cook and chef, Sam Bilton, author of gingerbread cookbook ‘First Catch Your Gingerbread’. We talked about – amongst other things – the origins of gingerbread, gingerbreads that do not contain ginger, gingerbread’s close ties with Victorian fairgrounds and the difficulties surrounding cooking historical foods. Then, Neil talks a little bit more on the best of all the gingerbreads: parkin (this is not an opinion, but a true fact).

Sam’s book ‘First Catch Your Gingerbread’ is published by Prospect Books: https://prospectbooks.co.uk/products-page/current-titles/first-catch-your-gingerbread/

Sam Bilton’s excellent website and blog: http://www.sambilton.com/

Sam’s twitter handle: @sjfbilton; Sam’s Instagram: @mrssbilton

Neil’s parkin recipe: https://britishfoodhistory.com/2011/11/04/yorkshire-parkin/

Neil’s blog post about Golden Syrup: https://britishfoodhistory.com/2012/02/01/golden_syrup/

Gingerbread recipes can be found on both of Neil’s blogs: ‘British Food: a History’ (www.britishfoodhistory.com) & ‘Neil Cooks Grigson’ (www.neilcooksgrigson.com)

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Lent episode 7: Lent Comes to an End Jul 20, 2021

Show notes

Originally released 4 Apr 2020.

*Best listened to on the sixth and final Sunday of Lent*

In the final episode of the season, we look at how the last Sunday of Lent was marked in the past, focussing on Fig Sunday and Palm Sunday. Neil cooks up some historical pax cakes to give out to shoppers and traders at Levenshulme Market to see how they would go down today. With Easter Sunday on his mind, Neil gets hold of some very special meat from Hebridean sheep farmer Helen Arthan, and find out what it’s like working with such characterful sheep.

On his return to Manchester, he cooks up some roast hogget for two friends of the show.

For episode notes, photos and recipes please visit https://britishfoodhistory.com/lent-podcast/

Written and presented by Dr Neil Buttery

Produced by Beena Khetani

Made in Manchester by Sonder Radio

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Lent episode 6: Social Evolution & Lent Jul 18, 2021

Show notes

*Best listened to on the fifth Sunday of Lent*

In the penultimate episode of the first season, we look at what goes on in the fifth Sunday of Lent, which was called Carlin Sunday in some parts of Britain, a day when carlin (aka black) peas were traditionally eaten. Neil goes on a trip to Bury Market to seek them out and hopefully get a taste.

We also find out about how social evolution theory can explain why Lent exists, and Neil has another chat with Professor Matthew Cobb of Manchester University about how the source of our morals are our genes themselves.

For episode notes, photos and recipes please visit https://britishfoodhistory.com/lent-podcast/

Written and presented by Dr Neil Buttery

Produced by Beena Khetani

Made in Manchester by Sonder Radio

This podcast uses the following third-party services for analysis:
Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp