The British Food History Podcast

Latest Episodes:

Elizabeth Raffald with Alessandra Pino & Neil Buttery Feb 24, 2023

Show notes

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 of Fear Feasts which is a podcast about food and horror in books and the films based on those books. Like Neil, she is also interested in the history of sugar and has a chapter coming out soon in The Palgrave Companion to Memory and Literature about memory, sugar and Cuba.

They talked about how I discovered Elizabeth, her great achievements, the problem of Mrs Beeton, her recipes, my recipe section of updated Raffald recipes, "Rabbits Surprized", comparisons with modern chefs like Heston Blumenthal, why there’s no statue of her, the time she exorcized a house from an evil spirit and much, much more.

Things mentioned in today’s episode:

The Experienced English Housekeeper by Elizabeth Raffald (1769): https://archive.org/details/experiencedengl01raffgoog/page/n9/mode/2up

Mrs Beeton’s Book of Household Management (1880 edition): https://www.google.co.uk/books/edition/The_Book_of_Household_Management/otoAAAAAYAAJ?hl=en&gbpv=0

The Art of Cookery Made Plain and Easy by Hannah Glasse (1780 edition): https://www.google.co.uk/books/edition/_/fe8HAAAAQAAJ?hl=en&sa=X&ved=2ahUKEwjPiaaExKz9AhUMQ8AKHazyCXkQre8FegQIHRAJ

Previous podcast episode 18th Century Dining with Ivan Day: https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=3afcd447af0b4eb9

Previous Podcast episode Food in Gothic Literature with Alessandra Pino: https://open.spotify.com/episode/6Nt55uQLXp6vrqH6MZsdPY?si=7b342ca391514232

Alessandra links:

A Gothic Cookbook: https://www.goodreads.com/book/show/63143496-a-gothic-cookbook

Fear Feasts podcast: https://open.spotify.com/show/5IV7dms3DLxrVF81zj6ZRY?si=deac902534cd442d

Find her on Instagram @sasacharlie and twitter @foodforflo

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

If you want to buy a signed copy of either book directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Don’t forget there will be another postbag episode at the end of the season. 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com.

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

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

Mentioned in this episode:

Fruit Pig are currently sponsoring The British Food History Podcast

Visit fruitpig.co.uk for more details of their products and journey, and to access their shop. Grant and Matthew are very kindly giving listeners to the BFHP a unique special offer: 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout. Time to fill your boots.

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

Traditional Food of Lincolnshire with Rachel Green Feb 15, 2023

Show notes

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 (contains no plums) and savoury duck (contains no duck), and much more.

Find Rachel on Instagram: rachelgreen.chef

Rachel’s website: www.rachel-green.co.uk/

Read about Rachel’s books: www.rachel-green.co.uk/what-i-do/food-author-writer/

Things mentioned in today’s episode:

Lincoln Red Cattle: https://www.southormsbyestate.co.uk/estate/nature/lincoln-red-cattle/

Lincolnshire Curly Coated Pig: http://www.bramblegate.co.uk/pigs.html

The new Lincolnshire blog post on Neil Cooks Grigson: https://neilcooksgrigson.com/2023/02/15/446-lincolnshire-chine/

Dennetts Ice Cream: https://www.dennetts.co.uk/

Tim & Simon Jones’s Lincolnshire Poacher cheese: https://lincolnshirepoachercheese.com/about-us/our-ethos/

May & Micheal Davenport’s Cotehill Blue cheese: https://www.cotehill.com/our-cheese/

Woldsway Meat & Game (supplier of the chine): https://woldswaymeats.co.uk/

The first podcast episode from the Lent season of BFAH: https://player.captivate.fm/episode/44012758-e0ed-41be-a407-e95f14732999

Pre-order Neil’s new book Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437

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

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

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.

Mentioned in this episode:

Fruit Pig are currently sponsoring The British Food History Podcast

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

Invalid Cookery with Lindsay Middleton Feb 01, 2023

Show notes

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 focus of Lindsay’s Dishes for the Sick Room project, the books, and the cookery school were created by some really forward thinking women who were really at the forefront of the new science of dietetics, so we don’t just talk about weird and wonderful foods, but also how these foods, the cookery books and the women writing and using them all fit into a wider historical context.

We talked about what inspired Lindsay to produce this excellent online resource, the archived books at Glasgow Caledonian University, the women behind the first domestic cookery school in Scotland, why providing free cookery lessons isn’t always a good idea, foods such as beef tea and toast water, the science behind the school’s work, and the administration of predigested food for the ill – amongst other things.

Find Lindsay on Twitter @lindsmiddleton

Find Lindsay’s Dishes for the Sick Room at: www.dishesforthesickroom.com

Things mentioned in today’s episode:

Neil’s blog post and recipe for Seftons: https://britishfoodhistory.com/2015/02/03/seftons/

Neil’s blog post and recipe for Carrageen Pudding: https://britishfoodhistory.com/2022/06/21/forgotten-foods-9-carrageen-pudding/

Pre-order Neil’s new book Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at you favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Also, don’t forget there will be another postbag episode at the end of the season. 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com.

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

Mentioned in this episode:

Fruit Pig are currently sponsoring The British Food History Podcast

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

18th Century Dining with Ivan Day Jan 22, 2023

Show notes

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 Raffald. Ivan kindly invited Neil into his home to talk about all things 18th century dining.

They talked about ostentatious coronation feasts, the rise of female food writers in the c18th, including Elizabeth Raffald, market gardens, the presentation of food at the table like, and jelly and flummery moulds. We also talked about how crockery, cutlery and, well, the whole dining experience changed going into and going out of the c18th, authenticity, and the practicalities of spit roasting – amongst many other things.

Find Ivan on Instagram: @ivanpatrickday

Ivan’s blog: http://foodhistorjottings.blogspot.com/

Things mentioned in today’s episode:

The Experienced English Housekeeper by Elizabeth Raffald, 10th edition, 1786: https://www.google.co.uk/books/edition/The_Experienced_English_Housekeeper/1I4EAAAAYAAJ?hl=en&gbpv=0

The History of the Coronation of James II by Francis Sandford 1687: https://www.google.co.uk/books/edition/The_History_of_the_Coronation_of_James_I/R75UAAAAcAAJ?hl=en&gbpv=0

The House-keeper's Pocket-book by Sarah Harrison 1777: https://www.google.co.uk/books/edition/The_House_keeper_s_Pocket_book/vMSIUOGoEEUC?hl=en&gbpv=0

Ivan’s blog post about the Solomon’s Temple in flummery: http://foodhistorjottings.blogspot.com/2011/10/solomons-temple-in-flummery-culinary.html

Ivan’s Ice Cream Demo which shows many of the items discussed in this episode: https://www.youtube.com/watch?v=oNptu7XXqmw

The Elizabeth Raffald dinner table Ivan dressed in The Museum of Fine Arts in Houston: https://www.mfah.org/exhibitions/english-taste-dining-eighteenth-century/

Some of the books Ivan has written, edited or been a contributing author:

Over a Red Hot Stove: https://prospectbooks.co.uk/products-page/current-titles/over-a-red-hot-stove/

Feast & Fast: The Art of Food in Europe 1500-1800: https://curatingcambridge.co.uk/products/feast-fast-the-art-of-food-in-europe-1500-1800

Cooking in Europe 1650-1850: https://www.waterstones.com/book/cooking-in-europe-1650-1850/ivan-p-day/9780313346248

The courses Ivan runs at The School of Artisan Food: https://www.schoolofartisanfood.org/?answered=q8%3D292

Preorder Neil’s new book Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Also, don’t forget there will be another postbag episode at the end of the season. 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, find him on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find him at Mastodon too: @neilbuttery@mastodon.gastrokon.com.

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

Mentioned in this episode:

Fruit Pig are currently sponsoring The British Food History Podcast

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

London's Street Food Sellers with Charlie Taverner Jan 11, 2023

Show notes

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 of London’ 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 to London society and economy; ice cream; fruit; and the logistics of delivering fresh milk to an ever-growing population.

Find Charlie on Twitter: @charlietaverner

Charlie’s website: www.charlietaverner.com

‘Street Food: Hawkers and the History of London’ is available to buy from all bookshops from 12th January 2023, including Amazon and Bookshop.org: https://uk.bookshop.org/books/street-food-hawkers-and-the-history-of-london/9780192846945

Review of Charlie’s book in History Today: https://www.historytoday.com/archive/history-matters/hawk-way

Things mentioned in today’s episode:

Volume 1 of ‘London Labour and the London Poor’ by Henry Mayhew e-book: https://www.google.co.uk/books/edition/London_Labour_and_the_London_Poor_the_Co/mO09AAAAcAAJ?hl=en&sa=X&ved=2ahUKEwivqZbGmr_8AhWZ_7sIHdq_CF8QiqUDegQIDRAC

‘Food Cult’, the Irish food project Charlie is involved in: https://foodcult.eu

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

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

Hogmanay and Hamely Kitchen with Paula McIntyre Dec 28, 2022

Show notes

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/

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/1474543579696033

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

Christmas Feasting with Annie Gray Dec 14, 2022

Show notes

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 and misconceptions about the food we eat at Christmas, why and we feast, and how the feast of Christmas has changed through time, what the Victorian’s DIDN’T invent, jelly, wassail, the ancient Christmas centrepiece the boar’s head, trifle, Yorkshire Christmas Pye, and the recipes contained within the book.

At Christmas we Feast is published by Profile Books: https://profilebooks.com/work/at-christmas-we-feast/

Find Annie on social media: @DrAnnieGray on Twitter and Instagram. Her website is www.anniegray.co.uk

Things mentioned in today’s episode:

View Francatelli’s book The Modern Cook here: https://www.google.co.uk/books/edition/The_Modern_Cook/F68_6rvpwdsC?hl=en&gbpv=0

Neil’s disastrous Yorkshire Christmas Pye: http://neilcooksgrigson.com/2021/12/22/445-to-make-a-yorkshire-christmas-pye-part-2/

Neil’s Smoking Bishop recipe: https://britishfoodhistory.com/2018/12/14/smoking-bishop/

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/1474543579696033

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

Special Postbag Edition #1 Oct 15, 2022

Show notes

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/1471631656

Contain the Samaritans 116 123 or go to www.samaritans.org

Mind website: www.mind.uk

Smack Barm Pea Wet video: https://youtu.be/N_oIys5KS4A

The ‘Peniarth Manuscript 513D’ manuscript via The National Library of Wales: https://viewer.library.wales/4631573#?c=&m=&s=&cv=&manifest=https%3A%2F%2Fdamsssl.llgc.org.uk%2Fiiif%2F2.0%2F4631573%2Fmanifest.json&xywh=-193%2C-450%2C3844%2C5793

My post from the ‘Neil Cooks Grigson’ blog on Cawl (apologies for the terrible photo): http://neilcooksgrigson.blogspot.com/2008/12/98-cawl.html

My ‘Savouries’ blog post which includes my recipe for Welsh Rarebit: https://britishfoodhistory.com/2018/02/05/savouries/

The New York Times article about Dutch Babies: https://cooking.nytimes.com/recipes/6648-dutch-baby

‘The Great Book of Yorkshire Pudding’ by Elaine Lemm is published by Great Northern Books: https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/

Elaine’s YouTube video about making Yorkshire Puddings: https://youtu.be/lQfMw0nbjKY

Podcast episodes referred to:

The Foods of England Project with Glyn Hughes

Lent Episode 6: Social Evolution and Lent

Cheddar and the Cheese Industry with Peter Atkins

Gingerbread with Sam Bilton

A Dark History of Sugar Parts 1 & 2

A Dark History of Chocolate with Emma Kay

British

Saffron with Sam Bilton

Yorkshire

Pudding with Elaine Lemm

Savouries

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media ifyou fancy it (see below).

Remember, 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open.

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

Yorkshire Pudding with Elaine Lemm Oct 09, 2022

Show notes

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 Than Yorkshire Pudding: Food, Stories And Over 100 Recipes From God's Own Country’ is out in the UK on 21st October 2022, also published by Great Northern Books : https://www.gnbooks.co.uk/product/more-than-yorkshire-puddings/

Find Elaine on social media: @britishfood on Twitter and @foodwriting on Instagram

Elaine’s YouTube video about making Yorkshire Puddings: https://youtu.be/lQfMw0nbjKY

The raspberry vinegar, made by Womersley Foods, recommended by Elaine available here: https://youtu.be/lQfMw0nbjKY

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Also, don’t forget there is a postbag episode coming soon. 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open.

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

The Philosophy of Curry with Sejal Sukhadwala Sep 30, 2022

Show notes

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 Britain; the problems Indians had selling food to a sometimes racist clientele and how (or perhaps why) they kept their composure; and modern Indian food in Britain.

Sejal’s book The Philosophy of Curry is available from all bookshops including the British Library shop: https://shop.bl.uk/products/the-philosophy-of-curry#:~:text=The%20Philosophy%20of%20Curry%20offers,food%20writer%20based%20in%20London.

Find Sejal on social media: Twitter @SejalSukhadwala; Instagram sejalsukhadwala

Read some of Sejal’s recent articles:

Where to eat Indian food along London’s new Elizabeth Line: https://www.thegoodfoodguide.co.uk/editorial/features/where-to-eat-indian-food-along-londons-new-elizabeth-line

Why do Indian recipes always have to come from some mythic grandmother?: https://www.theguardian.com/commentisfree/2021/dec/29/indian-recipes-mythic-grandmother-burden-tradition

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

If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).

Also, don’t forget there is a postbag episode coming soon. 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open.

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

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