Ever wondered how someone gets into food history? What are the popular misconceptions about what we do? And do we ever have any recipe disasters?

In this bonus episode I chat to my food history chums Neil Buttery, Alessandra Pino and Thomas Ntinas about how we got into food history and what inspires us.

We also chat about our new food history festival, Serve It Forth, which will take place online on Saturday 18 October 2025 covering topics such as Falstaff’s love of food in Shakespeare’s plays; chefs from the Ancient Greek world; what the Thames can tell us about the feasting tables of the living and memento mori traditions; plus an interview with food writer Tom Parker Bowles about how we can keep food traditions alive.

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Useful Links

Serve It Forth website

Serve It Forth tickets

Serve It Forth on Social Media

Don’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.

A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.

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