In Episode 13 of Season 4 we heard just how important salt is to our lives and the role it once played in Britain’s economy. A little less thought is given to the spiritual aspects of salt. This halloween I’m going to explore the relevance of salt to death. Joining me is Dr Dan O’Brien a Visiting Research Fellow at the Centre for Death and Society at the University of Bath. We talk about the use of salt at funerals, sin eaters and funeral biscuits.This episode was originally released as a bonus subscriber episode in June 2026.If you enjoyed the podcast you can become a paid subscriber to the <a target="_blank" href="https://comfortablyhungry.substack.com">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a target="_blank" href="https://ko-fi.com/sambilton90015">tip</a> here. Useful LinksYou can find Dan on <a target="_blank" href="https://www.instagram.com/dr.dan.o">Instagram</a> and <a target="_blank" href="https://www.tiktok.com/@dr.dan.o">TikTok</a> or visit his <a target="_blank" href="https://researchportal.bath.ac.uk/en/persons/daniel-obrien/">website</a>.For more information on funeral foods and biscuits read this <a target="_blank" href="https://england.prm.ox.ac.uk/englishness-funeral-food.html">article</a> by Alison Petch for the <a target="_blank" href="https://www.prm.ox.ac.uk">Pitt Rivers Museum</a> in Oxford (where you can find an original funeral biscuit wrapper) or listen to Dan on this episode of <a target="_blank" href="https://podcasts.apple.com/gb/podcast/a-curious-appetite-with-dr-alessandra-pino/id1879857025?i=1000758594551">A Curious Appetite</a>.<a target="_blank" href="https://archive.org/details/in.ernet.dli.2015.238346/page/n3/mode/2up">Funeral Customs</a> by Bertram S. Puckle (1926)Don’t forget you can follow me on <a target="_blank" href="https://www.instagram.com/mrssbilton/">Instagram</a> or <a target="_blank" href="https://bsky.app/profile/mrssbilton.bsky.social">Bluesky</a> @mrssbilton or find out more about my work on <a target="_blank" href="https://www.sambilton.com">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a target="_blank" href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a target="_blank" href="https://www.zapsplat.com">Zapsplat</a> and <a target="_blank" href="https://www.pond5.com">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">comfortablyhungry.substack.com/subscribe</a>

In Episode 13 of Season 4 we heard just how important salt is to our lives and the role it once played in Britain’s economy. A little less thought is given to the spiritual aspects of salt. This halloween I’m going to explore the relevance of salt to death. Joining me is Dr Dan O’Brien a Visiting Research Fellow at the Centre for Death and Society at the University of Bath. We talk about the use of salt at funerals, sin eaters and funeral biscuits. This episode was originally released as a bonus subscriber episode in June 2026. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful Links You can find Dan on Instagram and TikTok or visit his website. For more information on funeral foods and biscuits read this article by Alison Petch for the Pitt Rivers Museum in Oxford (where you can find an original funeral biscuit wrapper) or listen to Dan on this episode of A Curious Appetite. Funeral Customs by Bertram S. Puckle (1926) 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. Sound effects and music provided by Zapsplat and Pond5. Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe

In Episode 13 of Season 4 we heard just how important salt is to our lives and the role it once played in Britain’s economy. A little less thought is given to the spiritual aspects of salt. This halloween I’m going to explore the relevance of salt to death. Joining me is Dr Dan O’Brien a Visiting Research Fellow at the Centre for Death and Society at the University of Bath. We talk about the use of salt at funerals, sin eaters and funeral biscuits.This episode was originally released as a bonus subscriber episode in June 2026.If you enjoyed the podcast you can become a paid subscriber to the <a href="https://comfortablyhungry.substack.com" rel="noopener noreferrer">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a href="https://ko-fi.com/sambilton90015" rel="noopener noreferrer">tip</a> here. Useful LinksYou can find Dan on <a href="https://www.instagram.com/dr.dan.o" rel="noopener noreferrer">Instagram</a> and <a href="https://www.tiktok.com/@dr.dan.o" rel="noopener noreferrer">TikTok</a> or visit his <a href="https://researchportal.bath.ac.uk/en/persons/daniel-obrien/" rel="noopener noreferrer">website</a>.For more information on funeral foods and biscuits read this <a href="https://england.prm.ox.ac.uk/englishness-funeral-food.html" rel="noopener noreferrer">article</a> by Alison Petch for the <a href="https://www.prm.ox.ac.uk" rel="noopener noreferrer">Pitt Rivers Museum</a> in Oxford (where you can find an original funeral biscuit wrapper) or listen to Dan on this episode of <a href="https://podcasts.apple.com/gb/podcast/a-curious-appetite-with-dr-alessandra-pino/id1879857025?i=1000758594551" rel="noopener noreferrer">A Curious Appetite</a>.<a href="https://archive.org/details/in.ernet.dli.2015.238346/page/n3/mode/2up" rel="noopener noreferrer">Funeral Customs</a> by Bertram S. Puckle (1926)Don’t forget you can follow me on <a href="https://www.instagram.com/mrssbilton/" rel="noopener noreferrer">Instagram</a> or <a href="https://bsky.app/profile/mrssbilton.bsky.social" rel="noopener noreferrer">Bluesky</a> @mrssbilton or find out more about my work on <a href="https://www.sambilton.com" rel="noopener noreferrer">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127" rel="noopener noreferrer">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a href="https://www.zapsplat.com" rel="noopener noreferrer">Zapsplat</a> and <a href="https://www.pond5.com" rel="noopener noreferrer">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">comfortablyhungry.substack.com/subscribe</a>

Halloween Special: Salt for the Dead

In this bonus episode I plunge into the history of the anchovy - the little fish with a big flavour with food writer <a target="_blank" href="https://substack.com/profile/2321214-sudi-pigott">Sudi Pigott</a>. We discuss how Sudi became an anchovy evangelist, explore the lives of the women (sobadoras) who are vital to the anchovy industry and lots more.If you enjoyed the podcast you can become a paid subscriber to the <a target="_blank" href="https://comfortablyhungry.substack.com">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a target="_blank" href="https://ko-fi.com/sambilton90015">tip</a> here. Useful Links<a target="_blank" href="https://uk.bookshop.org/a/16372/9781035431212">Consider the Anchovy</a> is available from all good independent bookshops (and the usual big book suppliers but they don’t need a plug here).Don’t forget to visit Sudi’s <a target="_blank" href="https://sudifoodie.com/">website</a> for more details on her work and events plus follow her anchovy travels on <a target="_blank" href="https://www.instagram.com/sudifoodie">Instagram</a> and <a target="_blank" href="https://howtobeabetterfoodie.substack.com/">Substack</a>. You’ll find Sudi at festivals in <a target="_blank" href="https://www.abergavennyfoodfestival.com">Abergevenny</a>, <a target="_blank" href="https://www.chiswickbookfestival.net">Chiswick</a> and <a target="_blank" href="https://www.creativefolkestone.org.uk/whats-on/sudi-pigott-taste-describe-devour-andndash-a-food-writing-workshop/">Folkestone</a> later this year.And I will be appearing at the <a target="_blank" href="https://www.ludlowfoodfestival.co.uk/whats-on/sam-bilton-a-is-for-apple-c-is-for-castle">Ludlow Food Festival</a> and the <a target="_blank" href="https://www.gloucesterhistoryfestival.co.uk/events/chocolate-night/">Gloucester History Festival</a>.You can find out more about the Serve It Forth Food History Festival on 17 October 2026 <a target="_blank" href="https://serveitforthfest.wixsite.com/info">here</a>.* <a target="_blank" href="https://www.caldesi.com/caldesi-in-marylebone/">Consider the Anchovy Dinner at Caldesi Restaurant </a>in London* A<a target="_blank" href="https://www.visitlescala.com/en/activities-lescala/traditions/fiesta-anchoa-y-tapas">nchovy Festival and the Anchovy Tapa Trail </a>in L’Escala (Spain)* <a target="_blank" href="https://www.museodellacciuga.it">Museo Dell’acciuga</a> in Aspra (Sicily)* <a target="_blank" href="https://anchoashazas.com">Anchoas Hazas</a>Don’t forget you can follow me on <a target="_blank" href="https://www.instagram.com/mrssbilton/">Instagram</a> or <a target="_blank" href="https://bsky.app/profile/mrssbilton.bsky.social">Bluesky</a> @mrssbilton or find out more about my work on <a target="_blank" href="https://www.sambilton.com">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a target="_blank" href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a target="_blank" href="https://www.zapsplat.com">Zapsplat</a> and <a target="_blank" href="https://www.pond5.com">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">comfortablyhungry.substack.com/subscribe</a>

In this bonus episode I plunge into the history of the anchovy - the little fish with a big flavour with food writer Sudi Pigott. We discuss how Sudi became an anchovy evangelist, explore the lives of the women (sobadoras) who are vital to the anchovy industry and lots more. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful Links Consider the Anchovy is available from all good independent bookshops (and the usual big book suppliers but they don’t need a plug here). Don’t forget to visit Sudi’s website for more details on her work and events plus follow her anchovy travels on Instagram and Substack. You’ll find Sudi at festivals in Abergevenny, Chiswick and Folkestone later this year. And I will be appearing at the Ludlow Food Festival and the Gloucester History Festival. You can find out more about the Serve It Forth Food History Festival on 17 October 2026 here. * Consider the Anchovy Dinner at Caldesi Restaurant in London * Anchovy Festival and the Anchovy Tapa Trail in L’Escala (Spain) * Museo Dell’acciuga in Aspra (Sicily) * Anchoas Hazas 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. Sound effects and music provided by Zapsplat and Pond5. Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe

In this bonus episode I plunge into the history of the anchovy - the little fish with a big flavour with food writer <a href="https://substack.com/profile/2321214-sudi-pigott" rel="noopener noreferrer">Sudi Pigott</a>. We discuss how Sudi became an anchovy evangelist, explore the lives of the women (sobadoras) who are vital to the anchovy industry and lots more.If you enjoyed the podcast you can become a paid subscriber to the <a href="https://comfortablyhungry.substack.com" rel="noopener noreferrer">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a href="https://ko-fi.com/sambilton90015" rel="noopener noreferrer">tip</a> here. Useful Links<a href="https://uk.bookshop.org/a/16372/9781035431212" rel="noopener noreferrer">Consider the Anchovy</a> is available from all good independent bookshops (and the usual big book suppliers but they don’t need a plug here).Don’t forget to visit Sudi’s <a href="https://sudifoodie.com/" rel="noopener noreferrer">website</a> for more details on her work and events plus follow her anchovy travels on <a href="https://www.instagram.com/sudifoodie" rel="noopener noreferrer">Instagram</a> and <a href="https://howtobeabetterfoodie.substack.com/" rel="noopener noreferrer">Substack</a>. You’ll find Sudi at festivals in <a href="https://www.abergavennyfoodfestival.com" rel="noopener noreferrer">Abergevenny</a>, <a href="https://www.chiswickbookfestival.net" rel="noopener noreferrer">Chiswick</a> and <a href="https://www.creativefolkestone.org.uk/whats-on/sudi-pigott-taste-describe-devour-andndash-a-food-writing-workshop/" rel="noopener noreferrer">Folkestone</a> later this year.And I will be appearing at the <a href="https://www.ludlowfoodfestival.co.uk/whats-on/sam-bilton-a-is-for-apple-c-is-for-castle" rel="noopener noreferrer">Ludlow Food Festival</a> and the <a href="https://www.gloucesterhistoryfestival.co.uk/events/chocolate-night/" rel="noopener noreferrer">Gloucester History Festival</a>.You can find out more about the Serve It Forth Food History Festival on 17 October 2026 <a href="https://serveitforthfest.wixsite.com/info" rel="noopener noreferrer">here</a>.* <a href="https://www.caldesi.com/caldesi-in-marylebone/" rel="noopener noreferrer">Consider the Anchovy Dinner at Caldesi Restaurant </a>in London* A<a href="https://www.visitlescala.com/en/activities-lescala/traditions/fiesta-anchoa-y-tapas" rel="noopener noreferrer">nchovy Festival and the Anchovy Tapa Trail </a>in L’Escala (Spain)* <a href="https://www.museodellacciuga.it" rel="noopener noreferrer">Museo Dell’acciuga</a> in Aspra (Sicily)* <a href="https://anchoashazas.com" rel="noopener noreferrer">Anchoas Hazas</a>Don’t forget you can follow me on <a href="https://www.instagram.com/mrssbilton/" rel="noopener noreferrer">Instagram</a> or <a href="https://bsky.app/profile/mrssbilton.bsky.social" rel="noopener noreferrer">Bluesky</a> @mrssbilton or find out more about my work on <a href="https://www.sambilton.com" rel="noopener noreferrer">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127" rel="noopener noreferrer">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a href="https://www.zapsplat.com" rel="noopener noreferrer">Zapsplat</a> and <a href="https://www.pond5.com" rel="noopener noreferrer">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">comfortablyhungry.substack.com/subscribe</a>

Bonus Episode: Consider the Anchovy

In Part 2 of my deep dive into the history of macaroni and cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese, we chat about colonial FOMO, the macaroni fashion craze and debunk a stubborn gastro myth concerning Mac ‘n’ cheese’s popularity in the US.You can catch me at the <a target="_blank" href="https://www.ludlowfoodfestival.co.uk">Ludlow Food Festival </a>on Friday 11 September where I’ll be discussing what foods were served in castles over the centuries in a live <a target="_blank" href="https://podcasts.apple.com/gb/podcast/a-is-for-apple-an-encyclopaedia-of-food-drink/id1743840806">A is for Apple </a>podcast with my co-hosts Alessandra Pino of <a target="_blank" href="https://substack.com/profile/40051343-a-curious-appetite">A Curious Appetite</a> and <a target="_blank" href="https://substack.com/profile/147444403-neil-buttery">Neil Buttery</a> of the <a target="_blank" href="https://podcasts.apple.com/gb/podcast/the-british-food-history-podcast/id1577849126">British Food History</a> podcast.If you enjoyed the podcast you can become a paid subscriber to the <a target="_blank" href="https://comfortablyhungry.substack.com">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a target="_blank" href="https://ko-fi.com/sambilton90015">tip</a> here. Useful LinksYou can find Karima on <a target="_blank" href="https://www.instagram.com/historicalitalianfood">Instagram</a> and don’t forget to check out her website, <a target="_blank" href="https://www.theeternaltable.com">The Eternal Table</a>.Karima’s books include:* <a target="_blank" href="https://uk.bookshop.org/a/16372/9780231215312">The Epic History of Mac and Cheese</a> (2026)* <a target="_blank" href="https://amzn.eu/d/0hF3RSmR">The Eternal Table: A Cultural History of Food in Rome</a> (Big City Food Biographies) with Giancarlo Rolandi (2019)* <a target="_blank" href="https://amzn.eu/d/0hF3RSmR">Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita</a> (2015)Suggested Reading* <a target="_blank" href="https://archive.org/details/completesystemof00verr">A complete system of cookery</a> by William Verrall (1759) - the <a target="_blank" href="https://whitehartlewes.com">White Hart</a> inn in Lewes where he served as chef is still open today!* <a target="_blank" href="https://archive.org/details/lacuisinierebou00unkngoog/page/n3/mode/2up?q=paste">La cuisiniere bourgeoise</a> by Joseph Menon (1771) - you can find a later English translation <a target="_blank" href="https://wellcomecollection.org/works/zfksqwcy/items">here</a>.Don’t forget you can follow me on <a target="_blank" href="https://www.instagram.com/mrssbilton/">Instagram</a> or <a target="_blank" href="https://bsky.app/profile/mrssbilton.bsky.social">Bluesky</a> @mrssbilton or find out more about my work on <a target="_blank" href="https://www.sambilton.com">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a target="_blank" href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a target="_blank" href="https://www.zapsplat.com">Zapsplat</a> and <a target="_blank" href="https://www.pond5.com">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">comfortablyhungry.substack.com/subscribe</a>

In Part 2 of my deep dive into the history of macaroni and cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese, we chat about colonial FOMO, the macaroni fashion craze and debunk a stubborn gastro myth concerning Mac ‘n’ cheese’s popularity in the US. You can catch me at the Ludlow Food Festival on Friday 11 September where I’ll be discussing what foods were served in castles over the centuries in a live A is for Apple podcast with my co-hosts Alessandra Pino of A Curious Appetite and Neil Buttery of the British Food History podcast. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful Links You can find Karima on Instagram and don’t forget to check out her website, The Eternal Table. Karima’s books include: * The Epic History of Mac and Cheese (2026) * The Eternal Table: A Cultural History of Food in Rome (Big City Food Biographies) with Giancarlo Rolandi (2019) * Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita (2015) Suggested Reading * A complete system of cookery by William Verrall (1759) - the White Hart inn in Lewes where he served as chef is still open today! * La cuisiniere bourgeoise by Joseph Menon (1771) - you can find a later English translation here. 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. Sound effects and music provided by Zapsplat and Pond5. Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe

In Part 2 of my deep dive into the history of macaroni and cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese, we chat about colonial FOMO, the macaroni fashion craze and debunk a stubborn gastro myth concerning Mac ‘n’ cheese’s popularity in the US.You can catch me at the <a href="https://www.ludlowfoodfestival.co.uk" rel="noopener noreferrer">Ludlow Food Festival </a>on Friday 11 September where I’ll be discussing what foods were served in castles over the centuries in a live <a href="https://podcasts.apple.com/gb/podcast/a-is-for-apple-an-encyclopaedia-of-food-drink/id1743840806" rel="noopener noreferrer">A is for Apple </a>podcast with my co-hosts Alessandra Pino of <a href="https://substack.com/profile/40051343-a-curious-appetite" rel="noopener noreferrer">A Curious Appetite</a> and <a href="https://substack.com/profile/147444403-neil-buttery" rel="noopener noreferrer">Neil Buttery</a> of the <a href="https://podcasts.apple.com/gb/podcast/the-british-food-history-podcast/id1577849126" rel="noopener noreferrer">British Food History</a> podcast.If you enjoyed the podcast you can become a paid subscriber to the <a href="https://comfortablyhungry.substack.com" rel="noopener noreferrer">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a href="https://ko-fi.com/sambilton90015" rel="noopener noreferrer">tip</a> here. Useful LinksYou can find Karima on <a href="https://www.instagram.com/historicalitalianfood" rel="noopener noreferrer">Instagram</a> and don’t forget to check out her website, <a href="https://www.theeternaltable.com" rel="noopener noreferrer">The Eternal Table</a>.Karima’s books include:* <a href="https://uk.bookshop.org/a/16372/9780231215312" rel="noopener noreferrer">The Epic History of Mac and Cheese</a> (2026)* <a href="https://amzn.eu/d/0hF3RSmR" rel="noopener noreferrer">The Eternal Table: A Cultural History of Food in Rome</a> (Big City Food Biographies) with Giancarlo Rolandi (2019)* <a href="https://amzn.eu/d/0hF3RSmR" rel="noopener noreferrer">Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita</a> (2015)Suggested Reading* <a href="https://archive.org/details/completesystemof00verr" rel="noopener noreferrer">A complete system of cookery</a> by William Verrall (1759) - the <a href="https://whitehartlewes.com" rel="noopener noreferrer">White Hart</a> inn in Lewes where he served as chef is still open today!* <a href="https://archive.org/details/lacuisinierebou00unkngoog/page/n3/mode/2up?q=paste" rel="noopener noreferrer">La cuisiniere bourgeoise</a> by Joseph Menon (1771) - you can find a later English translation <a href="https://wellcomecollection.org/works/zfksqwcy/items" rel="noopener noreferrer">here</a>.Don’t forget you can follow me on <a href="https://www.instagram.com/mrssbilton/" rel="noopener noreferrer">Instagram</a> or <a href="https://bsky.app/profile/mrssbilton.bsky.social" rel="noopener noreferrer">Bluesky</a> @mrssbilton or find out more about my work on <a href="https://www.sambilton.com" rel="noopener noreferrer">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127" rel="noopener noreferrer">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a href="https://www.zapsplat.com" rel="noopener noreferrer">Zapsplat</a> and <a href="https://www.pond5.com" rel="noopener noreferrer">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">comfortablyhungry.substack.com/subscribe</a>

Bonus Episode: An Epic History of Mac 'n' Cheese - Part 2

July 14 is National Macaroni and Cheese day!To mark the occasion I thought it would be fun to delve into the history of Mac ‘n’ Cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese. In Part 1, Karima and I explore the antecedents of this iconic pasta dish and how it found its way to England to develop into a recipe fit for medieval kings complete with a liberal sprinkling of spices.Part 2 will follow soon!If you enjoyed the podcast you can become a paid subscriber to the <a target="_blank" href="https://comfortablyhungry.substack.com">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a target="_blank" href="https://ko-fi.com/sambilton90015">tip</a> here. Useful LinksYou can find Karima on <a target="_blank" href="https://www.instagram.com/historicalitalianfood">Instagram</a> and don’t forget to check out her website, <a target="_blank" href="https://www.theeternaltable.com">The Eternal Table</a>.Karima’s books include:* <a target="_blank" href="https://uk.bookshop.org/a/16372/9780231215312">The Epic History of Mac and Cheese</a> (2026)* <a target="_blank" href="https://amzn.eu/d/0hF3RSmR">The Eternal Table: A Cultural History of Food in Rome</a> (Big City Food Biographies) with Giancarlo Rolandi (2019)* <a target="_blank" href="https://amzn.eu/d/0hF3RSmR">Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita</a> (2015)Suggested Reading<a target="_blank" href="https://www.gutenberg.org/cache/epub/8102/pg8102-images.html">Forme of Cury </a>(1390)Don’t forget you can follow me on <a target="_blank" href="https://www.instagram.com/mrssbilton/">Instagram</a> or <a target="_blank" href="https://bsky.app/profile/mrssbilton.bsky.social">Bluesky</a> @mrssbilton or find out more about my work on <a target="_blank" href="https://www.sambilton.com">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a target="_blank" href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a target="_blank" href="https://www.zapsplat.com">Zapsplat</a> and <a target="_blank" href="https://www.pond5.com">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">comfortablyhungry.substack.com/subscribe</a>

July 14 is National Macaroni and Cheese day! To mark the occasion I thought it would be fun to delve into the history of Mac ‘n’ Cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese. In Part 1, Karima and I explore the antecedents of this iconic pasta dish and how it found its way to England to develop into a recipe fit for medieval kings complete with a liberal sprinkling of spices. Part 2 will follow soon! If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful Links You can find Karima on Instagram and don’t forget to check out her website, The Eternal Table. Karima’s books include: * The Epic History of Mac and Cheese (2026) * The Eternal Table: A Cultural History of Food in Rome (Big City Food Biographies) with Giancarlo Rolandi (2019) * Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita (2015) Suggested Reading Forme of Cury (1390) 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. Sound effects and music provided by Zapsplat and Pond5. Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe

July 14 is National Macaroni and Cheese day!To mark the occasion I thought it would be fun to delve into the history of Mac ‘n’ Cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese. In Part 1, Karima and I explore the antecedents of this iconic pasta dish and how it found its way to England to develop into a recipe fit for medieval kings complete with a liberal sprinkling of spices.Part 2 will follow soon!If you enjoyed the podcast you can become a paid subscriber to the <a href="https://comfortablyhungry.substack.com" rel="noopener noreferrer">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a href="https://ko-fi.com/sambilton90015" rel="noopener noreferrer">tip</a> here. Useful LinksYou can find Karima on <a href="https://www.instagram.com/historicalitalianfood" rel="noopener noreferrer">Instagram</a> and don’t forget to check out her website, <a href="https://www.theeternaltable.com" rel="noopener noreferrer">The Eternal Table</a>.Karima’s books include:* <a href="https://uk.bookshop.org/a/16372/9780231215312" rel="noopener noreferrer">The Epic History of Mac and Cheese</a> (2026)* <a href="https://amzn.eu/d/0hF3RSmR" rel="noopener noreferrer">The Eternal Table: A Cultural History of Food in Rome</a> (Big City Food Biographies) with Giancarlo Rolandi (2019)* <a href="https://amzn.eu/d/0hF3RSmR" rel="noopener noreferrer">Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita</a> (2015)Suggested Reading<a href="https://www.gutenberg.org/cache/epub/8102/pg8102-images.html" rel="noopener noreferrer">Forme of Cury </a>(1390)Don’t forget you can follow me on <a href="https://www.instagram.com/mrssbilton/" rel="noopener noreferrer">Instagram</a> or <a href="https://bsky.app/profile/mrssbilton.bsky.social" rel="noopener noreferrer">Bluesky</a> @mrssbilton or find out more about my work on <a href="https://www.sambilton.com" rel="noopener noreferrer">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127" rel="noopener noreferrer">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a href="https://www.zapsplat.com" rel="noopener noreferrer">Zapsplat</a> and <a href="https://www.pond5.com" rel="noopener noreferrer">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">comfortablyhungry.substack.com/subscribe</a>

Bonus Episode: An Epic History of Mac 'n' Cheese - Part 1

In this episode I head to the midlands town of Droitwich which was once a powerhouse in the English salt production industry (and arguably still is) on account of its brine springs. Helping me explore the town’s heritage are local historian Paul Jones LRPS and Steve from Churchfields salt works.If you enjoyed the podcast you can become a paid subscriber to the <a target="_blank" href="https://comfortablyhungry.substack.com">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a target="_blank" href="https://ko-fi.com/sambilton90015">tip</a> here. Useful Links* For more details on the products produced by Churchfields visit their <a target="_blank" href="https://www.droitwichsalt.com">website</a>* Paul Jones’ books include <a target="_blank" href="https://www.amberley-books.com/droitwich-spa-the-postcard-collection.html">Droitwich Spa The Postcard Collection</a> and <a target="_blank" href="https://www.amberley-books.com/droitwich-through-time.html">Droitwich Through Time</a> co-authored with Helen and Roger Peberdy.* <a target="_blank" href="https://www.droitwichspaheritagecentre.org.uk">Droitwich Heritage Centre</a>* <a target="_blank" href="http://saltfestdroitwich.co.uk/saltfest">Droitwich Salt Festival</a>* <a target="_blank" href="https://www.ludlowfoodfestival.co.uk">Ludlow Food Festival</a> September 2026* <a target="_blank" href="https://events.bl.uk/events/much-ado-about-cooking">British Library Food Season 2026</a> (I’ll be taking part in a panel discussion on food in Shakespeare’s plays on 13 June at 4pm)Don’t forget you can follow me on <a target="_blank" href="https://www.instagram.com/mrssbilton/">Instagram</a> or <a target="_blank" href="https://bsky.app/profile/mrssbilton.bsky.social">Bluesky</a> @mrssbilton or find out more about my work on <a target="_blank" href="https://www.sambilton.com">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a target="_blank" href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a target="_blank" href="https://www.zapsplat.com">Zapsplat</a> and <a target="_blank" href="https://www.pond5.com">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">comfortablyhungry.substack.com/subscribe</a>

In this episode I head to the midlands town of Droitwich which was once a powerhouse in the English salt production industry (and arguably still is) on account of its brine springs. Helping me explore the town’s heritage are local historian Paul Jones LRPS and Steve from Churchfields salt works. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful Links * For more details on the products produced by Churchfields visit their website * Paul Jones’ books include Droitwich Spa The Postcard Collection and Droitwich Through Time co-authored with Helen and Roger Peberdy. * Droitwich Heritage Centre * Droitwich Salt Festival * Ludlow Food Festival September 2026 * British Library Food Season 2026 (I’ll be taking part in a panel discussion on food in Shakespeare’s plays on 13 June at 4pm) 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. Sound effects and music provided by Zapsplat and Pond5. Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe

In this episode I head to the midlands town of Droitwich which was once a powerhouse in the English salt production industry (and arguably still is) on account of its brine springs. Helping me explore the town’s heritage are local historian Paul Jones LRPS and Steve from Churchfields salt works.If you enjoyed the podcast you can become a paid subscriber to the <a href="https://comfortablyhungry.substack.com" rel="noopener noreferrer">Comfortably Hungry Substack</a> (which means you’ll receive additional content) or show your appreciation by leaving a small, one off <a href="https://ko-fi.com/sambilton90015" rel="noopener noreferrer">tip</a> here. Useful Links* For more details on the products produced by Churchfields visit their <a href="https://www.droitwichsalt.com" rel="noopener noreferrer">website</a>* Paul Jones’ books include <a href="https://www.amberley-books.com/droitwich-spa-the-postcard-collection.html" rel="noopener noreferrer">Droitwich Spa The Postcard Collection</a> and <a href="https://www.amberley-books.com/droitwich-through-time.html" rel="noopener noreferrer">Droitwich Through Time</a> co-authored with Helen and Roger Peberdy.* <a href="https://www.droitwichspaheritagecentre.org.uk" rel="noopener noreferrer">Droitwich Heritage Centre</a>* <a href="http://saltfestdroitwich.co.uk/saltfest" rel="noopener noreferrer">Droitwich Salt Festival</a>* <a href="https://www.ludlowfoodfestival.co.uk" rel="noopener noreferrer">Ludlow Food Festival</a> September 2026* <a href="https://events.bl.uk/events/much-ado-about-cooking" rel="noopener noreferrer">British Library Food Season 2026</a> (I’ll be taking part in a panel discussion on food in Shakespeare’s plays on 13 June at 4pm)Don’t forget you can follow me on <a href="https://www.instagram.com/mrssbilton/" rel="noopener noreferrer">Instagram</a> or <a href="https://bsky.app/profile/mrssbilton.bsky.social" rel="noopener noreferrer">Bluesky</a> @mrssbilton or find out more about my work on <a href="https://www.sambilton.com" rel="noopener noreferrer">sambilton.com</a>.A huge thank you to Thomas Ntinas of <a href="https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127" rel="noopener noreferrer">The Delicious Legacy</a> for doing the sound mixing on this season of the podcast. Sound effects and music provided by <a href="https://www.zapsplat.com" rel="noopener noreferrer">Zapsplat</a> and <a href="https://www.pond5.com" rel="noopener noreferrer">Pond5</a>.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">comfortablyhungry.substack.com/subscribe</a>

S4E13: A Pinch (or two) of Salt

A short introduction to the new podcast from food historian Sam Bilton <hr> Hosted on Acast. See <a style="color:grey;" target="_blank" rel="noopener noreferrer" href="https://acast.com/privacy">acast.com/privacy</a> for more information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">comfortablyhungry.substack.com/subscribe</a>

A short introduction to the new podcast from food historian Sam Bilton Hosted on Acast. See acast.com/privacy for more information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit comfortablyhungry.substack.com/subscribe

A short introduction to the new podcast from food historian Sam Bilton Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://comfortablyhungry.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">comfortablyhungry.substack.com/subscribe</a>

Trailer

Welcome to the award winning Comfortably Hungry podcast where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place. I’m Sam Bilton a food historian, writer and cook and each season I will be joined by some hungry guests to discuss a variety topics centred around a specific theme. As a former supper club host I’m always intrigued to know what people like to eat. So to whet everyone’s appetites I have invited my guests to contribute a virtual dish with them inspired by today’s topic. <a href="https://comfortablyhungry.substack.com?utm_medium=podcast">comfortablyhungry.substack.com</a>

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History

Food

Welcome to the award winning Comfortably Hungry podcast where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place. I’m Sam Bilton a food historian, writer and cook and each season I will be joined by some hungry guests to discuss a variety topics centred around a specific theme. As a former supper club host I’m always intrigued to know what people like to eat. So to whet everyone’s appetites I have invited my guests to contribute a virtual dish with them inspired by today’s topic. comfortablyhungry.substack.com

Welcome to the award winning Comfortably Hungry podcast where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place. I’m Sam Bilton a food historian, writer and cook and each season I will be joined by some hungry guests to discuss a variety topics centred around a specific theme. As a former supper club host I’m always intrigued to know what people like to eat. So to whet everyone’s appetites I have invited my guests to contribute a virtual dish with them inspired by today’s topic. <a href="https://comfortablyhungry.substack.com?utm_medium=podcast" rel="noopener noreferrer">comfortablyhungry.substack.com</a>

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