Hello and welcome to episode 4 of Dining with our ancestors, exploring what those who passed their genes to us ate, and the constraints on them, in an attempt to better understand ourselves. 

Today, a Victorian mother must sell her son into the chimney sweep trade to ensure the family has enough food to get through the winter.

You can expect to learn:

• What a typical chimney sweep ate, how long a work day was and was his lunchbreak allocated?
• What were more broadly Victorian pay and conditions like, how did this contribute to the wider industrial revolution? 
• What would a typical Victorian family eat daily, how was this prepared in the same terraced houses that litter the UK today - but without modern technological proficiencies?
• How did the practice of Chimney sweeping become eradicated, and what impact did literature and poetry have? 

Does Mrs. Jones' sale of her son actually deliver the hope of a better future?

Or does it only condemn to further misery and suffering...

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Welcome to episode three of Dining with our ancestors.

The average person today eats that which previously, the richest Emperor could never have imagined for himself. Culture, socio-economic forces, seasons, geography, and plenty more all played a part in what was accessible to those who passed their torch-lit genes to us. The exploration of these powers’ impact on our ancestors' diets allows us a better understanding of the genes we came to inhabit, but mostly who these people were, in turn giving us a greater depth of knowledge about who we might be

Expect to learn:

• What did the Vikings take as supplies for raids? How was food and hierarchy linked?
• What did a traditional Monk meal look like, and how was this interrupted?
• How was food preserved and prepared on the longboats?
• What was the impetus for the Viking expansion, how was this linked to agriculture and diet?
• How did the Monk diet, and lifestyle more broadly, change when living under Viking rule?
• Does the Viking diet adapt once they conquered their new territory?

If you enjoyed, please follow the podcast so you don't miss the next episode.

Get in touch, I'd love to hear from you:

www.twitter.com/willfaconnelly

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www.skinnyboydieting.wordpress.com

My writing blog:

www.willfaconnelly.wordpress.com

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Welcome to episode two of Dining with our ancestors. The average person today eats that which previously, the richest Emperor could never have imagined for himself. Culture, socio-economic forces, seasons, geography, and plenty more all played a part in what was accessible to those who passed their torch-lit genes to us. The exploration of these powers’ impact on our ancestors' diets allows us a better understanding of the genes we came to inhabit, but mostly who these people were, in turn giving us a greater depth of knowledge about who we might be.

The lavish Tudor King is renowned for his appetitive desires, the breadth of which extend beyond the waistband. A waistband so large that two of the biggest men to be found in England could fit inside it. But his desire for more, to have the most bled vehemently into his private life too. Why was he so ... hungry? In every sense of the word.

Expect to learn:

• Whether the man’s appetiive desires are a virtue of his reputation
• What did he literally feed that appetite and what, other than his own pot belly, were the consequences of his plate size?
• What did this appetite do to his private life?
• What did his illnesses look like and how did they manifest?
• Was he always so monstrous and overweight?
• What did a traditional Banquet at Hampton Court palace look like, what dishes were served and how did this contrast to the diet of the peasants?

If you enjoyed, please follow the podcast so you don't miss the next episode.

If you wish to contact me:

www.twitter.com/willfaconnelly

My blog on dieting:

www.skinnyboydieting.wordpress.com

My writing blog:

www.willfaconnelly.wordpress.com

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A country on its knees, as the dependency to one food source a tragic tale of poverty and oppression. We join the young son of a farmer in 1840’s Ireland, to find out what he was eating before, during and after the Potato Famine.

Expect to learn:

• how a typical Irish family was fed up to and during the famine: the state of their nutrition, how it was prepared

• Life on the farm and the imperatives of ensuring survival

• A radical carnivorous solution posed to the Irish people with a recipe that takes home grown cooking a little too literally

• Why landowners kept dividing smallholding into smaller plots, meaning what they could eat on a daily basis was diminished

• What is likely to have caused the famine and what the devastating effects this had on the population

• And finally what dietary solutions were proposed to diminish the effect of the famine (meat diet vs vegetarian diet)

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