In Episode 5 I am joined by my fellow A is for Apple podcast co-host and the author of The Philosophy of Pudding, Dr Neil Buttery, and award winning food writer Kate Ryan to discuss the merits of blood as food and in particular, the most democratic of puddings, the black pudding.

Useful Links

You can find more information about Kate’s work on her website flavour.ie including further details on her research into Ireland’s black pudding heritage.

You can find Kate as @flavour.ie on Instagram and X

Do check out Neil’s British Food History podcast as well his books on A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald England’s Most Influential Housekeeper, and of course his latest releases Knead to Know: A History of Baking and The Philosophy of Pudding.

You can find Neil on Instagram @dr_neil_buttery and X @neilbuttery

Euro Toques in Ireland

National Folklore Collection of Ireland

The Cresswell Archive, Kinvara which includes images of Killing the Pig discussed by Kate in this episode.

Some of the black pudding manufacturers mentioned in this podcast:

* Bury Black Pudding

* Clonakilty Black Pudding

* Fruit Pig

* Jane Russell Handmade Sausages

* Sneem Black Pudding

* Stornoway Black Pudding

Suggested Reading

Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson

Cattle in Ancient Ireland (Studies in Irish Archaeology & History) by A T Lucas

Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan

‘I’m the last drisheen maker in all of Ireland’ on EchoLive.ie by Kate Ryan on 14 November 2022

‘A drisheen recipe that Joyce recommended!’ on EchoLive.ie by Kate Ryan on 21 November 2022

‘Recipes for drisheen, from Cork’s top chefs’ on EchoLive.ie by Kate Ryan on 28 November 2022

‘Great Scotch! Manchester's take on the Scotch egg has become a snack sensation’ in The Independent by Paul Vallely, 19 November 2011

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