By Neil Buttery
5
2020 ratings
The podcast currently has 65 episodes available.
The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it – and there are four excellent guests in today’s slightly longer-than-usual episode: Sam Bilton, Ivan Day, Annie Gray and Jill Norman It is because of Jane and her book that I am doing what I’m doing today – she taught me how to cook, told me about England’s fine and rich food culture and how to reconnect with it.
We talk about the unique way Jane’s book was published, Jane’s approach to research and writing, her attention to detail, her friendship with Elizabeth David, favourite recipes, and her frustrations regarding low-quality shepherd’s pie.
Find out more about Sam Bilton and her work here.
Find out more about Ivan Day and his work here.
Find out more about Annie Gray and her work here.
Find out more about Jill Norman and her work here.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Things mentioned in today’s episode:
Neil’s recent appearances on The Delicious Legacy, The Full English and Gastropod Neil’s recent Daily Express article
To see Neil’s Country Life articles, please visit the website’s Media page
The Jane Grigson Trust
Books mentioned in today’s episode:
English Food by Jane Grigson
Jane Grigson’s Fruit Book
Good Things in England by Florence White
The Taste of Britain by Laura Mason & Catherine Brown
The Scots Kitchen by F. Marion McNeill
Previous blog posts pertinent to today’s episode:
Read Neil Cooks Grigson here
Upcoming events:
Find out about upcoming events on the website here.
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Knead to Know: a History of Baking
The Philosophy of Puddings is available to preorder
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
The podcast will return for its 8th season later this month and there are some great episodes coming up for you.
I’ve got a new book out called Knead to Know a History of Baking is out on the 12 September published by Icon Books
I will be doing a free Zoom talk at 7pm (UK time) on 10 September. To book your spot, please click this link to the Eventbrite page.
See you all properly toward the end of the month.
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
In this episode from the BFHP vaults, the tables are turned, and Neil is the guest on his own podcast, interviewed about his new book Before Mrs Beeton, Elizabeth Raffald, England’s Most Influential Housekeeper, about c18th cook and Manchester legend Elizabeth Raffald, which won the Best Food Book at the Guild of Food Writers Awards 2024.
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. She is also the co-host of A is for Apple: An Encyclopaedia of Food & Drink alongside Neil Buttery and Sam Bilton.
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 Surprised", comparisons with modern chefs like Heston Blumenthal, why there’s no statue of her, the time she exorcised a house from an evil spirit and much, much more.
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
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
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
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 [email protected], or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @[email protected].
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.
It’s the end of season seven, so it is time for the traditional special postbag edition of the podcast. Much is covered: feminist dining tables, 17th-century household books, regional gingerbreads, musk-flavoured sweeties and much more.
Thanks to everyone who wrote in with a question, comment or query.
The podcast will return in August.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Previous podcast episodes mentioned in today’s episode:
Spices with Ian Anderson
Christmas Special 2023: Mince Pies
The Philosophy of Chocolate with Sam Bilton
Historical Cookery with Jay Reifel
Ormskirk Gingerbread with Anouska Lewis
18th Century Tavern Cooking with Marc Meltonville
18th Century Dining with Ivan Day
Recreating 16th Century Beer with Susan Flavin & Marc Meltonville
Elizabeth Raffald with Alessandra Pino & Neil Buttery
Food in Gothic Literature with Alessandra Pino
Traditional Food of Lincolnshire with Rachel Green
Blog posts mentioned in today’s episode:
Quick & Easy Puff or Rough Puff Pastry
What’s in a Name?: Buttery
#446 Lincolnshire Chine
#174 Grasmere Gingerbread I
#244 Grasmere Gingerbread II
Books mentioned in today’s episode:
The Accomplish’t Cook by Robert May
Good Things in England by Florence White
Food in England by Dorothy Hartley
Lost Country Practices by Dorothy Hartley
Other things mentioned in today’s episode:
Petit pâté de Pézenas
Stand Pies
Musk flavouring in Australia
The Dinner Party by Judy Chicago
Museum of Royal Worcester
Fake Food Workshop
1699 Commonplace Book pdf
Upcoming events:
British Library Food Season 2024, 25 May at 2pm.
Ludlow Food Festival, Friday 13th September.
Warwick Words History Festival, Thursday 3rd October at 4.30pm.
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be more postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
Today I am talking with chef Jay Reifel who specialises in cooking historical food. He has co-written a beautiful book with collaborator Victoria Flexner called The History of the World in 10 Dinners.
We talk about the influence of other cultures on British cuisine as well as the influence British cuisine has had on other cuisines, sweet and sour food, mince pies, mediocre medieval spices, and helmeted cocks – amongst many other things.
This is the last regular episode of the run, meaning that the next episode will be the traditional postbag edition – so send me your comments, questions, and queries. Your deadline is the 28th of May 2024.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Follow Jay on Instagram @jayreifel and visit his website jayreifel.com – where you can find more details of his book.
Things mentioned in today’s episode:
Jay’s Helmeted Cock in Vogue
Neil’s Helmeted Cock on Channel 5
Previous podcast episodes pertinent to today’s episode:
The History of Food Waste & Preservation with Eleanor Barnett
Medieval Meals & Manners with Danièle Cybulskie
Spices with Ian Anderson
Christmas Special 2023: Mince Pies
Tudor Cooking & Cuisine with Brigitte Webster
Forme of Cury with Christopher Monk
Previous blog posts pertinent to today’s episode:
Westmorland Sweet Lamb Pie
Favourite Cook Books no.3: The Forme of Cury, Part I
Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes
Upcoming events:
British Library Food Season 2024, 25 May at 2pm.
We Invented the Weekend festival, Salford, 16th June
Ludlow Food Festival, Friday 13th September.
Warwick Words History Festival, Thursday 3rd October at 4.30pm.
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
Niche topic alert! Today I am
talking to Anouska Lewis about Ormskirk Gingerbread.
Anouska is the writer and presenter
of the BBC Sounds podcast Hometown Boring? The first episode
being all about Ormskirk gingerbread
We
talk about how one lands getting a podcast series on BBC Sounds in the first
place; the ingredients of Ormskirk gingerbread, the town’s pride in its
gingerbread, the gingerbread ladies who sold them at the train station in the
Victorian period, Ormskirk’s link with Liverpool’s sugar and slave trade, and
the value of having difficult conversations – amongst many other things.
Support the podcast and blogs by
becoming, if you can, a £3 monthly subscriber, and unlock lots of premium
content, or treat me to a one-off virtual pint or coffee: click here.
Listen to Hometown Boring? on BBC Sounds
Follow Anouska on Instagram @history_hun and TikTok @historyhun
Things mentioned in today’s episode:
Ormskirk Gingerbread on the Foods of England website
A Dark History of Sugar by Neil Buttery
Previous podcast episodes pertinent to today’s episode:
Gingerbread with Sam Bilton
Upcoming events:
British Library Food Season 2024, 25 May at 2pm.
Ludlow Food Festival, Friday 13th September.
Warwick Words History Festival, Thursday 3rd October at 4.30pm.
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be postbag episodes in the future, so 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 me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
Today I am talking to Eleanor Barnett about the history of food waste and preservation.
Eleanor has written a fantastic book about the history of how we as a society have (and sometimes have not) dealt with eliminating waste and preserving precious food resources. It is called Leftovers: A History of Food Waste & Preservation, and it is out now published by Bloomsbury.
We talk about the fabulously wasteful food of 17th century cook Robert May, whose responsibility it was to preserve food in the home (hint: not the man of the house), pies as preservation method, the food waste used in agriculture and industry, food preservation in wartime, and Hannah Glasse’s dubious method for preserving very rank potted birds, plus many other things – we fit a lot into today’s episode.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Leftovers: A History of Food Waste & Preservation is out now.
Books mentioned in today’s episode:
Robert May’s The Accomplisht Cook
Sir Hugh Platt’s Delights for Ladies
Hannah Glasse’s The Art of Cookery
Previous podcast episodes pertinent to today’s episode:
London’s Street Food Sellers with Charlie Taverner
Christmas Special 2023: Mince Pies
Upcoming events:
The Leeds Symposium of Food History & Traditions, York, 27 April 2024.
British Library Food Season 2024, 25 May at 2pm. Tickets and info to come soon!
Ludlow Food Festival, Friday 13th September.
Warwick Words History Festival, Thursday 3rd October at 4.30pm.
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
Today I am talking to three guests about the Scottish Salt Industry – returning guest Aaron Allen, and also Joanne Hambly and Ed Bethune
In today’s most enlightening discussion, we talk about the importance of the salt industry in Scotland from the early modern period, the uses of salt – beyond seasoning of food, the Cockenzie Saltworks Project, the social history of the site and some of the exciting archaeological finds uncovered there, how salt was made, and why Sunday salt is the best salt – amongst many other things.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Salt: Scotland’s Oldest Newest Industry is out now and published by Birlinn.
Other things mentioned in today’s episode:
1722 Waggonway Project website
Salt Symposium 2021 on the SCAPE Trust website
Book your ticket for the 2024 Leeds Symposium on Food History and Traditions
Previous podcast episodes pertinent to today’s episode:
Cake Baxters in Early Modern Scotland with Aaron Allen
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
In today’s episode, I am talking with author and food historian Pen Vogler about her book Stuffed: A History of Good Food and Hard Times in Britain which was published toward the end of last year 2023.
We discuss how precarious our food supply was and is, the Enclosure Acts and their effect upon our relationship with food, allotments, havercakes, adulteration and malnutrition, school dinners and Hannah Woolley’s pumpkin pie, amongst many other things.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Pen’s book Stuffed: A History of Good Food and Hard Times in Britain is out now.
Oxford Literary Festival
Hexham Book Festival
Hay Festival
Find Pen on social media: Twitter & Instagram @PenVogler
Books and other things mentioned in today’s episode:
Scoff: A History of Food and Class in Britain by Pen Vogler
My interpretation of Hannah Woolley/W.M.’s pumpkin pie recipe
Ultra-Processed People by Chris van Tulleken
Previous podcast episodes pertinent to today’s episode:
The School Meals Service with Heather Ellis
English Food, a People's History with Diane Purkiss
A History of Herbalism with Emma Kay
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky@neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
In today’s episode, I am talking with renowned food historian, chef and confectioner Ivan Day.
The 38th Leeds Food Symposium of Food History and Traditions is coming up – 27 April 2024 to be exact – Ivan is the Chair of the Symposium, so we had a good talk about the history and influence of this most important annual event on the study of food history.
We talked about a pioneer of food history study C. Ann Wilson who was the librarian at the Brotherton Library at the University of Leeds, who, with Peter Brears, Lynette Hunter and Jennifer Staid, created the Symposium in 1986. We also talk about this year's Symposium on 27 April 2024. The topic of this year being ‘Presenting the Food of the Past in Museums and Historic Houses’.
Also discussed: the excellent work of Peter Brears, the speakers of this year’s symposium, the social side of the symposium – including the excellent buffet – and why the Leeds symposium is held in York, amongst many other things.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
The Leeds Symposium on Food
History & Traditions website
The Symposium’s Eventbrite page
Find Ivan on Instagram @ivanpatrickday
Books and other things mentioned in today’s episode:
Brotherton Library cookery collection, University of Leeds
Food & Drink in Britain from the Stone Age to Recent Times by C. Anne Wilson
Over a Red-Hot Stove edited by Ivan Day
Fairfax House, York
York Castle Museum
Shibden Hall, Halifax
Cooking & Dining in the Victorian Country House by Peter Brears
The Food Museum
Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery
Previous podcast episodes pertinent to today’s episode:
18th Century Dining with Ivan Day
Recreating 16th Century Beer with Susan Flavin & Marc Meltonville
18th Century Tavern Cooking with Marc Meltonville
Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.
Don’t forget, there will be postbag episodes in the future, so 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 [email protected], or on twitter and BlueSky@neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
The podcast currently has 65 episodes available.
3,171 Listeners
272 Listeners
4,300 Listeners
5,293 Listeners
291 Listeners
4,384 Listeners
404 Listeners
203 Listeners
587 Listeners
404 Listeners
2,826 Listeners
1,533 Listeners
175 Listeners
539 Listeners
211 Listeners