The Full English

If you know one thing about English food culture it’s probably that it’s riven by class. But what is class? Is class a matter of taste or a matter of wealth, or both? And how do different classes affect contemporary politics?

Lewis speaks to sociologist Dan Evans about his book ‘A Nation of Shopkeepers: The Unstoppable Rise of the Petty Bourgeoisie’.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

And we’re back. After almost two years the Full English podcast is back!

I've been busy writing a book: The Full English: The Ways We Eat and Why is out now with Verso.

We’re kicking off this new season of the podcast with a truly exceptional guest. Fuchsia Dunlop is ‘The English person with a Chinese stomach’; she is a one woman gateway to the infinities of Chinese cuisine and it’s deep traditions of culinary culture.

Her new book Five Tastes: The Magic of Flavour in a Chinese Kitchen is out now with Penguin.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britain.

Lewis is speaking to the editor and writer John Merrick. Find his essay on Stein here.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

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Follow Lewis on Instagram here. And Forest DLG here.

Thanks for everyone who listened and supported this show. Watch this space...

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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail".

Lewis Bassett talks to Zoe Williams, columnist at the Guardian newspaper, and Amber Husain, author of Meat Love: An Ideology of The Flesh.

Read Lewis' article on St John here.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Instagram.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling.

Jamie has been watched and read by millions. His enthusiasm for food is often infectious. His cooking and his campaigning have changed the way we eat.

I'm speaking about Jamie with Rachel Roddy, author of a regular column on Italian food for the Guardian.

We focus mainly on how Jamie, and others, have viewed food in Italy and I ask whether this helps explain why Jamie is often seen by some people as blaming poorer individuals for what he says are bad eating habits.

In this episode we mention Alberto Grandi, Carla Tomasi and Massimo Montanari.

Rachel is the author of An A-Z of Pasta, among other books on food.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Twitter, Instagram and TikTok.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves and he provided nourishment to the starving in Ireland and the battered and the bloody during the Crimean war.

Soyer's fierce desire to feed people went against the grain of Victorian common sense and he helped change how we think about who is responsible for public nutrition today.

Joining Lewis Bassett is Pen Vogler and Miranda Carter.

Pen discusses Soyer in her book Stuffed: A Political History of What We Eat and Why it Matters and some of Soyer's recipes also appear in her book Dinner with Dickens.

Soyer is a central character in Miranda's novel The Devil's Feast.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Twitter, Instagram and TikTok.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

The most influential cook that you've probably never heard of, according to food historian Neil Buttery.

Elizabeth Raffald captured the distinctly modern English food of the 18th century. The Heston Blumental of her time, inspiring cooks like Fergus Henderson today.

Neil Buttery is the author of "Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper". He's also got two new books coming out, Knead to Know: A History of Baking and The Philosophy of Puddings.

Find Neil's blog and his brilliant podcast here.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Twitter, Instagram and TikTok.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.

Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.

Lewis Bassett speaks about Madur with Mayuk Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America. We talk about Madur's life, some of the barriers to her success as an actress and her move into being a celebrity chef where she made huge waves, plus a lot more. Find out more about Mayuk Sen here and read his article on Madur here (paywalled).

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Twitter, Instagram and TikTok.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place.

Lewis Bassett talks to journalist Angela Hui about Ken's impact and about her book Takeaway: Stories From a Childhood Behind the Counter.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Twitter, Instagram and TikTok.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com

Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers.

Jeremy Lee's award winning cookery book is called "Cooking: Simply and Well, for One or Many".

The River Cafe have a number of brilliant cookbooks and, in recent news, have also opened a cafe (a River Cafe Cafe) next door to their main restaurant in West London.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

Follow the Full English on Twitter, Instagram and TikTok.

Hosted on Acast. See acast.com/privacy for more information.

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com