Shows
Comfortably HungryBonus Episode: A Literary TeaIn this bonus episode I take a look at how some of our best loved authors portray food in their books; why some fiction genres enjoy an enduring popularity and introduce you to the alter ego of a famous food writer. Joining me on this literary romp are some familiar Comfortably Hungry voices (Caroline Crampton, Orlando Murrin and Dr Alessandra Pino) and some new guests (Pen Vogler and Dr Kevin Geddes).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 ap...2025-07-0356 min
The Scottish Food History PodcastGingerbread, a History with Sam BiltonThis week on the Scottish Food History Podcast, we are joined by none other than Sam Bilton, or Mrs Sam Bilton as she is known online. In this episode we chat with Sam about her journey into food history before we listen to her History of Gingerbread talk from the 2025 Scottish Food Heritage Symposium. 2025-06-231h 12
A is for Apple: An Encyclopaedia of Food & DrinkS2E7 B is for Boiling, Bayleaf & Bloody MaryWelcome to Episode 7 of Season B. This is a Listener’s Choice ep, and things get hot, messy and monstrous as Sam, Neil and Alessandra look at Boiling, Bloody Mary and bay leaves.Things mentioned in this episodeSam Bilton wins at the Fortum & Mason AwardsMuseum of Royal Worcester project wins at the British Library Food Season AwardsSam’s black pudding episode on Comfortably HungryNeil is appearing at the Chalke Festival on 27 JuneFollow Serve it Forth History Festival 18 October on Instagram @serveitforthfest2025-06-221h 05
Comfortably HungryBonus Episode: Lee Miller - A life with food, friends and recipesAs promised this is the full version of the interview I did with Ami Bouhassane, co-director of the Lee Miller Archives and Farley’s House and Gallery in Sussex, and granddaughter of model, photographer, writer and cook Lee Miller.Ami and I delve further into Lee’s career as a photographer and journalist during World War 2 and a childhood trauma (which some listener’s may find upsetting) - experiences which left her with PTSD and struggling with depression in the later years of her life. We also explore Lee’s love of fitted kitchens, cookery competitions and ‘working’ g...2025-06-0545 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Brains and the BSE CrisisWelcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode the theme was Meat, and as usual, the three of us nattered away for a bit too long and some of our conversation was edited out for time. One of these things was the part of Neil’s section on brains and the BSE crisis.We’re busy behind the scenes getting the listener's choice episode ready for you, but hopefully this little snackette will keep you going. You can follow the A is fo...2025-06-0111 min
Monday MovementEpisode 14: Sam Cawthorn. Transformation Through TragedyFrom Tragedy to Global Influence: Sam Cawthorn’s Redemptive Story
How do you rebuild after your world is turned upside down?
In this powerful episode, Sam Cawthorn—CEO of the Speakers Institute Group and a former youth pastor—shares how a near-fatal car accident that left him with one arm and a permanent leg injury became the turning point that deepened his faith and launched him into global influence. Hosted by Mark Bilton, this conversation dives into calling, surrender, doubt, and what it truly means to live out your faith in the marketplace.
Whether...2025-05-3131 minA is for Apple: An Encyclopaedia of Food & DrinkS2E6 B is for Beef Wellington, Brains & BovrilWelcome to Episode 6 of Season B. The theme is ‘Meat’ and Sam, Neil and Alessandra get beefy with three choice nuggets of fleshy goodness, looking at Beef Wellington, Brains and Bovril. Don’t get the meat sweats!Don’t forget the next episode is the Listeners’ Choice. Please send your suggestions (with a reason why you’ve chosen it) to aisofrapplepod@gmail.com. Your deadline is 21st May!Links & Further ReadingDid Sam win the awards for Best Audio at the Fortnum & Mason Awards?Allie will be taking part in the online conference an ONLINE confe...2025-05-141h 02
Comfortably HungryBonus episode: While there is tea, there is hopeToday is the 80th anniversary of VE Day, the day the second world war ended in Europe. To mark the occasion I had a chat with journalist and author Alex Johnson about the importance of tea to the British during this conflict. Alex’s latest book While There Is Tea, There Is Hope, published in conjunction with the Imperial War Museum, is packed with wartime ephemera, photographs and vintage recipes.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 l...2025-05-0833 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Stichelton Cheese with Joe SchneiderWelcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink.Last episode had the blue theme, and Neil chose to look at blue cheese, in particular Stichelton, which is made on the beautiful Welbeck Estate in rural Nottinghamshire. Neil spoke to Joe Schneider, who makes this delicious, unique farmhouse cheese. Neil cut the interview down to 6 minutes or so, but here it is in full.They talk about how one gets into farmhouse cheesemaking, the importance of consistency and the best places to buy Stichelton as well as many other...2025-05-0734 min
The Delicious LegacyHow Beer Changed Humankind. An Interview with Jonny Garrett!Hello!What is a craft ale? Who’s C.A.M.R.A? And what is a cask conditioned ale? What is the difference between a lager, a Pilsner, a bitter, a mild, and so on! The world of beer can be very confusing! All i want is to enjoy my beer with my friends in a cosy pub!The above are some important questions that you might have never thought about, but thanks to the guest of today’s episode Jonny Garrett we have a lot of in-depth analysis and information clearing thin...2025-05-0750 minA is for Apple: An Encyclopaedia of Food & DrinkS2E5 B is for Blue Cheese, Blue Corn & BorageIn Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms).Useful Links and Further Reading:Blue CheeseStichelton DairyNeal’s Yard DairyEau de StiltonHarold McGee, On Food & Cooking (1984)Val Cheke, The Story of Cheese-Making in Britain (1959)Blue CornFlour: A Comprehensive Guide ...2025-04-231h 11
Comfortably HungryS3 E15 The Kingdom of RyeAlas this day had to come - this is the last official episode of the DARK season!In Episode 15 I delve into the historical culinary trials and tribulations of Russia with Darra Goldstein, Professor Emerita of Russian at Williams College (USA) and author of The Kingdom of Rye: A Brief History of Russian Food. We discuss the importance of ‘black’ rye bread which is at the heart of any traditional Russian meal; the folklore surrounding it and how Russians survived during periods of privation.Useful LinksYou can find out more about Darra and...2025-04-1748 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Barbecue like an ancient Greek with Thomas NtinasCheck out Thom's podcast The Delicious Legacy here: https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127Watch Thom smoke pork and mutton over a charcoal fire like an ancient Greek:https://youtu.be/u7JN1pl_JVs?si=k-j6dZGYVne_0zUaThe Odyssey by Homer:https://www.gutenberg.org/files/1727/1727-h/1727-h.htm2025-04-1615 min
Comfortably HungryS3 E14: Long PepperIn Episode 14 I get passionate about a particular type of pepper which was once so highly prized the Visigoths demand 3000lb of the stuff to leave Rome. Joining me to explore the history and usage of this spice are Giles Gasper, Professor of High Medieval History and Florence Swan from Durham University and food writer and author of Pepper, Christine McFaddenDon’t forget to check out the Comfortably Hungry Substack!Useful LinksYou can find Christine McFadden on Instagram and Facebook Don’t forget to check out Christine’s book on Pep...2025-04-0347 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Barbacoa with chef Edson Diaz FuentesIn this bonus episode, Allie explores the rich tradition of barbacoa from Chef Edson Diaz-Fuentes' hometown, diving into its regional variations and the traditional pit-cooking techniques that define its deep, smoky flavours. They also discuss his journey through London’s dynamic food scene and how his three restaurants bring the heart of Mexican cuisine to the city.Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz Fuentes (2021)Useful LinksCiudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz Fuentes (2021)Edson and Natalie Feary...2025-04-0213 minA is for Apple: An Encyclopaedia of Food & DrinkS2 E4: B is for Bakestone, Béchamel and BarbecueCooking is essentially a series of techniques. In Episode 4 Neil, Sam and Allie explore an ancient form of hearth cookery; find out why being called Béchamel could merit a kick in the posterior and get sizzling on the barbie. (No cakes or dolls were harmed in the making of this podcast 😉).Useful LinksNeil’s recipes:https://britishfoodhistory.com/2012/02/21/pancake-day/https://britishfoodhistory.com/2020/12/03/to-make-crumpets/https://britishfoodhistory.com/2024/10/29/singin-hinnies/https://neilcooksgrigson.com/2015/07/13/411-brains-with-curry-and-grape-sauce/Delicious Legacy Podcast- A Short History of BarbecueMotherland Pig Episode: https://www.bbc.co.uk/programmes/p07rsphmThe Cook, the Thief, His Wife...2025-03-261h 09
Comfortably HungryS3 E13: Murder In The KitchenAlice B Toklas reckoned that ‘food is far too pleasant to combine with horror.’ In Episode 13 I will be exploring how food is used in crime fiction with writer and host of the Shedunnit podcast Caroline Crampton and food writer and author of the Paul Delamare mysteries, Orlando Murrin.Don’t forget to check out the Comfortably Hungry Substack!Useful Links* Orlando’s thrilling Paul Delamare Mysteries Knife Skills for Beginners and Murder Below Deck are available now.* Orlando has written lots of delicious cookery books too including Two’s Company: The best o...2025-03-2045 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: BagelsIn this bonus episode of A is for Apple, Allie looks into the unexpected Britishness of bagels, their nostalgic ties to celebrations, and even their royal connections.In this episode:Discover how bagels earned a place in Good Housekeeping's 2024 best street party food listLearn about bagels' links to Queen Elizabeth’s Silver Jubilee and William and Kate's visit to Brick Lane's famous Beigel BakeExplore inventive modern bagel fillings, from peanut butter and strawberries to chicken katsuHear from Debs Rinkoff of the iconic Rinkoff Bakery, who reveals their all-time best-selling bagel fillings - salmon and cream cheese, an...2025-03-1904 minA is for Apple: An Encyclopaedia of Food & DrinkS2E3 B is for Baked Beans, Bath Buns & BagelsIn this episode of Season B, Sam, Neil and Ally focus on the world of baking. Sam cooks up some delicious (or not) baked beans, Neil considers the Bath bun and Ally dives into bagel culture.Useful links, references and things mentioned in the episode:Baked BeansBeans: A History by Ken Albala (2007)The Frugal Housewife by Lydia Maria Child (1829)The Boston Cooking-School Cookbook by Fannie Merrit Farmer (1896) - (this is a link to the 1910 version)The Truth about Baked Beans by Megan Muckenhoupt (2015)2025-03-1259 min
Comfortably HungryS3 E12 Cooking for health (exploring melancholy part 2)In the first part (Episode 10) of this investigation into the impact food has on our mental health I explored the renaissance fascination with melancholy with Professor Mary Ann Lund and food historian Ken Albala. In Episode 12 I want to find out how gardening and cooking in particular have helped two modern cooks deal with anxiety and depression. I had a chat with Ami Bouhassane, co-director of the Lee Miller Archives and Farley’s House and Gallery in Sussex. Ami’s grandmother was model, photographer, writer and cook Lee Miller who battled with depression in the later years of h...2025-03-061h 10A is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: The Upper ServantsWelcome to a special extra tidbit excised from the previous episode where Ally, Sam and Neil talked about butteries. We ended up going off on one about the upper servants - off-topic, but interesting (we hope!) and so here it is for your aural entertainment.You can follow the A is for Apple Podcast on Instagram and X (Twitter).Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram , X...2025-02-2607 min
Comfortably HungryS3 E11 A Fruit with an Image Problem?In Episode 11 I am investigating a fruit with a bit of an image problem. Carob (Ceratonia siliqua) is the fruit of an evergreen tree native to the Mediterranean. The view of carob as a subsistence food has perhaps tarnished this fruit’s reputation. Yet despite this, the carob grown in the Ragusa district of Sicily has earned a place in the Slow Food Ark of Taste where it is described as having ‘a taste similar to cocoa with hints of honey and caramel, so much so that in ancient times in Sicily it was considered the “poor persons chocolate”.’ In recent...2025-02-2045 minA is for Apple: An Encyclopaedia of Food & DrinkS2E2 B is for Buttery, Bistro & BournvilleIn this episode, we explore food places beginning with 'B.' Neil uncovers the buttery—not the hearty Scottish roll, but the traditional place where wine is stored. Allie dives into the origins and charm of the bistro, with its revolutionary roots where food and culture come together in cosy, intimate spaces. Meanwhile, Sam unwraps the story of Bourneville, where chocolate and community collide. Useful links and things mentioned in the episodeGood Food by Ambrose Heath (1932)What the butler saw : two hundred and fifty years of the servant problem by E. S. Turner (2001) Cooking & Dining in T...2025-02-121h 06
Comfortably HungryS3 E10 Naught so sweet as melancholy (Part 1)They will act, conceive all extremes, contrarieties, and contradictions, and that in infinite varieties…Scarce two of two thousand concur in the same symptoms. The Tower of Babel never yielded such confusion of tongues, as the chaos melancholy doth variety of symptoms. - Robert Burton, The Anatomy of Melancholy, 1621In Episode 10 I take a look at the perplexing affliction of melancholy in the first of two episodes exploring the relationship between food and mental health.Early in the seventeenth century a Leicestershire clergyman Robert Burton set out to untangle complex yet bizarrely alluring renaissance disease of...2025-02-0650 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Fruit & berries: The Uncut Interview with Rachel WebsterThis is the uncut discussion between Neil and Rachel Webster, Curator of Botany at the Manchester Museum. There is more talk of fruit and berries, including a gobsmacking fact surrounding avocado seeds, and we answer the all-important question: Is an apple a berry?Find out more about the Manchester Museum hereYou can follow the A is for Apple Podcast on Instagram and BlueskyLinktree: https://linktr.ee/aisforapplepodEmail: aisofrapplepod@gmail.com 2025-01-2924 min
Comfortably HungryS3 E9 Mad About the SoyIn Episode 9 I chat to Professor Thomas David DuBois of Beijing Normal University and author of China in Seven Banquets: A Flavourful History about the alchemy of fermentation and the importance of fermented foods (especially beans) in Chinese cuisine.Don’t forget to check out the Comfortably Hungry Substack!Useful LinksYou can find out more about Thomas on his website.China in Seven Banquets: A Flavourful HistoryDon’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on s...2025-01-2347 minA is for Apple: An Encyclopaedia of Food & DrinkS2E1 B is for Bananas, Banting and BerriesWelcome back to Season 2 of the A is for Apple podcast where Sam Bilton, Dr Neil Buttery and Dr Alessandra Pino will be exploring the bountiful letter B.In this episode our team take a healthful approach to the start of the season. Allie goes bananas, Sam explores a once popular low-carb diet and Neil discovers why some fruits are only masquerading berries despite their names.You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Y...2025-01-151h 04
Comfortably HungryS3 E8 My Bête NoireI thought it was about time I faced my own bête noire. So Episode 8 is devoted to my sweet shop nemesis liquorice. Helping me overcome my dislike of this confectionery is ScandiKitchen founder Brontë Aurell.Don’t forget to check out the Comfortably Hungry Substack!Useful LinksFind out more about Brontë on her website or follow her on Instagram.ScandiKitchen cafe and deli in London (also on Instagram)Brontë’s next cookbook Smorrebrod: Scandinavian Open Sandwiches is out on 8 April 2025.Brontë’s cookbooks include:* The Sca...2025-01-0946 min
Comfortably HungryS3 E7 Black BunCurrant-loaf is now popular eating in all households. For weeks before the great morning, confectioners display stacks of Scotch bun — a dense, black substance, inimical to life – Robert Louis Stevenson, Edinburgh: Picturesque Notes, 1878In Episode 7 I chat with Peter Gilchrist and Dr Lindsay Middleton about a Scottish cake traditionally served at Hogmanay and the role this plays in preserving Scotland’s food heritage.Useful LinksThe Tenement Kitchen where you can also download a copy of the Scottish Food Heritage Report. You can find Peter on Instagram and X.You ca...2024-12-1950 min
The Delicious LegacyFavourite Christmas FoodsMerry Christmas my lovely archaeogastronomers!The second bonus episode of this Christmas season is out!Just less than a week now till Christmas day, this is a special one, with friends of the podcast -and fellow podcasters- plus food historians, Neil Buttery, Sam Bilton, Brigitte Webster and Ali Pinotalking to me about their favourite historic Christmas recipe!What do they like preparing, eating and sharing with friends and family and why?Let's find out here!Plus, I'm in the kitchen, preparing a bunch...2024-12-1931 min
Comfortably HungryS3 E6 The Culinary Creativity of the EnslavedIn Episode 6 I chat with Dr Peggy Brunache, Lecturer in Public History and Archaeology as well as the founding Director of the Beniba Centre for Slavery Studies at the University of Glasgow, to discover how the culinary creativity of the enslaved people served as a form of resistance.Useful LinksYou can find Peggy on Instagram @negroshire Beniba Centre for Slavery StudiesPeggy is also one of the women featured the 100 Black Women Who Have Made A Mark exhibition at the Leicester Gallery at de Montfort University from 1 October 2024 – 4 January 2025....2024-12-0543 min
Comfortably HungryBonus Episode: Stir Up SundaySTIR up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.On the Sunday before advent Anglican congregations across Britain will hear this collect, a short prayer to bring together or “collect” their thoughts on a topic. The matter at hand originally had nothing to do with food preparations for Christmas but by the early twentieth century the faithful took this collect as a sign that they should go forth and stir up their...2024-11-2447 min
Comfortably HungryS3 E5: Bleeding Cows and Black PuddingsIn 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 LinksYou 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 chec...2024-11-211h 01
The British Food History PodcastA History of Baking with Sam Bilton & Neil ButteryThe tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what’s so great about wheat plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: cli...2024-11-1743 min
Comfortably HungryS3 E4: R.I.P. (Retail in Peril?)The British High Street is on its last legs - or is it?In Episode 4 I chat to historian, author and broadcaster Dr Annie Gray about her latest book The Bookshop, The Draper, The Candlestick Maker to find out how the British high street has evolved over the centuries. There’s talk of dodgy grocers, fear of prostitution, giant Christmas cheeses and big shop bashing. But is it all doom and gloom for the high street? Useful LinksYou can find out more about Annie’s books and events on her website anniegray.co.u...2024-11-0751 min
Comfortably HungryS3 E3: Come Die with MeIn Episode 3 I explore how food and death have been intrinsically linked over the centuries focusing on two extraordinary funeral feasts. First of all, I am joined by food historian and chef Jay Reifel to dissect the Emperor Domitian’s famous black banquet complete with tombstone party favours. Then historian Giles MacDonogh and I visit pre-Revolutionary France where a young gourmand, Grimod de la Reynière, hosts his own dark repast much to his parent’s chagrin.Useful LinksYou can find Jay Reifel on Instagram @jayreifel or visit his website https://jayreifel.com for more...2024-10-3155 min
Comfortably HungryS3 E2: Burnt Cakes and the (not so) Dark AgesIn Episode 2 I am joined by Emma Kay a Historian and Archaeologist, who specialises in food history. We discuss Emma’s book on Anglo-Saxon culinary history, Fodder & Drincan, and discover why the so called ‘dark ages’ between the Romans quitting Britain in the 5th century CE and the Norman conquest in 1066 are not as gloomy on the food front as people once thought.Useful LinksEmma is the author of numerous books on culinary history including Fodder & Drincan: Anglo Saxon Culinary History. You can find her on Instagram and X. She is currently digitising her vast c...2024-10-1742 min
Comfortably HungryS3 E1: Dark FoodIn Episode 1 I’m joined by my fellow A is for Apple podcast host Dr Alessandra Pino who is an expert on the intersection of the Gothic, food and cultural memory. We talk about her theory on ‘dark food’ in literature, an original concept that provides an insight into the legacies of slavery and its relationship to capitalism, in the context of Cristina Garcia’s novel Dreaming in Cuban (1992). We also chat about the long awaited A Gothic Cookbook, which is finally out of its ‘coffin’.Useful LinksYou can find Allie on Instagram @sasacharlie and X @foodf...2024-10-0342 min
The British Food History Podcast50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThe 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 publi...2024-09-2959 min
The Delicious LegacyAutumn Food Traditions Across EuropeHello!Autumn! The weather's finally turning and it's time to prepare the pickles, preserves and chutneys with the abundance of summer harvest!But what did our ancestors do to prepare for the long cold, dark northern winter months ahead? How did they survive the scarce food resources of Europe's dormant nature?What traditions and superstitions persisted through the ages?What food was eaten in Michaelmas and Martinmas important celebrations of the autumn season?Let's find out on this week's episode!This weeks recommendations...2024-09-2542 min
Comfortably HungryWelcome to Season 3: DARK (Trailer)Season 3 of the Comfortably Hungry podcast will be launching on 3 October 2024 in which my guests and I will be taking a walk on the dark side of the culinary realm.Here’s a little preview of what’s coming up.The first ‘course’ of episodes will feature:* Dr Alessandra Pino on the meaning of dark food.* Emma Kay on the (not so) dark ages.* Jay Reifel and Giles MacDonogh on funeral banquets.* Dr Neil Buttery and Kate Ryan on black puddings* Dr Lindsay Middleton and Peter Gi...2024-09-2102 min
A Question of DeathDeath & Food in Fiction - An ExplorationAbout the Episode
A discursive conversation with the wonderful Dr Alessandra Pino exploring the complex relationship between food and death in fiction. We discussed The Garden Party by Katharine Mansfield, Lamb to the Slaughter by Roald Dahl, Strong Poison by Dorothy L Sayers and the novels of Andrea Camilleri. There are definitely spoilers plus my recipe for leftover lamb shawarma which I am worryingly pleased about when you consider the subject matter we are discussing at that stage in the conversation. I also can’t promise we won’t make you yearn for amazing Sicilian food by the...2024-08-1347 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Avocado Anxiety with Louise GrayIn this bonus episode Sam explores the Instagram sensation that is the avocado and why this berry that takes its name from the Aztec word for testicle makes some people rather anxious. This is the full interview with author and environmental journalist Louise Gray, who’s book Avocado Anxiety tracks the stories of our five-a-day from farm to fruit bowl and uncovers the impact that growing fruits and vegetables has on the planet.You can follow Louise on Instagram and X or find out more about her work here.You can follow the A is for Apple...2024-07-2218 minA is for Apple: An Encyclopaedia of Food & DrinkA is for Anchovy, Alewife & AvocadoIn this episode - the last of the A series! - Alessandra, Neil and Sam take on listeners’ suggestions to create quite the pot pourri mix of anchovies, alewives and avocados.If you have any suggestions for season ‘B’ let us know! You can find A is for Apple on Instagram and X (Twitter) or email us at aisforapplepod@gmail.comUseful links and things mentioned in the episodeNeil Buttery, Knead to Know, Icon Books, out this September 2024!Fresh, (2022)Food Standard Agency Food additives British Food: a History, Scotch woodcockMarine Conservation SocietyNeil Cooks Grigson, T...2024-07-171h 10A is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Amino Acids, Nitrogen and the SoilIn this extra bonus episode, Neil talks with Sam and Alessandra about why getting plenty of nitrogen in the soil is good for making amino acids and therefore protein.You can follow the A is for Apple Podcast on Instagram and X (Twitter).Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and X.Dr Neil Buttery also hosts the British Food History Podcast and is th...2024-07-1209 minA is for Apple: An Encyclopaedia of Food & DrinkA is for Aloes, Aspic and Amino AcidsIn this episode Allie gives Sam and Neil a topic to sink their teeth into as we discuss all things meaty. We chat about fake birds, meat jellies and learn why certain molecules make savoury food so irresistibly scrumptious.Useful Links and things mentioned in the episodeNeil cooks Jane Grigson’s recipe for Guards of HonourEating Ortolans - Gastro ObscuraNeil’s woodcock recipeNeil’s snipe recipeAlouette, Gentile AlouetteNeil’s recipe for Seftons (savoury custards)Neil cooks Jane Grigson’...2024-07-041h 13
The British Food History PodcastFrom the Vaults: Elizabeth Raffald with Neil Buttery & Alessandra PinoIn 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 Feas...2024-06-2843 minA is for Apple: An Encyclopaedia of Food & DrinkS1 E5: Vegetables - Bonus Bits!Here is an extra helping of the A is for Apple podcast following on from our last episode on vegetables. If you listened to the last 'A' episode, you’re probably thinking that we were on our best behaviour. But you should know us better than that by now!As ever Allie, Neil and I talked for ages about our vegetal A’s and inevitably we strayed onto our pet subjects of aphrodisiacs and sex. So here are the saucy bits we couldn’t fit into the previous episode on vegetables. But we start by continuing our discussi...2024-06-1109 min
The British Food History PodcastSpecial Postbag Edition #4It’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....2024-06-0830 minA is for Apple: An Encyclopaedia of Food & DrinkA is for Asparagus, Arrowroot and ArtichokeIn today’s episode we will be discussing what many a child dreads encountering on their dinner plate. So prepare yourself for a wrinkled nose or two, an impromptu visit to the sick room and a few prickly surprises as Allie, Neil and I explore the verdant world of vegetables. Useful LinksSam’s Recipe for William Verrall’s Sweetbreads With Asparagus (1759)Sam’s interpretation of Hannah Glasse’s Asparagus in a French Role (sic) on Instagram (essentially a quiche in a loaf of bread)Neil’s Butter Sauce (a classic accompaniment...2024-05-311h 02
Fear FeastsBONUS EPISODE Fear Feasts on ‘Comfortably Hungry’. Unwrapping the Wickedness: 60 Years of Roald Dahl’s Charlie and the Chocolate FactoryFor this bonus episode, Allie and Vanessa are guests of the Comfortably Hungry podcast hosted by Sam Bilton. Roald Dahl’s second children’s book Charlie and the Chocolate Factory celebrates its 60th birthday this year and together they dig into the wicked side of chocolate and how this is represented in Dahl’s book and its movie adaptations. With chocolate as their guide, Sam, Vanessa and Allie dissect the nuances of Dahl's narrative and its various cinematic adaptations. From Gene Wilder's iconic portrayal to Tim Burton's fantastical reimagination, discover how each rendition captures the essence of Dahl's mischievous use of...2024-05-1452 minA is for Apple: An Encyclopaedia of Food & DrinkA is for Aga, Aberffraw Cakes & AngelicaIn today’s baking themed episode, Alessandra looks into that classic piece of kitchen kit, the Aga, Neil investigates hyper-regional Welsh biscuits called Aberffraw cakes and Sam goes oh-so-retro with a deep-dive into angelica.Books and other things mentioned in this episode:Joanna Trollope A Village Affair (1989) Televised version (1995)Book on Archive.org Television adaptation on YouTubeMary Berry New Aga Cookbook (1999) Book on Archive.orgAmbrose Heath First Aga cookbook: Good Food on the Aga (1933) Book on Persephone BooksSussex Pond Pudding Recipe on Neil Cooks Gr...2024-05-141h 00
Comfortably HungryS2 Episode 8: A Chocolate Horror StoryRoald Dahl’s second children’s book Charlie and the Chocolate Factory celebrates its 60th birthday this year. In this episode I’m joined by Dr Alessandra Pino and Vanessa Baca from the Fear Feasts Podcast . We’re delving into the wicked side of chocolate and how this is represented in Dahl’s book and its movie adaptations.Useful LinksFear Feasts Podcast that analyses the horror genre in films and literature through the use and symbolism of food. You can find Fear Feasts on Instagram and Twitter/X.Vanessa is also one of the hos...2024-05-0952 min
The British Food History PodcastOrmskirk Gingerbread with Anouska LewisNiche topic alert! Today I amtalking to Anouska Lewis about Ormskirk Gingerbread.Anouska is the writer and presenterof the BBC Sounds podcast Hometown Boring? The first episodebeing all about Ormskirk gingerbreadWetalk about how one lands getting a podcast series on BBC Sounds in the firstplace; the ingredients of Ormskirk gingerbread, the town’s pride in itsgingerbread, the gingerbread ladies who sold them at the train station in theVictorian period, Ormskirk’s li...2024-05-0539 min
Comfortably HungryS2 Episode 7: Brownie AnglesTHE FOLLOWING EPISODE FOCUSES ON THE MEDICINAL USES OF CANNABIS WITH OCCASIONAL REFERENCES TO RECREATIONAL USE.In the early days of chocolate, before we started stuffing it full of sugar, it was hailed as something of a health food. Chocolate was recognised as a suitable vehicle for all manner of medicines such as laxatives and vermifuges. In the twentieth century chocolate confections like brownies were adapted to convey cannabis as an alternative to smoking it.In this episode I’m joined by Dr. Bradley Borougerdi Professor of History from Tarrant County College in Arlington, Texas an...2024-05-0257 minA is for Apple: An Encyclopaedia of Food & DrinkA is for Almond, Apricot & AubergineThings start to get fruity in this third episode. Neil chooses almonds, fuelling a historical debate that goes a bit nuts. Apricots are more Allie’s jam as she looks at their use in literature and Sam takes the less beaten track of the aubergine, sparking memories of the time she made a parmigiana…on TV!Useful LinksNeil's recipe for - or, rather, interpretation of - medieval blanc mange and modern, sweet blancmange.‘Almond trees in Ancient Greek lore’ on the Greek News Agenda websiteHistory of the Bimberlot Festival. ‘A French P...2024-05-011h 02A is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: Wherefore art thou Jerk?Ever wondered what the origins of the word jerk are? Or how you can tell whether your allspice is fresh? Sam, Neil and Allie seek answers to these questions in this mini bonus episode.Suggested ReadingHans Sloane, A voyage to the islands Madera, Barbados, Nieves, S. Christophers and Jamaica, with the natural history ... (Volume 1) (1707)Hans Sloane, ‘A Description of the Pimienta or Jamaica Pepper-Tree, and of the Tree That Bears the Cortex Winteranus,’ in Philosophical Transactions (1686)Melissa Thompson, Motherland: A Jamaican Cookbook (2022)2024-04-1506 min
Comfortably HungryS2 Episode 6: Whatever Happened to Fry's?In Episode 6 I am joined by chocolate historian, archivist and novelist Alex Hutchinson to discuss the rise and fall of the Bristol based Fry’s chocolate company.In this episode I discover what made quakers such good business people and why chocolate in particular appealed to them (aside from its delicious taste, obviously). We chat about the innovations in chocolate processing and business opportunities that helped make Fry’s the leading British chocolate manufacturer in the nineteenth century before its decline in the early twentieth century. So what went wrong? Useful LinksAlex the...2024-04-1146 minA is for Apple: An Encyclopaedia of Food & DrinkA is for Asafoetida, Allspice & AniseWe’ve been fine tuning our olfactory organs and immersing ourselves in a cloud of wonderful scents. In this episode Neil explains why asafoetida is a substitute for garlic and onions by some religious groups; Sam chats to food writer and broadcaster Melissa Thompson about jerk seasoning (which includes allspice) and Allie has a gripe about a literary misappropriation of aniseed.Useful LinksFor more information on Melissa Thompson visit the FOWL MOUTHS: Food & Recipe Project website or Instagram. Melissa’s book Motherland is a great read as well as being packed with mouthwatering recipes.Neil...2024-04-0858 min
Comfortably HungryS2: Bonus Easter Egg EpisodeBefore you tuck into your chocolate eggs today I thought you might like to hear a little bit about how they came being. In the UK Fry’s of Bristol are credited with inventing the first moulded chocolate bar in 1847 and hollow chocolate eggs a couple of decades later. I had a chat recently with chocolate historian and archivist Alex Hutchinson about Fry’s which led to a discussion about the unsung beauty of French chocolate. So were Fry’s as creative as we think or should we be looking further afield for the chocolate innovators?You’...2024-03-3109 min
Comfortably HungryS2 Episode 5: Meet the TosiersIn this episode I explore the life of some extraordinary business women in the eighteenth century with Helen White, Senior Interpretation Manager from the Old Royal Naval College and Dr Sara Pennell, Associate Professor in Early Modern British History at the University of Greenwich. We had a fascinating chat about chocolate house owner Grace Tosier and confectioner Mary Eales.There is a teensy error in my intro. Thomas Tosier (Grace’s husband) became the Royal Chocolate Maker in 1714 not 1717 as stated by myself. You can read more and watch a short video about the discovery of the Ch...2024-03-2149 minA is for Apple: An Encyclopaedia of Food & DrinkBONUS EPISODE: The Apple DetectiveIn this bonus episode, Allie interviews apple detective Tom Adams to discuss his work in uncovering forgotten and nearly extinct apple varieties, and why preserving them is crucial.Contact us:email: aisforapplepod.gmail.comFind our Substack, social media & various other bits and bobs via our Linktree: linktr.ee/aisforapplepod2024-03-2006 min
Comfortably HungryIntroducing A is for AppleApologies for the radio silence folks! 2024 has been hectic so far hence no new Comfortably Hungry episodes. There will be some more additions to Season 2 but in the meantime I wanted to share this new podcast I am working on with Dr Neil Buttery (of the British Food History Podcast) and Dr Allie Pino (of the Fear Feasts Podcast).A is for Apple is an encyclopaedia of food and drink in podcast format. Each season we will be discussing a variety of edible and drinkable delights (and anything in between). You subscribe to the A...2024-03-0454 min
The British Food History PodcastBONUS EPISODE: 'A is for Apple' with Sam Bilton, Neil Buttery & Alessandra PinoThis bonus episode is in fact a pilot for a new podcast show I have made with Sam Bilton and Alessandra Pino.Enjoy! In the very first episode, Neil is presenting and gives everyone a free choice as to what topic they want to talk about, as long as it begins with A of course. Alessandra goes for apples, Neil chooses absinthe and Sam looks into adulteration.Links to things mentioned in this episode:‘13 Magical Ways to Use Apples’Glyn Hughes’ Alan Turin sculpture‘Lancashire man poisoned after ea...2024-03-0457 minA is for Apple: An Encyclopaedia of Food & DrinkPILOT: A is for Apple, Absinthe & AdulterationIn the very first episode, Neil is presenting and gives everyone a free choice as to what topic they want to talk about, as long as it begins with A of course. Alessandra goes for apples, Neil chooses absinthe and Sam looks into adulteration.Links to things mentioned in this episode:‘13 Magical Ways to Use Apples’Glyn Hughes’ Alan Turin sculpture‘Lancashire man poisoned after eating cherry seeds’ article on BBC News‘How Did La Belle Époque Become Europe’s Golden Age?’ article on The Collector‘Site of "The Absinthe Mu...2024-03-0454 min
The Delicious LegacyA History of Saffron - The most expensive spice in the worldA huge volcanic explosion...An city buried under tonnes of pumice and ash...No, we are not talking about Pompeii or Herculaneum, but another place and volcano, at least one thousand five hundred years before...An island civilization destroyed by a cataclysmic eruption around 1600 BCE, roughly 3600 years ago! Akrotiri, a town on the Greek island of Thera, (what we call now Santorini) was buried and forgotten till the 20th century.This unfortunate event for the Minoans, was great luck for us, as archaeologists unearthed an almost intact city. Amongst...2024-02-1453 min
The British Food History PodcastThe Philosophy of Chocolate with Sam BiltonIn today’s episode I am talking to returning guest and friend of the show food historian and writer Sam Bilton about her new book The Philosophy of Chocolate published by the British Library. Today Sam and I talk about how the peoples of Mesoamerica took their chocolate, how it came to Britain, chocolate houses, the sexualisation of chocolate, and the Cadbury’s Crème Egg Controversy, amongst other things.Find out more about the Philosophy of Chocolate here.There are 2 Easter eggs associated with this episode. To be...2024-01-1941 min
Comfortably HungryS2 Episode 4: Beating Around the BûcheIn this episode I will be discussing the enduring popularity of the yule log or bûche de noel (the edible version rather than the flammable one) with American baker and author of Sweet Paris, Frank Adrian Barron who you may know from Instagram as @cakeboyparis. We’ll also be talking about how this dessert has evolved and the secret to making a great bûche de noel.To whet your appetite here is French pastry chef, Pierre Lacam’s recipe originally published in Le Mémorial Historique Et Géographique De La Pâtisserie (1890).Bûche...2023-12-1442 min
Comfortably HungryS2 Episode 3: Death By ChocolateWe all know that chocolate can be lovely but it definitely has a darker side and I’m not referring to the amount of cocoa solids there are in a single bar. In this episode I am joined by author Dr Alessandra Pino, who has co-written the forthcoming Gothic Cookbook, and food writer and novelist Sue Lawrence (check out the links below to Sue’s books) to explore how chocolate has been used in the past as a vehicle for poison (mostly by women). Hell hath no fury, as they say..Useful LinksAlli...2023-11-3040 min
Comfortably HungryS2 Episode 2: Cake WarsEver since Europeans encountered chocolate in the sixteenth century it has been a divisive substance as I explore in my latest book The Philosophy of Chocolate. So you probably won’t be surprised to learn that wars have been fought over it. We’re not talking about modern warfare with guns and tanks but in the field of commerce where chocolate and who or what it represents can be a controversial subject.In this episode I am joined by food historian and author of Sweet Invention: A History of Dessert, Michael Krondl. We’re going to be...2023-11-1838 min
Comfortably HungryS2 Episode 1: Day of the DeadWelcome back to Season 2 of the Comfortably Hungry Podcast!Today is the 2nd of November (unless of course you are listening to this episode after this date). In the Christian calendar it is known as All Souls Day and in Mexico specifically Dia de los Muertos or day of the dead. But as we shall see it is far from a mournful occasion.‘To the modern Mexican death doesn't have any meaning. It has ceased to be the transition, the access to the other life which is more authentic than this one. But th...2023-11-0237 min
Comfortably HungryWelcome to Season 2!Welcome back to the comfortably hungry podcast where yesterday’s dinner is tomorrow’s history. I hope you’ve been keeping well over the past few months and are ready for a new season of delicious episodes.2023 has been a hectic year for me. As well as the podcast I’ve busy writing articles on everything from my pet subject gingerbread to festive food which appears in the new Christmas Book published by Phaidon earlier this year. I’ve also just released my third book called The Philosophy of Chocolate published by the British Library which is handy as C...2023-10-2402 min
The British Food History PodcastSpecial Postbag Edition #3It’s the end of the current run so that means it is time for the now traditional end-of-season special postbag edition. Thank you to everyone who has listened, downloaded, donated and spread the good word. I’ll be back in a couple of months (hopefully) for season seven!Previous episodes mentioned in the episode:The School Meals Service with Heather EllisTudor Cooking & Cuisine with Brigitte WebsterTinned Food with Lindsay MiddletonCake Baxters in Early Modern Scotland with Aaron AllenTrip...2023-09-0635 min
Comfortably HungryEpisode 7: Make Do & Cook (Part 2)Welcome back to Part 2 of Make Do and Cook, the final episode of Season 1. Last time I chatted to food writer Urvashi Roe and food historian Sejal Sukhadwala about resourcefulness in the kitchen particularly when it comes to store cupboard ingredients and leftovers. In this part I discover that eating leftovers was not always embraced by some sectors of Indian society while others took more of a stalk to root approach to cooking vegetables.Useful LinksBiting Biting: Snacking Gujarati-Style by Urvashi Roehttps://urvashiroe.com/Follow Urvashi on...2023-09-0132 min
Comfortably HungryEpisode 7: Make Do & Cook (Part 1)In this last episode of season 1 of the Comfortably Hungry Podcast I wanted to take a slightly different approach to the theme of austerity.I’m sure many with you are familiar with the ‘Make Do And Mend’ initiative launched by the British government in 1941. New clothing was rationed from June of that year so people were encouraged to repair or repurpose clothes (you can hear one of my earlier guests Liz Trigg and her mother Val talking about this on the Original Home Economist podcast). I’m not going completely off piste but the concept of ‘make do an...2023-08-1830 min
Comfortably HungryEpisode 6: Super SpudIn Episode 6 I chat with Professor Rebecca Earle from the University of Warwick about the fascinating history behind the potato.The potato is one of the most versatile vegetables we eat in the western world. To quote Rebecca from her book Feeding the People: The Politics of the Potato :‘Today the potato is a remarkably successful global food. It ranks just behind wheat, maize and rice in terms of the volume harvested each year, and is the world’s fifth most valuable food crop. More potatoes are eaten per capita in Malawi than Peru...2023-07-2734 min
Comfortably HungryBonus Episode: Under More PressureIt’s very easy to get carried away when chatting to my guests so I’ve collated a few of the bits that didn’t make it into the original pressure cooking episode. Given that we’re in the height of summer I thought it would be interesting to explore how nations with consistently hotter climates than Britain utilise pressure cookers and even slow cookers to great effect. As an aside I was intrigued to discover that it wasn’t only Denys Papin who was convinced chicken would benefit from the pressure cooker treatment (listen to Episode 5 if you don...2023-07-2007 min
The Well-Seasoned Librarian: Mixing Cookbooks and ConversationAlessandra Pino (The Gothic Cookbook) Well Seasoned Librarian Season 11 Episode 7Bio: Dr Alessandra Pino is an expert on intersections of the Gothic, food, and cultural memory. Alessandra was born in Hampstead, London, to an Italian mother and Venezuelan diplomat father, and she grew up in several different countries. She holds a BA in English Literature from Naples ‘L’Orientale’; an MA in Translation Studies and a PhD in Food, Cultural Memory and the Gothic, from the University of Westminster. She worked with a Michelin-starred chef for nearly ten years before entering the world of dark academia. Alessandra is co-author of A Gothic Cookbook, which digs into food themes and motifs...2023-07-1753 min
Comfortably HungryEpisode 5: The Monster In The AtticPressure cookers have been hailed as a saviour of the kitchen in these financially straitened times. They cook food quickly and efficiently thereby saving energy and money. BUT… I can’t get the idea of the pressure cooker being a steaming demon out of my head, ready to spew forth its contents like Regan MacNeil of The Exorcist fame being told she has to attend church on Sunday. Hence, my pressure cooker has been buried beneath a tower of boxes in the attic for many years.Or at least it was until I read Modern Pressure Cooking by...2023-07-0641 min
ShackbaggerlyShackbaggerly 9. Cast iron pots and pans. Historical recipes. Saffron and Linda!This week Katie meets author Sam Bilton and Sue Currie from Netherton Foundry.
Sam is an author, food historian and investigates our culinary heritage. Sue is the 'talkative one' at Netherton Foundry who make stunning cast iron cookware.
Feel free to get in touch via email podcast@theshackbaggerly.co.uk or the Shackbaggerly Instagram and Facebook pages.
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Send in a voice message: https://podcasters.spotify.com/pod/show/katie-johnson73/message2023-06-3044 min
Infinite Curiosity Pod with Prateek JoshiAI x Robotics | Sam Baker, investor at Scale Venture PartnersSam Baker is an investor at Scale Venture Partners, a VC firm that has invested in amazing companies such as HubSpot, DocuSign, Box, Bill.com, Root Insurance, and many more. He was named to Business Insider's list of Rising Stars in Venture Capital. Prior to joining Scale, he was a Growth Manager at Tilt.com that was acquired by Airbnb. Before that, he worked at Box. He began his career at Glouston Capital Partners, an investment firm focused on private equity and venture capital secondaries. In this episode, we cover a range of topics including: 2023-06-2638 min
Comfortably HungryA Roll In The HayIn this week’s episode I will be exploring the benefits of using a haybox or Wonder Bag to prepare meals and cut down on energy costs. My guest is Liz Trigg (liztrigg_), one of the hosts of the Original Home Economist, who has had first hand experience of this mode of cooking.As the name suggests haybox cookery involves placing partially cooked food in a box lined with hay although other materials with similar insulating properties can be used. A dish is prepared on a hob then brought up to boiling point and usually cooked for a...2023-06-2224 min
Comfortably HungryTalking Tripe Part 2Welcome to Episode 3 where Dr Neil Buttery and I continue our exploration of the curious world of tripe. This time we’re keeping our feet firmly in Britain.‘So home and dined there with my wife upon a most excellent dish of tripes of my own directing, covered with mustard, as I have heretofore seen them done at my Lord Crew’s, of which I made a very great meal.’ Samuel Pepys, Friday 24 October 1662Perhaps one of the reasons tripe has declined in popularity is that we’ve forgotten how to prepare it? Neil tracks down a tri...2023-06-0833 min
Comfortably HungryTalking Tripe Part 1:Welcome to Episode 2 and the first part of my journey to find out more about the alien like substance called tripe. Assisting me in this quest is food historian and host of the British Food History podcast Dr Neil Buttery.Tripe refers to the stomachs from cows, sheep, pigs and other animals. It was once widely eaten across Britain by all levels of society and was regarded as a nutritious and economical meat. But tripe has gradually fallen out of favour in Britain since the mid twentieth century making it quite tricky to source.‘Tripe ca...2023-05-2531 min
Comfortably HungryBread or BloodIn Episode 1 Sam discusses a nineteenth century food protest with freelance writer and illustrator Josh Sutton. The early years of the nineteenth century were marked by social and economic upheaval caused by war, rising inflation and the loss of access to common land due to the The General Enclosure Act of 1801. As a result, many agricultural labourers during this period struggled to support themselves and their families and were forced to rely on parish relief to supplement their meagre earnings. Even this did not prevent huge numbers of people living in a state of poverty where hunger...2023-05-1232 min
The British Food History PodcastTripe Special: Sam Bilton & Neil Buttery Talk TripeIn a special bonus of the podcast, Sam Bilton and Neil Buttery have combined forces to make a whole episode about all things tripe. We discuss our experiences, and why it is viewed rather differently in different countries and it’s indelible association with poverty. Sam interviews chef and food writer Rachel Roddy for some tripe inspiration, and Neil visits Chadwick’s stall at Bury Market to interview one of the few remaining tripe sellers in the country. He also takes some home to cook up.Things mentioned in today’s episode:Rachel Roddy’s blog, Ra...2023-05-051h 05
Comfortably HungryComfortably Hungry Season 1 TrailerYou may be aware from my posts on social media that this inaugural series of Comfortably Hungry has been somewhat delayed. So far 2023 hasn’t gone according to plan. The best laid schemes of mice and men often go awry as they say and in my case spectacularly so.I spent the first few months of the year wallowing in chocolate history like a veritable Augustus Gloop researching a book for the British Library which will be published later this year. However, two days after I submitted the manuscript I discovered I have detached retinas in both ey...2023-05-0404 min
The Sage’s Cabin - Herbs & Liberation36 - Sam Bilton British SaffronSaffron has enticed us for many years with its beautiful golden colour and its myriad of apothecary uses. We always think of it coming from Persia or Spain but did you know that Saffron was once grown in the UK as it was such a highly prized spice? Join me for this interesting delve into the history of British Saffron with food historian Sam Bilton.
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2023-04-1346 min
Culinary Historians of ChicagoFool’s Gold: A History of British SaffronFool’s Gold: A History of British Saffron
Sam Bilton
Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary’s chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron prod...2022-11-121h 28
Comfortably HungryGingerbreadWelcome to the very first episode of Comfortably Hungry with food historian and author of First Catch Your Gingerbread Sam Bilton! I will be discussing this delectable treat with fellow food historian, podcaster and author of A Dark History of Sugar, Dr Neil Buttery. Joining us is Dr Alessandra Pino writer and researcher on how cultural memory, food and the Gothic intersect and co-author of A Gothic Cookbook which will be released in 2023. As it's 5th November (also known as Bonfire Night in the UK) we'll be chatting about parkin, dragons and gothic food. Keep listening to find out w...2022-10-3133 min
Comfortably HungryTrailerA short introduction to the new podcast from food historian Sam Bilton Hosted on Acast. See acast.com/privacy for more information. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe2022-10-3101 min
The British Food History PodcastSpecial Postbag Edition #1Welcome to the first postbag edition of ‘The British Food History Podcast’. On this episode: memories of Glyn Hughes; listeners letters; Yorkshire puddings; and new book news.Links to things mentioned on this episode:‘The Foods of England’ website: http://www.foodsofengland.co.uk/Glyn Hughes’s book ‘The Surprising History of Fish and Chips’: https://www.amazon.co.uk/dp/1471631656Contain the Samaritans 116 123 or go to www.samaritans.org Mind website: www.mind.uk Smack Barm Pea Wet video: https://youtu.be/N_oIys5KS4A...2022-10-1540 min
That Shakespeare LifeWaffles and Waffle Irons in 16th Century EnglandIn William Shakespeare’s Henry V Part II, Scene 3, Pistol uses the phrase “men’s faiths are wafer-cakes.” Wafer cakes were thin baked breads that would eventually become what we know today as waffles. During the Renaissance and Middle Ages, specialty iron tongs were used to bake wafers that were served as a final blessing after the Eucharist in churches. The art of making waffles was so popular in the Netherlands that when the Pilgrims, who had spent some time in Holland, set sail for North America in 1621, it is believed that some of the Dutch who went with them took the...2022-10-1318 min
The British Food History PodcastBritish Saffron with Sam BiltonOn the show today is author, food historian and returning guest Sam Bilton to talk about British Saffron – both growing it and eating it – Sam has a brand new book about to come out called Fool’s Gold A History of British Saffron, published by Prospect Books on 8th September 2022.We talk about when, where and why saffron was grown in the country, how common it used to be in the British diet, it’s liberal use in the Forme of Cury, using saffron in your own cooking, Saffron as a dye and food colouring, how it was harv...2022-09-0443 min
The Danny Miranda Podcast#243: Sam Parr – From Jail To $20+ Million By 32Sam Parr is the creator of The Hustle – a media company that has sold for tens of millions by the time he turned 32.
In this conversation, we spoke about why Sam was nervous to talk to Ariel Helwani, how he met his wife, some of his spiciest tweets, what he really thinks about psychedelics, how to get rich before your 32nd birthday, and why getting sober was the key that set him free.
(0:00) Hasan Minhaj
(3:45) Ted Turner
(4:37) Sacrifices worth it?
(5:44) Anti MBA (first blog)
(8:32) Big cities
(9...2022-08-031h 46
The British Food History PodcastChristmas Special 2021: Christmas PuddingIn the podcast’s first Christmas Special Neil delves into the history, origins and folklore surrounding the good old Christmas Pudding: the cornerstone of the Christmas Day dinner. He cooks up a proper cannonball shaped Victorian pudding that was written by Sam Bilton’s Great Aunt Eliza (Sam is a friend of the show). Neil also looks at Stir Up Sunday, superstitions and how to flambé a pudding properly.Links to things mentioned in this episode:Neil’s Christmas Pudding post part 1: http://britishfoodhistory.com/2021/11/21/christmas-pudding-part-1-stir-up-sunday/Neil’s Christmas Pudding post part 2: https://b...2021-12-1838 min
Culinary Historians of ChicagoFirst Catch Your Gingerbread! Plus UK Supper Clubs: What Are They?First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They?
Sam Bilton, Food Historian and Restauranteur
Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.
Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? When did treacle, dark, sticky, and fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there’s the question of when...2021-10-311h 20
The British Food History PodcastGingerbread with Sam BiltonGingerbread with Sam BiltonIn the first episode of the second season Neil chats to food historian, cook and chef, Sam Bilton, author of gingerbread cookbook ‘First Catch Your Gingerbread’. We talked about – amongst other things – the origins of gingerbread, gingerbreads that do not contain ginger, gingerbread’s close ties with Victorian fairgrounds and the difficulties surrounding cooking historical foods. Then, Neil talks a little bit more on the best of all the gingerbreads: parkin (this is not an opinion, but a true fact).Sam’s book ‘First Catch Your Gingerbread’ is published by Prospect Books: https://p...2021-07-2538 min
The FoodTalk ShowSam Bilton and the fascinating food history of the UKListen again to our podcast from February.
Food history and writing are both under the spotlight this week, as two culinary wordsmiths share their very different outlets for gourmet expression.
Sam Bilton is a freelance food historian, writer and cook who also runs a supper club, Repast, where she showcases her modern interpretations of historical food. If you fancy a blast from the past, you need to get a seat at Sam’s table, but what is her own favourite gastronomic era? Her answer might just surprise you…
Once they’ve finished tucking into ye...2020-12-1442 min
at the sauceE29: Dormice and historical supper clubs with Sam BiltonDid Roman people actually eat dormice? Did medieval cooks actually cover up rotten meat with spices? You'll find out the answers to those questions and more when Alex and Karis talk to food historian, Sam Bilton. We talk the logistics of actually cooking historical food and the feelings you get when you uncover handwritten recipes from an ancestor.Read the show notes here: See acast.com/privacy for privacy and opt-out information.2019-10-1334 min