Shows
The Delicious LegacyFrom The Archives - A Journey Through Ancient Mediterranean FoodHello!I'm excited to tell you that I am part of the Serve It Forth Food History Festival together with food historians Dr Neil Buttery, Sam Bilton and Alessandra Pino!Together we will be live and online only, on Saturday 18th of October 2025 for our very first food history festival! Stay tuned with news about the subjects we will cover, our fantastic guests and ticket info! Subscribe to our mailing list here: https://mailchi.mp/625319c96f80/serve-it-forth-food-history-festivalYou can also find us on Instagram and Blueskyhttps://www.instagram.com...2025-07-2442 min
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
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 05A 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 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 02A 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 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 11A 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 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 09A 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 minA 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 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 06A 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 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 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 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 02A 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 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 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 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
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
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
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 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