The British Food History Podcast

Neil Buttery
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The British Food History Podcast

Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British? This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

  1. The English Table with Jill Norman

    3 GG FA

    The English Table with Jill Norman

    Today I am in conversation with Jill Norman – author of several books, and editor at Penguin. She very kindly talked to me about Jane Grigson and the book English Food at the start of this season. Well, Jill is on the podcast today to talk about her new book The English Table. We talk about service a la française and a la russe, important food writers throughout history like Hannah Woolley and Claudia Roden, the origins of fish and chips, and the time she met Dorothy Hartley, amongst 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: click here. Jill’s website The English Table by Jill Norman Podcast episodes pertinent to today’s episode: 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman Things mentioned in today’s episode: The Queen-Like Closet by Hannah Woolley A New System of Domestic Cookery by Mrs Rundell A Book of Middle Eastern Food by Claudia Roden Lost Country Life by Dorothy Hartley Upcoming events: Find out about upcoming events on the website here. The Foyle’s Christmas Evening 28 November Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You

    37 min
  2. A History of Baking with Sam Bilton & Neil Buttery

    17 NOV

    A History of Baking with Sam Bilton & Neil Buttery

    The 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: click here. Sam Bilton’s website Social media: mrssbilton Sam's blog Comfortably Hungry Neil’s book Knead to Know is out now and published by Icon Books. The Philosophy of Puddings is also out now, published by The British Library Blog posts pertinent to today’s episode: Manchets and Payndemayn My Best Yorkshire Pudding Recipe Clotted Cream Podcast episodes pertinent to today’s episode: Cake Baxters in Early Modern Scotland with Aaron Allen Yorkshire Pudding with Elaine Lemm 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman The Philosophy of Chocolate with Sam Bilton Tripe Special: Sam Bilton & Neil Buttery Talk Tripe British Saffron with Sam Bilton Gingerbread with Sam Bilton Things mentioned in today’s episode: Hodmedod’s website Doves Farm website The Art of Cookery by Hannah Glasse The Whole Duty of a Woman Upcoming events: Find out about upcoming events on the website here. The Foyle’s Christmas Evening 28 November Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper a...

    42 min
  3. Crisps with Natalie Whittle

    5 NOV

    Crisps with Natalie Whittle

    Today is an exciting day because we are tackling a topic that I consider extremely important, CRISPS, with food writer and journalist Natalie Whittle. We talk about the North American origins of the crisp, the excitement of discovering the crisps of other countries, iconic brands like Walkers and Tayto, and most importantly what the best flavour is – amongst many other things. Natalie’s book Crunch: An Ode to Crisps is published by Faber & Faber. Natalie’s website 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: click here. My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now. Things mentioned in today’s episode: Tayto Crisps Walkers Crisps Upcoming events: Find out about upcoming events on the website here. Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

    45 min
  4. Cooking 'English Food' with Nicola Aldren, Simone Blagg & Anthea Craig

    26 OTT

    Cooking 'English Food' with Nicola Aldren, Simone Blagg & Anthea Craig

    The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part three. I am going back to my roots here talking with three good friends of mine Nicola Aldren, Simone Blagg and Anthea Craig, all of whom were there at the inception of my idea to cook every recipe in English Food. We talk about memorable recipes, the large amounts of offal that were consumed, sous cheffing, pudding clubs and portion sizes, the horrorshow that was the stewed eel recipe, and many other things. I also give you my top 10 recipes to try (& a few to avoid) 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. Neil’s new book The Philosophy of Puddings is out now and published by the British Library. Books and other things mentioned in today’s episode: English Food by Jane Grigson Charcuterie and French Pork Cookery by Jane Grigson Previous episodes pertinent to today’s episode: 50 Years of English Food by Jane Grigson Jane Grigson with Sophie Grigson 18th Century Tavern Cooking with Marc Meltonville Previous blog posts pertinent to today’s episode: Read Neil Cooks Grigson here Upcoming events: Monsters & their Meals Hallowe’en event Find out about upcoming events on the website here. Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

    42 min
  5. Jane Grigson with Sophie Grigson

    12 OTT

    Jane Grigson with Sophie Grigson

    The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it with a three-part special. This is part two. In this very special episode, I am talking with award-winning food writer, broadcaster, and teacher Sophie Grigson, Jane’s daughter, not just about English Food but Jane as a writer, cook, person—and mum and role model, of course. We talk about what inspired Jane to write three editions of English food, why I chose Jane's book to cook from, Singin’ Hinnies, Sussex pond pudding, Jane’s dislike of rhubarb, and many other things. Sophie’s website Sophie’s Waterstones page Follow Sophie on Twitter @trullidelicious; Instagram @trulli_delicious; or Threads @sophie_grigson_herself Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episode: The Jane Grigson Collection at Oxford Brookes University The Jane Grigson Trust Books and other things mentioned in today’s episode: English Food by Jane Grigson Jane Grigson’s Fruit Book Jane Grigson’s Vegetable Book Sussex Pond Pudding article by Felicity Cloake Previous episodes pertinent to today’s episode: 50 Years of English Food by Jane Grigson Previous blog posts pertinent to today’s episode: Read Neil Cooks Grigson here My first attempt at Singin’ Hinnies (it didn’t go well. But I have improved since!) Upcoming events: Monsters & their Meals Hallowe’en event Pudding workshops at the Museum of Royal Worcester Find out about upcoming events on the...

    45 min
  6. 50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman

    29 SET

    50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman

    The book English Food by Jane Grigson was published 50 years ago this year. It’s a book that has completely changed my life and I wanted to celebrate it – and there are four excellent guests in today’s slightly longer-than-usual episode: Sam Bilton, Ivan Day, Annie Gray and Jill Norman It is because of Jane and her book that I am doing what I’m doing today – she taught me how to cook, told me about England’s fine and rich food culture and how to reconnect with it. We talk about the unique way Jane’s book was published, Jane’s approach to research and writing, her attention to detail, her friendship with Elizabeth David, favourite recipes, and her frustrations regarding low-quality shepherd’s pie. Find out more about Sam Bilton and her work here. Find out more about Ivan Day and his work here. Find out more about Annie Gray and her work here. Find out more about Jill Norman and her work here. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today’s episode: Neil’s recent appearances on The Delicious Legacy, The Full English and Gastropod Neil’s recent Daily Express article To see Neil’s Country Life articles, please visit the website’s Media page The Jane Grigson Trust Books mentioned in today’s episode: English Food by Jane Grigson Jane Grigson’s Fruit Book Good Things in England by Florence White The Taste of Britain by Laura Mason & Catherine Brown The Scots Kitchen by F. Marion McNeill Previous blog posts pertinent to today’s episode: Read Neil Cooks Grigson...

    58 min

  7. TRAILER STAGIONE 8

    Coming soon: season 8 of the podcast (& a free Zoom talk!)

    The podcast will return for its 8th season later this month and there are some great episodes coming up for you. I’ve got a new book out called Knead to Know a History of Baking is out on the 12 September published by Icon Books I will be doing a free Zoom talk at 7pm (UK time) on 10 September. To book your spot, please click this link to the Eventbrite page. See you all properly toward the end of the month. Neil’s blogs: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

    3 min
  8. Special Postbag Edition #4

    8 GIU

    Special Postbag Edition #4

    It’s the end of season seven, so it is time for the traditional special postbag edition of the podcast. Much is covered: feminist dining tables, 17th-century household books, regional gingerbreads, musk-flavoured sweeties and much more. Thanks to everyone who wrote in with a question, comment or query. The podcast will return in August. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Previous podcast episodes mentioned in today’s episode: Spices with Ian Anderson Christmas Special 2023: Mince Pies The Philosophy of Chocolate with Sam Bilton Historical Cookery with Jay Reifel Ormskirk Gingerbread with Anouska Lewis 18th Century Tavern Cooking with Marc Meltonville 18th Century Dining with Ivan Day Recreating 16th Century Beer with Susan Flavin & Marc Meltonville Elizabeth Raffald with Alessandra Pino & Neil Buttery Food in Gothic Literature with Alessandra Pino Traditional Food of Lincolnshire with Rachel Green Blog posts mentioned in today’s episode: Quick & Easy Puff or Rough Puff Pastry What’s in a Name?: Buttery #446 Lincolnshire Chine #174 Grasmere Gingerbread I #244 Grasmere Gingerbread II Books mentioned in today’s episode: The Accomplish’t Cook by Robert May Good Things in England by Florence White Food in England by Dorothy Hartley Lost Country Practices by Dorothy Hartley Other things mentioned in today’s episode: a...

    29 min
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Descrizione

Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British? This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Informazioni

  • Creatore
    Neil Buttery
  • Anni di attività
    2021 - 2024
  • Puntate
    68
  • Classificazione
    Contenuti espliciti
  • Copyright
    © Copyright 2024 Neil Buttery
  • Sito web del podcast
    The British Food History Podcast

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