The British Food History Podcast Neil Buttery

Today I am talking to Eleanor Barnett about the history of food waste and preservation.
Eleanor has written a fantastic book about the history of how we as a society have (and sometimes have not) dealt with eliminating waste and preserving precious food resources. It is called Leftovers: A History of Food Waste & Preservation, and it is out now published by Bloomsbury.

We talk about the fabulously wasteful food of 17th century cook Robert May, whose responsibility it was to preserve food in the home (hint: not the man of the house), pies as preservation method, the food waste used in agriculture and industry, food preservation in wartime, and Hannah Glasse’s dubious method for preserving very rank potted birds, plus many other things – we fit a lot into today’s episode.

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Leftovers: A History of Food Waste & Preservation is out now.

Books mentioned in today’s episode:
Robert May’s The Accomplisht Cook
Sir Hugh Platt’s Delights for Ladies
Hannah Glasse’s The Art of Cookery

Previous podcast episodes pertinent to today’s episode:
London’s Street Food Sellers with Charlie Taverner
Christmas Special 2023: Mince Pies

Upcoming events:
The Leeds Symposium of Food History & Traditions, York, 27 April 2024. 
British Library Food Season 2024, 25 May at 2pm. Tickets and info to come soon!
Ludlow Food Festival, Friday 13th September. 
Warwick Words History Festival, Thursday 3rd October at 4.30pm. 

Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’

Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar...

Today I am talking to three guests about the Scottish Salt Industry – returning guest Aaron Allen, and also Joanne Hambly and Ed Bethune
In today’s most enlightening discussion, we talk about the importance of the salt industry in Scotland from the early modern period, the uses of salt – beyond seasoning of food, the Cockenzie Saltworks Project, the social history of the site and some of the exciting archaeological finds uncovered there, how salt was made, and why Sunday salt is the best salt – amongst many other things.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Salt: Scotland’s Oldest Newest Industry is out now and published by Birlinn.
Other things mentioned in today’s episode:
1722 Waggonway Project website
Salt Symposium 2021 on the SCAPE Trust website
Book your ticket for the 2024 Leeds Symposium on Food History and Traditions

Previous podcast episodes pertinent to today’s episode:
Cake Baxters in Early Modern Scotland with Aaron Allen

Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’

Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.

Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at 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

In today’s episode, I am talking with author and food historian Pen Vogler about her book Stuffed: A History of Good Food and Hard Times in Britain which was published toward the end of last year 2023.
We discuss how precarious our food supply was and is, the Enclosure Acts and their effect upon our relationship with food, allotments, havercakes, adulteration and malnutrition, school dinners and Hannah Woolley’s pumpkin pie, amongst many other things.

Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

Pen’s book Stuffed: A History of Good Food and Hard Times in Britain is out now.
Oxford Literary Festival
Hexham Book Festival
Hay Festival
Find Pen on social media: Twitter & Instagram @PenVogler

Books and other things mentioned in today’s episode:
Scoff: A History of Food and Class in Britain by Pen Vogler
My interpretation of Hannah Woolley/W.M.’s pumpkin pie recipe
Ultra-Processed People by Chris van Tulleken

Previous podcast episodes pertinent to today’s episode:
The School Meals Service with Heather Ellis
English Food, a People's History with Diane Purkiss
A History of Herbalism with Emma Kay

Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’

Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.

Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at 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: a href="https://www.facebook.com/groups/britishfoodhistory"...

In today’s episode, I am talking with renowned food historian, chef and confectioner Ivan Day.
The 38th Leeds Food Symposium of Food History and Traditions is coming up – 27 April 2024 to be exact – Ivan is the Chair of the Symposium, so we had a good talk about the history and influence of this most important annual event on the study of food history.
We talked about a pioneer of food history study C. Ann Wilson who was the librarian at the Brotherton Library at the University of Leeds, who, with Peter Brears, Lynette Hunter and Jennifer Staid, created the Symposium in 1986. We also talk about this year's Symposium on 27 April 2024. The topic of this year being ‘Presenting the Food of the Past in Museums and Historic Houses’.
Also discussed: the excellent work of Peter Brears, the speakers of this year’s symposium, the social side of the symposium – including the excellent buffet – and why the Leeds symposium is held in York, amongst many other things.
Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
The Leeds Symposium on Food
History & Traditions website
The Symposium’s Eventbrite page
Find Ivan on Instagram @ivanpatrickday
Books and other things mentioned in today’s episode:
Brotherton Library cookery collection, University of Leeds
Food & Drink in Britain from the Stone Age to Recent Times by C. Anne Wilson
Over a Red-Hot Stove edited by Ivan Day
Fairfax House, York
York Castle Museum
Shibden Hall, Halifax
Cooking & Dining in the Victorian Country House by Peter Brears
The Food Museum
Elizabeth Raffald, England’s Most Influential Housekeeper by Neil Buttery
Previous podcast episodes pertinent to today’s episode:
18th Century Dining with Ivan Day
a href="https://open.spotify.com/episode/6wtjaqTVyqjacVkyvvO3FP?si=7d8052222ebb4f4e" rel="noopener noreferrer"...

This 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 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 Murders"’ article on Atlas Obscura
The Apple Tree (1952) by Daphne du Maurier
Hallowe’en Party (1969) by Agatha Christie
The July Ghost (1982) by A.S. Byatt

Join our free Substack to get extra bonus features: https://substack.com/profile/147444179-sam-bilton 

Anything to add? Don’t forget we want to hear your suggestions for future topics.

Contact the pod:
email: aisforapplepod.gmail.com

Social media:
twitter/X: @aisforapplepod
Instagram: @aisforapplepod_


This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy

In today’s episode, I am talking with medieval historian Danièle Cybulskie – also known as the 5-Minute Medievalist – about table manners in the Middle Ages.
Danièle’s excellent new book Chivalry and Courtesy: Medieval Manners for a Modern World is out now and published by Abbeville Press.
We talked about table manners, the importance of sharing and cleanliness, carving terminology, turkey legs and the pressures put on the person organising and overseeing the feasts and meals – the lady of the house…amongst many other things.
Danièle’s website
Danièle is known as @5MinMedievalist on all social media platforms
Find out more about Chivalry and Courtesy: Medieval Manners for a Modern World here

There are four Easter eggs associated with this episode. To become a £3 monthly subscriber, and access them and other premium content, or to buy me a virtual pint or coffee to support the running of the blogs and podcast click here.

Links to things mentioned in today’s episode:
The Goodman of Paris
BBC Food Programme episode about bitter foods on BBC Sounds

Previous podcast episodes pertinent to today’s episode:
Forme of Cury with Christopher Monk

Neil’s blogs:
‘British Food: a History’
‘Neil Cooks Grigson’

Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
A Dark History of Sugar
Both are published by Pen & Sword and available from all good bookshops.

Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at 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