Merry Christmas everyone! Welcome to the 2024 British Food History Podcast Christmas special.
Today I am talking with Tudor Food historian Brigitte Webster about what Christmasses were like in Tudor times – just what were the Tudors eating and drinking at this time of year?
We talked about harrowing Advent and its stockfish, food as gifts, the boar’s head, venison, frumenty and the similarities and differences between Christmasses then and now – 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.
Brigitte’s book Eating with the Tudors is available from all good book shops.
You can find Brigitte on social media: Twitter @tudorfoodrecipe; Instagram/Threads tudor_experience; Bluesky @tudorfoodrecipe.bsky.social
Things mentioned in today’s episode
Don’t forget to check out the website on Christmas Day for my Irish coffee recipe
Listen to the Delicious Legacy Christmas special here
Blog posts pertinent to today’s episode
My recipe for medieval frumenty (subscribers only)
Previous podcast episodes pertinent to today’s episode
Lent Episode 2: The History of Lent
Tudor Cooking and Cuisine with Brigitte Webster
Christmas Feasting with Annie Gray
Christmas Special 2023: Mince Pies
Neil’s blogs:
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
Knead to Know: a History of Baking
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 [email protected], 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
Mentioned in this episode:
The British Food History podcast is currently sponored by Netherton Foundry
Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
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