It’s time for the now traditional end-of-season postbag episode of The British Food History Podcast, where I (attempt to) answer your questions, read out your comments and mull over your queries.
Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History: www.britishfoodhistory.com
I’ll be disappearing for a couple of months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the website: Keeping Food Traditions Alive with Tom Parker Bowles, which was recorded live at the Serve it Forth Food History Festival on 18 October.
Remember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.
This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.
The accompanying blog post with images
Things mentioned in today’s episode
Book your place at the Serve it Forth Spooky Christmas Special on 11th of December
BBC article World black pudding championship throwers take aim
BBC article about the Denby Dale pie play
Books discussed or mentioned in today’s episode
Bilton, S. Fool’s Gold: A History of British Saffron. (Prospect Books, 2022).
Thomas, J. & Schultz, C. How to Mix Drinks, Or, The Bon-Vivant’s Companion. (Dick & Fitzgerald, 1862).
Bilton, S. Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion. (Headline, 2025)
Buttery, N. Knead to Know: A History of Baking. (Icon Books, 2024).
Previous pertinent podcast episodes
Black & White Pudding with Matthew Cockin & Grant Harper
Derbyshire Oatcakes with Mark Dawson
Welsh Sheep & Cattle with Carwyn Graves
Housekeepers & Butlers with Peter Brears
Subversive Feasting in Medieval King & Common Tales with Mark Truesdale
Shakespearean Food & Drink with Sam Bilton
Cooking English Food with Nicola Aldren, Simone Blogg and Anthea Craig
Sam Bilton & Neil Buttery Talk Tripe
Previous pertinent blog posts
Cheese and Leek (or Onion) Pie
Neil’s blogs and YouTube channel:
The British Food History Channel
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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