Special Postbag Edition #5

It’s time for the fifth traditional postbag episode, where I (attempt to) answer your questions, read out your comments and mull over your queries. In this edition: giant turkeys, great crisps we have known, burnt bread and Yorkshire puddings – plus much, much more!Thank you for your support in this eighth season of the podcast. It shall return later in the year.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.Things mentioned in today’s episodeBurnt cobs – BBC Leicester article PennyroyalTomato-Flavoured Snaps are not dead!A Baghdad Cookery Book by Charles PerryKirkcudbright Book Week ticketsThe 39th Leeds Symposium of Food Drinks & Traditions on EventbriteNeil’s appearance on That Shakespeare LifeNeil’s appearance on History Rage  The Accomplisht Cook by Robert May (1660)Amuse Bouche by Carolyn BoydPlenti and Grase by Mark DawsonNeil’s Country Life County Foods seriesA is for Apple: An Encyclopaedia of Food & DrinkThe Delicious LegacyComfortably Hungry: Bleeding Cows & Black Puddings  Podcast episodes pertinent to today’s episodeA History of Baking with Sam Bilton & Neil ButteryMaking Medieval Ale at Home with Alison KayTurkey with Tom CopasAn Irish Food Story with Jp McMahonThe Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay MiddletonCrisps with Natalie WhittleThe School Meals Service with Heather EllisThe History of Food Waste & Preservation with Eleanor BarnettTraditional Food of Lincolnshire with Rachel Green18th Century Female Cookery Writers with the Delicious Legacy PodcastYorkshire Pudding with Elaine LemmLent episode 1: Preparing for Lent Blog posts pertinent to today’s episodeForgotten Foods #4: Cock BeerLaverbreadMy Best Yorkshire Pudding RecipeRice PuddingClotted creamRoast Turkey and Giblet GravyNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’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/britishfoodhistoryMentioned in this episode:The British Food History podcast is currently sponored by Netherton FoundrySeason 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. This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp