Special Postbag Edition #5
Episode 13 of the The British Food History Podcast podcast, hosted by Neil Buttery, titled "Special Postbag Edition #5" was published on February 23, 2025 and runs 48 minutes.
February 23, 2025 ·48m · The British Food History Podcast
Episode Description
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 episode
Burnt cobs – BBC Leicester article
Tomato-Flavoured Snaps are not dead!
A Baghdad Cookery Book by Charles Perry
Kirkcudbright Book Week tickets
The 39th Leeds Symposium of Food Drinks & Traditions on Eventbrite
Neil’s appearance on That Shakespeare Life
Neil’s appearance on History Rage
The Accomplisht Cook by Robert May (1660)
Plenti and Grase by Mark Dawson
Neil’s Country Life County Foods series
A is for Apple: An Encyclopaedia of Food & Drink
Comfortably Hungry: Bleeding Cows & Black Puddings
Podcast episodes pertinent to today’s episode
A History of Baking with Sam Bilton & Neil Buttery
Making Medieval Ale at Home with Alison Kay
Turkey with Tom Copas
An Irish Food Story with Jp McMahon
The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton
Crisps with Natalie Whittle
The School Meals Service with Heather Ellis
The History of Food Waste & Preservation with Eleanor Barnett
Traditional Food of Lincolnshire with Rachel Green
18th Century Female Cookery Writers with the Delicious Legacy Podcast
Yorkshire Pudding with Elaine Lemm
Lent episode 1: Preparing for Lent
Blog posts pertinent to today’s episode
My Best Yorkshire Pudding Recipe
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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