Special Postbag Edition #5
- Author
- Neil Buttery
- Published
- Sun 23 Feb 2025
- Episode Link
- https://the-british-food-histor.captivate.fm
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.
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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:
Fruit Pig are currently sponsoring The British Food History Podcast
Visit fruitpig.co.uk for more details of their products and journey, and to access their shop. Grant and Matthew are very kindly giving listeners to the BFHP a unique special offer: 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout. Time to fill your boots.
Serve it Forth Food History Festival 18 October 2025
I thought you might want to know about the first Serve it Forth Food History Festival is on 18 October 2025 – it’s online, it’s £16 a ticket but you can get 25% off the price using the offer code SERVE25. Visit the website https://serveitforthfest.wixsite.com/info for more information and links to Eventbrite.
I’ve teamed up with fellow food historians (and friends of the show) Sam Bilton, Thomas Ntinas and Alessandra Pino – we are all presenting a session each. I’m kicking off the day in conversation with food writer and cook Tom Parker Bowles. Brigitte Webster, another friend of the show, will also be appearing. To find out more, check out the recently published bonus episode of the podcast all about the festival to find out more information.
The day is being sponsored by the excellent Netherton Foundry. It’s going to be a really fun and exciting day and I hope you can join us.
