The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton
- Author
- Neil Buttery
- Published
- Fri 20 Dec 2024
- Episode Link
- https://the-british-food-histor.captivate.fm
The tables are turned today for I am being interviewed by Lindsay Middleton and Peter Gilchrist of The Scottish Food History Podcast about my book The Philosophy of Puddings, published by the British Library.
We talk about the origins of puddings, the emergence of the pudding cloth and the pudding mould, blancmange, the work of Catherine Brown and the Be-Ro book, amongst many other things
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The Philosophy of Puddings is out now and available from all good book shops.
The Scottish Food History Podcast is available on all podcast apps
Peter’s website Tenement Kitchen
Peter can be found Instagram @tenementkitchen
Lindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social
Things mentioned in today’s episode
Nigella Lawson’s gift book recommendations
The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby
The Compleat Housewife by Eliza Smith
The Art of Cookery Made Plain and Easy by Hannah Glasse
Blog posts pertinent to today’s episode
Neil’s basilica mould can be seen on this post for subscribers
How to make a steamed sponge pudding
Previous podcast episodes pertinent to today’s episode
Invalid Cookery with Lindsay Middleton
Tinned Food with Lindsay Middleton
The Philosophy of Curry with Sejal Sukhadwala
The Philosophy of Chocolate with Sam Bilton
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.
