Special Postbag Edition #3

It’s the end of the current run so that means it is time for the now traditional end-of-season special postbag edition.

Thank you to everyone who has listened, downloaded, donated and spread the good word. I’ll be back in a couple of months (hopefully) for season seven!

Previous episodes mentioned in the episode:

The School Meals Service with Heather Ellis

Tudor Cooking & Cuisine with Brigitte Webster

Tinned Food with Lindsay Middleton

Cake Baxters in Early Modern Scotland with Aaron Allen

Tripe Special: Sam Bilton & Neil Buttery Talk Tripe

The British Cook Book with Ben Mervis

Forme of Cury with Christopher Monk

Neil’s blog posts mentioned in this episode:

Boiled turkey with celery sauce

Boiled leg of mutton with caper sauce

Sea kale

Sago pudding

Pink sponge & custard

Links to things mentioned in this episode:

Leeds Symposium on Food History and Traditions

Gousto statement about using Tetra Pak

Stephanie Rosenbaum makes Pizza on YouTube

Alan Scott obituary in the New York Times

Museum of Royal Worcester website

Burley’s pudding tree

Handel’s kitchen recreated

C. Anne Wilson obituary

Fish & chips are not a Jewish invention

13th century mead recipe

Fodder & Drincan by Emma Kay

The Earl of Sandwich

Upcoming events:

The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September

Ludlow Food Festival on Sunday 10 September 2.30pm

Chelsea History Festival on Friday 29 September 2023, at 6pm

Neil’s blogs:

‘British Food: a History’

‘Neil Cooks Grigson’

Neil’s books:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

A Dark History of Sugar

Both are published by Pen & Sword and available from all good bookshops.

Don’t forget, there will be more postbag episodes in the future, 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 Neil at [email protected], or on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery his DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory

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