Podcasts about Food history

This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information.

So often, we see the homes – and lives – of peasants represented as drab and empty. But the reality is bright, busy, fashionable, and colourful. This week, Danièle speaks with Luis Almenar Fernández about how peasants stored and cooked their food, how they used food culture to build relationships, and the beautiful, fashionable objects to be found in a medieval home.This podcast is made possible by the generous support of listeners like you! To find out how to help spread the joy of medieval history, please visit patreon.com/themedievalpodcast

Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.See omnystudio.com/listener for privacy information.

These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.See omnystudio.com/listener for privacy information.

Today I am talking with returning guest Peter Ross who was, until recently, the Principal Librarian at the City of London's Guildhall Library. His fantastic book called Insatiable Appetites, Eating Out in Georgian London, published by the Bodleian Library was published last month, May 2026. Today we are talking about the collections in the Guildhall Library, which is a staggering 600 years old.We mention quite a few books and collections, but there are links in the shownotes, and there will be images on the accompanying blog post, so do check that out too.We talk about the history of the library and how it got some of its collections such as the Elizabeth David collection, but also some of the lesser known ones such as the Robert Miller collection, the splendiferous feast put on for James I by the Merchant Tailors, the importance of the author's voice when it comes to writing popular cookery books, Hannah Glasse's sauerkraut, and Elizabeth David's Fanny Cradock avoidance techniques, amongst many other things.Those listening to the secret podcast get some bonus material where we discuss the Hannah Glasse recipes that don't work, the Worshipful Company of Brewers, poisonous pears in pewter pots and more.The Guildhall LibraryInsatiable Appetites, Eating Out in Georgian London by Peter RossPeter will be at the Chalke History Festival on 27 June 2024 talking about Georgian FeastingAccompanying blog post on British Food: A HistorySeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.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.The mixing and sound engineering were done by Thomas Ndinas of The Delicious Legacy podcastIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeThe Guildhall Library CollectionsThe Art of Cookery Made Plain and Easy by Hannah GlasseThe Closet of the Eminently Learned Sir Kenelme Digby kt. OpenedChoice and experimented receipts in physick and chirurgery by Kenelm DigbyLi tre trattati on Abebooks for a mere £12,500A Creative List of Meat Carving Terms from the Middle AgesPrevious pertinent podcast episodesEating Out in Georgian London with Peter RossFanny Cradock with Kevin GeddesEarly Television Cookbooks and Tie-ins with Kevin GeddesThe English Table with Jill Norman50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill Norman18th Century Female Cookery Writers with the Delicious Legacy PodcastPrevious pertinent blog postsCharles Darwin and the OwlNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead 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 neil@britishfoodhistory.com, 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/britishfoodhistoryThis podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

New Zealand's first-known coffee roaster and a hot plate made from military gun barrels are among items on display at the Wellington museum. The Capital of Kai exhibition contains memorabilia dating back to the 1920s from the city's famous restaurants, cafes and bars. Reporter Sammy Carter visited the exhibition.

This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's.See omnystudio.com/listener for privacy information.

Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.See omnystudio.com/listener for privacy information.

Send us Fan MailGet an exclusive price for vidIQ! https://link.vidiq.com/podcastWant a 1 on 1 coach? https://vidiq.ink/theboost1on1Join our Discord! https://www.vidiq.com/discordWatch the video here:https://youtu.be/mS56rgib18AWe talk with Max Miller from Tasting History about the real choices that turned a creative side project into a full-time YouTube career. We dig into niche selection, early distribution, handling critique, and the practical routines that keep the channel sustainable through big spikes and everyday burnout.• building a food history format that feels educational and watchable • moving from theatre and Disney marketing into owning a creative project • finding a niche through personal habits and viewer curiosity • learning production basics fast while keeping gear simple • promoting early videos through Reddit and targeted communities • deciding which critiques improve the work and which to ignore • navigating COVID-era growth and a major garum-driven breakout • understanding monetization swings and staying financially cautious • choosing between returning to Disney and committing to YouTube • working with a small support team while keeping creative control • managing burnout with tighter task lists and realistic priorities • brainstorming a fresh channel concept built around museum artIf you want to YOLO, go over and check out Tasting History with Max Miller.

This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).See omnystudio.com/listener for privacy information.

Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.See omnystudio.com/listener for privacy information.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, on the history of bunny chow and the legacy of Bunny Chow Govender’s family business, unpacking its role in preserving Durban Indian diaspora cuisine and iconic dishes like mutton and samp, biryani with amasi, tripe and dhall, and masala fried fish. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.See omnystudio.com/listener for privacy information.

This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.See omnystudio.com/listener for privacy information.

I received the sad news of the death Joanna Crosby when I was at the Leeds Symposium of Food History and Traditions in April.Joanna was a talented food historian specialising in the history of apples and orchards, and she came on the podcast in 2024 to talk about her research and excellent book Apples and Orchards since the Eighteenth Century.I thought I would put out the episode we recorded together, published in January 2024 as a special episode in her memory.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.

Send us Fan MailSweet Potato History: How It Reached Polynesia Before Europe The Hidden History of the Sweet Potato How the Sweet Potato Traveled From the Americas to Polynesia The Sweet Potato: Indigenous Roots, Global Journey, and the Polynesian Mystery Sweet Potato History, Indigenous Origins, and the Polynesian MysterySupport the showSocial Media:Facebook: https://www.facebook.com/TheGlobalLatinFactorPodcastTwitter: https://twitter.com/thegloballatin1Instagram: https://www.instagram.com/thegloballatinfactorpodcastTiktok: ...

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, exploring the history of Easter eggs, their origins in religious traditions, and how their meaning has evolved over time. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

The British Food History Podcast will return in April 2026!Please subscribe to the podcast on your favourite podcast app so that you don't miss an episode.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, about the timeless charm of the soufflé, its French origins, retro flair, and why this seemingly dramatic dessert is actually easier to make than most people think. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Welcome back to Artbeat Radio!Gather around foodies, because this is your video. In this episode we talk about foods from all around the world and explore different cultures, food history, and our personal favorites! A special thanks to James, Brandon, Aaron, Nancy, Cristina, and Doug for cooking this episode up. We hope you enjoy! Be careful though...you might leave hungry!Thanks for listening and tune in next time!  Follow us on instagram @artbeatradio  For more information about our organization, please visit our website www.ableartswork.org

Did you know beans on toast is not American? Did you know A1 isn't either?We all have an uneventful week, so we talk about food, food origins, and our likes and dislikes.

  This week on Traveling Culturati, we're diving into all things holiday travel and culture. We're kicking things off with the latest in travel news, everything you need to know before catching those seasonal flights. Then, Gene and Ja'Vonne are sharing their Gift List for the Traveler in Your Life, packed with thoughtful ideas for every type of jet-setter.   We'll also have Ja'Vonne's Travel Minute and in The Culture Report we're joined by Sara Lohman for a rich look into the history and culture of Christmas, where our favorite traditions come from and how they've evolved across the globe. 

Culinary historian Micheal Twitty says: “Our food was never just food. It was medicine and a gateway to good fortune, and a mystical lubricant between the living and the dead.” Our cuisine has always been worthy of praise and gratitude. — 2-Minute Black History (2MBH) is produced by PushBlack, a non-profit Black media company. We exist to amplify the stories of Black history you didn't learn in school. You make PushBlack happen with your contributions at https://www.BlackHistoryYear.com — most people donate $10 a month, but every dollar makes a difference! Thanks for supporting the work. 2MBH is produced by Cydney Smith and Lilly Workneh, with Gifted Sounds Network's Lance John and Avery Phillips editing the show. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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Food historian and acclaimed author Becky Libourel Diamond provides an exclusive look inside her spectacular new release, The Gilded Age Christmas Cookbook, during an in-depth interview on The Ash Said It Show. This summary is a must-read for holiday bakers and food history enthusiasts seeking to bring 19th-century elegance to their modern Christmas celebrations. The Mystery of the Sugar Plum Revealed Becky definitively solves the mystery of the legendary sugar plum. She reveals the surprising truth: these historic confections are not sugary plums, but highly prized, expensive spice-coated nuts and seeds, meticulously layered in candy. This insight reframes the sugar plum as the ultimate luxury Victorian dessert of the Gilded Age. Extravagance, Adaptations, and Chef Walter Staib When discussing Gilded Age extravagance, Becky champions incorporating the era's tradition of extended, multi-day feasts and generous hospitality into the modern holiday schedule. The most demanding recipe to update was the lengthy historic fruit cake. Her secret weapon for accurately translating complex 19th-century measurements for today's home bakers? The simple, essential digital kitchen scale. Becky shares her deep respect for fellow food historian Chef Walter Staib, who penned the book's foreword. She would love to see him prepare the grand historic roasted Christmas goose on his show—the ultimate Gilded Age holiday centerpiece. Global Traditions and Festive Recipes Beyond Christmas, the cookbook includes Hanukkah and New Year's traditions. Becky shares a fun fact about Hanukkah: the focus on oil-fried recipes, such as perfect latkes, symbolically commemorates the miracle of the oil. For those ready to dive in, Becky recommends the Holiday Tea Cakes as the perfect festive project to start with. For the ultimate showstopper dessert at a holiday feast, she suggests the impressive, flaming Victorian Christmas Pudding. The Gilded Age Christmas Cookbook is the definitive guide to vintage holiday recipes and traditions, offering a blend of history and accessible Christmas cooking for every modern kitchen. Becky Libourel Diamond: The Food Historian Connecting the Past to Your Plate Becky Libourel Diamond is a uniquely accomplished food writer, librarian, and historian whose career masterfully blends rigorous historical research with captivating storytelling. She is the definitive authority on Gilded Age food history and Victorian culinary traditions. New Release & Must-Read Cookbooks NEW! Her latest book, The Gilded Age Christmas Cookbook: Cookies and Treats from America's Golden Era (Launched September 2025), is a critical resource for holiday bakers and Christmas enthusiasts. Each recipe offers a colorful glimpse into Gilded Age Christmas lore, featuring the history, ingredients, and original baking methods of the era. * Available Now: Find this essential historical cookbook on: * Amazon * Barnes & Noble * Bookshop.org * Walmart * and more major retailers. Previous Bestseller: The Gilded Age Cookbook (August 2023) transports readers back to the elegant dining tables of the 19th century. This book successfully merges detailed Gilded Age stories of celebrity figures—the Vanderbilts, Astors, and Goulds—with historic menus and period recipes updated for modern kitchens. Landmark Culinary History & Research Becky's expertise extends across early American fine dining: * The Thousand Dollar Dinner: An engaging account of the nineteenth-century "Top Chef"-style competitionbetween Philadelphia and New York restaurateurs, documenting the extravagant, seventeen-course feast that helped launch fine restaurant dining in America. * Mrs. Goodfellow: The Story of America's Cooking School: Her first book details the life of a successful 19th-century pastry chef who pioneered an innovative cooking school for young women in Philadelphia.

In today's episode, I speak with Peter Brears, a world-leading food historian. He was director of both York and Leeds City Museums, and is a consultant to the National Trust, English Heritage and Historic Royal Palaces.He is the winner of the André Simon award for his book, Cooking and Dining in Medieval England, published in 2012, which is a must-have, as are his other books in the series that focus on upper-class cooking and dining in the Tudor and Early Stuart periods, and most recently in the Victorian country house.He is also a founding member of the Leeds Symposium of Food History and Traditions, which will have its 40th next year (2026)Our conversation was recorded in person at his home in Leeds.We talk about the roles of the housekeeper and butler first in the Victorian period, but then trace their histories back right to the Middle Ages in the case of the butler. Also covered: orchestrating big meals, the drinks prepared by the butler, the mysteries of the stillroom, and the pressures of preparing a baked Alaska – amongst many other things.Those listening to the secret podcast can hear about French and Russian service, when housekeepers are definitely not subservient, the dos and don'ts of displaying porcelain and the contents of the housekeeper's cupboard. Remember: Fruit Pig are sponsoring the 9th season of the podcast, and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeCooking & Dining in Medieval England by Peter Brears (2012)Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015)Cooking & Dining in the Victorian Country House by Peter Brears (2023)Before Mrs Beeton: Elizabeth Rafflad, England's Most Influential Housekeeper by Neil Buttery (2023)Everyday Life in Seventeenth Century Calderdale by Peter Brears (2025)Peter's PPC article ‘What the housekeeper kept in her drawers' (2015) PPC 103, 61-74

On this episode of the Flex Diet Podcast, I'm joined by award-winning journalist and food nerd David Page, the guy who created Diners, Drive-Ins and Dives. We get into the wild evolution of American cuisine, the social role of food, and how to balance eating what you love with not tanking your health.David also shares his personal story with diabetes and weight loss, plus some practical cooking tips you can actually use. It's part history lesson, part food therapy, and a whole lot of fun. Don't forget to check out the sponsors and subscribe to my free daily newsletter for nerdy nuggets on nutrition, training, and metabolism—plus a free gift just for signing up.Sponsors:Beyond Power Voltra 1: https://www.beyond-power.com/michael13PNOE - tell them Dr Mike T sent ya: https://pnoe.comKillswitch for sleep: https://www.switchsupplements.com/DRMIKE use code DRMIKE to save $$Available now:Grab a copy of the Triphasic Training II book I co-wrote with Cal Deitz here.Episode Chapters:04:34 The Evolution of Chinese and Italian Cuisine in America08:50 The Impact of Post-WWII Era on American Food Culture15:19 Cooking Tips and Healthy Eating Strategies24:08 Balancing Indulgence and Healthy Eating25:16 A Personal Journey to Weight Loss26:05 The Role of Medical Professionals in Managing Diabetes27:14 Effective Diet Plans and Medications28:21 Maintaining Weight Loss and Counting Calories30:08 Exercise and Personal Fitness Routines33:52 The Story Behind Diners, Drive-Ins, and Dives36:33 The Challenges and Rewards of the Restaurant Industry39:37 Exploring Regional Barbecue Styles41:51 Launching a Culinary Podcast46:26 Closing Remarks and Podcast InformationConnect with David: Culinary Characters Unlocked: https://culinarycharactersunlocked.com/Get In Touch with Dr Mike:Instagram: DrmiketnelsonYouTube: @flexdietcertEmail: Miketnelson.com/contact-us

Hello there everyone!Here's a quick special bonus episode for you – the lowdown on the Serve it Forth Food History Festival 2025 sponsored by the excellent Netherton Foundry.My fellow festival coordinators Sam Bilton, Thomas Ntinas and Alessandra Pino and I are here to tell you more about it: how the day will work, what the sessions will be like, the topics and the guests – including my guest Tom Parker Bowles.We have a brief discussion about our own interests and how we all got into food history. We also talk about our biggest/most embarrassing disasters.Most important headlines are: it's online on 18 October. It's £16, but there's 25% off ticket price until September 14th. Don't worry if you miss some, or even all of the day, we will be making every recording available to all ticket holders. NB: If you want to get 25% off the ticket price after the early bird has finished, use the offer code SERVE25 at the Eventbrite checkoutServe it Forth websiteThe Serve it Forth Eventbrite page

Modest Mouse’s lead singer, guitarist and songwriter has one of the longest, and most disjointed, last meals in Your Last Meal history, but each dish draws from a lifetime of experiences and memories. A lover of culinary highs and lows, Isaac wants both traditional Japanese ramen and Top Ramen for his last meal, something he ate a lot of in his younger years. We’ll learn the history of instant noodles with Andrea Wang, author of the children’s book Magic Ramen: The Story of Momofuku Ando. Isaac tells host Rachel Belle about the bar he used to own in Portland, Oregon (and why he made a rule to never drink there!); what sorts of hijinks he’s been roped into doing on an upcoming Modest Mouse cruise; and his quest to figure out a mysterious dish his parents made him for breakfast when he was a kid. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle - Season 2 out now! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Food isn't just something we eat, it's something we speak. Professor Roly Sussex takes a bite out of the language of food, exploring the different flavour of phrases across cultures. 

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.

First, Ben and Celestia react to the CDC shooting, then Ben looks at some skeptical-leaning responses of ghost hunters to Dan Rivera's death and the Annabelle narrative. Rounding out current events, Celestia has another RFK-adjacent story, this one about two women hospitalized after peptide injections at a Las Vegas wellness festival. For our main segment, food historian and Vegas gal-about-town Sarah Lohman joins us to share some interesting food mythos... everything from beer, MSG, spices and spoiled meat to the connection between corn flakes, enemas, masturbation and vegetarian dishes. Along the way we discover Sarah's downright distaste for Johnny Appleseed and rate our favorite Vegas buffets while learning about the history of cheap shrimp cocktail. Then, for dessert -- pink slime!

Hello!Excited to announce the inaugural Serve it Forth Food History Festival! Serve It Forth is a new festival devoted to food & drink history curated by Sam Bilton, Neil Buttery, Thom Ntinas & Alessandra Pino.Join us for Serve it Forth Food History Festival 2025 for a fantastic day of discussion, chat and learning about food history and traditions by getting your tickets here:https://www.eventbrite.com/e/serve-it-forth-food-history-festival-2025-tickets-1490885802569?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=ebdsshcopyurlFind out more:https://linktr.ee/serveitforthfestSee you soon for another archaeogastronomical adventure!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Before the first course was served, there was the aperitif—an elegant, effervescent ritual that set the tone for the evening. In this episode, we're joined by cocktail experts Jena Ellenwood and Leanne Favre to stir up the story behind this timeless tradition.From European roots to mid-century American bar carts, we trace the origins of aperitifs and how they became synonymous with sophisticated hosting. You'll learn how to revive the ritual with vintage flair, create simple-yet-chic drinks, and embrace the slower, more intentional spirit of gathering.This conversation blends history, charm, and modern hosting inspiration in one delightful pour.GENERAL RESOURCES:Listen to Jena's initial episode.Take a peek at "A Quick Drink," featuring both of our guests!Interested in more spirits history? Check out this recommended read: "The Cocktail Parlor: How Women Brought the Cocktail Home." CONNECT WITH JENA:Visit the website.Follow along on Instagram, Facebook, and/or YouTube.CONNECT WITH LEANNE:Check out DoloresBK.Visit the Lustau Sherry website.

Lee Miller lived many lives—model, surrealist, war correspondent—but it was in the kitchen and garden at Farleys House that she found a kind of peace after the chaos. In this episode, Lee's granddaughter Ami Bouhassane discusses her book Lee Miller: A Life with Food, Friends and Recipes, and offers an intimate portrait of her grandmother's postwar years. We explore how cooking became a creative outlet, the mystery of the unpublished Entertaining Freezer, and the role of the garden in shaping Lee's later life. Links Lee Miller Archives (official site) – Explore her life as a surrealist, model, war correspondent, photographer, and gourmet cook, with access to archives, exhibitions, and images. Farleys House & Gallery (official site) – Visit the Sussex home and sculpture garden of Lee Miller and Roland Penrose, with information on guided house tours, seasonal exhibitions, and booking details. Other episodes if you liked this one: Episode 324: “Kitchen Garden Living” with Bailey Van Tassel — we dig into the art of seasonal, sustainable kitchen gardening, echoing Lee Miller's own relationship with her garden at Farleys House.  Episode 328: “Soil, Health & Nutrition” featuring Sam Hamrebtan — an exploration of how growing practices shape the nutrient quality of our food, beautifully complementing our discussion of Lee's experimental cooking.  Please support the podcast on Patreon  

Hello there everyone! Exciting news: the ninth season of the British Food History Podcast will return on 9th July 2025.I have been busy collecting an eclectic range conversations for a baker's dozen of episodes on topics such as bread and bakers, black and white pudding, Irish beer, Derbyshire oatcakes, dining and porcelain, and Bronze Age food and foodways.If you have any comments questions or queries regarding any episode please contact me or leave a message on social media. There will be a postbag episode at the end of season, so please contact me: email me at neil@britishfoodhistory.com, or message me on 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

In 1857, nearly 10% of Hong Kong's European population was poisoned by bakery bread laced with arsenic. Was it political sabotage, racism-fueled hysteria, or just one hell of a bakery blunder?In this episode, we dive into the chaos of colonial paranoia, courtroom drama, and the wild trial of Cheong Ah-lum, a baker who offered to behead himself and his entire family in court.

Condiment Claire, aka Claire Dinhut, is the social media star and Substack author known for her deep love of sauces, dips, and spreads. She joins guest host and Cherry Bombe alum Lauren Goldstein to talk about her unique career, how her upbringing shaped her views on food, and how she started on TikTok out of spite, only to find a devoted audience for her content on the platform. They also talk about Claire's debut book, “The Condiment Book: Unlocking Maximum Flavor with Minimum Effort,” and the condiments that bring Claire the most joy, from clear soy sauce to Welsh sea salt to good old-fashioned jam. Thank you to Violet Flame Chocolate for supporting Radio Cherry Bombe.Click here for tickets for an evening with Kerry Diamond and Diana Yen of “Firepit Feast” on June 5th!Subscribe to Cherry Bombe's print magazine. More on Claire: Instagram, “The Condiment Book,” SubstackMore on Lauren: Instagram, website, SubstackPast episodes and transcripts

James Lee Hernandez and Brian Lazarte, writer/producers of "McMillions: The Absolutely True Story of How and Unlikely Pair of FBI Agents Brought Down the Most Supersized Fraud in Fast Food History" join "Mind Over Murder" hosts Bill Thomas and Kristin Dilley for a great discussion of their true crime series, book and podcasts.  This bonus episode of "Mind Over Murder" originally ran on December 23, 2024.McMillions HBO Series:https://www.hbo.com/mc-millionsGoodreads: McMillions: The Absolutely True Story of How an Unlikely Pair of FBI Agents Brought Down the Most Supersized Fraud in Fast Food Historyhttps://www.goodreads.com/book/show/203163978-mcmillions?from_search=true&from_srp=true&qid=W81XO5X0Mo&rank=1Won't you help the Mind Over Murder podcast increase our visibility and shine the spotlight on the "Colonial Parkway Murders" and other unsolved cases? Contribute any amount you can here:https://www.gofundme.com/f/mind-over-murder-podcast-expenses?utm_campaign=p_lico+share-sheet&utm_medium=copy_link&utm_source=customerWTVR CBS News:  Colonial Parkway murders victims' families keep hope cases will be solved:https://www.wtvr.com/news/local-news/colonial-parkway-murders-update-april-19-2024WAVY TV 10 News:  New questions raised in Colonial Parkway murders:https://www.wavy.com/news/local-news/new-questions-raised-in-colonial-parkway-murders/WTKR News 3: Colonial Parkway Murders podcast records in Yorktown:https://www.wtkr.com/news/in-the-community/historic-triangle/colonial-parkway-murders-podcast-records-in-yorktownWVEC 13 News Now:  Live Podcast to Discuss Colonial Parkway Murders Monday in Yorktownhttps://www.13newsnow.com/article/news/crime/true-crime/live-podcast-to-discuss-colonial-parkway-murders-monday-yorktown/291-601dd2b9-d9f2-4b41-a3e1-44bce6f9f6c6Alan Wade Wilmer Sr. has been named as the killer of Robin Edwards and David Knobling in the Colonial Parkway Murders in September 1987, as well as the murderer of Teresa Howell in June 1989. He has also been linked to the April 1988 disappearance and likely murder of Keith Call and Cassandra Hailey, another pair in the Colonial Parkway Murders.13News Now investigates: A serial killer's DNA will not be entered into CODIS database:https://www.13newsnow.com/video/news/local/13news-now-investigates/291-e82a9e0b-38e3-4f95-982a-40e960a71e49WAVY TV 10 on the Colonial Parkway Murders Announcement with photos:https://www.wavy.com/news/crime/deceased-man-identified-as-suspect-in-decades-old-homicides/WTKR News 3https://www.wtkr.com/news/is-man-linked-to-one-of-the-colonial-parkway-murders-connected-to-the-other-casesVirginian Pilot: Who was Alan Wade Wilmer Sr.? Man suspected in two ‘Colonial Parkway' murders died alone in 2017https://www.pilotonline.com/2024/01/14/who-was-alan-wade-wilmer-sr-man-suspected-in-colonial-parkway-murders-died-alone-in-2017/Colonial Parkway Murders Facebook page with more than 18,000 followers: https://www.facebook.com/ColonialParkwayCaseYou can also participate in an in-depth discussion of the Colonial Parkway Murders here:https://earonsgsk.proboards.com/board/50/colonial-parkway-murdersMind Over Murder is proud to be a Spreaker Prime Podcaster:https://www.spreaker.comJoin the discussion on our Mind Over Murder and Colonial Parkway Murders pages on Facebook.Mind Over Murder on Facebook: https://www.facebook.com/mindoverpodcastYou can also participate in an in-depth discussion of the Colonial Parkway Murders here:https://earonsgsk.proboards.com/board/50/colonial-parkway-murdersFollow Othram's DNA Solves: You can help solve a case. Help fund a case or contribute your DNA. Your support helps solve crimes, enable the identification of John & Jane Does, and bring closure to families. Joining is fast, secure, and easy.https://dnasolves.com/Daily Beast: "Inside the Maddening Search for Virginia's Colonial Parkway Serial Killer" By Justin Rohrlichhttps://www.thedailybeast.com/what-happened-to-cathleen-thomas-and-rebecca-dowski-inside-the-hunt-for-the-colonial-parkway-killerCitizens! Check out our new line of "Mind Over Murder" t-shirts and other good stuff !https://www.teepublic.com/stores/mind-over-murder-podcast?ref_id=23885Washington Post Op-Ed Piece by Deidre Enright of the Innocence Project:"The FBI should use DNA, not posters, to solve a cold-case murder" https://www.washingtonpost.com/opinions/2021/06/25/julie-williams-laura-winans-unsolved-murder-test-dna/Oxygen: "Loni Coombs Feels A Kinship To 'Lovers' Lane' Victim Cathy Thomas"Loni Coombs felt an immediate connection to Cathy Thomas, a groundbreaking gay woman who broke through barriers at the U.S. Naval Academy before she was brutally murdered along the Colonial Parkway in Virginia.https://www.oxygen.com/crime-news/loni-coombs-feels-a-kinship-to-colonial-parkway-victim-cathy-thomasYou can contribute to help "Mind Over Murder" do our important work:https://mindovermurderpodcast.com/supportFour one-hour episodes on the Colonial Parkway Murders are available on Oxygen as "The Lover's Lane Murders." The series is available on the free Oxygen app, Hulu, YouTube, Amazon, and many other platforms. https://www.oxygen.com/lovers-lane-murders Oxygen" "Who Were The Colonial Parkway Murder Victims? 8 Young People All Killed In Virginia Within 4 Years" https://www.oxygen.com/lovers-lane-murders/crime-news/who-were-the-colonial-parkway-murder-victims Washington Post Magazine: "Victims, Families and America's Thirst for True-Crime Stories." "For Bill Thomas, his sister Cathy's murder is a deeply personal tragedy. For millions of true-crime fans, it's entertainment." https://www.washingtonpost.com/news/magazine/wp/2019/07/30/feature/victims-families-and-americas-thirst-for-true-crime-stories/Daily Press excellent series of articles on the Colonial Parkway Murders: "The Parkway" http://digital.dailypress.com/static/parkway_cottage/main/index.htmlColonial Parkway Murders website: https://colonialparkwaymurders.com Mind Over Murder Podcast website: https://mindovermurderpodcast.comPlease subscribe and rate us at your favorite podcast sites. Ratings and reviews are very important. Please share and tell your friends!We launch a new episode of "Mind Over Murder" every Monday morning, and a bonus episode every Thursday morning.Sponsors: Othram and DNAsolves.comContribute Your DNA to help solve cases: https://dnasolves.com/user/registerFollow "Mind Over Murder" on Twitter: https://twitter.com/MurderOverFollow Bill Thomas on Twitter: https://twitter.com/BillThomas56Follow "Colonial Parkway Murders" on Facebook: https://www.facebook.com/ColonialParkwayCase/Follow us on InstaGram:: https://www.instagram.com/colonialparkwaymurders/Check out the entire Crawlspace Media network at http://crawlspace-media.com/All rights reserved. Mind Over Murder, Copyright Bill Thomas and Kristin Dilley, Another Dog Productions/Absolute Zero Productions

Hey Gang!    This week Chelsea unpacks the history of everyones favorite drunken food staple, Taco Bell! Then, Shay gives us the very sad tale of the Rodgers' family and their dealy encounter with Oba Chandler. 

This type of restaurant serves barbecue, often spit-roasted and portioned off tableside by servers in continual rounds from the grill. Anney and Lauren dig into the history and cultures behind churrascarias and rodizio-style service.See omnystudio.com/listener for privacy information.

Although sometimes thin skinned, cucumbers have only rarely lost their cool factor over the millennia. In this classic episode, Anney and Lauren dig into the history and science behind this popular summer addition to everything from salads to sour beers.See omnystudio.com/listener for privacy information.

S21 Ep6: From Medieval Fashion to Modern Writing with Natania Barron "Stories are how I make sense of the world." -Natania Barron (This post went live for supporters on March 27, 2025. If you want early, ad-free, and sometimes expanded episodes, support at Patreon or Substack!) In this episode, I talk a little about the JoCo Cruise and how it reminded me of the importance of community and creativity. I forgot how good it felt to surrounding myself with fellow creatives. Then I talk to Natania Barron, a prolific fantasy author and medieval scholar of the Queens of Fate series. We delve into Natania's latest works and discuss the intersection of history and fantasy, the nuances of writing queer narratives, and the significance of food and fashion in storytelling. Transcript Links Natania Barron's Website Natania's Patreon Queen of None Worldbuilding for Masochists Podcast Diane Ackerman A Wrinkle in Time Flyleaf Books Quail Ridge Books Solaris Books Chuck Wendig Evergreen Links See all books from Season 21 Like the podcast? Get the book! I Should Be Writing. My newsletter, The Hot Mic, and the community of Fabulists over at Patreon. Supporting either of those will get you perks like access to the discord, exclusive content, and early, ad-free episodes. Socials: Bluesky, Instagram, YouTube, Focusmate Theme by John Anealio Savor I Should Be Writing tea blends Support local book stores! Station Eternity, Six Wakes, Solo: A Star Wars Story: Expanded Edition and more! OR Get signed books from my friendly local store, Flyleaf Books! In case it wasn't clear: Mur and this podcast are fully supportive of LGBTQ+ folks, believe that Black Lives Matter, and trans rights are human rights, despite which direction the political winds blow. If you do not agree, then there are plenty of other places to go on the Internet. — "From Medieval Fashion to Modern Writing with Natania Barron" is brought to you in large part by my supporters, the Fabulists, who received an early, expanded version of this episode. You can join our Fabulist community with a pledge on Patreon or Substack! Some of the links above may be affiliate, allowing you to support the show at no extra cost to you. Also consider leaving a review for ISBW, please! CREDITS Theme song by John Anealio, art by Numbers Ninja,and files hosted by Libsyn (affiliate link). Get archives of the show via Patreon. March 31, 2025 | Season 21 Ep 6 | murverse.com "From Medieval Fashion to Modern Writing with Natania Barron" by Mur Lafferty is licensed under CC BY-NC-SA 4.0

Pink Martini is celebrating 30 years of global music, and for the band’s pearl anniversary, China Forbes and Timothy Nishimoto dish on oysters (get it?!), the group’s unusual origin story and Thanksgiving dinner. It may be March, but thanks to lead vocalist China Forbes’ last meal, we’re talking turkey! China is very particular about which seven dishes should appear on her Thanksgiving table, so host Rachel Belle consults with a food historian about what was eaten at the very first harvest feast. Pink Martini is a Portland, Oregon-based band, but they sing in 30 languages and have played with more than 70 orchestras in the world’s best concert halls – which means they have eaten their way around the world! Timothy reveals his last meal, a spectacular feast eaten on one of those tours abroad. Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings, coming April 2025! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Follow along on Instagram! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

The 1980s was a changing time not only for McDonald's but for the entire fast food industry. Competition had become cutthroat--and that was just for burgers. But now, the Pizza industry, led by the big three; Pizza Hut, Dominoes, and Little Cesasers, has grown at an astonishing rate.  McDonald's had found success with a few new items, but one new burger turned out to be a pretty big flop. They needed something to get back on track, improve their night-time dining, and maybe divert some of that traffic away from the Big Three and back to the Golden Arches. Maybe they could beat Big Pizza at their own game. This set the stage for McDonald's pizza; a huge swing in the late 80s that has origins going back to 1986. But "McPizza" wasn't the success McDonald's had hoped for. This is the story of the rise and fall of McDonald's pizza. Short Circuit Movie Review: Patreon.com/80s

Singer/songwriter Kevin Morby is a peanut butter and jelly man. Like most kids who grew up in the U.S. before peanut-allergy-mania, he loves the classic lunchbox version. But as an adult he’s taken to adding some very unorthodox ingredients like ... scrambled or fried eggs! In this economy?! You know who else eats a TON of peanut butter and jelly sandwiches? NFL players! Actually, they eat a ton of Uncrustables, and there is data to prove it. Host Rachel Belle interviews the co-creator of Uncrustables to unpack why the world needed a premade PB&J. And we’ll learn a bit about the history of the PB&J from an expat American journalist who is heartbroken that her England-born children have no interest in her favorite nostalgic sandwich, just like everyone else in the U.K. Subscribe to Your Last Meal on Apple Podcasts or Spotify or YouTube. Follow host Rachel Belle on Instagram! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Did you know that many of the food traditions that define cuisine in the United States today have roots in African culinary traditions and history? Diane Spviey, a culinary historian and author of three culinary history books, joins us to uncover the rich and complex legacy of African and African American foodways and how those foodways helped establish the United States. Diane's Website | Book | Show Notes: https://www.benfranklinsworld.com/404   RECOMMENDED NEXT EPISODES