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
Catherine Brown’s website
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
The Be-Ro Book
Blancmange
Spotted Dick
Neil’s basilica mould can be seen on this post for subscribers
What is a pudding?
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:
‘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
Knead to Know: a History of Baking
The Philosophy of Puddings
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 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/britishfoodhistory
