Gastronomic History
@gastrohistory.bsky.social
Food for thought: Food research and history with an international flavour.
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Evening all.
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Shakespearean Food & Drink with Sam Bilton
YouTube video by The British Food History Channel
youtu.be
November 11, 2025 at 6:25 PM
Evening all.
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Reposted by Gastronomic History
ICYMI: a brand new episode of The British Food History Podcast dropped all about Shakespearean Food & Drink with @mrssbilton.bsky.social
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
November 9, 2025 at 12:39 PM
ICYMI: a brand new episode of The British Food History Podcast dropped all about Shakespearean Food & Drink with @mrssbilton.bsky.social
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
My grandparents had a #FrigidaireFlaireRange. Not only was it spacesaving, it was easy to clean and fold away. It cooked well, too. Good, high quality design is difficult to find in this age of #plannedobsolescence. #FoodHistory #kitchens www.saveur.com/culture/frig...
The Marvelous Reappearing Act of the 1960s Frigidaire Flair Stove
This quirky retro 1960s stovetop has a devoted cult following, particularly within a burgeoning Facebook group—but why?
www.saveur.com
November 8, 2025 at 1:14 AM
My grandparents had a #FrigidaireFlaireRange. Not only was it spacesaving, it was easy to clean and fold away. It cooked well, too. Good, high quality design is difficult to find in this age of #plannedobsolescence. #FoodHistory #kitchens www.saveur.com/culture/frig...
'...“A grievance is not a policy.” The conspirators had no clear plan for what came after the destruction. Their act of ... terror would have been followed by a “great silence” of governance and a massive, bloody struggle to fill the power vacuum.' www.historyhit.com/the-powder-p... #historyhit
The Powder Plot Triumphs: An Alternate History of 1605
“Remember, remember, the 5th of November…” but for what outcome? On 5 November 1605, Guy Fawkes waited with 36 barrels of gunpowder...
www.historyhit.com
November 5, 2025 at 5:55 PM
'...“A grievance is not a policy.” The conspirators had no clear plan for what came after the destruction. Their act of ... terror would have been followed by a “great silence” of governance and a massive, bloody struggle to fill the power vacuum.' www.historyhit.com/the-powder-p... #historyhit
'But which one tastes best – KitKat or Kvikk Lunsj? During the legal proceedings, the latter won out when The Guardian compared the two in a taste test. This Norwegian is prone to agree.' www.bbc.com/travel/artic... #foodhistory #chocolatebars #kvikklunsj #Norway
The controversial sweet that fuels Norwegians
Known as 'the trip chocolate', Kvikk Lunsj has fuelled outdoor adventures for generations. So, what makes this chocolate so controversial?
www.bbc.com
October 30, 2025 at 6:59 PM
'But which one tastes best – KitKat or Kvikk Lunsj? During the legal proceedings, the latter won out when The Guardian compared the two in a taste test. This Norwegian is prone to agree.' www.bbc.com/travel/artic... #foodhistory #chocolatebars #kvikklunsj #Norway
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Mild Monday Pimpathon: next week I am in Cirencester for a Past/Future of the High St discussion, with Mary Portas, as part of Cirencester History Festival (I am getting a hair cut for this, because Portas still has really good hair).
cirencesterhistoryfestival.org/event/mary-p...
cirencesterhistoryfestival.org/event/mary-p...
Mary Portas and Annie Gray - Cirencester History Festival
The History & the Future of the High Street.
cirencesterhistoryfestival.org
October 20, 2025 at 3:20 PM
Mild Monday Pimpathon: next week I am in Cirencester for a Past/Future of the High St discussion, with Mary Portas, as part of Cirencester History Festival (I am getting a hair cut for this, because Portas still has really good hair).
cirencesterhistoryfestival.org/event/mary-p...
cirencesterhistoryfestival.org/event/mary-p...
The #foodscience of #quinces: 'The clusters of tannins in the fruit are made up of pigments called ‘anthocyanins’. When you heat tannins, anthocyanins are released. Anthocyanin is from the Greek ‘antho’ meaning flower, and ‘cyan’ for blue.' lindsaycameronwilson.substack.com/p/the-scienc...
The Science of Quince
and a jumpsuit, in soft quince
lindsaycameronwilson.substack.com
October 20, 2025 at 7:02 PM
The #foodscience of #quinces: 'The clusters of tannins in the fruit are made up of pigments called ‘anthocyanins’. When you heat tannins, anthocyanins are released. Anthocyanin is from the Greek ‘antho’ meaning flower, and ‘cyan’ for blue.' lindsaycameronwilson.substack.com/p/the-scienc...
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In Nourish's new field scan, authors Jared Qwustenuxun Williams & Fiona Devereaux explore the interconnected barriers that continue to obstruct widespread uptake of Indigenous foodways - and the strategies needed to overcome those barriers. 🫎🌱 #IndigenousFoodways #Reconciliation shorturl.at/JKCPh
February 12, 2025 at 4:59 PM
In Nourish's new field scan, authors Jared Qwustenuxun Williams & Fiona Devereaux explore the interconnected barriers that continue to obstruct widespread uptake of Indigenous foodways - and the strategies needed to overcome those barriers. 🫎🌱 #IndigenousFoodways #Reconciliation shorturl.at/JKCPh
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The dust has begun to settle on the first @serveitforthfest.bsky.social and what a day it was.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
October 19, 2025 at 5:32 PM
The dust has begun to settle on the first @serveitforthfest.bsky.social and what a day it was.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
Second year of making #membrillo, or #quincepaste. Rather chuffed with the results, too. #foodhistory
October 19, 2025 at 7:38 PM
Second year of making #membrillo, or #quincepaste. Rather chuffed with the results, too. #foodhistory
'Every gallon of bourbon produces 10 gallons [~38 L] of waste called “whole stillage” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.' ambrook.com/offrange/sus... #bouron #sillage #waste #drinkhistory
No Whiskey Wasted - Offrange
Every gallon of bourbon produces 10 gallons of waste called “whole stillage,” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.
ambrook.com
October 10, 2025 at 11:34 PM
'Every gallon of bourbon produces 10 gallons [~38 L] of waste called “whole stillage” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.' ambrook.com/offrange/sus... #bouron #sillage #waste #drinkhistory
'Researchers have visualised what happens when certain smells or aromas are interpreted by the brain as taste, helping to explain why things like flavoured waters are perceived as sweet despite containing no added sugar.' cosmosmagazine.com/health/body-... #foodscience #taste #aroma
Brain activity reveals how we taste flavours from smell alone
Researchers have revealed what happens in the brain when certain smells are interpreted by the brain as tastes or flavours.
cosmosmagazine.com
September 28, 2025 at 11:17 PM
'Researchers have visualised what happens when certain smells or aromas are interpreted by the brain as taste, helping to explain why things like flavoured waters are perceived as sweet despite containing no added sugar.' cosmosmagazine.com/health/body-... #foodscience #taste #aroma
'The genderisation of food remains strong in the retail industry, and extends to advertising and marketing. When did you last see an ad that showed a woman in charge of the BBQ?' theconversation.com/women-do-the... #foodstudies #foodhistory #gender #barbecue
Women do the most cooking at home. So why do men get to hog the BBQ?
There’s no evidence men are wired to use fire any more than women – yet, across cultures, it’s common to find bands of blokes bonding over the barbie.
theconversation.com
September 27, 2025 at 1:33 AM
'The genderisation of food remains strong in the retail industry, and extends to advertising and marketing. When did you last see an ad that showed a woman in charge of the BBQ?' theconversation.com/women-do-the... #foodstudies #foodhistory #gender #barbecue
I ran across this fabulous old postcard of a friend's family's restaurant from back in the day. I've been hearing about this part of #VancouverRestaurantHistory for so long, and it was great to run across a picture of the place. #foodhistory #dininghistory #ArmandosRestaurant
September 19, 2025 at 11:25 PM
I ran across this fabulous old postcard of a friend's family's restaurant from back in the day. I've been hearing about this part of #VancouverRestaurantHistory for so long, and it was great to run across a picture of the place. #foodhistory #dininghistory #ArmandosRestaurant
My fave @IgNobel prize this year: 'Italian physicists came to the rescue with a foolproof recipe based on their many scientific experiments, according to a new paper published in the journal Physics of Fluids.' arstechnica.com/science/2025... #CacioEPepe #foodstudies #foodscience
Meet the 2025 Ig Nobel Prize winners
The annual award ceremony features miniature operas, scientific demos, and the 24/7 lectures.
arstechnica.com
September 19, 2025 at 10:52 PM
My fave @IgNobel prize this year: 'Italian physicists came to the rescue with a foolproof recipe based on their many scientific experiments, according to a new paper published in the journal Physics of Fluids.' arstechnica.com/science/2025... #CacioEPepe #foodstudies #foodscience
@Lucy_Worsley on The Curious History of the Fork lucyworsley.substack.com/p/the-curiou... #foodhistory #dining #utensils
The curious history of the FORK
And what it reveals about your social class!
lucyworsley.substack.com
September 17, 2025 at 11:03 PM
@Lucy_Worsley on The Curious History of the Fork lucyworsley.substack.com/p/the-curiou... #foodhistory #dining #utensils
#AnthroDish laments the end of the late, great #Canadian #chocolatebar, #NeilsonJerseyMilk (made by @CadburyWorld). sarahduignan.substack.com/p/a-farewell... #foodhistory #nostalia #foodstudies #confectionery
a farewell to neilson jersey milk chocolate bar
fieldnotes on canadian chocolate discontinuations
sarahduignan.substack.com
September 17, 2025 at 11:01 PM
#AnthroDish laments the end of the late, great #Canadian #chocolatebar, #NeilsonJerseyMilk (made by @CadburyWorld). sarahduignan.substack.com/p/a-farewell... #foodhistory #nostalia #foodstudies #confectionery
Reposted by Gastronomic History
I'll be on the Beeb tonight trying not to say that the whole DEATH OF THE BRITISH PUDDING thing might be a little bit contrived so that English Heritage can publicise a baking book. On the other hand... entirely coincidentally I made C17 white puddings. They were not entirely a success.
August 14, 2025 at 5:02 PM
I'll be on the Beeb tonight trying not to say that the whole DEATH OF THE BRITISH PUDDING thing might be a little bit contrived so that English Heritage can publicise a baking book. On the other hand... entirely coincidentally I made C17 white puddings. They were not entirely a success.
Reposted by Gastronomic History
More pudding content. This one's lamb steak and kidney and was very nice thank you yes please none of this death of the pudding crap around here.
August 20, 2025 at 11:40 AM
More pudding content. This one's lamb steak and kidney and was very nice thank you yes please none of this death of the pudding crap around here.
Reposted by Gastronomic History
I'm very pleased with this new acquisition: a butter churn made by Waide of Leeds. It's in good working order but I need to get the wood wet so that it swells and closes the little gaps in the wood before I use it.
Any advice using this contraption is most welcome!
Any advice using this contraption is most welcome!
September 13, 2025 at 5:05 PM
I'm very pleased with this new acquisition: a butter churn made by Waide of Leeds. It's in good working order but I need to get the wood wet so that it swells and closes the little gaps in the wood before I use it.
Any advice using this contraption is most welcome!
Any advice using this contraption is most welcome!
Reposted by Gastronomic History
Either way, clafoutis of the food of the gods and I always make a portion for 10 and then eat chunks of it cold for breakfast. I mean, it's essentially solid custard with fruit in. What's not to love?!
September 13, 2025 at 6:01 PM
Either way, clafoutis of the food of the gods and I always make a portion for 10 and then eat chunks of it cold for breakfast. I mean, it's essentially solid custard with fruit in. What's not to love?!
Reposted by Gastronomic History
The two are verrrry close - my mirabelle is the classic yellow one but there are red ones. I *think* - that mirabelles tend to be sweeter. So I'd call mirabelle, but I'm much better at cooking than growing (!)
This is not unhelpful www.orangepippintrees.co.uk/trees/mirabe...
This is not unhelpful www.orangepippintrees.co.uk/trees/mirabe...
Buy mirabelle and cherry-plum trees for your garden
Mirabelles and Cherry Plums are both species of plum, mainly used in the kitchen. We can advise on all aspects of planting and growing them.
www.orangepippintrees.co.uk
September 13, 2025 at 6:00 PM
The two are verrrry close - my mirabelle is the classic yellow one but there are red ones. I *think* - that mirabelles tend to be sweeter. So I'd call mirabelle, but I'm much better at cooking than growing (!)
This is not unhelpful www.orangepippintrees.co.uk/trees/mirabe...
This is not unhelpful www.orangepippintrees.co.uk/trees/mirabe...
Reposted by Gastronomic History
So @dranniegray.bsky.social what do we think? Mirabelles?
Thank you very much for answering my question! I shall definitely be trying the clafoutis! Pic of some of the plums in question!
September 13, 2025 at 3:47 PM
So @dranniegray.bsky.social what do we think? Mirabelles?
This remains one of my favourite #XKCD cartoons of all time. #Brassicas #foodhistory #foodstudies #agriculture #botany
September 13, 2025 at 10:38 PM
This remains one of my favourite #XKCD cartoons of all time. #Brassicas #foodhistory #foodstudies #agriculture #botany
Reposted by Gastronomic History
