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The Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay Middleton

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Manage episode 456508690 series 2948886
Content provided by Neil Buttery. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Neil Buttery or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

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

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

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 [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

  continue reading

80 episodes

Artwork
iconShare
 
Manage episode 456508690 series 2948886
Content provided by Neil Buttery. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Neil Buttery or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

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

If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.

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 [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

  continue reading

80 episodes

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