The Full English – Détails, épisodes et analyse

The most influential cook that you've probably never heard of, according to food historian Neil Buttery.

Elizabeth Raffald captured the distinctly modern English food of the 18th century. The Heston Blumental of her time, inspiring cooks like Fergus Henderson today.

Neil Buttery is the author of "Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper". He's also got two new books coming out, Knead to Know: A History of Baking and The Philosophy of Puddings.

Find Neil's blog and his brilliant podcast here.

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

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Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.

Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.

Lewis Bassett speaks about Madur with Mayuk Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America. We talk about Madur's life, some of the barriers to her success as an actress and her move into being a celebrity chef where she made huge waves, plus a lot more. Find out more about Mayuk Sen here and read his article on Madur here (paywalled).

The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.

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Join us, join us, join us for a Full English Christmas special! Get the turkey in the oven and warm some wine as we answer all your questions on why we eat and drink in the ways we do at Christmas. And hear us rate the best and worse mince pies from high street coffee shops.

Lewis Bassett is joined by the man of music Forest DLG, master baker Rebecca Spaven, the talented Jemma Greenwood and the food historian Neil Buttery.

Hohoho and sponsor our show: https://www.patreon.com/fullenglish

Find more about Neil, including links to his wonderful books and his podcast here.

Have a good one!

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What did the ancient Romans do for us? Well, according to Thom Ntinas from The Delicious Legacy podcast, they were the first to give Britain the burger.

Find out more about the lasting culinary legacies of ancient Roman Britain in this special cross over episode.

Presented by Thom Ntinas and Lewis Bassett. Produced and edited by Thom Ntinas. Music from Pavlos Kapralos.

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Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take into account Costa's express machines and retail products.

How did Costa get so big and why do we love it?

Lewis Bassett is joined by co-host Jemma Greenwood, comments from the coffee historian Jonathan Morris and a Costa taste testing with three time UK barista champion Maxwell Colonna-Dashwood. Forest DLG provides the music and sound design.

Find Jonathan's excellent podcast on the history of coffee here.

Maxwell has written three books on coffee and you can find his boutique coffee shops in Bath and London. Find more info on him here.

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Few people are aware that in the first half of the 20th century the British government helped establish a huge number of popular canteens, serving food to everyone who wanted it during war time and afterwards. These British Restaurants, as they became known during World War II, were, at their hight, more numerous than today's McDonalds and Wetherspoons combined.

Lewis Bassett speaks to Bryce Evans, a Professor of History at Liverpool Hope University, about British restaurants and their relevance for food bank Britain today.

Bryce's book is called Feeding the People in Wartime Britain. A cheaper paperback edition will be available in November. He has written widely on the subject, including here.

Mixing and sound design from Forest DLG.

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Vines in a Cold Climate is a new book by Henry Jeffreys charting the sparkling rise of English wine and the people behind it. Lewis Bassett and Jemma Greenwood speak to Henry over a couple of bottles of vins anglais about Henry's book, the story of English wine and attitudes towards wine drinking in England.

Mixing and sound design is as ever from Forest DLG.

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What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing?

Joining Lewis Bassett is the author and Guardian columnist Felicity Cloake and Isaac Rangaswami, writer and the man behind the Instagram page Caffs Not Cafes.

Felicity's book is Red Sauce Brown Sauce. Her writing for the Guardian can be found here. Isaac has written about caffs for the Guardian and Vittles.

Mixing and sound design is from Forest DLG.

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There exists a distinctly middle class culture in Britain that has taught us to love our meat, especially if we feel guilty about eating it. But what if rather than caring for the animals we eat, we thought about animals as an exploited class who deserve justice, not a cuddle before they are slaughtered? So argues Amber Husain in Meat Love, a powerful little book that is out now.

Lewis Bassett speaks to Amber Husain about the book, whether capitalism really is a barrier to changing our food system and whether it's wrong to love your meat.

Mixing and sound design is from Forest DLG.

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By creating a network of pubs that are accessible to anyone with 89p for a coffee, JD Wetherspoon has become something of a public service. But should Britain's most popular pub chain really be owned by Tim Martin and a small group of shareholders? Is it time to nationalise Wetherspoons?

In this episode, Lewis Bassett is joined by Jemma Greenwood to discuss the origins and meanings of Spoons, and by James Meadway to discuss pubs and public ownership.

Mixing and sound design is from Forest DLG.

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