Explore every episode of the podcast A is for Apple: An Encyclopaedia of Food & Drink
| Title | Pub. Date | Duration | |
|---|---|---|---|
| BONUS EPISODE: Avocado Anxiety with Louise Gray | 22 Jul 2024 | 00:18:16 | |
In this bonus episode Sam explores the Instagram sensation that is the avocado and why this berry that takes its name from the Aztec word for testicle makes some people rather anxious. This is the full interview with author and environmental journalist Louise Gray, who’s book Avocado Anxiety tracks the stories of our five-a-day from farm to fruit bowl and uncovers the impact that growing fruits and vegetables has on the planet. You can follow Louise on Instagram and X or find out more about her work here. You can follow the A is for Apple Podcast on Instagram and X (Twitter). | |||
| A is for Anchovy, Alewife & Avocado | 17 Jul 2024 | 01:10:33 | |
In this episode - the last of the A series! - Alessandra, Neil and Sam take on listeners’ suggestions to create quite the pot pourri mix of anchovies, alewives and avocados. If you have any suggestions for season ‘B’ let us know! You can find A is for Apple on Instagram and X (Twitter) or email us at aisforapplepod@gmail.com Useful links and things mentioned in the episode
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| BONUS EPISODE: The Apple Detective | 20 Mar 2024 | 00:06:09 | |
In this bonus episode, Allie interviews apple detective Tom Adams to discuss his work in uncovering forgotten and nearly extinct apple varieties, and why preserving them is crucial. Contact us: email: aisforapplepod.gmail.com Find our Substack, social media & various other bits and bobs via our Linktree: linktr.ee/aisforapplepod | |||
| PILOT: A is for Apple, Absinthe & Adulteration | 04 Mar 2024 | 00:54:55 | |
In the very first episode, Neil is presenting and gives everyone a free choice as to what topic they want to talk about, as long as it begins with A of course. Alessandra goes for apples, Neil chooses absinthe and Sam looks into adulteration. Links to things mentioned in this episode: ‘13 Magical Ways to Use Apples’ Glyn Hughes’ Alan Turin sculpture ‘Lancashire man poisoned after eating cherry seeds’ article on BBC News ‘How Did La Belle Époque Become Europe’s Golden Age?’ article on The Collector ‘Site of "The Absinthe Murders"’ article on Atlas Obscura The Apple Tree (1952) by Daphne du Maurier Hallowe’en Party (1969) by Agatha Christie The July Ghost (1982) by A.S. Byatt Join our free Substack to get extra bonus features: https://substack.com/profile/147444179-sam-bilton Anything to add? Don’t forget we want to hear your suggestions for future topics. Contact us: email: aisforapplepod.gmail.com Social media: twitter/X: @aisforapplepod Instagram: @aisforapplepod_ | |||
| BONUS EPISODE: Amino Acids, Nitrogen and the Soil | 12 Jul 2024 | 00:09:05 | |
In this extra bonus episode, Neil talks with Sam and Alessandra about why getting plenty of nitrogen in the soil is good for making amino acids and therefore protein. You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and X. Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper. You can find him on Instagram and X. Dr Alessandra Pino also co-hosts the Fear Feasts Podcast and is the co-author of A Gothic Cookbook. You can find her on Instagram and X. | |||
| A is for Aloes, Aspic and Amino Acids | 04 Jul 2024 | 01:13:30 | |
In this episode Allie gives Sam and Neil a topic to sink their teeth into as we discuss all things meaty. We chat about fake birds, meat jellies and learn why certain molecules make savoury food so irresistibly scrumptious. Useful Links and things mentioned in the episode Neil cooks Jane Grigson’s recipe for Guards of Honour Eating Ortolans - Gastro Obscura Neil’s recipe for Seftons (savoury custards) Neil cooks Jane Grigson’s recipe for Hindle Wakes What Should We Call Frankenmeat? The Cut by Edith Zimmerman (2018) Carry on Screaming Reel (sadly this doesn’t show the ‘victims’ getting encased in wax but it gives you an idea)
Suggested Reading The Inferno (1265-1321), by Dante Alighieri Fool’s Gold: A History of British Saffron (2023) by Sam Bilton ‘The Sit Down’ in Medium Raw by Anthony Bourdain (2010) for the description of eating Ortolans A Gothic Cookbook (2024) by Ella Buchan and Dr Alessandra Pino Before Mrs Beeton: Elizabeth Raffald, England’s Most influential Housekeeper (2023) Neil Buttery The Constance Spry Cookery Book (1956) by Rosemary Hume and Constance Spry Mrs Beeton and Mrs Marshall (2023) by Emma Kay Rebecca (1938) by Daphne du Maurier The Accomplisht Cook (1660) by Robert May Sweetness and Power (1986) by Sidney Mintz The Experienced English Housekeeper, 1784 edition, by Elizabeth Raffald Le viandier de Taillevent (c. 1300 in French. You see some of the recipes translated into English on this website) You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and X. Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper. You can find him on Instagram and X. Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and X. | |||
| S1 E5: Vegetables - Bonus Bits! | 11 Jun 2024 | 00:09:20 | |
Here is an extra helping of the A is for Apple podcast following on from our last episode on vegetables. If you listened to the last 'A' episode, you’re probably thinking that we were on our best behaviour. But you should know us better than that by now! As ever Allie, Neil and I talked for ages about our vegetal A’s and inevitably we strayed onto our pet subjects of aphrodisiacs and sex. So here are the saucy bits we couldn’t fit into the previous episode on vegetables. But we start by continuing our discussion on the perils of recipe testing. Suggested Reading English Food (1998) by Jane Grigson Good Savouries (1934) by Ambrose Heath Royal Cookery or the Compleat Court Cook by Patrick Lamb (1726) Put Out More Flags (1942) by Evelyn Waugh | |||
| A is for Asparagus, Arrowroot and Artichoke | 31 May 2024 | 01:02:59 | |
In today’s episode we will be discussing what many a child dreads encountering on their dinner plate. So prepare yourself for a wrinkled nose or two, an impromptu visit to the sick room and a few prickly surprises as Allie, Neil and I explore the verdant world of vegetables. Useful Links Sam’s Recipe for William Verrall’s Sweetbreads With Asparagus (1759) Sam’s interpretation of Hannah Glasse’s Asparagus in a French Role (sic) on Instagram (essentially a quiche in a loaf of bread) Neil’s Butter Sauce (a classic accompaniment to asparagus) You can also find Neil’s talk on 'Navigating 19th Century English meals through Worcester porcelain' for the Museum of Royal Worcester onYouTube Lindsay Middleton’s project Dishes for the Sickroom examines the links between food, health, education and international ingredients in the culinary collections of the Glasgow Caledonian University (GCU) Archive Centre.
Suggested Reading Emma by Jane Austen (1815) The Diner’s Dictionary by John Ayto (1993) Mrs Beeton’s Book of Household Management by Isabella Beeton (1861) The Bloody Chamber by Angela Carter (1993) The Fruit, Herbs and Vegetables of Italy by Giacomo Castelvetro (1614) ‘Crumbs! A history of biscuits in 15 fantastic facts – from flatulence cure to phenomenal fuel’ by Lizzie Collingham in The Guardian, 18 October 2020 The Art of the Asparagus by Daisy Dunn in the Spectator, 15 May 2021 Acetaria. A discourse of sallets by John Evelyn (1706) Meat: A Natural Symbol by Nick Fiddes (2015) A Plain Cookery Book for the Working Classes by Charles Elmé Francatelli (1852) English Food (1998) by Jane Grigson A Treatise of All Sorts of Food Louis Lémery (1745) Caravaggio’s Artichokes by Jesse Locker in Gastronomica, Vol. 19, No. 4 (Winter 2019), pp. 20-27 Scots kitchen, its traditions and lore with old-time recipes by F. Marian McNeill (1935) Notes on Nursing by Florence Nightingale (1859) In Search of Lost Time by Marcel Proust (1913) The Experienced English Housekeeper by Elizabeth Raffald (1769) Food in Art by Gillian Riley (Reaktion Books, 2015) Caravaggio: fury, food and fine art by Gilian Riley on artuk.org 29 September 2017 La Varenne's Cookery. The French Cook; The French Pastry Chef; The French Confectioner. A modern English translation and commentary by Terence Scully. (Prospect Books, 2006) Le cuisinier françois by François Pierre de la Varenne (1680) You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and X. Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper. You can find him on Instagram and X. Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A... | |||
| A is for Aga, Aberffraw Cakes & Angelica | 14 May 2024 | 01:00:39 | |
In today’s baking themed episode, Alessandra looks into that classic piece of kitchen kit, the Aga, Neil investigates hyper-regional Welsh biscuits called Aberffraw cakes and Sam goes oh-so-retro with a deep-dive into angelica. Books and other things mentioned in this episode: Joanna Trollope A Village Affair (1989) Televised version (1995) Book on Archive.org Television adaptation on YouTube Mary Berry New Aga Cookbook (1999) Book on Archive.org Ambrose Heath First Aga cookbook: Good Food on the Aga (1933) Book on Persephone Books Sussex Pond Pudding Recipe on Neil Cooks Grigson blog Cassel’s Dictionary Link on Wellcome Collection Laura Mason and Catherine Brown The Taste of Britain (2010) Book on HarperCollins Aberffraw Traditional Biscuit Company Website Tale of Thormod and Thorarin translated in The Sagas of Kormak and The Sworn Brothers. Trans. Lee M Hollander, New York: Princeton University Press, 1949 pp179 'Angelica: From Norwegian Mountains to the English Trifle' by Ove Fosså in Wild Food: Proceedings of the Oxford Food Symposium on Food and Cookery 2004. Totnes: Prospect Books, 2006, 13 PDF link Edward Daniel Clarke Travels in Various Countries of Europe, Asia and Africa (1810-1823)Link on Wellcome Collection John Parkinson Paradisi in sole paradisus terrestris (1629) Link on Wellcome Collection Robin Weir Ices: The Definitive Guide (1995) Book on Amazon Curnonsky La Table et l’Amour (1950) Book on Untje.com Contact us email: aisforapplepod@gmail.com linktree: linktr.ee/aisforapplepod Social media twitter/X: @aisforapplepod Instagram: @aisforapplepod_ | |||
| A is for Almond, Apricot & Aubergine | 01 May 2024 | 01:02:20 | |
Things start to get fruity in this third episode. Neil chooses almonds, fuelling a historical debate that goes a bit nuts. Apricots are more Allie’s jam as she looks at their use in literature and Sam takes the less beaten track of the aubergine, sparking memories of the time she made a parmigiana…on TV! Useful Links Neil's recipe for - or, rather, interpretation of - medieval blanc mange and modern, sweet blancmange. ‘Almond trees in Ancient Greek lore’ on the Greek News Agenda website History of the Bimberlot Festival. ‘A French Party 600 Years in the Making’ by Hugh Thomas on the Smart Mouth Substack. ‘The "pretty art" of detecting pregnancy in The Duchess of Malfi’ by Claire McEwen Duncan via University of British Colombia Open Collections. ‘Eggplant (aubergine) — A Mad Apple with a Dark Liaison’ on the Vegetarians in Paradise website ‘Eggplant (aubergine) Symbol Timeline in Love in the Time of Cholera’ on the LitCharts website Suggested Reading In Search of Lost Time (1913) by Marcel Proust The Experienced English Housekeeper (1769) by Elizabeth Raffald A Midsummer Night’s Dream (1605) by William Shakespeare Apricot Jam and Other Stories (2008) by Aleksandr Solzhenitsyn Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking (1987) by Hilary Spurling (based on the late sixteenth century manuscript notebook belonging to Elinor Fettiplace) The Duchess of Malfi (1613) by John Webster Pride and Pudding: The History of British Puddings, Savory and Sweet (2016) by Regula Ysewijn Anything to add? Don’t forget we want to hear your suggestions for future topics. Contact us email: aisforapplepod.gmail.com linktree: linktr.ee/aisforapplepod Social media twitter/X: @aisforapplepod Instagram: @aisforapplepod_ | |||
| BONUS EPISODE: Wherefore art thou Jerk? | 15 Apr 2024 | 00:06:14 | |
Ever wondered what the origins of the word jerk are? Or how you can tell whether your allspice is fresh? Sam, Neil and Allie seek answers to these questions in this mini bonus episode. Suggested Reading Hans Sloane, A voyage to the islands Madera, Barbados, Nieves, S. Christophers and Jamaica, with the natural history ... (Volume 1) (1707) Hans Sloane, ‘A Description of the Pimienta or Jamaica Pepper-Tree, and of the Tree That Bears the Cortex Winteranus,’ in Philosophical Transactions (1686) Melissa Thompson, Motherland: A Jamaican Cookbook (2022) | |||
| A is for Asafoetida, Allspice & Anise | 08 Apr 2024 | 00:58:23 | |
We’ve been fine tuning our olfactory organs and immersing ourselves in a cloud of wonderful scents. In this episode Neil explains why asafoetida is a substitute for garlic and onions by some religious groups; Sam chats to food writer and broadcaster Melissa Thompson about jerk seasoning (which includes allspice) and Allie has a gripe about a literary misappropriation of aniseed. Useful LinksFor more information on Melissa Thompson visit the FOWL MOUTHS: Food & Recipe Project website or Instagram. Melissa’s book Motherland is a great read as well as being packed with mouthwatering recipes. Neil’s recipe for Yorkshire Curd Tart and Seed Cake Pepper cake recipe on Traditional Yorkshire Recipes blog ‘The Wandering Womb’ article in the New Yorker Suggested Reading
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| S2E1 B is for Bananas, Banting and Berries | 15 Jan 2025 | 01:04:18 | |
Welcome back to Season 2 of the A is for Apple podcast where Sam Bilton, Dr Neil Buttery and Dr Alessandra Pino will be exploring the bountiful letter B. In this episode our team take a healthful approach to the start of the season. Allie goes bananas, Sam explores a once popular low-carb diet and Neil discovers why some fruits are only masquerading berries despite their names. You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky | |||
| BONUS EPISODE: Fruit & berries: The Uncut Interview with Rachel Webster | 29 Jan 2025 | 00:24:49 | |
This is the uncut discussion between Neil and Rachel Webster, Curator of Botany at the Manchester Museum. There is more talk of fruit and berries, including a gobsmacking fact surrounding avocado seeds, and we answer the all-important question: Is an apple a berry? Find out more about the Manchester Museum here You can follow the A is for Apple Podcast on Instagram and Bluesky Linktree: https://linktr.ee/aisforapplepod Email: aisofrapplepod@gmail.com | |||
| S2E2 B is for Buttery, Bistro & Bournville | 12 Feb 2025 | 01:06:18 | |
In this episode, we explore food places beginning with 'B.' Neil uncovers the buttery—not the hearty Scottish roll, but the traditional place where wine is stored. Allie dives into the origins and charm of the bistro, with its revolutionary roots where food and culture come together in cosy, intimate spaces. Meanwhile, Sam unwraps the story of Bourneville, where chocolate and community collide. Useful links and things mentioned in the episode
You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram , X & Bsky. Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper, The Philosophy of Chocolate, Knead to Know: A History of Baking You can find him on Instagram ,X & Bsky. Dr Alessandra Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram , X & Bsky. | |||
| BONUS EPISODE: The Upper Servants | 26 Feb 2025 | 00:07:09 | |
Welcome to a special extra tidbit excised from the previous episode where Ally, Sam and Neil talked about butteries. We ended up going off on one about the upper servants - off-topic, but interesting (we hope!) and so here it is for your aural entertainment. You can follow the A is for Apple Podcast on Instagram and X (Twitter). Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram , X & Bsky. Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper, The Philosophy of Chocolate, Knead to Know: A History of Baking You can find him on Instagram ,X & Bsky. Dr Alessandra Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram , X & Bsky. | |||
| S2E3 B is for Baked Beans, Bath Buns & Bagels | 12 Mar 2025 | 00:59:51 | |
In this episode of Season B, Sam, Neil and Ally focus on the world of baking. Sam cooks up some delicious (or not) baked beans, Neil considers the Bath bun and Ally dives into bagel culture. Useful links, references and things mentioned in the episode: Baked Beans Beans: A History by Ken Albala (2007) The Frugal Housewife by Lydia Maria Child (1829) The Boston Cooking-School Cookbook by Fannie Merrit Farmer (1896) - (this is a link to the 1910 version) The Truth about Baked Beans by Megan Muckenhoupt (2015) America’s Founding Food: The Story of New England Cooking by Keith Stavely & Kathleen Fitzgerald (2004) Britain’s obsession with baked beans What’s For Tea, Mum? Beanz Meanz The Who! Martha Stewart’s Boston Baked Beans Bath Buns English Bread & Yeast Cookery by Elizabeth David (1977) English Food by Jane Grigson (3rd edition, 1992) The Taste of Britain by Laura Mason and Catherine Brown (1999) Cobb’s Bath Buns recipe on Neil Cooks Grigson Bagels https://www.goodhousekeeping.com/uk/food/recipes/g43212153/street-party-food-ideas-recipes/ https://www.vice.com/en/article/these-black-bagels-are-the-anti-rainbow-bagel/ The Bagel: The Surprising History of a Modest Bread by Maria Balinska https://fairmountbagel.com/bagels-in-space/ Prince William and Kate Make Bagels in East London: https://www.youtube.com/watch?v=nhhDQeLWMfY https://www.hackneycitizen.co.uk/2014/06/17/curious-history-bagel/ https://www.thejc.com/lets-eat/bagels-can-change-your-perspective-on-history-by77e9sr https://www.vice.com/en/article/these-black-bagels-are-the-anti-rainbow-bagel/ | |||
| BONUS EPISODE: Bagels | 19 Mar 2025 | 00:04:44 | |
In this bonus episode of A is for Apple, Allie looks into the unexpected Britishness of bagels, their nostalgic ties to celebrations, and even their royal connections. In this episode:
Please note: This episode was recorded on location at Rinkoff Bakery, so the audio may be less polished than usual, but the insights (and bagel talk) are well worth it. We’d love to hear from you. Connect with us at: Twitter: @aisforapplepod Instagram: @aisforapplepod_ Email: aisforapplepod@gmail.com BlueSky: @aisforapplepod Enjoy this tasty bonus bite of food history! | |||
| S2 E4: B is for Bakestone, Béchamel and Barbecue | 26 Mar 2025 | 01:09:28 | |
Cooking is essentially a series of techniques. In Episode 4 Neil, Sam and Allie explore an ancient form of hearth cookery; find out why being called Béchamel could merit a kick in the posterior and get sizzling on the barbie. (No cakes or dolls were harmed in the making of this podcast 😉). Useful LinksNeil’s recipes:
Suggested Reading
You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeperas well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky | |||
| BONUS EPISODE: Barbacoa with chef Edson Diaz Fuentes | 02 Apr 2025 | 00:13:19 | |
In this bonus episode, Allie explores the rich tradition of barbacoa from Chef Edson Diaz-Fuentes' hometown, diving into its regional variations and the traditional pit-cooking techniques that define its deep, smoky flavours. They also discuss his journey through London’s dynamic food scene and how his three restaurants bring the heart of Mexican cuisine to the city.Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz Fuentes (2021) Useful Links
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| S2E5 B is for Blue Cheese, Blue Corn & Borage | 23 Apr 2025 | 01:11:49 | |
In Episode 5 the intrepid team enter their blue period. Neil finds out how a unique blue cheese was resurrected from obscurity thanks to some mouldy leather. Allie explores the significance of blue corn to the Hopi in Arizona. And Sam explains why a blue flower was believed to lift the spirits (and also looks great in a glass of Pimms). Useful Links and Further Reading:Blue Cheese
Blue Corn
Borage
You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky | |||
| BONUS EPISODE: Barbecue like an ancient Greek with Thomas Ntinas | 16 Apr 2025 | 00:15:47 | |
Check out Thom's podcast The Delicious Legacy here: https://podcasts.apple.com/gb/podcast/the-delicious-legacy/id1494707127 Watch Thom smoke pork and mutton over a charcoal fire like an ancient Greek: https://youtu.be/u7JN1pl_JVs?si=k-j6dZGYVne_0zUa The Odyssey by Homer: https://www.gutenberg.org/files/1727/1727-h/1727-h.htm | |||
| BONUS EPISODE: Stichelton Cheese with Joe Schneider | 07 May 2025 | 00:34:47 | |
Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode had the blue theme, and Neil chose to look at blue cheese, in particular Stichelton, which is made on the beautiful Welbeck Estate in rural Nottinghamshire. Neil spoke to Joe Schneider, who makes this delicious, unique farmhouse cheese. Neil cut the interview down to 6 minutes or so, but here it is in full. They talk about how one gets into farmhouse cheesemaking, the importance of consistency and the best places to buy Stichelton as well as many other things. A big thank you to Thomas Ntinas for his sound engineering support. Things mentioned in today’s episode: You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky | |||
| S2E6 B is for Beef Wellington, Brains & Bovril | 14 May 2025 | 01:02:55 | |
Welcome to Episode 6 of Season B. The theme is ‘Meat’ and Sam, Neil and Alessandra get beefy with three choice nuggets of fleshy goodness, looking at Beef Wellington, Brains and Bovril. Don’t get the meat sweats! Don’t forget the next episode is the Listeners’ Choice. Please send your suggestions (with a reason why you’ve chosen it) to aisofrapplepod@gmail.com. Your deadline is 21st May! Links & Further Reading
Beef Wellington
Brains
Bovril
Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky | |||
| BONUS EPISODE: Brains and the BSE Crisis | 01 Jun 2025 | 00:11:29 | |
Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode the theme was Meat, and as usual, the three of us nattered away for a bit too long and some of our conversation was edited out for time. One of these things was the part of Neil’s section on brains and the BSE crisis. We’re busy behind the scenes getting the listener's choice episode ready for you, but hopefully this little snackette will keep you going. You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and Bluesky Dr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky | |||
| S2E7 B is for Boiling, Bayleaf & Bloody Mary | 22 Jun 2025 | 01:05:44 | |
Welcome to Episode 7 of Season B. This is a Listener’s Choice ep, and things get hot, messy and monstrous as Sam, Neil and Alessandra look at Boiling, Bloody Mary and bay leaves. Things mentioned in this episode Sam Bilton wins at the Fortum & Mason Awards Museum of Royal Worcester project wins at the British Library Food Season Awards Sam’s black pudding episode on Comfortably Hungry Neil is appearing at the Chalke Festival on 27 June Follow Serve it Forth History Festival 18 October on Instagram @serveitforthfest Links & Further Reading Boiling Acton, E. (1845). Modern Cookery For Private Families. Quadrille. Beeton, I. (1861). The Book of Household Management. Lightning Source. Davidson, A. (1999). The Oxford Companion to Food. Oxford University Press. Grigson, J. (1992). English Food (Third Edit). Penguin. McGee, H. (1984). On Food and Cooking: The Science and Lore of the Kitchen (1st ed.). Allen and Unwin. Smith, D. (1998). Delia’s How to Cook Book 1. BBC Books. Bayleaf: Culpeper’s Herbal (I’ll find a link late) What Is a Bay Leaf, Exactly? – Atlas Obscura https://www.atlasobscura.com/articles/what-is-a-bay-leaf Pliny Natural History iv: Books 12-16 https://archive.org/details/L370PlinyNaturalHistoryIV1216/page/n391/mode/2up?q=laurel Ovid Metamorphosis https://www.gutenberg.org/files/21765/21765-h/21765-h.htm Bloody Mary: Why Is There an Entire Fried Chicken on My Bloody Mary?: An exploration of outrageous garnishes and the drink’s over-the-top evolution. The Spruce Eats The Tomato in America by Andrew F. Smith (1994): A rich history of the tomato- from suspicion to Bloody Mary staple. Essential reading for any cocktail historian. James Bond’s Other Drink: Long before Vesper, Bond was sipping Bloody Marys- shaken, not stirred, of course. Bormioli Luigi Bloody Mina Gothtail: A Gothic twist on the classic- dark, dramatic, and dangerously drinkable. Instagram Recipe | |||
| S3E1 C is for Carbonado, Carrot & Cabinet Pudding | 23 Mar 2026 | 00:59:39 | |
Sam Bilton Allie Pino and Neil Buttery are back with a brand new season exploring the culinary alphabet. This time it’s the letter ‘C’. In the first episode of this season our team had free reign to explore whatever took their fancy. Sam opens with carbonado, diving into its rich history and cultural associations. Allie follows with carrots, exploring their meanings, myths, and surprising journeys through food history. Neil brings things to a close with cabinet pudding, a comforting and curious dish that rounds the conversation off rather nicely. Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content. Sources/Useful LinksCarbonado
Carrot
Cabinet pudding
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| S3E2 C is for Cradock, Cook & Castelvetro | 06 Apr 2026 | 01:11:51 | |
Today’s theme is PEOPLE! Allie, Neil and Sam bring some guests with them to this episode (metaphorically speaking). One is renowned for her flamboyancy; another is an avid champion of fruit and veg and the last has a very large bone to pick with one of history’s most renowned cookbook authors. But can you guess who they are? (Well of course you can because their names are in the title, but indulge us by playing along!) Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content. Sources/Useful LinksFanny Cradock
Ann Cook
Giacomo Castelvetro
You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakesperean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding with another book in progress. You can find him on Instagram and Bluesky Dr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky | |||
| S3E3 C is for Cod, Cockles & Caviar | 20 Apr 2026 | 01:11:13 | |
Things get wet and wild in this episode as the team explore fish and seafood. Allie explores the world of caviar, bumps and all. Sam introduces the gang to cockle bread and Neil asks whether there is any real point to cod? Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content. Sources/Useful Links Cockles
Caviar
Cod
You can follow the A is for Apple Podcast on Instagram and Bluesky Sam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakesperean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding with another book in progress. You can find him on Instagram and Bluesky Dr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky | |||
| S3E4 C is for Caraway, Curry & Cinnamon | 04 May 2026 | 01:03:41 | |
C is for Caraway, Curry & Cinnamon In this episode of A is for Apple, we turn to aromatics and ask what these ingredients carry with them beyond flavour. From the binding qualities of caraway in early modern folklore to the layered histories of curry and its place in Britain, and the enduring warmth of cinnamon, we explore how spices move, adapt, and settle. Along the way, we think about trade, migration, memory, and the ways in which taste is shaped over time. And somewhere along the line… did we get a little carawayed? What we discussCinnamon What is the difference between cinnamon and cassia, and does it matter? Why is cinnamon so strongly associated with comfort and memory? How has it been used historically, both in cooking and in medicine? Curry If one dish tells the story of Britain, is it chicken tikka masala? Can food ever belong to one place once it starts to travel? What do curry houses reveal about adaptation and taste? Is “authenticity” a useful concept, or does it obscure more than it reveals? We also draw on insights from Allie’s previous conversation with Mallika Basu on A Curious Appetite with Dr Alessandra Pino, her new podcast, particularly around migration, flavour, and the politics of naming. Caraway From comfits to cupboards, how has caraway been used in cooking? Why was it once believed to prevent loss, theft, or even wandering lovers? What does this tell us about the symbolic life of everyday ingredients? Useful links amd further readingCaraway Anderson, I. (2023). The History and Natural History of Spices: The 5,000 Year Search for Flavour. The History Press. Brears, P. (2012). Cooking & Dining in Medieval England. Prospect Books. Davidson, A. (1999). The Oxford Companion to Food. Oxford University Press. Hieatt, C. B., & Butler, S. (1985). Curye on Inglysch: English culinary manuscripts of the fourteenth century. Oxford University Press. Mason, L. (1988). Sugar-Plums and Sherbert: The Prehistory of Sweets. Prospect Books. Curry Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press, 2006. Dickson Wright, Clarissa. A History of English Food. London: Random House, 2011. Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1803. Huxley, Aldous. Jesting Pilate. 1926. Panayi, Panikos. Migrant City: A New History of London. 2020. Panayi, Panikos. Spicing Up Britain. 1995. Sukhadwala, Sejal. The Philosophy of Curry. 2023. Empire Podcast – “Inventing Curry: The British Taste for India” Cinnamon https://www.britannica.com/plant/cinnamon How cinnamon is harvested: https://youtube.com/shorts/4LINdKpRmpM?si=dYt_TS0Ny9KqJQo- https://youtu.be/fNguphwF_hI?si=1jS0qWsyseRQGVFR Get in touchIf there’s something you’d like us to think with, a food, a memory, a question, do write in. We’d love to hear what you’re curious about. You can get in touch with us via Bluesky @AisforApplepod. You can also Tweet us at A is for Apple Pod and we’re on Instagram at A is for Apple Pod_ and you can find a group dedicated to the podcast on Facebook. Or you can email us at 📩aisforapplepod@gmail.com. | |||
| S3E5 C is for Caudle, Cider & Cappuccino | 18 May 2026 | 01:22:02 | |
Drink is the theme for this episode! Sam explores the (reputedly) perfect beverage to drink while giving birth. Neil chats to Tom and Lydia from Artistraw who make natural cider and perry. And Allie reveals there is a whole lot more to a cappuccino than a frothy top. You can listen to the latest episode here or wherever you get your podcasts. This is the penultimate episode before our Listener’s Choice finale so don’t forget to send us your suggestions for the culinary ‘C’s that we’ve overlooked and tell us why we should cover them! Sources/Useful LinksEarly modern stuffed carrots video (from around 29 mins 10 secs) Sam’s cameline sauce post on SubstackCaudle
Cider
Cappuccino
Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You can follow the A is for Apple Podcast onhttps://www.instagram.com/aisforapplepod_/Instagram andhttps://bsky.app/profile/aisforapplepod.bsky.socialBlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and | |||
| BONUS EPISODE: Natural Cider with Tom and Lydia of Artistraw Cider | 25 May 2026 | 00:33:22 | |
As promised in the last episode of A is for Apple, here is the full interview with Tom Tibbits and Lydia Crimp of Artistraw Cidery and Orchard in Herefordshire. Lydia and Tom go to great efforts to make a natural cider and perry using fruit from their own orchards, fermented the natural way without pitching any yeast. You can find out more about Artistraw on their website www.artistraw.co.uk, where you can also sign up to their newsletter, or follow them on Twitter, Instagram and Bluesky @artistrawcider. Today, we talk about the basic process of natural cider making, and how it is both an art and a science, what makes a good cider apple, terroir, and the folklore associated with cidermaking. I’ll be back in a week with Alessandra Pino and Sam Bilton with the next regular episode of A is for Apple. See Artistraw on BBC Countryfile: https://www.bbc.co.uk/programmes/m002kw2w Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You can follow the A is for Apple Podcast onhttps://www.instagram.com/aisforapplepod_/Instagram andhttps://bsky.app/profile/aisforapplepod.bsky.socialBlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and Bluesky Dr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding with another book in progress. You can find him on Instagram and Bluesky Dr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky | |||
| S3E6: C is for Cabbage, Celery and Cauliflower | 01 Jun 2026 | 01:00:51 | |
The team return to the theme of vegetables for this episode. Neil champions the much maligned cabbage which he calls the ‘dog of vegetables’. Sam expresses her beef with celery and why it needs a lot of help from its friends to make it more palatable. And Allie delves into the anthropomorphic qualities of cauliflower. Sources/Useful LinksCabbage
Celery
Cauliflower
Don’t forget… Sam will be discussing food in Shakespeare with Will Tosh, Sheila T Cavanagh and the actor Sir Simon Russell Beale at the British Library on Saturday, 13 June 2026. Allie will be digging into food themes and motifs in a series of classic and contemporary gothic novels from the 19th century to the present day at the Brontë Parsonage Museum on 18 July 2026. Coming up next is our Listener’s Choice episode. Which culinary C’s did we miss? | |||
| S3E7: C is for Custard, Chancellor's Buttocks and Crumpets | 16 Jun 2026 | 01:17:46 | |
It’s a Listener Choice special as the team tackle three very different culinary favourites. Sam champions custard in all its forms, from medieval recipes to modern puddings. Allie investigates the mischievous history of Sicily’s “Chancellor’s Buttocks” pastry. And Neil celebrates the crumpet, exploring the history of those hole-filled griddle cakes that have become a staple of the British tea table. Sources/ Useful links Custard
Chancellor’s Buttocks
Crumpets
Don’t forget Allie will be exploring food and feasting in the works of the Brontë sisters and other classic gothic writers at an in-person event at the Brontë Parsonage Museum on 18 July 2026. Allie will also be presenting an online talk on Gothic feasts with Morbid Anatomy on 26 October 2026. Join Sam, Neil and Allie in person for a live recording of A is for Apple at Ludlow Food Festival on 11 September 2026. Allie will be appearing at the Bury St Edmunds Literature Festival on 11 October 2026, where she will be in conversation with author Kate Young. The Serve It Forth Food History Festival returns online on 18 October 2026. Keep an eye on social media for further announcements. This is the final episode of Season C of A is for Apple. Thank you to everyone who listened, shared episodes, and sent in suggestions for our Listener Choice special. We look forward to welcoming you back for Season D. Until then, happy cooking, happy reading, and thank you for joining us on this alphabetical adventure through food and drink culture. | |||