Hello everyone – I do hope you are all having a great weekend.
This is just a super-short post just to remind you that the first Serve it Forth Food History Festival is just one week away – it’s online and on Saturday 18 October!
If you want to get hold of a ticket, visit the Eventbrite page, but remember to use the offer code SERVE25 at the checkout to get 25% off the ticket price.
So, come and join my and my cohosts – Sam Bilton, Thomas Ntinas and Alessandra Pino for an educational and fun day with guests such as Tudor food expert and author Brigitte Webster and food writer, journalist and author Tom Parker Bowles. Check out the full Bill of Fare here.
If you didn’t catch it, here’s a podcast episode we made to let you know more about the day, but also to get to know us all a little better.
At the Awards! L-R: Nina Lewis, Neil Buttery, Kate Travers, Martin Driscol and Kirsty Hopkinson
I have some very exciting news to share! The project that I worked on with the Museum of Royal Worcester in 2023-2024 won the Food on Display award at the inaugural British Library Food Season Awards on the 9th of June.
The judges were chef, writer and television presenter Nadiya Hussain, Food Historian and Curator at the Library, Polly Russell, Scent Designer and Food Historian Tasha Marks and Elly Magson, Senior Interpretation Manager at the Library. A big thank you to all of them, and we’re so glad the project has been recognised in this way.
The judges were all drawn to the detail and creativity of Dr Wall’s Dinner at the Museum of Royal Worcester. The display and accompanying programme explored several interesting narratives around Georgian Dining, in a way that was both educational and visually striking. It was a wonderful example of how food can be used to animate a collection and reach different audiences.
Judges (L to R): Polly Russell, Elly Magson and Tasha Marks
There were several elements to the project, including the recreation of an 18th-century dining table, one that the founder of Worcester Porcelain – Dr Wall – might have enjoyed, including some very realistic fake food made by Kerry Samantha Boyes of the Fake Food Workshop in Kirkcudbright, Scotland. I also delivered some historical food workshops, making junkets with Key Stage 2 pupils; historical pies and pasties with the Hospitality & Catering students at the Heart of Worcester College; and plum pudding workshops with adults. A heady mix!
There was too the Worcestershire LitFest & Fringe, who, as a group, took inspiration and created original poems celebrating the ‘Language of porcelain and food’. Many of these are on display in the museum.
A huge thank you to everyone who was involved, especially Natasha Wilcockson who put in so much groundwork bringing together so many different people and keeping us all driving it forward.
The aim of the project wasn’t to show off the lovely porcelain – the museum was already a fantastic job – the aim was to explore the ways in which the porcelain was used and who was interacting with it: from the cooks in the kitchen to the guests sat around the table itself.
To kick off the project, I gave an online talk on the subject which can be watched here:
Last Hallowe’en I hosted an online event with food historian and expert in Gothic food Alessandra Pino called Monsters and Their Meals. The discussion focused upon the function of food and drink in Gothic stories, Dracula and Frankenstein, stories that contain two of horror’s most iconic monsters. We also talked about the more subtle monsters and the food in Jane Eyre and Rebecca. To top everything off, we talked about some real-life grotesque foods from history that are stranger than fiction. I’ve just uploaded it to my YouTube channel for your viewing pleasure.
I hope you enjoy it. We hope to host another event this Hallowe’en, so watch this space for announcements. In the meantime, give the channel a follow, I’ll be adding more videos over the coming months.
If you like the blogs and podcast I produce and would to start a £3 monthly subscription, or would like to treat me to virtual coffee or pint: follow this link for more information.Thank you.
Hello there folks. A very quick post just to let you all know that I am giving two free talks this December.
The first is taking place at Manchester Central Library at 6pm on 5 December and is entitled The History of Pies & Puddings. Because it’s December I shall be looking at some festive examples but also a few other favourites. There will also be some of the library’s antiquarian cookery books to view as part of it. Book your spot here.
The second is a free Zoom talk on 17 December at 7pm (GMT) called The Philosophy of Puddings where I will look at the history of this very British food in the kitchen and in our culture. Will any of your favourites be mentioned?Book your spot here.
There are new events cropping up all of the time so make sure that you check the Upcoming Events tab regularly.
Looking forward to seeing some of you there!
If you like the blogs and podcast I produce and would to start a £3 monthly subscription, or would like to treat me to virtual coffee or pint: follow this link for more information.Thank you.
Hello everyone. A very quick post just to tell you about the in-person event at the British Library I am taking part in as part of the British Library’s Food Season Big Weekend 2024. I will be in conversation with historian and food expert Professor Nancy Siegal discussing ‘Revolution & Tea in the USA’.
It’s on Saturday 25 May 11.15 am at the British Library Piazza Pavilion, tickets £5/2.50 (barg!). There will be tea and there will be cake! Click here to book.
It would be great to see you there if you are in or around London on the 25th. You can also buy a weekend pass for the full weekend. See here for weekend passes.
More info from the website:
“Taste the past and find out how 18th century American women, armed with tea and cake, helped stoke a revolution. Nearly 300 years after the United States of America successfully freed itself from Britain, historian and food expert Professor Nancy Siegal moves beyond the battlefields and weapons to meet the women who harnessed the kitchen to champion freedom and American nationalism. Nancy will be in conversation with food historian Dr Neil Buttery. Tea and cake, made from original recipes, will be served.
‘Morning Tea’ by Richard Houston (1758; British Museum)
British Food: A History 