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 Links

Neil’s recipes:

• https://britishfoodhistory.com/2012/02/21/pancake-day/
• https://britishfoodhistory.com/2020/12/03/to-make-crumpets/
• https://britishfoodhistory.com/2024/10/29/singin-hinnies/
• https://neilcooksgrigson.com/2015/07/13/411-brains-with-curry-and-grape-sauce/
• Delicious Legacy Podcast- A Short History of Barbecue
• Motherland Pig Episode: https://www.bbc.co.uk/programmes/p07rsphm
• The Cook, the Thief, His Wife & Her Lover - Peter Greenaway (1989)
• Goodfellas BBQ Scene
• Saint Lawrence Patron Saint of Cooks
• First Catch Your Gingerbread - Sam Bilton (2020) Perkins recipe
• Mark Meltonville - https://www.meltonville.uk/
• The Culinary Triangle Claude Lévi-Strauss (1966)
• Sumario de la historia general de las indias - Gonzalo Fernández de Oviedo y Valdés (1526)
• A New Voyage Round the World - William Dampier(1697)
• Dictionary of the English Language - Samuel Johnson (1755)

Suggested Reading

• French cookery: comprising L'art de la cuisine francaise, Le patissier royal, Le cuisinier parisien - Marie Antoine Carême (1836 edition)
• Kettner’s Book of Table - E. S. Dallas (1877)
• English Bread and Yeast Cookery - Elizabeth David (1977)
• A Book of Bakestone Cookery - Bobby Freeman (1984)
• The Scots Kitchen: It’s Lore and Recipes - F Marian McNeill (1929)
• Cooked - Michael Pollan (2013)
• The Saucier’s Apprentice - Raymond Sokolov...