Neil Buttery and British Food History

Sara Charles and Teaching Manuscripts

Sarah Kernan speaks with Sara Charles [https://www.history.ac.uk/people/sara-charles], a medieval book historian at the University of London. Sara recently published The Medieval Scriptorium: Making Books in the Middle Ages [https://press.uchicago.edu/ucp/books/book/distributed/M/bo239347878.html] (Reaktion Books, 2024). She incorporates “historical remaking” into her research practices and she shares her knowledge with broader audiences through workshops, social media, and her website, teachingmanuscripts.com [http://www.teachingmanuscripts.com/]. Follow Sara on Bluesky [https://bsky.app/profile/saracharles.bsky.social] and Instagram [https://www.instagram.com/sarajc/?hl=en] for updates. Show notes, links, and transcript available on The Recipes Project [https://recipes.hypotheses.org/].

Marissa Nicosia and Cooking in the Archives

Sarah Kernan has a conversation with Marissa Nicosia [https://www.abington.psu.edu/person/marissa-nicosia], an Associate Professor of Renaissance Literature at Penn State Abington. She teaches, researches, and writes about early modern English literature, food studies, book history, and political theory. Marissa speaks about her work making and updating early modern English culinary recipes, especially for her public food history website, Cooking in the Archives: Updating Early Modern Recipes (1600-1800) in a Modern Kitchen [https://rarecooking.com/]. Follow Marissa on Instagram [https://www.instagram.com/rare_cooking/?hl=en], Threads [https://www.threads.com/@rare_cooking], Bluesky [https://bsky.app/profile/nicosiamarissa.bsky.social], and Facebook [https://www.facebook.com/rarecooking/] for updates. Show notes, links, and transcript available on The Recipes Project [https://recipes.hypotheses.org/].

Alex Makin and Early Medieval Embroidery

Sarah Kernan talks to Alexandra Makin [https://alexandramakin.com/], a textile archaeologist specializing in early medieval embroidery. She is a professional embroiderer, trained at the Royal School of Needlework at Hampton Court Palace and also holds a PhD in Anglo-Saxon Studies. Alex is a Third Century Fellow [https://www.mmu.ac.uk/staff/profile/dr-alexandra-makin] at Manchester Metropolitan University. Her publications include Textiles of the Viking North Atlantic: Analysis, Interpretation, Re-creation [https://boydellandbrewer.com/book/textiles-of-the-viking-north-atlantic-9781837653850/] (2024) and The Lost Art of the Anglo-Saxon World: The Sacred and Secular Power of Embroidery [https://www.oxbowbooks.com/9781789251449/the-lost-art-of-the-anglo-saxon-world/] (2019). In addition, Alex also runs a YouTube channel, Early Medieval Embroidery [https://www.youtube.com/EarlyMedievalEmbroidery]. Follow Alex on Instagram [https://www.instagram.com/alexandramakin2/?hl=en] for updates. Show notes, links, and transcript available on The Recipes Project [https://recipes.hypotheses.org/].

Neil Buttery and British Food History

A content warning. Please note that this episode contains a detailed description of the death of eels in preparation for a meal. In this episode, Sarah Kernan speaks with Neil Buttery, a historian of British food. He is an award-winning author of several books, including A Dark History of Sugar; Before Mrs. Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper; The Philosophy of Puddings; and Knead to Know: A History of Baking. Neil blogs at British Food: A History [https://britishfoodhistory.com/], is the host of The British Food History Podcast [https://feeds.captivate.fm/the-british-food-histor/], and collaborates on another podcast, A is for Apple: An Encyclopaedia of Food & Drink [https://feeds.captivate.fm/a-is-for-apple/]. Follow Neil Buttery on Bluesky [https://bsky.app/profile/neilbuttery.bsky.social]and Instagram [https://www.instagram.com/dr_neil_buttery/?hl=en]for updates. Show notes, links, and transcript available on The Recipes Project [https://recipes.hypotheses.org/].

Crystal Dozier and the Archaeology of Food

In this episode, Sarah Kernan speaks with Crystal Dozier [https://www.wichita.edu/profiles/academics/fairmount_college_of_liberal_arts_and_sciences/Anthropology/Dozier-Crystal.php], Associate Professor and anthropological archaeologist at Wichita State University in Wichita, Kansas. She is Chair for the Department of Anthropology, Director of Wichita State’s Archaeology of Food Laboratory [https://www.wichita.edu/academics/fairmount_las/anthropology/archaeology/food-lab.php], and City Archaeologist for the city of Wichita. Crystal describes researching food and foodways using archaeological approaches, including experimental archaeology. Follow the Archaeology of Food Laboratory on Instagram [https://www.instagram.com/foodarchaeology/]and Facebook [https://www.facebook.com/foodarchaeology/]. Show notes, links, and transcript available on The Recipes Project [https://recipes.hypotheses.org/].