From #foodhistorian Ken Albala, Funeral Baked Meats or the Edible Coffin: Shakespeare and Culinary Practices during the Renaissance https://www.bloomsburyfoodlibrary.com/exclusive-articles-2025-ken-albala #foodhistory #Renaissance #culinarypractices

From #foodhistorian Ken Albala, Funeral Baked Meats or the Edible Coffin: Shakespeare and Culinary Practices during the Renaissance https://www.bloomsburyfoodlibrary.com/exclusive-articles-2025-ken-albala #foodhistory #Renaissance #culinarypractices

An excellent article on pies for British #PieWeek by #foodhistorian Sam Bilton: 'Although it doesn’t sound very appetising, the contents of medieval pies were placed in pre-cooked 'coffyns' made from a paste of flour and water.' https://www.english-heritage.org.uk/visit/inspire-me/a-history-of-the-english-pie/ #foodhistory #pies #sweet #savoury

An excellent article on pies for British #PieWeek by #foodhistorian Sam Bilton: 'Although it doesn’t sound very appetising, the contents of medieval pies were placed in pre-cooked 'coffyns' made from a paste of flour and water.' https://www.english-heritage.org.uk/visit/inspire-me/a-history-of-the-english-pie/ #foodhistory #pies #sweet #savoury

Somehow I managed to miss the fact there is a new #TheKitchenCabinet program available on @BBCSounds. Joining @jayrayner1 are food writers @MelekErdalbypen and Melissa Thompson, #foodhistorian @DrAnnieGray, and chef Rob Owen Brown in #Sheffield. https://www.bbc.co.uk/sounds/play/m001t2sv #HendersonsRelish

Somehow I managed to miss the fact there is a new #TheKitchenCabinet program available on @BBCSounds. Joining @jayrayner1 are food writers @MelekErdalbypen and Melissa Thompson, #foodhistorian @DrAnnieGray, and chef Rob Owen Brown in #Sheffield. https://www.bbc.co.uk/sounds/play/m001t2sv #HendersonsRelish

This essay by the #foodhistorian @rachellaudan reminds me of the great Canadian Christie's versus the US Nabisco/Mondelez cracker taste off we had in the @gastrohistory household a few years ago. https://www.rachellaudan.com/2016/10/what-would-an-answer-to-the-question-why-is-american-food-so-pervasively-sweet-look-like.html#comments