Gastronomic History
@gastrohistory.bsky.social
Food for thought: Food research and history with an international flavour.
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Exciting things afoot @ The Food Museum with @historicalhippo.bsky.social and self rising forth once again.... Fans of Mrs Crocombe still mourning her demise, fear not! Onwards and upwards.
November 28, 2025 at 9:25 AM
Exciting things afoot @ The Food Museum with @historicalhippo.bsky.social and self rising forth once again.... Fans of Mrs Crocombe still mourning her demise, fear not! Onwards and upwards.
Reposted by Gastronomic History
Coming up this Friday.... me deciding on this year's xmas dinner in real time, with help from a wide range of people, exploring Christmases past, present and future....
December 8, 2025 at 9:26 AM
Coming up this Friday.... me deciding on this year's xmas dinner in real time, with help from a wide range of people, exploring Christmases past, present and future....
And before there is the usual chorus of disapproval about #margarine, remember that not everyone can or should eat #dairy products. #foodhistory #Canada #Newfoundland
When margarine was banned in Canada, it was bootleggers in Newfoundland who kept Canadians supplied.
The manufacturing of margarine is even enshrined in the Newfoundland Act.
This is the story of Canada's Margarine Prohibition Years.
🧵 1/12
The manufacturing of margarine is even enshrined in the Newfoundland Act.
This is the story of Canada's Margarine Prohibition Years.
🧵 1/12
December 8, 2025 at 7:30 PM
And before there is the usual chorus of disapproval about #margarine, remember that not everyone can or should eat #dairy products. #foodhistory #Canada #Newfoundland
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Digesting Food Studies—Episode 108: Un-learning and Re-Learning
rss.com/podcasts/dig...
Should all food knowledge be freely shared? When we learn in university contexts, what structures shape our understanding? What should we try to un-learn? To re-learn? To reimagine?
photo: Bonnie McDonald
rss.com/podcasts/dig...
Should all food knowledge be freely shared? When we learn in university contexts, what structures shape our understanding? What should we try to un-learn? To re-learn? To reimagine?
photo: Bonnie McDonald
December 5, 2025 at 6:22 PM
Digesting Food Studies—Episode 108: Un-learning and Re-Learning
rss.com/podcasts/dig...
Should all food knowledge be freely shared? When we learn in university contexts, what structures shape our understanding? What should we try to un-learn? To re-learn? To reimagine?
photo: Bonnie McDonald
rss.com/podcasts/dig...
Should all food knowledge be freely shared? When we learn in university contexts, what structures shape our understanding? What should we try to un-learn? To re-learn? To reimagine?
photo: Bonnie McDonald
'...[T]he increased demand for food bank access and financial services support is part of the ongoing fallout from the pandemic, when some people lost jobs and inflation rose considerably.' www.cbc.ca/news/canada/... #foodinsecurity #foodstudies #costofliving
More and more British Columbians dealing with food insecurity amid affordability crisis: experts | CBC News
It comes as the growth in grocery costs has consistently outpaced the annual inflation rate across the country, with Statistics Canada saying they have been outpacing headline inflation for nine mo...
www.cbc.ca
December 5, 2025 at 6:29 PM
'...[T]he increased demand for food bank access and financial services support is part of the ongoing fallout from the pandemic, when some people lost jobs and inflation rose considerably.' www.cbc.ca/news/canada/... #foodinsecurity #foodstudies #costofliving
Unidentified Spanish painter (known as Master of the Amsterdam Bodegón), Kitchen scene, c. 1610-1625, oil on canvas, 100 cm x 122 cm (Rijksmuseum, Amsterdam)
November 27, 2025 at 1:50 AM
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Today is Quartidi the 4th of Frimaire in the year 234.
Frimaire is the month of frost.
Today we celebrate medlar.#JacobinDay
More information on medlar
Frimaire is the month of frost.
Today we celebrate medlar.#JacobinDay
More information on medlar
November 23, 2025 at 11:00 PM
Today is Quartidi the 4th of Frimaire in the year 234.
Frimaire is the month of frost.
Today we celebrate medlar.#JacobinDay
More information on medlar
Frimaire is the month of frost.
Today we celebrate medlar.#JacobinDay
More information on medlar
Sad news. 'Besides cooking, [Skye] Gyngell was a prolific writer, serving as a food editor for Vogue until 2003...also published four cookbooks, two of which (2006’s A Year In My Kitchen and 2010’s How I Cook) were award winners.' www.standard.co.uk/going-out/re... #foodstudies #chefs
Celebrated chef Skye Gyngell dies at 62
The Australian ushered in a new era of Michelin star dining, and championed sustainable dining
www.standard.co.uk
November 23, 2025 at 8:58 PM
Sad news. 'Besides cooking, [Skye] Gyngell was a prolific writer, serving as a food editor for Vogue until 2003...also published four cookbooks, two of which (2006’s A Year In My Kitchen and 2010’s How I Cook) were award winners.' www.standard.co.uk/going-out/re... #foodstudies #chefs
'...43 years since it was first published and into a general political climate not so different from the 80s in which it was conceived, Entertaining has just been rereleased. It is a new printing for a new generation of culinary fantasists.' www.theguardian.com/food/2025/no... #cookerybooks
Goblets of borscht, turkey-shaped madeleines: why Martha Stewart’s fantastical menus are still an inspiration
The lifestyle guru’s advice on 1980s entertaining was absurd – but reminds us that hosting should always be fun
www.theguardian.com
November 22, 2025 at 10:33 PM
'...43 years since it was first published and into a general political climate not so different from the 80s in which it was conceived, Entertaining has just been rereleased. It is a new printing for a new generation of culinary fantasists.' www.theguardian.com/food/2025/no... #cookerybooks
I'm a tremendous fan of @Duralex products and I'm overjoyed by this news. www.theguardian.com/world/2025/n... #crowdfunding #homewares #glassworks
‘The French people want to save us’: help pours in for glassmaker Duralex
The brand, which evokes nostalgia and pride, hit its €5m fundraising target within hours and orders have soared
www.theguardian.com
November 22, 2025 at 7:38 PM
I'm a tremendous fan of @Duralex products and I'm overjoyed by this news. www.theguardian.com/world/2025/n... #crowdfunding #homewares #glassworks
What began as a worrisome crop of weeds that popped up at the beginning of summer turned out to be...#TOMATILLOS!! Cooking the dodgier ones down as I type this for use in soups, salsas, and stews. #accidentalgardening #foodstudies #foodhistory #Physalis
November 18, 2025 at 8:37 PM
What began as a worrisome crop of weeds that popped up at the beginning of summer turned out to be...#TOMATILLOS!! Cooking the dodgier ones down as I type this for use in soups, salsas, and stews. #accidentalgardening #foodstudies #foodhistory #Physalis
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Evening all.
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Shakespearean Food & Drink with Sam Bilton
YouTube video by The British Food History Channel
youtu.be
November 11, 2025 at 6:25 PM
Evening all.
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Just in case you didn't know, The British Food History Podcast is now available to listen to on YouTube, including the most recent episode Shakespearean Food & Drink with @mrssbilton.bsky.social
youtu.be/fKR3WVXYAqY?...
Reposted by Gastronomic History
ICYMI: a brand new episode of The British Food History Podcast dropped all about Shakespearean Food & Drink with @mrssbilton.bsky.social
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
November 9, 2025 at 12:39 PM
ICYMI: a brand new episode of The British Food History Podcast dropped all about Shakespearean Food & Drink with @mrssbilton.bsky.social
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
Here's a wee clip of us talking about recreating historic foods.
Available on all podcast platforms.
podcasts.apple.com/gb/podcast/s...
My grandparents had a #FrigidaireFlaireRange. Not only was it spacesaving, it was easy to clean and fold away. It cooked well, too. Good, high quality design is difficult to find in this age of #plannedobsolescence. #FoodHistory #kitchens www.saveur.com/culture/frig...
The Marvelous Reappearing Act of the 1960s Frigidaire Flair Stove
This quirky retro 1960s stovetop has a devoted cult following, particularly within a burgeoning Facebook group—but why?
www.saveur.com
November 8, 2025 at 1:14 AM
My grandparents had a #FrigidaireFlaireRange. Not only was it spacesaving, it was easy to clean and fold away. It cooked well, too. Good, high quality design is difficult to find in this age of #plannedobsolescence. #FoodHistory #kitchens www.saveur.com/culture/frig...
'...“A grievance is not a policy.” The conspirators had no clear plan for what came after the destruction. Their act of ... terror would have been followed by a “great silence” of governance and a massive, bloody struggle to fill the power vacuum.' www.historyhit.com/the-powder-p... #historyhit
The Powder Plot Triumphs: An Alternate History of 1605
“Remember, remember, the 5th of November…” but for what outcome? On 5 November 1605, Guy Fawkes waited with 36 barrels of gunpowder...
www.historyhit.com
November 5, 2025 at 5:55 PM
'...“A grievance is not a policy.” The conspirators had no clear plan for what came after the destruction. Their act of ... terror would have been followed by a “great silence” of governance and a massive, bloody struggle to fill the power vacuum.' www.historyhit.com/the-powder-p... #historyhit
'But which one tastes best – KitKat or Kvikk Lunsj? During the legal proceedings, the latter won out when The Guardian compared the two in a taste test. This Norwegian is prone to agree.' www.bbc.com/travel/artic... #foodhistory #chocolatebars #kvikklunsj #Norway
The controversial sweet that fuels Norwegians
Known as 'the trip chocolate', Kvikk Lunsj has fuelled outdoor adventures for generations. So, what makes this chocolate so controversial?
www.bbc.com
October 30, 2025 at 6:59 PM
'But which one tastes best – KitKat or Kvikk Lunsj? During the legal proceedings, the latter won out when The Guardian compared the two in a taste test. This Norwegian is prone to agree.' www.bbc.com/travel/artic... #foodhistory #chocolatebars #kvikklunsj #Norway
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Mild Monday Pimpathon: next week I am in Cirencester for a Past/Future of the High St discussion, with Mary Portas, as part of Cirencester History Festival (I am getting a hair cut for this, because Portas still has really good hair).
cirencesterhistoryfestival.org/event/mary-p...
cirencesterhistoryfestival.org/event/mary-p...
Mary Portas and Annie Gray - Cirencester History Festival
The History & the Future of the High Street.
cirencesterhistoryfestival.org
October 20, 2025 at 3:20 PM
Mild Monday Pimpathon: next week I am in Cirencester for a Past/Future of the High St discussion, with Mary Portas, as part of Cirencester History Festival (I am getting a hair cut for this, because Portas still has really good hair).
cirencesterhistoryfestival.org/event/mary-p...
cirencesterhistoryfestival.org/event/mary-p...
The #foodscience of #quinces: 'The clusters of tannins in the fruit are made up of pigments called ‘anthocyanins’. When you heat tannins, anthocyanins are released. Anthocyanin is from the Greek ‘antho’ meaning flower, and ‘cyan’ for blue.' lindsaycameronwilson.substack.com/p/the-scienc...
The Science of Quince
and a jumpsuit, in soft quince
lindsaycameronwilson.substack.com
October 20, 2025 at 7:02 PM
The #foodscience of #quinces: 'The clusters of tannins in the fruit are made up of pigments called ‘anthocyanins’. When you heat tannins, anthocyanins are released. Anthocyanin is from the Greek ‘antho’ meaning flower, and ‘cyan’ for blue.' lindsaycameronwilson.substack.com/p/the-scienc...
Reposted by Gastronomic History
In Nourish's new field scan, authors Jared Qwustenuxun Williams & Fiona Devereaux explore the interconnected barriers that continue to obstruct widespread uptake of Indigenous foodways - and the strategies needed to overcome those barriers. 🫎🌱 #IndigenousFoodways #Reconciliation shorturl.at/JKCPh
February 12, 2025 at 4:59 PM
In Nourish's new field scan, authors Jared Qwustenuxun Williams & Fiona Devereaux explore the interconnected barriers that continue to obstruct widespread uptake of Indigenous foodways - and the strategies needed to overcome those barriers. 🫎🌱 #IndigenousFoodways #Reconciliation shorturl.at/JKCPh
Reposted by Gastronomic History
The dust has begun to settle on the first @serveitforthfest.bsky.social and what a day it was.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
October 19, 2025 at 5:32 PM
The dust has begun to settle on the first @serveitforthfest.bsky.social and what a day it was.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
Thank you to everyone who bought a ticket and for your kind words @mrssbilton.bsky.social @deliciouslegacy.bsky.social @alessandrapino.bsky.social and I are so glad you enjoyed the day.
Second year of making #membrillo, or #quincepaste. Rather chuffed with the results, too. #foodhistory
October 19, 2025 at 7:38 PM
Second year of making #membrillo, or #quincepaste. Rather chuffed with the results, too. #foodhistory
'Every gallon of bourbon produces 10 gallons [~38 L] of waste called “whole stillage” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.' ambrook.com/offrange/sus... #bouron #sillage #waste #drinkhistory
No Whiskey Wasted - Offrange
Every gallon of bourbon produces 10 gallons of waste called “whole stillage,” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.
ambrook.com
October 10, 2025 at 11:34 PM
'Every gallon of bourbon produces 10 gallons [~38 L] of waste called “whole stillage” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.' ambrook.com/offrange/sus... #bouron #sillage #waste #drinkhistory
'Researchers have visualised what happens when certain smells or aromas are interpreted by the brain as taste, helping to explain why things like flavoured waters are perceived as sweet despite containing no added sugar.' cosmosmagazine.com/health/body-... #foodscience #taste #aroma
Brain activity reveals how we taste flavours from smell alone
Researchers have revealed what happens in the brain when certain smells are interpreted by the brain as tastes or flavours.
cosmosmagazine.com
September 28, 2025 at 11:17 PM
'Researchers have visualised what happens when certain smells or aromas are interpreted by the brain as taste, helping to explain why things like flavoured waters are perceived as sweet despite containing no added sugar.' cosmosmagazine.com/health/body-... #foodscience #taste #aroma
'The genderisation of food remains strong in the retail industry, and extends to advertising and marketing. When did you last see an ad that showed a woman in charge of the BBQ?' theconversation.com/women-do-the... #foodstudies #foodhistory #gender #barbecue
Women do the most cooking at home. So why do men get to hog the BBQ?
There’s no evidence men are wired to use fire any more than women – yet, across cultures, it’s common to find bands of blokes bonding over the barbie.
theconversation.com
September 27, 2025 at 1:33 AM
'The genderisation of food remains strong in the retail industry, and extends to advertising and marketing. When did you last see an ad that showed a woman in charge of the BBQ?' theconversation.com/women-do-the... #foodstudies #foodhistory #gender #barbecue
I ran across this fabulous old postcard of a friend's family's restaurant from back in the day. I've been hearing about this part of #VancouverRestaurantHistory for so long, and it was great to run across a picture of the place. #foodhistory #dininghistory #ArmandosRestaurant
September 19, 2025 at 11:25 PM
I ran across this fabulous old postcard of a friend's family's restaurant from back in the day. I've been hearing about this part of #VancouverRestaurantHistory for so long, and it was great to run across a picture of the place. #foodhistory #dininghistory #ArmandosRestaurant