About this episode
The tables are turned today for I am being interviewed by Lindsay Middleton and Peter Gilchrist of The Scottish Food History Podcast about my book The Philosophy of Puddings, published by the British Library.We talk about the origins of puddings, the emergence of the pudding cloth and the pudding mould, blancmange, the work of Catherine Brown and the Be-Ro book, amongst many other thingsIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.The Philosophy of Puddings is out now and available from all good book shops.The Scottish Food History Podcast is available on all podcast appsPeter’s website Tenement KitchenPeter can be found Instagram @tenementkitchenLindsay can be found on Instagram @lindsaymiddleton_ ; Twitter @lindsmiddleton ; Bluesky @drlindsaymiddleton.bsky.social Things mentioned in today’s episodeNigella Lawson’s gift book recommendationsCatherine Brown’s websiteThe Closet of Sir Kenelm Digby Knight Opened by Kenelm DigbyThe Compleat Housewife by Eliza Smith The Art of Cookery Made Plain and Easy by Hannah GlasseBlog posts pertinent to today’s episodeThe Be-Ro BookBlancmangeSpotted DickNeil’s basilica mould can be seen on this post for subscribersWhat is a pudding?
