About this episode
Today I am talking to three guests about the Scottish Salt Industry – returning guest Aaron Allen, and also Joanne Hambly and Ed BethuneIn today’s most enlightening discussion, we talk about the importance of the salt industry in Scotland from the early modern period, the uses of salt – beyond seasoning of food, the Cockenzie Saltworks Project, the social history of the site and some of the exciting archaeological finds uncovered there, how salt was made, and why Sunday salt is the best salt – amongst many other things.Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Salt: Scotland’s Oldest Newest Industry is out now and published by Birlinn.Other things mentioned in today’s episode:1722 Waggonway Project websiteSalt Symposium 2021 on the SCAPE Trust websiteBook your ticket for the 2024 Leeds Symposium on Food History and Traditions Previous podcast episodes pertinent to today’s episode:Cake Baxters in Early Modern Scotland with Aaron AllenNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Both are published by Pen & Sword and available from all good bookshops. Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitte
