To #LED #lightbulb manufacturers: Seriously, would it kill you to make long-lasting bulbs that don't make one feel as if they are having a seizure after only a few months?! #plannedobsolescence

ICYMI: Letters from the Levant On the Pork Taboo: Exploring ancient people’s shifting beliefs about rearing and eating pigs archaeology.org/issues/march... #foodistory #foodtaboos #religiouspractices #pork

Merry Christmas everyone! I hope you have a really good one. I've just posted my annual boozy Christmas tipple recipe. This year it's lambswool, a heady mix of ale, spices, cream, eggs and puréed apples. WASSAIL! britishfoodhistory.com/2025/12/24/l...

Am overjoyed to finally share that @historicalhippo.bsky.social & I have been working with The Food Museum in Stowmarket on a new series of videos. Perfect for anyone reeling from the imminent demise of Mrs Crocombe. youtu.be/PNBu-9xkkow?...

Finally completed, with groovy #MariLwyd ornament that is a new addition this year.

H/T to friend Professor Nick, who thought I needed to inflict this on my followers. I'm not sure if even The Mid-Century Menu Vintage Recipes or the Show Me Your Aspics group would be willing to tackle this questionable recipe. www.youtube.com/watch?v=uaC1... #foodhistory #gelatin

Festive shrimp? Erm...OK. #foodart

Need some encouragement getting into the festive spirit? Well, here's a link to last year's British Food History Podcast Christmas special: A Tudor Christmas with the fantastic Brigitte Webster ( @tudorfoodrecipe.bsky.social ) podcasts.apple.com/gb/podcast/a...

In the course of studying #foodhistory over the years, corporate greed seems to be an obvious problem in the grocery sector. Little wonder that so many independent mum-and-pop grocers seem so much less expensive by comparison. See also brandsownedby.com/who-owns-lob... cultmtl.com/2025/06/cana...

At Christmas We Feast IS a marvelous book, whether you're a #foodhistorian or not. #foodhistory

Grace Dent is right: 'The magic is in the make-believe – we don’t mind the smoke-and-mirror nature of these shows, not least because they provide a valuable counselling service at a very stressful time.' www.theguardian.com/tv-and-radio... #holidays #foodstudies #cookeryshows #foodhistory

#Lussekatter fresh from the oven #Luciadagen #StLucia #baking #foohistory

There are just 2 days to go tol the @serveitforthfest.bsky.social with @mrssbilton.bsky.social, @alessandrapino.bsky.social & me! I'm going to be looking at the food and drink in Charles Dickens's spookier Xmas stories. Tickets are £5 + booking fee. Link: www.eventbrite.com/e/a-christma...

So pleased to see this new volume, Shopping in Eighteenth-Century Europe published in our Routledge series. Congratulations to My Hellsing and Johanna Ilmakunnas for putting together such an interesting collection of essays! #skystorians #c18th 🗃️

How to eat #raman, as presented wonderfully in the 1985 film #Tampopo by the late, great director Itami Jūzō. www.youtube.com/watch?v=Q2bl...

ICYMI: Dickens and the Spirit of Twelfth Cake Past by @PenVogler dickensmuseum.com/blogs/charle... #foodhistory #TwelfthNight #cakes #SmokingBishop #Dickens

'Toffee Crisp and Blue Riband bars can no longer be called chocolate after #Nestlé reformulated their recipes due to the increasing cost of ingredients... “encased in a smooth milk chocolate flavour coating”, rather than being covered in milk chocolate.' www.theguardian.com/food/2025/de...

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.

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

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

'...[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

#Foodhistory #foodart

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

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

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

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?...

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...

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

'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

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...

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...

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

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.

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

'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

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

My fave @IgNobel prize this year: 'Italian physicists came to the rescue with a foolproof recipe based on their many scientific experiments, according to a new paper published in the journal Physics of Fluids.' arstechnica.com/science/2025... #CacioEPepe #foodstudies #foodscience

@Lucy_Worsley on The Curious History of the Fork lucyworsley.substack.com/p/the-curiou... #foodhistory #dining #utensils

#AnthroDish laments the end of the late, great #Canadian #chocolatebar, #NeilsonJerseyMilk (made by @CadburyWorld). sarahduignan.substack.com/p/a-farewell... #foodhistory #nostalia #foodstudies #confectionery

I'll be on the Beeb tonight trying not to say that the whole DEATH OF THE BRITISH PUDDING thing might be a little bit contrived so that English Heritage can publicise a baking book. On the other hand... entirely coincidentally I made C17 white puddings. They were not entirely a success.

More pudding content. This one's lamb steak and kidney and was very nice thank you yes please none of this death of the pudding crap around here.

I'm very pleased with this new acquisition: a butter churn made by Waide of Leeds. It's in good working order but I need to get the wood wet so that it swells and closes the little gaps in the wood before I use it. Any advice using this contraption is most welcome!

Either way, clafoutis of the food of the gods and I always make a portion for 10 and then eat chunks of it cold for breakfast. I mean, it's essentially solid custard with fruit in. What's not to love?!