『A is for Apple: An Encyclopaedia of Food & Drink』のカバーアート

A is for Apple: An Encyclopaedia of Food & Drink

A is for Apple: An Encyclopaedia of Food & Drink

著者： Sam Bilton Neil Buttery & Alessandra Pino
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 A is for Apple is an encyclopaedia of food and drink that takes a deep dive into food and drink culture letter by letter. Written and presented by Sam Bilton, Neil Buttery and Alessandra Pino.Copyright 2025 Sam Bilton, Neil Buttery & Alessandra Pino アート クッキング 世界 社会科学 食品・ワイン
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  • BONUS EPISODE: Brains and the BSE Crisis

    BONUS EPISODE: Brains and the BSE Crisis
    2025/06/01
    Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode the theme was Meat, and as usual, the three of us nattered away for a bit too long and some of our conversation was edited out for time. One of these things was the part of Neil’s section on brains and the BSE crisis.We’re busy behind the scenes getting the listener's choice episode ready for you, but hopefully this little snackette will keep you going. You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and BlueskyDr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and BlueskyDr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky
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    11 分
  • S2E6 B is for Beef Wellington, Brains & Bovril

    S2E6 B is for Beef Wellington, Brains & Bovril
    2025/05/14

    Welcome to Episode 6 of Season B. The theme is ‘Meat’ and Sam, Neil and Alessandra get beefy with three choice nuggets of fleshy goodness, looking at Beef Wellington, Brains and Bovril. Don’t get the meat sweats!

    Don’t forget the next episode is the Listeners’ Choice. Please send your suggestions (with a reason why you’ve chosen it) to aisofrapplepod@gmail.com. Your deadline is 21st May!

    Links & Further Reading

    • Did Sam win the awards for Best Audio at the Fortnum & Mason Awards?
    • Allie will be taking part in the online conference an ONLINE conference on 23rd and 24th August 2025 marking the 100th anniversary of MR James A Warning to the Curious and Other Ghost Stories talking about food and the supernatural: https://romancingthegothic.com/2025/01/06/cfp-for-a-warning-to-the-curious-ghostly-supernatural-and-weird-tales/
    • Follow Serve it Forth history festival on Instagram @serveitforthfest
    • The Leeds Symposium of Food History and Traditions facebook page


    Beef Wellington

    • Manuale de cuoco e del pasticciere III by Vincenzo Agnoletti (1834) (Italian)
    • Paddington Takes The Test by Michael Bond (1999)
    • Julia Child cooks beef wellington on The French Chef
    • Betty Crocker’s Hostess Cookbook (1967)
    • Irish Traditional Food by Theodora Fitzgibbon (1984)
    • Fashionable food: seven decades of food fads by Sylvia Lovegren, (1995)
    • The French Menu Cookbook by Richard Olney (1970)
    • You can read more about the Waterloo banquets on the Apsley House and Wellington Arch blog here and here.
    • Lines of Wellington trailer
    • Read about how beef wellington was used as a murder weapon in Australia.


    Brains

    • English Food (Third Edition) by Jane Grigson (1992
    • The Complete Nose to Tail: A Kind of British Cooking by Fergus Henderson...
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    1 時間 3 分
  • BONUS EPISODE: Stichelton Cheese with Joe Schneider

    BONUS EPISODE: Stichelton Cheese with Joe Schneider
    2025/05/07
    Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink.Last episode had the blue theme, and Neil chose to look at blue cheese, in particular Stichelton, which is made on the beautiful Welbeck Estate in rural Nottinghamshire. Neil spoke to Joe Schneider, who makes this delicious, unique farmhouse cheese. Neil cut the interview down to 6 minutes or so, but here it is in full.They talk about how one gets into farmhouse cheesemaking, the importance of consistency and the best places to buy Stichelton as well as many other things.A big thank you to Thomas Ntinas for his sound engineering support.Things mentioned in today’s episode:Stichelton websiteThe Welbeck EstateWelbeck Farm ShopNeal’s Yard DairyChorlton CheesemongersYou can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and BlueskyDr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and
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    35 分

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