• S3 E5: Bleeding Cows and Black Puddings

  • 2024/11/21
  • 再生時間： 1 時間 1 分
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S3 E5: Bleeding Cows and Black Puddings

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  • In Episode 5 I am joined by my fellow A is for Apple podcast co-host and the author of The Philosophy of Pudding, Dr Neil Buttery, and award winning food writer Kate Ryan to discuss the merits of blood as food and in particular, the most democratic of puddings, the black pudding.Useful LinksYou can find more information about Kate’s work on her website flavour.ie including further details on her research into Ireland’s black pudding heritage. You can find Kate as @flavour.ie on Instagram and X Do check out Neil’s British Food History podcast as well his books on A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald England’s Most Influential Housekeeper, and of course his latest releases Knead to Know: A History of Baking and The Philosophy of Pudding.You can find Neil on Instagram @dr_neil_buttery and X @neilbutteryEuro Toques in IrelandNational Folklore Collection of IrelandThe Cresswell Archive, Kinvara which includes images of Killing the Pig discussed by Kate in this episode.Some of the black pudding manufacturers mentioned in this podcast:* Bury Black Pudding* Clonakilty Black Pudding* Fruit Pig* Jane Russell Handmade Sausages* Sneem Black Pudding* Stornoway Black PuddingSuggested ReadingNose to Tail Eating: A Kind of British Cooking by Fergus HendersonCattle in Ancient Ireland (Studies in Irish Archaeology & History) by A T LucasOdd Bits: How to Cook the Rest of the Animal by Jennifer McLagan‘I’m the last drisheen maker in all of Ireland’ on EchoLive.ie by Kate Ryan on 14 November 2022‘A drisheen recipe that Joyce recommended!’ on EchoLive.ie by Kate Ryan on 21 November 2022‘Recipes for drisheen, from Cork’s top chefs’ on EchoLive.ie by Kate Ryan on 28 November 2022‘Great Scotch! Manchester's take on the Scotch egg has become a snack sensation’ in The Independent by Paul Vallely, 19 November 2011Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Don’t forget you can follow me on Instagram or X @mrssbilton or find out more about my work on sambilton.com. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
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In Episode 5 I am joined by my fellow A is for Apple podcast co-host and the author of The Philosophy of Pudding, Dr Neil Buttery, and award winning food writer Kate Ryan to discuss the merits of blood as food and in particular, the most democratic of puddings, the black pudding.Useful LinksYou can find more information about Kate’s work on her website flavour.ie including further details on her research into Ireland’s black pudding heritage. You can find Kate as @flavour.ie on Instagram and X Do check out Neil’s British Food History podcast as well his books on A Dark History of Sugar and Before Mrs Beeton: Elizabeth Raffald England’s Most Influential Housekeeper, and of course his latest releases Knead to Know: A History of Baking and The Philosophy of Pudding.You can find Neil on Instagram @dr_neil_buttery and X @neilbutteryEuro Toques in IrelandNational Folklore Collection of IrelandThe Cresswell Archive, Kinvara which includes images of Killing the Pig discussed by Kate in this episode.Some of the black pudding manufacturers mentioned in this podcast:* Bury Black Pudding* Clonakilty Black Pudding* Fruit Pig* Jane Russell Handmade Sausages* Sneem Black Pudding* Stornoway Black PuddingSuggested ReadingNose to Tail Eating: A Kind of British Cooking by Fergus HendersonCattle in Ancient Ireland (Studies in Irish Archaeology & History) by A T LucasOdd Bits: How to Cook the Rest of the Animal by Jennifer McLagan‘I’m the last drisheen maker in all of Ireland’ on EchoLive.ie by Kate Ryan on 14 November 2022‘A drisheen recipe that Joyce recommended!’ on EchoLive.ie by Kate Ryan on 21 November 2022‘Recipes for drisheen, from Cork’s top chefs’ on EchoLive.ie by Kate Ryan on 28 November 2022‘Great Scotch! Manchester's take on the Scotch egg has become a snack sensation’ in The Independent by Paul Vallely, 19 November 2011Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Don’t forget you can follow me on Instagram or X @mrssbilton or find out more about my work on sambilton.com. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
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