Marc Meltonville's guest appearances

Marc Meltonville

Brew Ha Ha Podcast

The British Food History Podcast

Sean Paxton

Charlie Bamforth

Jim Woods

Amy Levin

Zane Lamprey

Jay Brooks

Christopher Jackson

Ken Grossman

Brian Hunt

Tom Edwards

Taylor Lane

Megan Anderson

Clay Jordan

Ashley Harrell

Norman Greenbaum

OwlTail

Richard Briggs

Esteemed food historian Marc Meltonville returns to the podcast to talk about taverns, 18th century dining and the cook and author Richard Briggs, the focus of his new book The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs which has recently been published by Prospect Books.We talked about how he found out about Richard Briggs and his book; the similarities and differences between life and cooking then and now; who may have influenced Briggs’ writing; his death; broiling and other older English words the Brits no longer use but North Americans do; authenticity; and much more.Marc’s website: www.meltonville.uk Find Marc on Instagram @marcmeltonvilleBuy The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs from the publisher: https://prospectbooks.co.uk/products-page/current-titles/the-tavern-cook/There is 1 Easter egg associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content.  Previous podcast episodes pertinent to this episodeRecreating 16th Century Beer with Susan Flavin &amp; Marc Meltonville https://open.spotify.com/episode/6wtjaqTVyqjacVkyvvO3FP?si=b3c29819ed7b453a Elizabeth Raffald with Alessandra Pino &amp; Neil Buttery https://open.spotify.com/episode/0oPYbFhNAfIHOfj6KL9RWC?si=cfdfadbbf32a4d24 18th Century Dining with Ivan Day https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=92c16fc7a2904e45  Other bits:Neil’s new blog post about malt loaf, with recipe for subscribers: http://britishfoodhistory.com/2023/07/28/to-make-malt-loaf/ The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/ Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: https://www.ludlowfoodfestival.co.uk/ He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: https://chelseahistoryfestival.com/ Neil’s Elizabeth Raffald tour of Manchester on Twitter: https://twitter.com/neilbuttery/status/1634872473396342784 Neil’s blogs:‘British Food: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen &amp; Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen &amp; Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 find me on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery my DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Esteemed food historian Marc Meltonville returns to the podcast to talk about taverns, 18th century dining and the cook and author Richard Briggs, the focus of his new book The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs which has recently been published by Prospect Books.We talked about how he found out about Richard Briggs and his book; the similarities and differences between life and cooking then and now; who may have influenced Briggs’ writing; his death; broiling and other older English words the Brits no longer use but North Americans do; authenticity; and much more.Marc’s website: <a href="http://www.meltonville.uk/" rel="noopener noreferrer nofollow" target="_blank">www.meltonville.uk</a> Find Marc on Instagram @marcmeltonvilleBuy The Tavern Cook: Eighteenth Century Dining Through the Recipes of Richard Briggs from the publisher: <a href="https://prospectbooks.co.uk/products-page/current-titles/the-tavern-cook/" rel="noopener noreferrer nofollow" target="_blank">https://prospectbooks.co.uk/products-page/current-titles/the-tavern-cook/</a>There is 1 Easter egg associated with this episode, to access them start a monthly £3 subscription. Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit <a href="https://britishfoodhistory.com/support-the-blog-podcast/" rel="noopener noreferrer nofollow" target="_blank">https://britishfoodhistory.com/support-the-blog-podcast/</a> for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Previous podcast episodes pertinent to this episodeRecreating 16th Century Beer with Susan Flavin &amp; Marc Meltonville <a href="https://open.spotify.com/episode/6wtjaqTVyqjacVkyvvO3FP?si=b3c29819ed7b453a" rel="noopener noreferrer nofollow" target="_blank">https://open.spotify.com/episode/6wtjaqTVyqjacVkyvvO3FP?si=b3c29819ed7b453a</a> Elizabeth Raffald with Alessandra Pino &amp; Neil Buttery <a href="https://open.spotify.com/episode/0oPYbFhNAfIHOfj6KL9RWC?si=cfdfadbbf32a4d24" rel="noopener noreferrer nofollow" target="_blank">https://open.spotify.com/episode/0oPYbFhNAfIHOfj6KL9RWC?si=cfdfadbbf32a4d24</a> 18th Century Dining with Ivan Day <a href="https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=92c16fc7a2904e45" rel="noopener noreferrer nofollow" target="_blank">https://open.spotify.com/episode/22BHsKHncyk2i6UXEzcIY2?si=92c16fc7a2904e45</a> Other bits:Neil’s new blog post about malt loaf, with recipe for subscribers: <a href="http://britishfoodhistory.com/2023/07/28/to-make-malt-loaf/" rel="noopener noreferrer nofollow" target="_blank">http://britishfoodhistory.com/2023/07/28/to-make-malt-loaf/</a> The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: <a href="https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/" rel="noopener noreferrer nofollow" target="_blank">https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/</a> Neil will be speaking at the Ludlow Food Festival on Sunday 10 September at 2.30pm, talking all things Elizabeth Raffald: <a href="https://www.ludlowfoodfestival.co.uk/" rel="noopener noreferrer nofollow" target="_blank">https://www.ludlowfoodfestival.co.uk/</a> He is also talking at Chelsea History Festival on Friday 29 September 2023, at 6pm about the history of sugar: <a href="https://chelseahistoryfestival.com/" rel="noopener noreferrer nofollow" target="_blank">https://chelseahistoryfestival.com/</a> Neil’s Elizabeth Raffald tour of Manchester on Twitter: <a href="https://twitter.com/neilbuttery/status/1634872473396342784" rel="noopener noreferrer nofollow" target="_blank">https://twitter.com/neilbuttery/status/1634872473396342784</a> Neil’s blogs:‘British Food: a History’ <a href="http://britishfoodhistory.com/" rel="noopener noreferrer nofollow" target="_blank">http://britishfoodhistory.com</a> ‘Neil Cooks Grigson’ <a href="http://neilcooksgrigson.com/" rel="noopener noreferrer nofollow" target="_blank">http://neilcooksgrigson.com</a> Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen &amp; Sword History: <a href="http://www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437" rel="noopener noreferrer nofollow" target="_blank">www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437</a> Neil’s other book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen &amp; Sword: <a href="https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481" rel="noopener noreferrer nofollow" target="_blank">https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481</a> Don’t forget there will be postbag episodes, 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 find me on twitter @neilbuttery, or Instagram and Threads dr_neil_buttery my DMs are open. You can also join the British Food: a History Facebook discussion page: <a href="https://www.facebook.com/groups/britishfoodhistory" rel="noopener noreferrer nofollow" target="_blank">https://www.facebook.com/groups/britishfoodhistory</a> This podcast uses the following third-party services for analysis: Chartable - <a href="https://chartable.com/privacy" rel="nofollow" target="_blank">https://chartable.com/privacy</a>

18th Century Tavern Cooking with Marc Meltonville (& Richard Briggs)

Susan Flavin

Today Neil talks to Susan Flavin and Marc Meltonville about recreating as close as possible beer from the accounts of Dublin Castle right at the end of the 16th century. This investigation is part of a much larger project called Food Cult, which is, according to their website “a five-year project funded by the European Research Council. This project brings together history, archaeology, science and information technology to explore the diet and foodways of diverse communities in early modern Ireland. It will serve as a model for future comparative and interdisciplinary work in the field of historical food studies.”In today’s episode we talk about the Food Cult project, the aims of the beer project, misconceptions about beer and beer drinking in the past, when beer becomes porridge, how to source 16th century ingredients and – of course – what the beer tasted like!Follow Susan Flavin on Twitter @flavin_susanFollow Marc on Instagram @marcmeltonvilleMarc Meltonville’s website: www.meltonville.uk/The FOOD CULT website: https://foodcult.eu/ Their journal article: https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FBThere are 4 Easter eggs associated with this episode, to access them start a monthly £3 subscription.Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit https://britishfoodhistory.com/support-the-blog-podcast/ for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Other bits:Neil’s new blog post ‘Forgotten Foods #10: Porpoise’: http://britishfoodhistory.com/2023/06/25/forgotten-foods-10-porpoise/Neil’s blogs:‘BritishFood: a History’ http://britishfoodhistory.com ‘Neil Cooks Grigson’ http://neilcooksgrigson.com Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen &amp; Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil’s other book A Dark History of Sugar is available now from all bookshops as wellas from the publisher Pen &amp; Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 Don’t forget there will be postbag episodes, 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com.Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Today Neil talks to Susan Flavin and Marc Meltonville about recreating as close as possible beer from the accounts of Dublin Castle right at the end of the 16th century. This investigation is part of a much larger project called Food Cult, which is, according to their website “a five-year project funded by the <a href="https://erc.europa.eu/" rel="noopener noreferrer nofollow" target="_blank">European Research Council</a>. This project brings together history, archaeology, science and information technology to explore the diet and foodways of diverse communities in early modern Ireland. It will serve as a model for future comparative and interdisciplinary work in the field of historical food studies.”In today’s episode we talk about the Food Cult project, the aims of the beer project, misconceptions about beer and beer drinking in the past, when beer becomes porridge, how to source 16th century ingredients and – of course – what the beer tasted like!Follow Susan Flavin on Twitter @flavin_susanFollow Marc on Instagram @marcmeltonvilleMarc Meltonville’s website: <a href="http://www.meltonville.uk/" rel="noopener noreferrer nofollow" target="_blank">www.meltonville.uk/</a>The FOOD CULT website: <a href="https://foodcult.eu/" rel="noopener noreferrer nofollow" target="_blank">https://foodcult.eu/</a> Their journal article: <a href="https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB" rel="noopener noreferrer nofollow" target="_blank">https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB</a>There are 4 Easter eggs associated with this episode, to access them start a monthly £3 subscription.Subscribers get access to all of the Easter eggs, premium blog content and Neil’s monthly newsletter. Visit <a href="https://britishfoodhistory.com/support-the-blog-podcast/" rel="noopener noreferrer nofollow" target="_blank">https://britishfoodhistory.com/support-the-blog-podcast/</a> for more details. On that page, you could also donate a one-off ‘virtual coffee’ or ‘virtual pint’. All money received goes into making more content. Other bits:Neil’s new blog post ‘Forgotten Foods #10: Porpoise’: <a href="http://britishfoodhistory.com/2023/06/25/forgotten-foods-10-porpoise/" rel="noopener noreferrer nofollow" target="_blank">http://britishfoodhistory.com/2023/06/25/forgotten-foods-10-porpoise/</a>Neil’s blogs:‘BritishFood: a History’ <a href="http://britishfoodhistory.com/" rel="noopener noreferrer nofollow" target="_blank">http://britishfoodhistory.com</a> ‘Neil Cooks Grigson’ <a href="http://neilcooksgrigson.com/" rel="noopener noreferrer nofollow" target="_blank">http://neilcooksgrigson.com</a> Buy Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper at your favourite bookshop, or from the publisher Pen &amp; Sword History: <a href="http://www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437" rel="noopener noreferrer nofollow" target="_blank">www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437</a> Neil’s other book A Dark History of Sugar is available now from all bookshops as wellas from the publisher Pen &amp; Sword: <a href="https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481" rel="noopener noreferrer nofollow" target="_blank">https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481</a> Don’t forget there will be postbag episodes, 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 find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com.Join the new British Food: a History Facebook discussion page: <a href="https://www.facebook.com/groups/britishfoodhistory" rel="noopener noreferrer nofollow" target="_blank">https://www.facebook.com/groups/britishfoodhistory</a>This podcast uses the following third-party services for analysis: Chartable - <a href="https://chartable.com/privacy" rel="nofollow" target="_blank">https://chartable.com/privacy</a>

Recreating 16th Century Beer with Susan Flavin & Marc Meltonville

Marc MeltonvilleToday's Brew Ha Ha podcast is an interview with English food historian Marc Meltonville, on the telephone from England, talking with Steve Jaxon and Herlinda Heras. Marc is the consulting food and drink historian for the historic royal palaces in the UK. So he knows a lot about what people were brewing and eating and drinking in different periods of history.Marc Meltonville jokes that being a Consulting Food Historian doesn't feel like a real job. He entered the field when he was working in a museum and was approached for a Tudor food project. He mentions that during the 1918 flu pandemic, they did not shut the pubs, even when they closed over venues. The British pub licensing laws close the pubs from 3pm to 6pm and they close again at 10pm.Herlinda mentions that a lot of our familiar alcoholic beverages actually began as medicinal cures. Marc agrees, that a lot of recipes were in the "physic" i.e. medicine books, not the cooking books.Distillation was reserved for tonics. Around the early 17th century the digestive drink after dinner became popular. Gin and tonic is an example. Marc tells about how king William, who came from Holland,Hampton Court and Kew Gardens both have extensive kitchen which have been recently explored, discovered and put back into use to demonstrate techniques and recipes from the past. Marc was also recently at Newland Grist Mill in Pennsylvania, outside Philadelphia, where there is a mill that can make its own malt, so they have built a colonial brewery with period equipment. "Two guys with a stick and a bukcket." He has also worked at Williamsburg and at Mt. Vernon where they produce George Washington whiskey without modern equipment.He is currently involved in two brewing projects, looking at brewing processes in the 1700s. He also designed an event based on recipes of Stonehenge, 4500 years ago. He used a mass spectrometer to study the residue of old containers to understand how they had been used. He calls it a "backwards recipe" where he reverse engineered the brew based on the residue. Yeast is from fruit skins, grapes in southern Europe or apples in the north, he realized that by mixing barley, cut apples, honey and water, he got a drink, that he calls, "a drinky thing. "He made a "pre-beer beer" like they did 4500 years ago before malting of barley or extraction of yeasts. It tasted like hard cider. Herlinda says it reminds her of braggot, which is a form of mead made with barley malt and honey.In the past, the luxury of choice was a feature of food for wealthy classes, wherever you look, whether in colonial America or Europe. This was true with regard to food and drink, across the centuries.

Marc Meltonville Today's Brew Ha Ha podcast is an interview with English food historian Marc Meltonville, on the telephone from England, talking with Steve Jaxon and Herlinda Heras. Marc is the consulting food and drink historian for the historic royal palaces in the UK. So he knows a lot about what people were brewing and eating and drinking in different periods of history. Marc Meltonville jokes that being a Consulting Food Historian doesn't feel like a real job. He entered the field when he was working in a museum and was approached for a Tudor food project. He mentions that during the 1918 flu pandemic, they did not shut the pubs, even when they closed over venues. The British pub licensing laws close the pubs from 3pm to 6pm and they close again at 10pm. Herlinda mentions that a lot of our familiar alcoholic beverages actually began as medicinal cures. Marc agrees, that a lot of recipes were in the "physic" i.e. medicine books, not the cooking books.Distillation was reserved for tonics. Around the early 17th century the digestive drink after dinner became popular. Gin and tonic is an example. Marc tells about how king William, who came from Holland, Hampton Court and Kew Gardens both have extensive kitchen which have been recently explored, discovered and put back into use to demonstrate techniques and recipes from the past. Marc was also recently at Newland Grist Mill in Pennsylvania, outside Philadelphia, where there is a mill that can make its own malt, so they have built a colonial brewery with period equipment. "Two guys with a stick and a bukcket." He has also worked at Williamsburg and at Mt. Vernon where they produce George Washington whiskey without modern equipment. He is currently involved in two brewing projects, looking at brewing processes in the 1700s. He also designed an event based on recipes of Stonehenge, 4500 years ago. He used a mass spectrometer to study the residue of old containers to understand how they had been used. He calls it a "backwards recipe" where he reverse engineered the brew based on the residue. Yeast is from fruit skins, grapes in southern Europe or apples in the north, he realized that by mixing barley, cut apples, honey and water, he got a drink, that he calls, "a drinky thing. "He made a "pre-beer beer" like they did 4500 years ago before malting of barley or extraction of yeasts. It tasted like hard cider. Herlinda says it reminds her of braggot, which is a form of mead made with barley malt and honey. In the past, the luxury of choice was a feature of food for wealthy classes, wherever you look, whether in colonial America or Europe. This was true with regard to food and drink, across the centuries.

Marc Meltonville, Food & Drink Historian