Bonus Episode: Lee Miller - A life with food, friends and recipes
As promised this is the full version of the interview I did with Ami Bouhassane, co-director of the Lee Miller Archives and Farley’s House and Gallery in Sussex, and granddaughter of model, photographer, writer and cook Lee Miller.Ami and I delve further into Lee’s career as a photographer and journalist during World War 2 and a childhood trauma (which some listener’s may find upsetting) - experiences which left her with PTSD and struggling with depression in the later years of her life. We also explore Lee’s love of fitted kitchens, cookery competitions and ‘working’ guests.Useful LinksTo see examples of Lee Miller’s photography visit the Lee Miller Archives online.Farleys House & Gallery and on InstagramBooks on Lee’s work including her cookbook A Life with Food, Friends and Recipes can be found here.Chloe Edwards of Seven Sisters Spices runs cookery workshops at Farleys often using Lee’s recipes.Suggested ReadingThe Lives of Lee Miller by Antony PenroseLee Miller: Photographs by Antony Penrose and Kate WinsletDon’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
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Bonus episode: While there is tea, there is hope
Today is the 80th anniversary of VE Day, the day the second world war ended in Europe. To mark the occasion I had a chat with journalist and author Alex Johnson about the importance of tea to the British during this conflict. Alex’s latest book While There Is Tea, There Is Hope, published in conjunction with the Imperial War Museum, is packed with wartime ephemera, photographs and vintage recipes.If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful LinksYou can find out more about Alex’s work and books on his website. While There Is Tea, There Is HopeMenus That Made HistoryYou can also find Alex on Instagram Imperial War Museum Collections holds a wealth of photographic material from the second world war.Imperial War MuseumDonald Pleasance in The Great EscapeDon’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
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S3 E15 The Kingdom of Rye
Alas this day had to come - this is the last official episode of the DARK season!In Episode 15 I delve into the historical culinary trials and tribulations of Russia with Darra Goldstein, Professor Emerita of Russian at Williams College (USA) and author of The Kingdom of Rye: A Brief History of Russian Food. We discuss the importance of ‘black’ rye bread which is at the heart of any traditional Russian meal; the folklore surrounding it and how Russians survived during periods of privation.Useful LinksYou can find out more about Darra and her work on her website which contains some mouthwatering sample recipes. You can also follow Darra on Instagram. Darra’s books include:* The Kingdom of Rye: A Brief History of Russian Food* Beyond the North Wind: Recipes and Stories from Russia* Fire and Ice: Classic Nordic Cooking: Classic Nordic Cooking* Darra has written a range of books on preservation co-authored with Cortney Burns. Topics include vegetables, fruit and drinks.* Darra is also Editor In Chief of the Oxford Research Encyclopaedia of Food Studies. If you’re interested in ancient grains like rye you may also want to check out Ruth Nieman Substack and her book Freekeh, Wild Wheat & Ancient Grains: Recipes for Healthy Eating.This is the last official episode of the season but there will be a few inter-season episodes dropping over the coming months to sustain you! Listen to the end of episode 15 to discover the theme for Season 4.If you enjoyed this season please consider leaving a small tip to help support the podcast for future seasons.Don’t forget to check out the Comfortably Hungry Substack!Don’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
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S3 E14: Long Pepper
In Episode 14 I get passionate about a particular type of pepper which was once so highly prized the Visigoths demand 3000lb of the stuff to leave Rome. Joining me to explore the history and usage of this spice are Giles Gasper, Professor of High Medieval History and Florence Swan from Durham University and food writer and author of Pepper, Christine McFaddenDon’t forget to check out the Comfortably Hungry Substack!Useful LinksYou can find Christine McFadden on Instagram and Facebook Don’t forget to check out Christine’s book on Pepper Blackfriars Restaurant in Newcastle where you will find details of their upcoming events and the Eat Medieval summer schoolProfessor Giles Gasper, Durham University You can find Florence Swan on InstagramLong pepper can be bought in the UK from Steenbergs and Seasoned Pioneers Don’t forget to check out the episode on Anglo-Saxon food with historian Emma Kay.Suggested Reading* Forme of Cury * Natural Histories - Pliny* Apicius (this is just one of many translations)* Le Menagier de Paris (or Goodman of Paris)* Sir John Russell’s Book of Nurture* Le Viander - Guilluame Tirrell* John de Mandeville - Mandeville’s TravelsDon’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
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S3 E13: Murder In The Kitchen
Alice B Toklas reckoned that ‘food is far too pleasant to combine with horror.’ In Episode 13 I will be exploring how food is used in crime fiction with writer and host of the Shedunnit podcast Caroline Crampton and food writer and author of the Paul Delamare mysteries, Orlando Murrin.Don’t forget to check out the Comfortably Hungry Substack!Useful Links* Orlando’s thrilling Paul Delamare Mysteries Knife Skills for Beginners and Murder Below Deck are available now.* Orlando has written lots of delicious cookery books too including Two’s Company: The best of cooking for couples, friends and roommates * Orlando’s website* Caroline’s website* Shedunnit podcast* Caroline’s books include A Body Made of Glass: A History of Hypochondria (now available in paperback) and The Way to the Sea: The Forgotten Histories of the Thames Estuary Suggested ReadingWe talked about a lot of books in this episode so here are just a few that we mentioned:* Alice B Toklas Cookbook* The Pimlico Poisoning* The Poisoned Chocolate Case by Anthony Berkeley* ‘The Tuesday Night Club’ in The Thirteen Problems by Agatha Christie* A Pocket Full of Rye by Agatha ChristieDon’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.Comfortably Hungry is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe
Welcome to the comfortably hungry podcast where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place. I’m Sam Bilton a food historian, writer and cook and each season I will be joined by some hungry guests to discuss a variety topics centred around a specific theme. As a former supper club host I’m always intrigued to know what people like to eat. So to whet everyone’s appetites I have invited my guests to contribute a virtual dish with them inspired by today’s topic. comfortablyhungry.substack.com
New Zealand