A is for Apple: An Encyclopaedia of Food & Drink

In this episode Allie gives Sam and Neil a topic to sink their teeth into as we discuss all things meaty. We chat about fake birds, meat jellies and learn why certain molecules make savoury food so irresistibly scrumptious. Useful Links and things mentioned in the episode Neil cooks Jane Grigson’s recipe for Guards of Honour Eating Ortolans - Gastro Obscura Neil’s woodcock recipe Neil’s snipe reci...

Here is an extra helping of the  A is for Apple   podcast following on from our last episode on vegetables. If you listened to the last 'A' episode, you’re probably thinking that we were on our best behaviour. But you should know us better than that by now! As ever Allie, Neil and I talked for ages about our vegetal A’s and inevitably we strayed onto our pet subjects of aphrodisiacs and...

In today’s episode we will be discussing what many a child dreads encountering on their dinner plate. So prepare yourself for a wrinkled nose or two, an impromptu visit to the sick room and a few prickly surprises as Allie, Neil and I explore the verdant world of vegetables.  Useful Links Sam’s Recipe for William Verrall’s Sweetbreads With Asparagus (1759) Sam’s interpretation of Hannah Glass...

In today’s baking themed episode, Alessandra looks into that classic piece of kitchen kit, the Aga, Neil investigates hyper-regional Welsh biscuits called Aberffraw cakes and Sam goes oh-so-retro with a deep-dive into angelica. Books and other things mentioned in this episode: Joanna Trollope A Village Affair (1989) Televised version (1995) Book on Archive.org Television adaptation on YouTube Mary...

Things start to get fruity in this third episode. Neil chooses almonds, fuelling a historical debate that goes a bit nuts. Apricots are more Allie’s jam as she looks at their use in literature and Sam takes the less beaten track of the aubergine, sparking memories of the time she made a parmigiana …on TV! Useful Links Neil's recipe for - or, rather, interpretation of - medieval blanc mange and mod...

Ever wondered what the origins of the word jerk are? Or how you can tell whether your allspice is fresh? Sam, Neil and Allie seek answers to these questions in this mini bonus episode. Suggested Reading Hans Sloane ,  A voyage to the islands Madera, Barbados, Nieves, S. Christophers and Jamaica, with the natural history ... (Volume 1 )  (1707) Hans Sloane, ‘ A Description of the Pimienta...

We’ve been fine tuning our olfactory organs and immersing ourselves in a cloud of wonderful scents. In this episode Neil explains why asafoetida is a substitute for garlic and onions by some religious groups; Sam chats to food writer and broadcaster Melissa Thompson about jerk seasoning (which includes allspice) and Allie has a gripe about a literary misappropriation of aniseed. Useful Links For m...

In this bonus episode, Allie interviews apple detective Tom Adams to discuss his work in uncovering forgotten and nearly extinct apple varieties, and why preserving them is crucial. Contact us: email: aisforapplepod.gmail.com Find our Substack, social media & various other bits and bobs via our Linktree: linktr.ee/aisforapplepod

In the very first episode, Neil is presenting and gives everyone a free choice as to what topic they want to talk about, as long as it begins with A of course. Alessandra goes for apples, Neil chooses absinthe and Sam looks into adulteration. Links to things mentioned in this episode: ‘13 Magical Ways to Use Apples’ Glyn Hughes’ Alan Turin sculpture ‘Lancashire man poisoned after eating cherry see...