• A is for Aloes, Aspic and Amino Acids

  • Jul 4 2024
  • Length: 1 hr and 14 mins
  • Podcast

A is for Aloes, Aspic and Amino Acids

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  • Summary

  • 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 episodeNeil cooks Jane Grigson’s recipe for Guards of HonourEating Ortolans - Gastro ObscuraNeil’s woodcock recipeNeil’s snipe recipeAlouette, Gentile AlouetteNeil’s recipe for Seftons (savoury custards)Neil cooks Jane Grigson’s recipe for Hindle WakesJurassic Park Lysine SceneWhat Should We Call Frankenmeat? The Cut by Edith Zimmerman (2018)Carry on Screaming Reel (sadly this doesn’t show the ‘victims’ getting encased in wax but it gives you an idea)Han Solo frozen in Carbonite Suggested ReadingThe Inferno (1265-1321), by Dante AlighieriForme of Cury (c.1380)Fool’s Gold: A History of British Saffron (2023) by Sam Bilton‘The Sit Down’ in Medium Raw by Anthony Bourdain (2010) for the description of eating OrtolansA Gothic Cookbook (2024) by Ella Buchan and Dr Alessandra PinoBefore Mrs Beeton: Elizabeth Raffald, England’s Most influential Housekeeper (2023) Neil ButteryThe Constance Spry Cookery Book (1956) by Rosemary Hume and Constance SpryMrs Beeton and Mrs Marshall (2023) by Emma KayRebecca (1938) by Daphne du Maurier
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Art World Cooking Social Sciences
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