Pen Vogler - Scoff - A history of why we eat what we eat at Christmas | 5x15
Every Christmas in Britain, between us we eat ten million turkeys. But with cut-down families and no mixing between households, what should we turn to this year? In Scoff: A History of Food and Class in Britain, Pen Vogler tells the story behind why we eat what we eat at Christmas and throughout the year in conversation with Rosie Boycott.
Pen Vogler explores why our particularly British obsession with social class has given turkey, potatoes, brussels sprouts, bread sauce, and Christmas pudding top place on our tables, and edged off other festive foods for rich and poor over the years, from the Venison pasty, favourite trophy gift, to the humble cottage pork pie; from huge glittering Twelfth Cakes to simple, clean orange jellies. Perhaps this strangest of years is the time to re-imagine our traditional Christmas menu?
Pen Vogler is the author of Dinner with Mr Darcy and Dinner with Dickens and curated the exhibition Food Glorious Food at the Charles Dickens Museum. She edited Penguin's Great Food series, writes and reviews on food history for the press and has recreated recipes from the past for BBC Television. She has given talks and tastings on food in history, including on meals and dining in the Georgian era, throughout the UK. She has appeared on television, cooking and discussing recipes, including on Mrs Dickens' Family Christmas on BBC2 with Sue Perkins. She has also written on the subject for the Guardian, the Observer, and The Lady.
Rosie Boycott is a cross-bench peer and food campaigner. She is co-founder of 5x15.
5x15 brings together outstanding individuals to tell of their lives, passions and inspirations.
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7 TEMPAT YANG WAJIB DI KUNJUNGI DI KOTA BATH INGGRIS || THINGS TO DO IN BATH CITY
#bathcity #bath #thingstodo #thingstodoinbath #tempatyangwajibdikunjungi #england #inggris #liburandiinggris #tempatwisatainggris #liburandieropa #liburandiluarnegeri #themcdermottsinuk
Halo Man temans semuanya, terima kasih sudah mampir di channel ini ya :-)
Di vlog kali ini kita lagi ada di kota #bath Inggris, dan akan membawa kalian semua untuk mengunjungi 7 tempat wisata yang wajib di kunjungi disana.
Yuk intip keseruan kami dan terima kasih.
Lots of love from The McDermotts :-)
Chef Virginia Willis Reading Book Intro
Listen as Chef Willis reads the intro from her newest cookbook, Basic to Brilliant Y'll.
Christmas Special | Natasha Lunn on Love & Friendship
Natasha Lunn is the features director at RED magazine and the creator of a popular and acclaimed bimonthly email newsletter, Conversations on Love.
Her Top 10 Sunday Times Best-selling book, also called Conversations On Love, discusses a wide range of themes intimately connected to love. After years of feeling that love was always out of reach, she set out to understand how relationships work and evolve over a lifetime. Natasha turned to authors and experts to learn about their experiences, as well as drawing on her own, asking: How do we find love? How do we sustain it? And how do we survive when we lose it?
Some of my favourite conversations from the book include: Candice Carty-Williams on friendship, Emily Nagoski on the science of sex, Alain de Botton on the psychology of being alone, Esther Perel on unrealistic expectations and Roxane Gay on redefining romance.
Follow Natasha: @natashalunn
Buy the book, and others from the series: bookshop.org/shop/venetia
Find me: @VenetiaLaManna
Find the show: @ATSTpodcast
This episode was produced by Venetia La Manna. It was edited by Nada Smiljanic and Georgia Baker Smith. The artwork was designed by Alex Sedano and the music was composed by William Haxworth.
England & GB Rugby Sevens Captain's Own Healthy Recipe
England & Great Britain Rugby Sevens captain Tom Mitchell came down to the studio to talk about his training, nutrition & serve up one of his favourite recovery meals: Pearl Barley Risotto with Chicken & Chorizo...
This meal is a great, healthy dinner option, it’s also nice comfort food (ideal now we’re headed into winter in the UK). It’s also a really simple, and quick meal to make, and it is really filling.
Pop the pearl barley in the water, it takes about 40 minutes of simmering before its ready.
Next, start chopping up all the key ingredients, like the chicken, onion, garlic & chorizo… doesn’t matter how you chop it up, call it “rustic” if you’ve got more of a hack & slash style. Add it all (except the chorizo) into a pan, with a little oil (once the oil is hot) – I tend to use coconut oil, but whatever is in the kitchen is fine. Keep stirring all the ingredients, so they don’t burn… once cooked, add the chorizo in as it doesn’t take too long to cook… and is just adds a lovely colour to the dish.
Dice some cherry tomatoes, and pop them in for the final 2-3 minutes of cooking just so they soften and get a little heat in them. Also add some pepper too, I love pepper so usually chuck a lot in, but only add as much as you like, or you could absolutely add some chilli if that’s what you like.
Next… pearl barley, once it is cooked can be added to the pan… stir & fold it all in… add yogurt, stir, and serve…
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Civil War Confederate Johnny Cakes
Making Civil War Johnny Cakes