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A is for Almond, Apricot & Aubergine
Manage episode 415615534 series 3567021
Contenuto fornito da Sam Bilton, Neil Buttery & Alessandra Pino, Sam Bilton, Neil Buttery, and Alessandra Pino. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Sam Bilton, Neil Buttery & Alessandra Pino, Sam Bilton, Neil Buttery, and Alessandra Pino o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
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 modern, sweet blancmange.
‘Almond trees in Ancient Greek lore’ on the Greek News Agenda website
History of the Bimberlot Festival. ‘A French Party 600 Years in the Making’ by Hugh Thomas on the Smart Mouth Substack.
‘The "pretty art" of detecting pregnancy in The Duchess of Malfi’ by Claire McEwen Duncan via University of British Colombia Open Collections.
‘Eggplant (aubergine) — A Mad Apple with a Dark Liaison’ on the Vegetarians in Paradise website
‘Eggplant (aubergine) Symbol Timeline in Love in the Time of Cholera’ on the LitCharts website
Suggested Reading
In Search of Lost Time (1913) by Marcel Proust
The Experienced English Housekeeper (1769) by Elizabeth Raffald
A Midsummer Night’s Dream (1605) by William Shakespeare
Apricot Jam and Other Stories (2008) by Aleksandr Solzhenitsyn
Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking (1987) by Hilary Spurling (based on the late sixteenth century manuscript notebook belonging to Elinor Fettiplace)
The Duchess of Malfi (1613) by John Webster
Pride and Pudding: The History of British Puddings, Savory and Sweet (2016) by Regula Ysewijn
Anything to add? Don’t forget we want to hear your suggestions for future topics.
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