I specialise in the history of food and dining in Britain from around 1600 to the present day, and I research this both in libraries and in my own (and others') kitchens.
Food is a brilliant way to get under the skin of past societies: everyone eats, and the choices we make reflect who we are and what we believe – and that’s as true for the Georgians as it is for us today.
By exploring what was eaten, and by whom, how it was cooked and how it was consumed, we can explore a wide range of beliefs and behaviours, shedding light on everything from malnutrition among the poor, to the innermost workings of the country house.
Not only that, but I firmly believe that the recipes and techniques of the past are as exciting and relevant now as they have ever been.
Put simply – the history is fascinating, and the food delicious. What’s not to like?!