HeyJaredComfortably Hungry
Welcome to the award winning Comfortably Hungry podcast where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place.
- Indexed pieces, last 90 days
- 8
- Latest publication
- Sep 10, 2026
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- Earliest in this view
- Jul 9, 2026
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Latest pieces
Lovely Food (1931) (opens the original)
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My recent chat with reminded me of Lovely Food by Ruth Lowinsky. Published in 1931, it belonged to a new genre of slim, elegant cookbooks written by society hostesses like Dorothy Allhusen and Agnes Jekyll. They celebrated the joy of entertaining, which their authors excelled at, and the stylishness of cooking, which few of them actually did themselves. They were aspirational guides for the lower middle-classe
What can Conquest Man tell us about our diet in 1066? (opens the original)
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Ahead of my discussion with and Professor Giles Gasper at the Serve It Forth Food History Festival about how the Normans changed the way we eat, I had a chat with Kevin Booth, English Heritage’s Head Curator of Collections, about what the skeleton of ‘Conquest Man’ can tell us about the diet and health of the English at the time of the Norman invasion.<p style="text-align: center;"
Bonus Episode: Much Depends Upon Dinner (opens the original)
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In this extra helping of the Comfortably Hungry podcast I chat to chef Jago Rackham and author of To Entertain: Instructions for a Dinner Party about the complexities (or not) of hosting a dinner party. We chat about stuffy Victorian etiquette manuals (which Jago’s book most definitely isn’t), his Grandmother’s account book and why plating up à la Russe is overrated. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additio
Two Savouries (opens the original)
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<img alt="2 triangles of bread topped with gentlemen's relish and a savoury custard (Scotch Woodcock) and 3 rectangles of bread topped with an anchovy and grilled parmesan cheese on a blue willow patter platter with watercress" class="sizing-normal" height="1941" src="htt
Bonus Episode: Consider the Anchovy (opens the original)
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In this bonus episode I plunge into the history of the anchovy - the little fish with a big flavour with food writer Sudi Pigott . We discuss how Sudi became an anchovy evangelist, explore the lives of the women ( sobadoras ) who are vital to the anchovy industry and lots more. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here. Useful Links C
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