Today I am talking to Eleanor Barnett about the history of food waste and preservation.

Eleanor has written a fantastic book about the history of how we as a society have (and sometimes have not) dealt with eliminating waste and preserving precious food resources. It is called Leftovers: A History of Food Waste & Preservation, and it is out now published by Bloomsbury.

We talk about the fabulously wasteful food of 17th century cook Robert May, whose responsibility it was to preserve food in the home (hint: not the man of the house), pies as preservation method, the food waste used in agriculture and industry, food preservation in wartime, and Hannah Glasse’s dubious method for preserving very rank potted birds, plus many other things – we fit a lot into today’s episode.

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Leftovers: A History of Food Waste & Preservation is out now.

Books mentioned in today’s episode:

Robert May’s The Accomplisht Cook

Sir Hugh Platt’s Delights for Ladies

Hannah Glasse’s The Art of Cookery

Previous podcast episodes pertinent to today’s episode:

London’s Street Food Sellers with Charlie Taverner

Christmas Special 2023: Mince Pies

Upcoming events:

The Leeds Symposium of Food History & Traditions, York, 27 April 2024.

British Library Food Season 2024, 25 May at 2pm. Tickets and info to come soon!

Ludlow Food Festival, Friday 13th September.

Warwick Words History Festival, Thursday 3rd October at 4.30pm.

Neil’s blogs:

‘British Food: a History’

‘Neil Cooks Grigson’

Neil’s books:

Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper

A Dark History of Sugar...