History’s Greatest Dishes

Gnocchi, bao, pierogi – and doughnuts? In this second episode of our new season of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray tackle the tasty question of what counts as a dumpling. They explore how cooks across the world faced similar kitchen conundrums – dough in search of a purpose, stews in need of a little extra – and came up with dumplings in a dazzling array of shapes, flavours and fillings to suit local tastes and traditions. Plus, they consider how a suet pudding wrapped in a knitted cloth became an extraordinarily fashionable Victorian treat.

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Steamed dumplings are a popular dessert enjoyed across Germany, but they hold a special place in the hearts of those who live in the Rhineland village of Freckenfeld. Check out the recipe for this pudding that saved their village during the Thirty Years’ War: ⁠https://bit.ly/48loA71⁠

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History’s Greatest Dishes is back – and in this first episode, Emily Briffett and food historian Annie Gray tell the story of a humble British favourite. From its curious role as sickroom ‘toast water’ to the delights of Victorian toasting forks, they consider an all-important question: is toast the best thing since sliced bread? Plus, they tuck into a quick-fire tour of toppings, taking stock of marmalade, honey and baked beans along the way – as well as, of course, the fiercely debated Marmite.

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From sardine-laced popcorn to a startling yeast and ketchup concoction, this article by Jonny Wilkes explores some of the weirdest fillings that our ancestors enjoyed (or endured) in their sandwiches: https://bit.ly/4A5bXJm

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Become a HistoryExtra podcast member and unlock access to The Full Story podcast, plus enjoy ad-free listening, early access to other podcast episodes, and a member-exclusive newsletter.

⁠⁠⁠Sign up here

EXPLORE MORE

For more fascinating stories from the past, head to HistoryExtra, the home of ‘History’s Greatest’ podcasts. Find out more at ⁠⁠historyextra.com/podcast⁠⁠

GET IN TOUCH

We'd love to know what you think about the podcast, so leave us a review and let us know the topics you think we should be covering. Or, follow us on ⁠Facebook⁠, ⁠X⁠, ⁠Instagram⁠ or ⁠YouTube⁠ to keep in touch.
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Did Oliver Cromwell really ban one of our favourite Christmas treats? Are pasties really Cornish? And is toast the best thing since sliced bread? History’s Greatest Dishes is back with its second series, serving up a fresh helping of food history.

Join HistoryExtra’s Emily Briffett and food historian Annie Gray as they tuck into a menu that includes dumplings and jerk chicken, custard, tea, mince pies and more. Expect culinary legends, half-baked myths and deliciously odd tales. Come hungry for history – there’s plenty to enjoy.

Episode 1 releases on Monday 2 November. Subscribers to HistoryExtra Plus can listen early and ad-free.
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Featuring just a handful of ingredients, gooseberry fool is among the simplest of all desserts – but also one of the most beloved. But what makes a fool a fool? Why does it owe its existence in equal measure to medieval kitchen gardens and the Victorian fad for enormous gooseberries? And why have its tart ingredients recently fallen from favour?

In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray chart the story behind this simple classic. They explore how the fruit-and-cream dish earned its place on the modern dining table – and, along the way, delve into Britain’s obsession with giving sweet dishes the rudest of names.

You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/
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From its roots in Birmingham’s south Asian communities in the 1970s to its meteoric rise to become one of Britain’s most popular curries, Balti marks a fusion between historical tradition and innovation.

In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray journey back to the earliest days of south Asian cuisine in Britain to chart the origins of this vibrant, fragrant dish. Together they explore how migration, creativity and restaurant culture helped reshape Britain’s relationship with curry, and consider how Balti reflects both the blending and clashing of cultures.

You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/
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