Food and drink history podcast episodes

Lisa Pine discusses how food became intertwined with politics and ideology in the Third Reich, and reveals how the Nazis weaponised hunger as a tool of war

Eleanor Barnett reveals how people in the past tackled food waste, from the Tudor almoner to the rag-and-bone man

Annie Gray tackles listener questions on culinary history, from Tudor breakfast to the oldest recipe books and the history of vegetarianism

Annabel Abbs discusses the first modern cookery writer Eliza Acton, the subject of her new novel The Language of Food

Chris Woolgar presents a broad survey of what, when and how people ate during the middle ages

Rachel B Hermann describes how food and hunger played a critical role in the story of the American Revolution

John Martin charts the mission to save Britain from starvation during the Second World War

Annie Gray tells the story of Georgina Landemare, who became Winston Churchill’s cook during the Second World War

Thomas Harding describes how a family of Jewish immigrants to Britain in the 19th century created one of the country’s best-known food companies