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Artwork for Comfortably Hungry

Comfortably Hungry

Sam Bilton
Long Pepper
Chocolate
Charlie and the Chocolate Factory
Carob
Medieval Food
Spices
Food History
Peppercorns
Pudding History
Russia
Roald Dahl
Dark Food
Culinary History
Horror
Licorice
Sicilian Cuisine
Chili Peppers
Lebanese Cuisine
Gingerbread
Black Bun

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. I’m Sam Bilton a food historian, writer and cook and each season I will be joined by some hungry guests to discuss a variety topics centred around a specific theme. As a former supper c... more

PublishesTwice monthlyEpisodes64Founded4 years ago
Number of ListenersCategories
HistoryArtsFood

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Artwork for Comfortably Hungry

Latest Episodes

In this episode I head to the midlands town of Droitwich which was once a powerhouse in the English salt production industry (and arguably still is) on account of its brine springs. Helping me explore the town’s heritage are local historian Paul Jone... more

In this episode we’ll be journeying to pre-Colombian Mesoamerica with Dr Gabrielle Vail, Research Collaborator in the Department of Anthropology, at the University of North Carolina at Chapel Hill, to explore why the worship of rain gods like Chaak w... more

In episode 11, I visit Barry and Chris Flannaghan at the restored Burton watermill in Sussex. I discover how Burton Mill has evolved over the centuries but always using water as its source of power. The present 4 storey, 5 bay mill building dates fro... more

In this episode I discover more about the role women played in the distilling of usquebaugh (or the water of life) and whisky in Scotland with Peter Gilchrist, food historian at the Tenement Kitchen and host of the Scottish Food History podcast. Pete... more

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Recent Guests

Paul Jones
Local historian in Droitwich
Droitwich
Episode: S4E13: A Pinch (or two) of Salt
Dr. Dan O'Brien
Visiting research fellow at the Centre of Death and Society, University of Bath
University of Bath
Episode: S4E13: A Pinch (or two) of Salt
Dr. Gabrielle Vail
Research collaborator in the Department of Anthropology at the University of North Carolina at Chapel Hill
UNC Chapel Hill
Episode: S4E12: Fetching the Rains
Barry Flannaghan
Owner and operator of Burton Mill
Burton Mill
Episode: S4E11: Burton Mill
Chris Flannaghan
Co-owner/operator of Burton Mill
Burton Mill
Episode: S4E11: Burton Mill
Rosalind Erskine
Food and Drink Editor of The Scotsman and host of The Scran Podcast
The Scotsman
Episode: S4E10: Water of Life
Peter Gilchrist
Food Historian and host of The Tenement Kitchen
Scottish Food History Podcast
Episode: S4E10: Water of Life
John Langridge
Angler and author of many books on fishing, including Aphrodite's Carp
Angling/Author
Episode: S4E9: The One That Got Away
Dr. Nader Mehravari
Food historian, writer, photographer and culinary practitioner focusing on Iran and the Persianate world
Independent scholar/food historian
Episode: S4E8: Cold snow in the time of harvest

Host

Sam Bilton
Host and a food historian, writer, and cook, exploring the historical significance of food and its connections to culture and personal experiences.

Reviews

4.9 out of 5 stars from 27 ratings
  • Hype-free, information-filled food talk

    I love the pace, curiosity, and rigor of this podcast, which has a PBS-like humility and none of the usual ego of food media. An absolute joy.

    Apple Podcasts
    5
    benkk
    United States5 months ago
  • Delicious

    I’ve just listened to the episode on Borsch, which whetted my appetite and brain cells and now I’m going to listen to the others

    Apple Podcasts
    5
    Hokeykokey
    United Kingdom5 months ago
  • Excellent and Informative Food History!

    Well researched and presented with such diverse and knowledgeable guests, Comfortably Hungry is one of my favourite listens when it comes to my interests, which are food, history, and of course everything in between; what ingredients were popular and not anymore, what family recipes passed from one generation to the next, and what the guests like or dislike! Fantastic. Waiting for the next season!

    Apple Podcasts
    5
    Thomomatic
    United Kingdoma year ago
  • Love this podcast!

    Can’t wait for each new episode to come out- absolutely love this podcast.

    Apple Podcasts
    5
    Alliefood
    United Kingdom2 years ago
  • Fascinating podcast

    A real joy to listen to and full of interesting food-related information. Thank you, Sam

    Apple Podcasts
    5
    CEPSW
    United Kingdom3 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Listeners commend the podcast for its thorough research and engaging discussions, praising the host's ability to present complex food histories in an accessible manner.
Feedback often highlights the podcast's ability to connect historical themes with personal narratives, making food history relatable and enjoyable.
Many enjoy the diversity and knowledge of guests featured in episodes, enhancing their appreciation for food and its cultural relevance.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#81
Canada/Arts/Food
Apple Podcasts
#82
United Kingdom/Arts/Food
Apple Podcasts
#207
Australia/Arts/Food
Apple Podcasts
#79
Ireland/Arts/Food
Apple Podcasts
#132
New Zealand/Arts/Food
Apple Podcasts
#180
Sweden/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

S4E8: Cold snow in the time of harvest
Q: What is the significance of the word sharbat/sharbAt in cultural terms?
The word sharbat reflects a medieval Arabic origin meaning to drink, later evolving in Persian and European languages into a family of beverages including sherbet and sorbet, illustrating linguistic exchange and culinary diffusion across regions and centuries.
S4E8: Cold snow in the time of harvest
Q: What are the main culinary uses of ice and snow in Persian cookery today and historically?
Historically, ice and snow were used for beverages (sharbat/sherbet), cold desserts (like falooda), and preservation of foods; contemporary use includes khalili ice cubes for cooling drinks and granita-like preparations, with ice cream becoming prominent later.
S4E4: River Fed
Q: How did canal life influence your cooking and writing
It dictated how and when food moved, creating a rhythm of shopping, loading, and meal-prep around the boats, and spurred a lifelong curiosity that fed both books and menus.
S4E3: The Meaning of Borsch
Q: Now, why was it important for you to write this memoir at this particular time?
Olia explains that personal history and cultural memory intersect with national history, and the memoir is a way to preserve and share the South Ukrainian story and the broader Ukrainian experience beyond battlefield headlines.
S4E10: Water of Life
Q: Peter, when did distilling really take off in Scotland, and how did enforcement shape the industry?
Peter explains that illegal distillation persisted for a long time, but the Excise Act of 1823 formalized the industry, leading to tax-paid distilleries and the decline of cottage-scale home stills.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Comfortably Hungry

What is Comfortably Hungry about and what kind of topics does it cover?

This podcast explores the rich and diverse history of food and drink through engaging discussions with knowledgeable guests from various fields. Topics often include culinary traditions, historical anecdotes, and the cultural significance of different ingredients, emphasizing how food ties into broader historical narratives. Each episode typically features a guest who shares their expertise and personal stories related to the episode's theme, contributing to a compelling exploration of food history's myriad dimensions. It uniquely blends elements of culinary education with personal storytelling, making it especially appealing to food enthusiasts and history buffs alike.

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How many listeners does Comfortably Hungry get?

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Which podcasts are similar to Comfortably Hungry?

These podcasts share a similar audience with Comfortably Hungry:

1. A is for Apple: An Encyclopaedia of Food & Drink
2. The British Food History Podcast
3. Christopher Kimball’s Milk Street Radio
4. The Delicious Legacy
5. The Food Programme

How many episodes of Comfortably Hungry are there?

Comfortably Hungry launched 4 years ago and published 64 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Comfortably Hungry?

Our systems regularly scour the web to find email addresses and social media links for this podcast. We scanned the web and collated all of the contact information that we could find in our podcast database. But in the unlikely event that you can't find what you're looking for, our concierge service lets you request our research team to source better contacts for you.

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What guests have appeared on Comfortably Hungry?

Recent guests on Comfortably Hungry include:

1. Paul Jones
2. Dr. Dan O'Brien
3. Dr. Gabrielle Vail
4. Barry Flannaghan
5. Chris Flannaghan
6. Rosalind Erskine
7. Peter Gilchrist
8. John Langridge

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