Tags

, ,

 1. Why did you decide to become a food historian?

I have a history degree and I’d always enjoyed cooking, so I thought it was a great way to combine the two. Also, you can access so much social history through finding out how people’s culture and social standing affected how and what they ate – after all, food is the one thing we all have in common, wherever we live, whoever we are.

 2. What’s the best thing about being a food historian?

Where to start! So many things – it’s such a rich, endless subject with so many different avenues to explore. Social history, medicine, geography, literature and many more. The research, meeting such interesting people, seeing some wonderful places – beautiful stately homes, museums and different parts of the world.

 3. What can we expect to see on the blog in future?

I’m planning to put a lot more photos of work I’ve done in the past, alongside articles I’ve written for magazines on a variety of subjects including ice houses, tea, pleasure gardens and remedies. Also, I’ll write regularly about different aspects of food or food history – seasonal, regional, cultural – why not suggest something you’d like to know more about? You can contact me on liz@edible-history.com or find me on Facebook or Twitter.

Syon House 18th century banquet, by Liz Calvert Smith

Syon House 18th century banquet, by Liz Calvert Smith

Advertisements