Hosted by Sam Bilton · EN · 65 episodes
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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 club host I’m always intrigued to know what people like to eat. So to whet everyone’s appetites I have invited my guests to contribute a virtual dish with them inspired by today’s topic. comfortablyhungry.substack.com
Sam Bilton hosts Comfortably Hungry, a arts show with 65 episodes published.
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
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 wor
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,
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 Scott
‘The Carp is a stately, a good, and a subtle fish, a fish that hath not (as it is said) been long in England’ Izaak Walton, The Complete Angler (1653) In this episode I explore the history of carp in Britain, one of the
‘We do not know for how many millennia man has exploited the preservative properties of ice.’ Jill Norman in the introduction to Elizabeth David’s Harvest of the Cold Months (1996) In this episode I’m joined by food hist
To celebrate International Women’s Day on 8 March 2026 in this episode we’ll be hearing the story of Eliza James, a remarkable woman who rose from poverty on the streets of Birmingham to become one of the most successful
Don’t miss the special episode on The Watercress Queen to celebrate International Women’s Day (8/3/26) - released on Thursday 5th March. If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hung
Throughout the nineteenth and twentieth centuries curious yellowish-white waxen lumps encased in the remnants of wooden containers have been unearthed from Irelands peat bogs by turf cutters and farmers. Some specimens w
In today’s episode we will be journeying back thousands of years to ancient Mesopotamia, the land between the rivers Euphrates and Tigris. I will be exploring arguably the earliest beer culture in the world with Dr Tate
In Episode 4 I chat to food writer Di Murrell about her experiences with her husband Tam of living and working on canals in Britain and France. Canals were played an essential part in how food and fuel was transported ar
In Episode 3 I discuss what borsch means to Ukrainians with activist, chef and author Olia Hercules who recently published her family memoir Strong Roots. We chat about how water has shaped Ukraine and why it is so impor
If you’re a fan of Jane Austen you’ll be familiar with the concept of ‘taking the waters’. In fact the title of today’s episode comes from a letter Jane wrote to her sister Cassandra who was staying in the spa town of Ch
Welcome back! In Episode 1 of this new season I’m joined by Cass Gardiner, an Anishinaabe Algonquin filmmaker, curator, and writer from Kebaowek First Nation to discuss manoomin, or wild rice, and its importance to First
Following on from my discussions with Diane Purkiss, Sheila Cavanagh and Will Tosh on the less obvious meanings behind the food in Shakespeare’s plays I thought it would be fun to find out more about the early modern foo
As the title of this podcast suggests much of the discussion around the following episode centres on SEX. So, if you are travelling in the car with young people or anyone who is easily offended you may want to wait until
In an essay entitled “Feasts are too Proud / Better to Starve”: Shakespearean Culinary Divides, Sheila T. Cavanagh, Professor of English at Emory University explains that in Shakespeare’s plays ‘Disputes involving food …
One of the challenges of writing a cookbook based on early modern recipes, like Much Ado About Cooking, is that the culinary manuscripts food historians have at our disposal tell us very little about what ordinary people
Season 4 of the Comfortably Hungry podcast will start in earnest later this autumn. This season I’ll be chatting to historians, food writers, and artists to reveal the importance of water in all its guises and how it was
Ever wondered how someone gets into food history? What are the popular misconceptions about what we do? And do we ever have any recipe disasters? In this bonus episode I chat to my food history chums Neil Buttery, Alessa
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Comfortably Hungry is hosted by Sam Bilton. The show is categorised under arts (food) and has published 65 episodes.
Comfortably Hungry has published 65 episodes.
Comfortably Hungry regularly covers arts, food, history. It sits in the arts category, with a food focus.
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Episodes of Comfortably Hungry average 46 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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