Show Notes
Black pudding is one of Ireland's oldest foods, older than the potato, and it's disappearing. In this episode of Scran, The Scotsman's food and drink podcast, author Kate Ryan and food historian Peter Gilchrist explain why the ancient art of cooking with blood is dying out, and what Ireland and Scotland stand to lose with it.
With Halloween only weeks away, Rosalind looks at the ancient foods traditionally made and eaten at this time of year, starting with black pudding.
KATE RYAN ON BLACK PUDDING Kate Ryan is an award-winning food writer and the founder of Flavour.ie. Her book, Blood, Guts & Black Pudding: Ireland's Dying Art of Blood as Food, is published by Nine Bean Rows. It charts the history of Ireland's black and blood puddings from pre-Christian times to today, and asks "what else is lost when the blood is gone?" Kate tells Rosalind the history of black pudding in Ireland, why it's dying out, and what that means for food culture and our shared food history.
PETER GILCHRIST ON SCOTLAND'S FOODS AT RISK Friend of Scran and food historian Peter Gilchrist joins to talk about seasonal Scottish foods we're at risk of losing, including sparls, a dried Shetland sausage.
IN THIS EPISODE 🐷 The history of black pudding in Ireland 🩸 Why blood as food is disappearing 🌭 Sparls, the dried Shetland sausage
📖 Scran listeners get 20% off Kate's book when they buy online with the code PODCAST20: https://ninebeanrowsbooks.com
#Scran #BlackPudding #FoodHistory #ScottishFood #IrishFood #Halloween #Shetland
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