A Wobbly History of JELLY: From Elite Dining to Kids’ Parties and Back Again
Tony Robinson's CunningcastShow Notes
It's all going a bit wobbly in Cunningcast Towers as we are talking about the history of jelly. Tony wants to rescue jelly from its place as a children’s party food because there was a time when making jellies was an art form and took pride of place on the tables of the wealthy. He’s invited leading food historian Annie Gray and jellymonger-in-chief Sam Bompas to help him out.
Hosted by Sir Tony Robinson
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With
Sam Bompas
Food designer, one half of Bompas and Parr food design agency.
www.bompasandparr.com X @bompasandparr IG @bompasandparr
To buy jellies and kitchenalia: https://www.benhamandfroud.com
Annie Gray
Food historian, Annie has worked widely across TV and radio talking about and recreating the food of the past, and has been the resident food historian on BBC Radio 4’s award-winning culinary panel show, The Kitchen Cabinet since its inception in 2012. She includes a recipe for Champagne Jelly in her ‘Downton Abbey Cookbook’.
http://www.anniegray.co.uk/ X @DrAnnieGray IG dranniegray
Credits:
Series Producer: Melissa FitzGerald X @melissafitzg
Executive Producer: Dominic de Terville
Cover Art: The Brightside
A Zinc Media Group production
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