Today I am talking with chef Jay Reifel who specialises in cooking historical food. He has co-written a beautiful book with collaborator Victoria Flexner called The History of the World in 10 Dinners. We talk about the influence of other cultures on British cuisine as well as the influence British cuisine has had on other cuisines, sweet and sour food, mince pies, mediocre medieval spices, and helmeted cocks – amongst many other things. This is the last regular episode of the run, meaning that the next episode will be the traditional postbag edition – so send me your comments, questions, and queries. Your deadline is the 28th of May 2024. Support the podcast and blogs by becoming, if you can, a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here. Follow Jay on Instagram @jayreifel and visit his website jayreifel.com – where you can find more details of his book. Things mentioned in today’s episode: Jay’s Helmeted Cock in Vogue Neil’s Helmeted Cock on Channel 5 Previous podcast episodes pertinent to today’s episode: The History of Food Waste & Preservation with Eleanor Barnett Medieval Meals & Manners with Danièle Cybulskie Spices with Ian Anderson Christmas Special 2023: Mince Pies Tudor Cooking & Cuisine with Brigitte Webster Forme of Cury with Christopher Monk Previous blog posts pertinent to today’s episode: Westmorland Sweet Lamb Pie Favourite Cook Books no.3: The Forme of Cury, Part I Favourite Cook Books no. 3: The Forme of Cury, part 2 – recipes Upcoming events: British Library Food Season 2024, 25 May at 2pm.  We Invented the Weekend festival, Salford, 16th June a href="https://britishfoodhistory.us21.list-manage.com/track/click?u=0ba5b28fa3e755185a213d647&id=3eb224cd40&e=7a19f6562c" rel="noopener noreferrer"...