The Hungry Historians

Join Kelly Spring and Matt Phillpott for interviews and conversations with leading writers on the history of food and drink. New episodes fortnightly.

The Hungry Historians is a history podcast hosted by Unknown Host, with 25 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts The Hungry Historians, a history show with 25 episodes published.

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  Episode #17

  Irish Food History with Máirtín Mac Con Iomaire and Dorothy Cashman

  Aug 6, 202650 minS2

  This week we discuss the long-durée of food in Ireland, touching on linguistics, archaeology, and history, and discussing topics such as Irish cattle and dairy, honey, bog butter, and potatoes. We were very happy to chat with Máirtín Mac Con Iomaire and Dorothy Cashman on this subject, following the publication of their edited collection Irish Food History: A Companion, published in 2024 by the Royal Irish Academy . This episode is sponsored by ⁠⁠Bloomsbury Food Library⁠⁠ , an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.

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  Episode #16

  Romanian foodways with Adriana Sohodoleanu

  Jul 23, 202639 minS2

  This week we interview Adriana Sohodoleanu on her latest book Sărut-mâna pentru masă (which translates as Kiss your hand for the meal). This anthology book brings together ethnographic and literary texts and recipes to highlight the richness of Romania's historical regions. Sărut-mâna pentru masă is published in Romanian by Carturesti Press and was released in 2025. This episode is sponsored by ⁠⁠Bloomsbury Food Library⁠⁠ , an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.

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  Episode #15

  Public Markets in New Orleans with Ashley Rose Young

  Jul 9, 202648 minS2

  For a long time New Orleans sold food to the public through public markets, much like those found in Paris at the time. This was in contrast to how food was largely sold elsewhere in the United States. In this week's The Hungry Historians, we explore the New Orleans public markets, considering their strengths and weaknesses, and whether they might represent an alternative way for food purchasing in the future. We are very pleased to have with us for this discussion Ashley Rose Young. She published on this subject in 2025 with her Oxford University Press book Nourishing Networks: The Public Culture of Food in New Orleans . You can find more about Ashley on her website . This episode is sponsored by ⁠⁠Bloomsbury Food Library⁠⁠ , an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.

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  Episode #14

  Indigenous Restaurants in Canada with L Sasha Gora

  Jun 25, 202643 minS2

  The rise of indigenous restaurants in Canada since the 1970s has helped to surface the foodways of indigenous peoples but has also helped to highlight the colonial repression of these older foods and cultures. In this week’s The Hungry Historians, we discuss the contrast of settler colonialism and indigenous resistance through the role played by restaurants. L. Sasha Gora wrote on this subject in her 2025 book, Culinary Claims: Indigenous Restaurant Politics in Canada, which was published by University of Toronto Press . Our conversation with Sasha ranges from the politics of colonialism as played out through food to the purpose and symbolism of indigenous restaurants, including just what we really mean by the term indigenous restaurant. This episode is sponsored by ⁠⁠Bloomsbury Food Library⁠⁠ , an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.

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  Episode #13

  Sauces with Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy

  Jun 11, 202646 minS2

  Sauces are often important parts of a meal, but a part that we don’t think too much about when studying the history of food. In this week’s episode Kelly A. Spring discusses how sauces define our meals and influence the way we think about ourselves and the food that we eat. This discussion is with Andrew Donnelly, Beth M. Forrest and Deirdre Murphy, authors of an edited collection called From Garum to Mole: Sauces and Identity in the Western World , which was released by the Oxford University Press in 2026. This episode is sponsored by ⁠⁠Bloomsbury Food Library⁠⁠ , an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.

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