S.4.1. Leftovers: a history of food waste & preservation with Eleanor Barnett

The Salmon Pink Kitchen podcast is back for a fourth season! And we’re relaunching on a high with an episode recorded live during our book club meeting around  Leftovers: a history of food waste & preservation by Eleanor Barnett. 

In this episode, Irene and Margaux join Dr Eleanor Barnett for a journey through the various historical periods covered in Leftovers, and the related recipes and inventions that came from them. We talked about tinned foods and the revolution they brought with them. We walked through Victorian London as Eleanor taught us about the street economy of the time and the origin of Pudding Lane, and we marvelled at the resourcefulness of homecooks all over history. 

We’re so thankful to Eleanor for giving us hope for the future by looking into our past and we’re excited to be inviting you to join the conversation.

Recommendations from this episode and some links to read more from Eleanor: 

• You can buy Leftovers from our affiliated Bookshop.org shop here.
• Follow Eleanor’s brilliant Instagram page @historyeats.
• If you are a BBC History Magazine reader, you will find Eleanor’s monthly recipe column inside.
• Clare Finney’s article on dips in The Guardian with Eleanor’s comments on the history of dips in Britain.
• Check out Eleanor’s website for more news on her research, media appearances and publications.

If you’d like to read with us, here is a reminder that our book club is open to everyone and meets online. You can read more about the SPK Book Club at our website and remember to subscribe to our newsletter to receive the details about our future meetings. You can also connect with us on Instagram. 

We’re also excited to say that since our last season our own Margaux Vialleron has published her second novel: Breaststrokes – 'A study of womanhood, vulnerability, and the secrecy of the inner-life'. You can grab a copy at your favourite bookshop, including here. 

If you enjoy this podcast, please remember to rate and subscribe as it’ll help others to find us.