In Part 2 of my deep dive into the history of macaroni and cheese with culinary historian Karima Moyer-Nocchi, author of The Epic History of Mac and Cheese, we chat about colonial FOMO, the macaroni fashion craze and debunk a stubborn gastro myth concerning Mac ‘n’ cheese’s popularity in the US.
You can catch me at the Ludlow Food Festival on Friday 11 September where I’ll be discussing what foods were served in castles over the centuries in a live A is for Apple podcast with my co-hosts Alessandra Pino of A Curious Appetite and Neil Buttery of the British Food History podcast.
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Useful Links
You can find Karima on Instagram and don’t forget to check out her website, The Eternal Table.
Karima’s books include:
The Eternal Table: A Cultural History of Food in Rome (Big City Food Biographies) with Giancarlo Rolandi (2019)
Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita (2015)
Suggested Reading
A complete system of cookery by William Verrall (1759) - the White Hart inn in Lewes where he served as chef is still open today!
La cuisiniere bourgeoise by Joseph Menon (1771) - you can find a later English translation here.
Don’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.
A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast. Sound effects and music provided by Zapsplat and Pond5.
