A History of Christmas Food

Porpoises, beaver tails, boar's head and puffins were just some of the exquisite dishes on medieval tables during the festive season. In this episode, food historian Annie Gray joins Dan in his kitchen to cook up some delicious Christmas fare from ages past. They make wassail - an ancient alcoholic punch - and mince meat pies as they talk about the Pagan rituals, Medieval feasts and Victorian traditions that dictate what we put on our Christmas dinner tables.

Did you know you can watch this episode on YouTube? Check it out at https://www.youtube.com/@DSHHPodcast

Annie's book is called 'At Christmas We Feast'

Produced by Mariana Des Forges and edited by Dougal Patmore

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