More About The Feast
The Feast is a podcast where meals make history.
Hosted by medievalist and food historian, Laura Carlson, each episode of The Feast takes you on a culinary journey to the past. Find out how food and drink has changed the course of history, from royal banquets to revolutionary lunch counters.
Did you know Thomas Jefferson received a 1200lb cheddar cheese for his presidential inauguration? That a 17th century pope spent $25,000 on sugar sculptures for a single banquet? And why was Marie Antoinette so hung up about cake?
What ancient and medieval foods are lurking in your kitchen cabinet? Discover the histories behind your favorite recipes, from tofu to ketchup to beer. We trace the origins of iconic dishes from all over the world, exploring their significance to the cultures and communities that made them.
Because food is just history on a plate. Dig in.
About Your Host: Laura Carlson
Laura Carlson is a medievalist and food historian with degrees from places like Oxford and the University of Toronto. For the past five years she's taught history and classics at Queen's University in Ontario. She's also written for the good folks at Atlas Obscura about things like the history of the cocktail party, as well as the Huffington Post and Forbes. When she's not building miniature trebuchets, she's out tending hop plants or worrying about her sourdough starter. She also has a serious thing for owls.
On the weekends, you can find her leading food tours through the heart of Toronto with the Foodies on Foot. Bonus content on Canada's nefarious biscuit history & the best Mexican food in town.
Time Travel Technician, Art Direction, & Technical Operations: Mike Portt
Mike is an IT professional by day and obsesses about sound at night. When he’s not turning the virtual dials on the episodes of The Feast you can find him chasing craft beer or searching for the perfect hamburger. His passion for all things food was honed from an early age over countless home-made chocolate chip cookies.
You can reach him via Twitter.
"The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all areas; it mingles with all other pleasures, and remains at last to console us for their departure"