S3E3 C is for Cod, Cockles & Caviar cover art

S3E3 C is for Cod, Cockles & Caviar

S3E3 C is for Cod, Cockles & Caviar

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Summary

 Things get wet and wild in this episode as the team explore fish and seafood. Allie explores the world of caviar, bumps and all. Sam introduces the gang to cockle bread and Neil asks whether there is any real point to cod?Don’t forget to email us at aisforapplepod@gmail.com or tag us on Instagram or BlueSky if you have any suggestions for future episodes. You may also want to subscribe to the A is for Apple Substack where we publish recipes and extra audio content.Sources/Useful LinksCocklesNorth Atlantic Seafood by Alan Davidson (1980)First Catch Your Peacock: The Classical Guide to Welsh Food by Bobby Freeman (1996)In Search of Wales by H. V. Morton (1944)Domestic Life in Wales by S. Minwel Tibbott (2002)Welsh Fare by S. Minwel TibbottCockle gathering at Penclawdd in the 1930s on YouTubeRemembering the Cockle WomenMarine Stewardship Council information on cocklesCaviarInga Saffron, Caviar: The Strange History and Uncertain Future of the World’s Most Coveted Delicacy (2002) –https://archive.org/details/caviarstrangehis00saffIUCN Red List – Sturgeon (Acipenseridae) species accounts –https://www.iucnredlist.orgWorld Sturgeon Conservation Society – https://www.wscs.infoNOAA Fisheries – Sturgeon species overview – https://www.fisheries.noaa.govAdam Olearius, The Voyages and Travels of the Ambassadors (1647) –https://archive.org/details/voyagestravellso00oleaJonas Hanway, An Historical Account of the British Trade over the Caspian Sea (1753) –https://archive.org/details/in.ernet.dli.2015.31214John Perry, The State of Russia under the Present Czar (1716) –https://archive.org/details/bim_eighteenth-century_the-state-of-russia-und_perry-john_1716Cavi-Art (official site) – https://caviart.com/Daniel Pauly et al., “Fishing Down Marine Food Webs,” Science (1998) –https://www.science.org/doi/10.1126/science.279.5352.860Stanley Tucci eats caviar: https://fb.watch/FA1F4UtvRf/What is a Caviar Bump?CodEnglish Seafood Cookery by Rick Stein (1988)Jane Grigson’s Fish Book (1986)The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (2007)French Provincial Cookery by Elizabeth David (1960)You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the award winning Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool’s Gold: A History of British Saffron The Philosophy of Chocolate and Much Ado About Cooking: Delicious Shakesperean Feasts for Every Occasion (written in collaboration with Shakespeare’s Globe). You can find her on Instagram and BlueskyDr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain’s Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding with another book in progress. You can find him on Instagram and BlueskyDr Allie Pino produces and hosts the Curious Appetite Podcast and the Fear Feasts Podcast with Vanessa Baca. She is also the co-author of A Gothic Cookbook and is currently working on a new book. You can find her on Instagram and Bluesky
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