The Full English
- Épisodes
- 42
- Parution
- toutes les deux semaines
- Dernier épisode
- 3 Nov 2026
À propos du podcast
The show that sees the world through food. Hosted by chef and researcher Lewis Bassett. 'The Full English: The Ways We Eat and Why' is out now with Verso books.
Épisodes 42
The Conran generation – with Ben Highmore
Ben Highmore joins me to discuss the lifestyle revolution that Britain’s middle classes went through in the 1960s - the one that gave us the ubiquitous rustic Italian food we have in England today.Ben’s book is …
Notes de l’épisode
Ben Highmore joins me to discuss the lifestyle revolution that Britain’s middle classes went through in the 1960s - the one that gave us the ubiquitous rustic Italian food we have in England today.
Ben’s book is available from Manchester University Press.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comPeasant chic – with Rosanna McLaughlin
“What is this fantasy of hardship and labour endemic to those parts of the city catering to the rise of affluence, the empire of the flat-whites, draining neighbourhoods of colour, and leaving in their wake a …
Notes de l’épisode
“What is this fantasy of hardship and labour endemic to those parts of the city catering to the rise of affluence, the empire of the flat-whites, draining neighbourhoods of colour, and leaving in their wake a mild-mannered army dressed in Breton stripes and vintage labouring apparel? What is this love of the workshop, the jailhouse, the farm, and the forces, which has caused a swathe of the population to tether their identities to the gates of histories and industries that they will never enter? I give to you, the superlative product of middle-class cognitive dissonance, the double-tracker.”
So writes Rosanna McLaughlin in her brilliant little book ‘Double Tracking’. In this episode we discuss what this idea is, and how it plays out in our food culture.
Rosanna’s other work includes the essay ‘Against Morality’ and a novel ‘Sinkhole: Three Crimes’.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comWhy craft matters - with James Fox
Craft matters for our sense of self. And studies show that taking part in craft production can be a balm for the kinds of anxieties produced in our world of screens.Lewis speaks to historian, writer and …
Notes de l’épisode
Craft matters for our sense of self. And studies show that taking part in craft production can be a balm for the kinds of anxieties produced in our world of screens.
Lewis speaks to historian, writer and broadcaster James Fox about his book ‘Craftland’ which uncovers the extent to which our country was once a deeply crafty place, and it champions the artisans still at work in Britain today.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comBad taste, no class – with Dan Evans
If you know one thing about English food culture it’s probably that it’s riven by class. But what is class? Is class a matter of taste or a matter of wealth, or both? And how do different classes affect …
Notes de l’épisode
If you know one thing about English food culture it’s probably that it’s riven by class. But what is class? Is class a matter of taste or a matter of wealth, or both? And how do different classes affect contemporary politics?
Lewis speaks to sociologist Dan Evans about his book ‘A Nation of Shopkeepers: The Unstoppable Rise of the Petty Bourgeoisie’.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comCivilised food – with Fuchsia Dunlop
And we’re back. After almost two years the Full English podcast is back!I've been busy writing a book: The Full English: The Ways We Eat and Why is out now with Verso. We’re kicking off this new season of the …
Notes de l’épisode
And we’re back. After almost two years the Full English podcast is back!
I've been busy writing a book: The Full English: The Ways We Eat and Why is out now with Verso.
We’re kicking off this new season of the podcast with a truly exceptional guest. Fuchsia Dunlop is ‘The English person with a Chinese stomach’; she is a one woman gateway to the infinities of Chinese cuisine and it’s deep traditions of culinary culture.
Her new book Five Tastes: The Magic of Flavour in a Chinese Kitchen is out now with Penguin.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comFloyd and Stein with John Merrick
It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britain.Lewis is speaking to the editor and writer John Merrick. Find his …
Notes de l’épisode
It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britain.
Lewis is speaking to the editor and writer John Merrick. Find his essay on Stein here.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Instagram.
Follow Lewis on Instagram here. And Forest DLG here.
Thanks for everyone who listened and supported this show. Watch this space...
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comFergus Henderson with Zoe Williams and Amber Husain
Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail".Lewis Bassett talks to Zoe Williams, columnist at the Guardian newspaper, and Amber …
Notes de l’épisode
Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail".
Lewis Bassett talks to Zoe Williams, columnist at the Guardian newspaper, and Amber Husain, author of Meat Love: An Ideology of The Flesh.
Read Lewis' article on St John here.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Instagram.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comJamie Oliver with Rachel Roddy
The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enthusiasm for food is often infectious. His cooking and his campaigning …
Notes de l’épisode
The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling.
Jamie has been watched and read by millions. His enthusiasm for food is often infectious. His cooking and his campaigning have changed the way we eat.
I'm speaking about Jamie with Rachel Roddy, author of a regular column on Italian food for the Guardian.
We focus mainly on how Jamie, and others, have viewed food in Italy and I ask whether this helps explain why Jamie is often seen by some people as blaming poorer individuals for what he says are bad eating habits.
In this episode we mention Alberto Grandi, Carla Tomasi and Massimo Montanari.
Rachel is the author of An A-Z of Pasta, among other books on food.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comAlexis Soyer with Pen Vogler and Miranda Carter
Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves and he provided nourishment to the starving in Ireland and the …
Notes de l’épisode
Alexis Soyer cooked for the rich and poor alike. He transformed elite restaurant kitchens in London with new technologies such as gas stoves and he provided nourishment to the starving in Ireland and the battered and the bloody during the Crimean war.
Soyer's fierce desire to feed people went against the grain of Victorian common sense and he helped change how we think about who is responsible for public nutrition today.
Joining Lewis Bassett is Pen Vogler and Miranda Carter.
Pen discusses Soyer in her book Stuffed: A Political History of What We Eat and Why it Matters and some of Soyer's recipes also appear in her book Dinner with Dickens.
Soyer is a central character in Miranda's novel The Devil's Feast.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comElizabeth Raffald with Neil Buttery
The most influential cook that you've probably never heard of, according to food historian Neil Buttery.Elizabeth Raffald captured the distinctly modern English food of the 18th century. The Heston Blumental of …
Notes de l’épisode
The most influential cook that you've probably never heard of, according to food historian Neil Buttery.
Elizabeth Raffald captured the distinctly modern English food of the 18th century. The Heston Blumental of her time, inspiring cooks like Fergus Henderson today.
Neil Buttery is the author of "Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper". He's also got two new books coming out, Knead to Know: A History of Baking and The Philosophy of Puddings.
Find Neil's blog and his brilliant podcast here.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comMadhur Jaffrey with Mayukh Sen
Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.Lewis Bassett speaks about Madur …
Notes de l’épisode
Obviously we were going to do an episode about Madhur Jaffrey, and so here it is.
Madhur Jaffrey: the actress who taught British and American audiences how to cook Indian food.
Lewis Bassett speaks about Madur with Mayuk Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America. We talk about Madur's life, some of the barriers to her success as an actress and her move into being a celebrity chef where she made huge waves, plus a lot more. Find out more about Mayuk Sen here and read his article on Madur here (paywalled).
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comKen Hom with Angela Hui
Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place.Lewis Bassett talks to journalist Angela Hui about Ken's impact and about her book Takeaway …
Notes de l’épisode
Ken Hom taught the British how to cook Chinese food, but Chinese takeaways showed us what it was in the first place.
Lewis Bassett talks to journalist Angela Hui about Ken's impact and about her book Takeaway: Stories From a Childhood Behind the Counter.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comElizabeth David part 2 with Ruth Rogers and Jeremy Lee
Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers.Jeremy Lee's award winning cookery book is called "Cooking: Simply and Well, for One or Many". The River Cafe …
Notes de l’épisode
Part two on Elizabeth David is all about the impact of her work, with Jeremy Lee and Ruth Rogers.
Jeremy Lee's award winning cookery book is called "Cooking: Simply and Well, for One or Many".
The River Cafe have a number of brilliant cookbooks and, in recent news, have also opened a cafe (a River Cafe Cafe) next door to their main restaurant in West London.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comElizabeth David part 1 with Artemis Cooper
Elizabeth David led a life whose story is as compelling as her impact on the way we eat. In part one of two episodes, Lewis speaks to Artemis Cooper, author of Writing at the Kitchen Table: The Authorized …
Notes de l’épisode
Elizabeth David led a life whose story is as compelling as her impact on the way we eat. In part one of two episodes, Lewis speaks to Artemis Cooper, author of Writing at the Kitchen Table: The Authorized Biography of Elizabeth David. Part two featuring Ruth Rogers and Jeremy Lee will appear soon.
The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comMarco Pierre White with Ida Février
Marco Pierre White, once the "enfant terrible" of the UK restaurant scene today the face of Knor stock cubes. Who is Marco, what impact has he had on how we eat and just why is he so weird?Answering the …
Notes de l’épisode
Marco Pierre White, once the "enfant terrible" of the UK restaurant scene today the face of Knor stock cubes. Who is Marco, what impact has he had on how we eat and just why is he so weird?
Answering the questions for a change is The Full English's Lewis Bassett. Taking over is Ida Février and her show No Man Land.
Join us for this special crossover episode, part of our season on cooks that have changed the way we eat.
Find No Man Land's Instagram here.
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comAuguste Escoffier with Luke Barr
Episode two in our series on cooks that have changed the way we eat. Lewis Bassett speaks to Luke Barr, author of 'Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class' about the French …
Notes de l’épisode
Episode two in our series on cooks that have changed the way we eat.
Lewis Bassett speaks to Luke Barr, author of 'Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class' about the French chef Auguste Escoffier, who rose to fame in London at the Savoy in the 1890s.
Mixing and sound design from Forest DLG.
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comSeason 4 trailer
Hosted on Acast. See acast.com/privacy for more information. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com
Delia Smith with Felicity Cloake and Zoe Williams
Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism. In this episode Lewis Bassett, Felicity Cloak and Zoe Williams unpick who Delia …
Notes de l’épisode
Delia Smith: friend of the royals, a national treasure who taught us how to boil and egg and an advocate for radical spiritualism.
In this episode Lewis Bassett, Felicity Cloak and Zoe Williams unpick who Delia is and what her impact has been on how we eat in Britain.
This is the first episode of our new series on cooks who've change the way we eat. Subscribe to hear future episodes on everyone from Madhur Jaffrey to Jamie Oliver.
Mixing and sound design from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comA pervert's guide to fine dining
Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining.Produced and presented by Lewis Bassett, featuring Andy Hayler, Erin McDonnell and Robin Burrow.Mixing and sound design …
Notes de l’épisode
Who or what are ultra elite restaurants for? Welcome to a pervert's guide to fine dining.
Produced and presented by Lewis Bassett, featuring Andy Hayler, Erin McDonnell and Robin Burrow.
Mixing and sound design from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Clips from:
- The Bear, FX
- Grant Achatz on Chef's Table, Netflix
- Dan Barber on Chef's Table, Netflix
- Artisans of Craft: Thomas Keller, Peter Millar
- Masterchef The Professionals with Rasmus Munk, BBC
- The Menu, Searchlight Pictures
- 'World's best restaurant will close', Euronews
- Boiling Point, ITV
- Marco, BBC
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comWhy do we eat turkey at Xmas? A Full English festive special!
Join us, join us, join us for a Full English Christmas special! Get the turkey in the oven and warm some wine as we answer all your questions on why we eat and drink in the ways we do at Christmas. And hear us …
Notes de l’épisode
Join us, join us, join us for a Full English Christmas special! Get the turkey in the oven and warm some wine as we answer all your questions on why we eat and drink in the ways we do at Christmas. And hear us rate the best and worse mince pies from high street coffee shops.
Lewis Bassett is joined by the man of music Forest DLG, master baker Rebecca Spaven, the talented Jemma Greenwood and the food historian Neil Buttery.
Hohoho and sponsor our show: https://www.patreon.com/fullenglish
Find more about Neil, including links to his wonderful books and his podcast here.
Have a good one!
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comWhat did the Romans do for us?
What did the ancient Romans do for us? Well, according to Thom Ntinas from The Delicious Legacy podcast, they were the first to give Britain the burger.Find out more about the lasting culinary legacies of …
Notes de l’épisode
What did the ancient Romans do for us? Well, according to Thom Ntinas from The Delicious Legacy podcast, they were the first to give Britain the burger.
Find out more about the lasting culinary legacies of ancient Roman Britain in this special cross over episode.
Presented by Thom Ntinas and Lewis Bassett. Produced and edited by Thom Ntinas. Music from Pavlos Kapralos.
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comWhy everyone loves Costa Coffee
Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take into account Costa's express machines and retail products.How did …
Notes de l’épisode
Costa is the nation's most popular coffee shop. There are 1000 more Costa than Starbucks and 500 more than Greggs. And that's before we take into account Costa's express machines and retail products.
How did Costa get so big and why do we love it?
Lewis Bassett is joined by co-host Jemma Greenwood, comments from the coffee historian Jonathan Morris and a Costa taste testing with three time UK barista champion Maxwell Colonna-Dashwood. Forest DLG provides the music and sound design.
Find Jonathan's excellent podcast on the history of coffee here.
Maxwell has written three books on coffee and you can find his boutique coffee shops in Bath and London. Find more info on him here.
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comThe hidden history of state-sponsored canteens
Few people are aware that in the first half of the 20th century the British government helped establish a huge number of popular canteens, serving food to everyone who wanted it during war time and afterwards …
Notes de l’épisode
Few people are aware that in the first half of the 20th century the British government helped establish a huge number of popular canteens, serving food to everyone who wanted it during war time and afterwards. These British Restaurants, as they became known during World War II, were, at their hight, more numerous than today's McDonalds and Wetherspoons combined.
Lewis Bassett speaks to Bryce Evans, a Professor of History at Liverpool Hope University, about British restaurants and their relevance for food bank Britain today.
Bryce's book is called Feeding the People in Wartime Britain. A cheaper paperback edition will be available in November. He has written widely on the subject, including here.
Mixing and sound design from Forest DLG.
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comIs English wine any good?
Vines in a Cold Climate is a new book by Henry Jeffreys charting the sparkling rise of English wine and the people behind it. Lewis Bassett and Jemma Greenwood speak to Henry over a couple of bottles of vins …
Notes de l’épisode
Vines in a Cold Climate is a new book by Henry Jeffreys charting the sparkling rise of English wine and the people behind it. Lewis Bassett and Jemma Greenwood speak to Henry over a couple of bottles of vins anglais about Henry's book, the story of English wine and attitudes towards wine drinking in England.
Mixing and sound design is as ever from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
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This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comOn caffs, not cafes
What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing? Joining Lewis Bassett is the author and Guardian columnist Felicity …
Notes de l’épisode
What is a caff when it's not a cafe? Where did the caff come from and who will mourn the greasy spoon if, as we hear, they're disappearing?
Joining Lewis Bassett is the author and Guardian columnist Felicity Cloake and Isaac Rangaswami, writer and the man behind the Instagram page Caffs Not Cafes.
Felicity's book is Red Sauce Brown Sauce. Her writing for the Guardian can be found here. Isaac has written about caffs for the Guardian and Vittles.
Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comIs it wrong to love meat?
There exists a distinctly middle class culture in Britain that has taught us to love our meat, especially if we feel guilty about eating it. But what if rather than caring for the animals we eat, we thought …
Notes de l’épisode
There exists a distinctly middle class culture in Britain that has taught us to love our meat, especially if we feel guilty about eating it. But what if rather than caring for the animals we eat, we thought about animals as an exploited class who deserve justice, not a cuddle before they are slaughtered? So argues Amber Husain in Meat Love, a powerful little book that is out now.
Lewis Bassett speaks to Amber Husain about the book, whether capitalism really is a barrier to changing our food system and whether it's wrong to love your meat.
Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comShould we nationalise Wetherspoons?
By creating a network of pubs that are accessible to anyone with 89p for a coffee, JD Wetherspoon has become something of a public service. But should Britain's most popular pub chain really be owned by Tim …
Notes de l’épisode
By creating a network of pubs that are accessible to anyone with 89p for a coffee, JD Wetherspoon has become something of a public service. But should Britain's most popular pub chain really be owned by Tim Martin and a small group of shareholders? Is it time to nationalise Wetherspoons?
In this episode, Lewis Bassett is joined by Jemma Greenwood to discuss the origins and meanings of Spoons, and by James Meadway to discuss pubs and public ownership.
Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comHenry Dimbleby on how the food system is killing you
British people are fatter and sicker than people in most other rich nations. That's down to our food system, argues Henry Dimbleby in his new book Ravenous, co-authored with Jemima Lewis. In this episode, Lewis …
Notes de l’épisode
British people are fatter and sicker than people in most other rich nations. That's down to our food system, argues Henry Dimbleby in his new book Ravenous, co-authored with Jemima Lewis. In this episode, Lewis Bassett speaks to Henry about his book, covering everything from why exercise won't help you lose weight to how what we eat is a leading cause of climate change to why food companies are helpless to create the kind of food system we all need to stay alive.
Henry Dimbleby is the co-founder of the restaurant chain LEON and author of the government initiated National Food Strategy. He is also a co-founder of Chefs in Schools.
Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comHa-Joon Chang on eating the economy
The British realise their food is bland and that's a good thing, according to world renowned economist Ha-Joon Chang. In this interview, Lewis Bassett speaks to Ha-Joon about some of the key themes in his …
Notes de l’épisode
The British realise their food is bland and that's a good thing, according to world renowned economist Ha-Joon Chang.
In this interview, Lewis Bassett speaks to Ha-Joon about some of the key themes in his latest book 'Edible Economics'; from how the field of economics has become something of a monoculture, to why its hypocritical of rich nations to encourage poorer ones to accept free trade.
Ha-Joon Chang is a professor of economics at SOAS university London. 'Edible Economics' is out now.
Mixing and sound design is from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.comDo high food prices still make us angry?
From around the 1500s to the early 19th century, when the price of food went up poor people were likely to riot. Today we've seen the highest food price rises in a generation, but does anyone feel angry?Lewis …
Notes de l’épisode
From around the 1500s to the early 19th century, when the price of food went up poor people were likely to riot. Today we've seen the highest food price rises in a generation, but does anyone feel angry?
Lewis Bassett speaks to economist James Meadway on the causes of rising prices, to historians Steve Poole and Joe Stanley on the history of food riots in England as well as to regular shoppers in Rotherham. We find out whether people are angry about the cost of living crisis today and whether we feel there's anything to be done about it.
Mixing and sound design is as ever from Forest DLG.
Follow the Full English on Twitter, Instagram and TikTok.
Hosted on Acast. See acast.com/privacy for more information.
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lewisbassett.substack.com
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