1 00:00:08,840 --> 00:00:10,920 Speaker 1: Hello, and welcome to Savor production of I Heeart Radio. 2 00:00:10,960 --> 00:00:13,399 Speaker 1: I'm Anny Reese and I'm Lauren vocal Baum, and today 3 00:00:13,480 --> 00:00:15,560 Speaker 1: we have an episode for you about the food of 4 00:00:15,600 --> 00:00:21,239 Speaker 1: Downtown Abbey. Yes. Yes, this one has a lot of branches. 5 00:00:21,440 --> 00:00:24,159 Speaker 1: We've already been talking about some some side quests we 6 00:00:24,200 --> 00:00:31,600 Speaker 1: want to go on and revisit. Yes, absolutely, because I 7 00:00:31,600 --> 00:00:34,040 Speaker 1: I like, okay, so, so I had watched the first 8 00:00:34,080 --> 00:00:36,280 Speaker 1: couple of seasons of the show sort of as it 9 00:00:36,360 --> 00:00:41,519 Speaker 1: was coming out, and then fell off because of this 10 00:00:41,600 --> 00:00:44,440 Speaker 1: thing that happens at the end of season three. Um, 11 00:00:44,600 --> 00:00:46,879 Speaker 1: after which and if y'all have watched the show, you 12 00:00:46,920 --> 00:00:48,760 Speaker 1: know what I'm talking about, After which I was kind 13 00:00:48,800 --> 00:00:52,680 Speaker 1: of like table flip, never mind, I am mad at 14 00:00:52,720 --> 00:00:54,959 Speaker 1: this forever. And now I'm like, oh am, I mad 15 00:00:54,960 --> 00:01:00,600 Speaker 1: at it forever? Right right? I think I had a 16 00:01:00,640 --> 00:01:04,440 Speaker 1: similar thing. So this, this fictional foods episodes, which you 17 00:01:04,480 --> 00:01:07,880 Speaker 1: all know we love doing our fictional foods episodes, was 18 00:01:08,000 --> 00:01:10,800 Speaker 1: the suggestion of many many of you have written in 19 00:01:10,840 --> 00:01:13,640 Speaker 1: about it. We've read some of the letters about like 20 00:01:13,680 --> 00:01:16,760 Speaker 1: the parties you all have thrown around this show and 21 00:01:16,760 --> 00:01:20,640 Speaker 1: the foods of this show, and they sound delightful. Yes, 22 00:01:20,760 --> 00:01:23,520 Speaker 1: and this follows up our our kind of Red Wall Abbeys. 23 00:01:23,560 --> 00:01:28,040 Speaker 1: So it's just two Abbeys. We need a third Abbey 24 00:01:28,080 --> 00:01:32,080 Speaker 1: and we'll have the trifecta elf that one. But yeah, 25 00:01:32,120 --> 00:01:35,840 Speaker 1: I also I had several friends when Doubt Nabbey was 26 00:01:35,880 --> 00:01:39,520 Speaker 1: first coming out really were into it, loved it, and 27 00:01:39,600 --> 00:01:40,920 Speaker 1: it was kind of a I mean, it was a 28 00:01:40,959 --> 00:01:43,920 Speaker 1: big deal. People were talking about it. It was kind 29 00:01:43,959 --> 00:01:49,680 Speaker 1: of cultural zeitgeist moments where everybody was talking about it. Um, 30 00:01:49,760 --> 00:01:52,400 Speaker 1: And so I did. I did watch I'm guessing yeah, 31 00:01:52,400 --> 00:01:56,600 Speaker 1: the first three seasons then, uh, And I did enjoy it. 32 00:01:56,560 --> 00:01:59,840 Speaker 1: It's not really my thing, um. I mean that in like, 33 00:02:00,640 --> 00:02:04,520 Speaker 1: I have friends who love kind of this period piece. Yeah, like, 34 00:02:04,960 --> 00:02:06,920 Speaker 1: and I did enjoy it. I really did enjoy it, 35 00:02:06,920 --> 00:02:08,760 Speaker 1: but it's not something I would typically seek out. So 36 00:02:08,800 --> 00:02:10,680 Speaker 1: after I think there was just a wait and I 37 00:02:10,760 --> 00:02:16,040 Speaker 1: just never returned. But I did. I did have fun 38 00:02:16,160 --> 00:02:18,480 Speaker 1: watching it, and I love those shows even if I'm 39 00:02:18,480 --> 00:02:21,000 Speaker 1: not super into them. Game of Thrones was similar, like 40 00:02:21,080 --> 00:02:23,000 Speaker 1: those shows where you just like have fun watching them 41 00:02:23,000 --> 00:02:25,120 Speaker 1: with people and talk about it with people, And I 42 00:02:25,160 --> 00:02:27,640 Speaker 1: don't know, that was kind of similar. That was the 43 00:02:28,360 --> 00:02:33,520 Speaker 1: That's my vibe especially anything with just that level of 44 00:02:33,639 --> 00:02:37,560 Speaker 1: production value where you're just like, I'm not entirely sure 45 00:02:37,560 --> 00:02:40,160 Speaker 1: what's going on, Like like maybe maybe you're not like 46 00:02:40,160 --> 00:02:42,960 Speaker 1: an avid follower of the show. You're like, who's that character? 47 00:02:43,080 --> 00:02:47,000 Speaker 1: Do I care? There's a costume great like um, and 48 00:02:47,080 --> 00:02:51,440 Speaker 1: snarky dialogue and heckiah like that. That entire vibe is 49 00:02:52,120 --> 00:02:56,080 Speaker 1: very yes, um oh it's it's a lot, but in 50 00:02:56,120 --> 00:03:00,440 Speaker 1: a really beautiful way. Yeah, it's It's definitely really fun 51 00:03:00,480 --> 00:03:03,120 Speaker 1: and I get why people were really into it. So 52 00:03:03,280 --> 00:03:05,799 Speaker 1: I'm excited to talk about this one. And it's interesting 53 00:03:05,840 --> 00:03:09,360 Speaker 1: because it's kind of like fictionalized history, like a lot 54 00:03:09,400 --> 00:03:12,080 Speaker 1: of things we talked about. It's like, oh, let's exists 55 00:03:12,080 --> 00:03:15,160 Speaker 1: in a galaxy far far away. This is like exist. 56 00:03:15,520 --> 00:03:21,600 Speaker 1: It's just sort of dramatized, fictionalized. Yeah. Yeah, and and right, 57 00:03:21,680 --> 00:03:25,240 Speaker 1: and sort of getting into sort of the differences between 58 00:03:25,639 --> 00:03:30,519 Speaker 1: the real life showmanship and the show showmanship. Right, yes, 59 00:03:31,160 --> 00:03:36,000 Speaker 1: of this type of cuisine, sure, yes, um, And we 60 00:03:36,040 --> 00:03:37,800 Speaker 1: are going to get into that more in depth. But 61 00:03:37,920 --> 00:03:41,880 Speaker 1: I guess this brings us to our questions, Sure, donton Nabby, 62 00:03:45,560 --> 00:03:49,760 Speaker 1: what is it? Well, Uh, donton Nabby is a British 63 00:03:49,920 --> 00:03:54,760 Speaker 1: fictional historical drama franchise about the people who live and 64 00:03:54,800 --> 00:03:58,800 Speaker 1: work in the eponymous down Too Nabby UM, which during 65 00:03:58,800 --> 00:04:00,360 Speaker 1: the period that the plot is set, which is the 66 00:04:00,440 --> 00:04:04,760 Speaker 1: nineteen teens and twenties, is this sort of aging country 67 00:04:04,920 --> 00:04:13,160 Speaker 1: estate belonging to a British aristocratic family the fictional Crawley's. Yes. 68 00:04:13,920 --> 00:04:17,520 Speaker 1: The show was created and uh co written I believe 69 00:04:17,560 --> 00:04:21,560 Speaker 1: by by Julian Fellows, who is known for writing dramas 70 00:04:21,560 --> 00:04:25,520 Speaker 1: and romances and mysteries that tend to focus on class 71 00:04:25,600 --> 00:04:29,880 Speaker 1: issues and class peculiarities in England. Um, you know, like 72 00:04:29,960 --> 00:04:34,880 Speaker 1: the indulgences and restrictions and pressures of both the upper 73 00:04:34,920 --> 00:04:38,880 Speaker 1: and lower classes. Um, which is indeed what Doubton is about. Uh. 74 00:04:39,320 --> 00:04:42,680 Speaker 1: The franchise consists of a TV series that originally aired 75 00:04:42,760 --> 00:04:48,479 Speaker 1: from in the UK, comprising six seasons with seven episodes 76 00:04:48,480 --> 00:04:51,080 Speaker 1: in the first and uh eight episodes plus a special 77 00:04:51,480 --> 00:04:56,200 Speaker 1: um in each of the rest, plus a sequel film 78 00:04:56,240 --> 00:04:59,240 Speaker 1: that came out in twenty nineteen, and a second film 79 00:04:59,279 --> 00:05:03,440 Speaker 1: that is currently in production slated for release in May 80 00:05:03,480 --> 00:05:10,320 Speaker 1: of this year. My mind bannicked. I was like, wait 81 00:05:10,360 --> 00:05:17,120 Speaker 1: here is it? Uh? Yeah, yeah, which is interesting, interesting 82 00:05:17,560 --> 00:05:19,640 Speaker 1: but it's I don't know, because to me, I kind 83 00:05:19,640 --> 00:05:22,080 Speaker 1: of fell off. So I'm like, where where's the story now? 84 00:05:22,200 --> 00:05:25,320 Speaker 1: What's God? Yeah, yeah, I have no idea. I was 85 00:05:25,360 --> 00:05:27,919 Speaker 1: reading some some of the plot summaries for for for 86 00:05:28,040 --> 00:05:30,120 Speaker 1: latter seasons and I was like, wow, well that and 87 00:05:30,160 --> 00:05:33,520 Speaker 1: that's a departure. Cool, that's a departure. Yeah. I mean, 88 00:05:33,520 --> 00:05:36,080 Speaker 1: there's definitely a lot of storylines and dreads going on, 89 00:05:36,160 --> 00:05:38,560 Speaker 1: but we're kind of on time with this one a 90 00:05:38,600 --> 00:05:42,640 Speaker 1: little bit. We're ahead of the ahead of the curve balls. Yeah, yeah, 91 00:05:42,760 --> 00:05:47,719 Speaker 1: it was. The second film was slated um well uh 92 00:05:47,800 --> 00:05:51,960 Speaker 1: not originally but re slated to be released in March 93 00:05:52,839 --> 00:05:55,920 Speaker 1: of this year, which you know, we would be right 94 00:05:55,920 --> 00:05:59,120 Speaker 1: on time for. But yeah, you know, definitely that's what 95 00:05:59,160 --> 00:06:06,760 Speaker 1: we were thinking. Yeah, absolutely, uh at any rate, yes, 96 00:06:07,080 --> 00:06:11,080 Speaker 1: uh so. So the series follows the Crawley's and their 97 00:06:11,200 --> 00:06:16,880 Speaker 1: estate staff in the rapidly yet stoggled, lee changing world 98 00:06:17,040 --> 00:06:23,080 Speaker 1: of the late and post Edwardian era. Like spoilers, okay, 99 00:06:23,120 --> 00:06:25,679 Speaker 1: it opens with the sinking of the Titanic in nineteen 100 00:06:25,720 --> 00:06:29,479 Speaker 1: twelve UM. The air of the estate was on the ship, 101 00:06:29,920 --> 00:06:33,160 Speaker 1: throwing the family into this like very air of specific 102 00:06:33,320 --> 00:06:37,440 Speaker 1: chaos of UM who can inherit the estate, not ladies 103 00:06:37,920 --> 00:06:42,400 Speaker 1: UM and whether UM an American heiress or a like 104 00:06:42,600 --> 00:06:46,400 Speaker 1: merely upper middle class cousin are like good enough to 105 00:06:46,560 --> 00:06:51,120 Speaker 1: really be part of the family. UM. And meanwhile UM 106 00:06:51,160 --> 00:06:56,320 Speaker 1: their staff are struggling and scrapping to maintain this household 107 00:06:56,520 --> 00:07:02,960 Speaker 1: and propriety and appearances. UM and their own like mirrored 108 00:07:03,560 --> 00:07:07,920 Speaker 1: precarious place in society via this family and via their 109 00:07:07,960 --> 00:07:11,360 Speaker 1: closeness to this family. UM. There's a lot of clash 110 00:07:11,400 --> 00:07:15,760 Speaker 1: of the younger generation against the older generation in both classes. UM. 111 00:07:15,800 --> 00:07:19,440 Speaker 1: And all of this is against the backdrop of industrialization 112 00:07:19,640 --> 00:07:21,880 Speaker 1: and the expansion of the middle class and all of 113 00:07:21,920 --> 00:07:26,160 Speaker 1: the cultural upheaval that that went with that. And the 114 00:07:26,280 --> 00:07:29,160 Speaker 1: series covers a couple of decades, so like you know, 115 00:07:29,400 --> 00:07:32,480 Speaker 1: as it goes on, they're grappling with World War One 116 00:07:32,720 --> 00:07:37,040 Speaker 1: and the nineteen eighteen flu pandemic and women's suffrage and 117 00:07:37,200 --> 00:07:40,560 Speaker 1: the decline of the British Empire. No Big Um. The 118 00:07:40,600 --> 00:07:43,880 Speaker 1: first film is set in I couldn't find a date 119 00:07:43,920 --> 00:07:47,360 Speaker 1: for the upcoming films setting, but it's presumably just after that. 120 00:07:48,680 --> 00:07:54,520 Speaker 1: And U in in the show UM and and and 121 00:07:54,520 --> 00:07:57,320 Speaker 1: and the films that the telling of all of these 122 00:07:57,720 --> 00:08:00,920 Speaker 1: stories is very much in the vision rual style of 123 00:08:01,280 --> 00:08:05,440 Speaker 1: the costume drama, um, just lush costuming and set dressing 124 00:08:05,480 --> 00:08:09,840 Speaker 1: and cinematography. And I think that it's the combination of 125 00:08:10,040 --> 00:08:14,240 Speaker 1: that plus uh, you know, the inclusion of both upstairs 126 00:08:14,240 --> 00:08:18,320 Speaker 1: and downstairs plot lines, upper class and lower class plot lines, um, 127 00:08:18,480 --> 00:08:22,720 Speaker 1: plus the scripting style being in more like the sharp, 128 00:08:22,800 --> 00:08:28,200 Speaker 1: wetty tradition of nineteen thirties and forties comedy satire, like 129 00:08:28,280 --> 00:08:32,040 Speaker 1: even ranging into the pattern of screwball comedy that made 130 00:08:32,040 --> 00:08:35,720 Speaker 1: the series such a hit because you you get to 131 00:08:35,800 --> 00:08:40,119 Speaker 1: see this this like this like ailing but still grand 132 00:08:40,320 --> 00:08:44,640 Speaker 1: old tradition, and also the cracks in the guilding and 133 00:08:44,760 --> 00:08:47,600 Speaker 1: in all the stresses of the servant class that underpinned 134 00:08:47,640 --> 00:08:50,280 Speaker 1: the entire system, but like you still get to see 135 00:08:50,280 --> 00:08:54,360 Speaker 1: the grandness and the guilding. Yeah, for sure, I think 136 00:08:54,360 --> 00:08:57,880 Speaker 1: there's kind of the like, I don't know, the outsider 137 00:08:58,120 --> 00:08:59,800 Speaker 1: kind of looking in and having fun with this sort 138 00:08:59,800 --> 00:09:06,319 Speaker 1: of gossip you like, yeah, yeah, see some issues here, 139 00:09:06,440 --> 00:09:10,600 Speaker 1: some sparks gonna fly, like having that sort of fun 140 00:09:12,840 --> 00:09:18,079 Speaker 1: fun watching of all these problems and uh, talking about them. 141 00:09:18,080 --> 00:09:21,520 Speaker 1: I do think it was a show that encouraged, like 142 00:09:21,600 --> 00:09:24,720 Speaker 1: you wanted to talk to your friends about it. Yeah. Yeah, 143 00:09:24,800 --> 00:09:27,199 Speaker 1: And of course it's also um, I mean not necessarily 144 00:09:27,240 --> 00:09:29,240 Speaker 1: of course, but but it but it is also um 145 00:09:29,720 --> 00:09:33,720 Speaker 1: using the lens of history, UM, and the hindsight involved 146 00:09:33,720 --> 00:09:37,320 Speaker 1: in that to talk about contemporary issues you know, of 147 00:09:37,320 --> 00:09:40,120 Speaker 1: of of of of queerness and what that means in 148 00:09:40,160 --> 00:09:42,720 Speaker 1: a society that doesn't accept that, and you know, all 149 00:09:42,720 --> 00:09:44,679 Speaker 1: of that kind of all of that kind of stuff. 150 00:09:45,320 --> 00:09:48,760 Speaker 1: Fellows himself was born into a landed gentry family in 151 00:09:50,240 --> 00:09:54,640 Speaker 1: He studied and worked in acting. But then, um, his 152 00:09:54,640 --> 00:09:58,839 Speaker 1: his first like serious break was that he wrote the 153 00:10:00,040 --> 00:10:04,120 Speaker 1: ripped for this film, Gosford Park, and then one an 154 00:10:04,160 --> 00:10:08,320 Speaker 1: Academy Award for Best Original Screenplay for it. Yeah, like 155 00:10:08,559 --> 00:10:10,880 Speaker 1: sort of immediately I think, oh goodness, I didn't write 156 00:10:10,880 --> 00:10:12,880 Speaker 1: it down, but I believe that was in two thousand 157 00:10:13,280 --> 00:10:17,320 Speaker 1: one two two, Um, right around there. Um, Gosford Park 158 00:10:17,360 --> 00:10:20,920 Speaker 1: is very much a stylistic precursor to Downtown, like right 159 00:10:21,000 --> 00:10:25,000 Speaker 1: down to Dame Maggie Smith being cast is the imposing 160 00:10:25,040 --> 00:10:29,160 Speaker 1: family matriarch. Yeah, I haven't seen that. It's on my list. 161 00:10:29,720 --> 00:10:32,080 Speaker 1: So cute or cute it's like the wrong word. But 162 00:10:32,120 --> 00:10:35,160 Speaker 1: I really enjoy it. Okay, good, Okay. Yeah, it's been 163 00:10:35,200 --> 00:10:38,200 Speaker 1: on my list forever. Um, I have like a physical 164 00:10:38,280 --> 00:10:41,400 Speaker 1: written outlist with my parents of like I think these 165 00:10:41,440 --> 00:10:44,720 Speaker 1: are movies we would enjoyed together. Yeah, but it is 166 00:10:44,760 --> 00:10:46,800 Speaker 1: on there. But I just had a conversation with somebody 167 00:10:46,800 --> 00:10:50,240 Speaker 1: about Dame Maggie Smith and how she plays like I 168 00:10:50,280 --> 00:10:52,720 Speaker 1: thought she was really old because in Hooks she was 169 00:10:52,800 --> 00:10:58,360 Speaker 1: really old. It continues going, I love you. Please, don't 170 00:10:58,400 --> 00:11:01,760 Speaker 1: be offinitive. You're listening to the Oh my goodness, Maggy Smith. 171 00:11:01,800 --> 00:11:05,480 Speaker 1: If you're listening, I love you. Here's the very best 172 00:11:05,840 --> 00:11:12,120 Speaker 1: you are, no matter the age. Yes, yes, but okay. 173 00:11:12,120 --> 00:11:18,319 Speaker 1: We are a food show, as we obstensibly, and food 174 00:11:18,320 --> 00:11:21,360 Speaker 1: has always been a centerpiece of the show. Um, and 175 00:11:21,400 --> 00:11:23,640 Speaker 1: it was meant to impress on the show. Here's a 176 00:11:23,720 --> 00:11:26,880 Speaker 1: quote from a twenty nineteen Washington Post article by Emily 177 00:11:27,120 --> 00:11:31,080 Speaker 1: Hyle quote, but food, food has always been a star 178 00:11:31,200 --> 00:11:33,520 Speaker 1: to the teas and puddings and roast and cakes and 179 00:11:33,559 --> 00:11:36,440 Speaker 1: so flays, around which both the downstairs servants and the 180 00:11:36,480 --> 00:11:42,800 Speaker 1: upstairs British aristocrats banter and scheme. Yeah, and uh, and 181 00:11:42,840 --> 00:11:47,199 Speaker 1: as showy as the food is, it's not just for show. 182 00:11:47,480 --> 00:11:51,240 Speaker 1: Or like okay, like like when the family hosts dinners 183 00:11:51,240 --> 00:11:55,560 Speaker 1: and balls, like the demonstrated wealth of the food is 184 00:11:55,760 --> 00:11:58,880 Speaker 1: very much part of the point. But like as a 185 00:11:59,000 --> 00:12:04,880 Speaker 1: historically mine mostly mostly realistic drama, food is like yes, 186 00:12:04,960 --> 00:12:08,400 Speaker 1: a daily part of the character's lives, and the making 187 00:12:08,480 --> 00:12:12,079 Speaker 1: and serving and eating of it UM and various consequences 188 00:12:12,120 --> 00:12:15,760 Speaker 1: thereof are an integral part of the show. Um. Like 189 00:12:15,920 --> 00:12:20,280 Speaker 1: one suspected murder plot hinges on a poisoned pie crust. Um, 190 00:12:20,320 --> 00:12:23,240 Speaker 1: a member of the household staff attempts to do more 191 00:12:23,280 --> 00:12:26,080 Speaker 1: with his life by going to cooking school. Um. A 192 00:12:26,160 --> 00:12:30,000 Speaker 1: character is diagnosed with pernicious anemia which was then deadly 193 00:12:30,080 --> 00:12:33,280 Speaker 1: and is now known to be vitamin B twelve deficiency 194 00:12:33,360 --> 00:12:39,640 Speaker 1: and solved with like a day's worth of treatment. Oh wow. Yeah. 195 00:12:39,720 --> 00:12:42,880 Speaker 1: And part part of the show, and part that I 196 00:12:42,920 --> 00:12:46,120 Speaker 1: find particularly interesting, UM, is that we get to see 197 00:12:46,160 --> 00:12:51,600 Speaker 1: the staff going through the whole, daily, unending process of 198 00:12:51,720 --> 00:12:57,360 Speaker 1: running the kitchen UM without refrigeration or electricity, because, as 199 00:12:57,440 --> 00:12:59,079 Speaker 1: they say in the first episode, like, no one can 200 00:12:59,080 --> 00:13:01,440 Speaker 1: see the point why electricity in a kitchen that would 201 00:13:01,440 --> 00:13:06,040 Speaker 1: be wild wouldn't be um, you know, right, Like from 202 00:13:06,080 --> 00:13:09,160 Speaker 1: the ordering of supplies to UH, to cooking, to serving, 203 00:13:09,200 --> 00:13:13,640 Speaker 1: to cleaning, UM, all the intricacies of dining etiquette upstairs, 204 00:13:14,360 --> 00:13:18,400 Speaker 1: and the cuisine of the time was was was very 205 00:13:18,440 --> 00:13:22,680 Speaker 1: much influenced by the Gilded Age UM now a separate 206 00:13:22,679 --> 00:13:25,440 Speaker 1: show from Fellows, but anyway, the guilded Age, which was 207 00:13:25,440 --> 00:13:27,800 Speaker 1: just ending as the series starts up, and was this 208 00:13:27,920 --> 00:13:31,679 Speaker 1: time of wealth and access before the World wars and 209 00:13:31,760 --> 00:13:36,280 Speaker 1: before the intervening Depression. UM, and the cuisine was also 210 00:13:36,400 --> 00:13:39,959 Speaker 1: very much impacted by UM King Edward, King Edward, the 211 00:13:40,400 --> 00:13:45,080 Speaker 1: seventh love of fancy French cuisine. UM. As the series 212 00:13:45,120 --> 00:13:48,679 Speaker 1: goes on, UM, the war has its influence, other fashions 213 00:13:48,679 --> 00:13:52,360 Speaker 1: have their influence. But yeah, this this very late Edwardian 214 00:13:52,760 --> 00:13:56,760 Speaker 1: concept of what is fancy, which is partially French and 215 00:13:56,840 --> 00:14:00,480 Speaker 1: partially like like how much weird stuff and we throw 216 00:14:00,520 --> 00:14:03,680 Speaker 1: at you? How many different types of meat can we 217 00:14:03,720 --> 00:14:07,600 Speaker 1: put on a table at the same time? Yes, And 218 00:14:08,040 --> 00:14:11,600 Speaker 1: how do you make that look in any way appetizing? 219 00:14:12,559 --> 00:14:15,000 Speaker 1: That is a good question because the styling of the 220 00:14:15,000 --> 00:14:19,160 Speaker 1: food on Doubt Nabbey is a whole thing, and since 221 00:14:19,200 --> 00:14:22,640 Speaker 1: the very first episode, this whole process has been helmed 222 00:14:22,680 --> 00:14:25,600 Speaker 1: by food stylists Lisa Heathcoat. There are a lot of 223 00:14:25,600 --> 00:14:27,520 Speaker 1: good interviews and quotes out there from her if you 224 00:14:27,520 --> 00:14:30,920 Speaker 1: want to learn more. Um. Yeah, it requires a lot 225 00:14:30,960 --> 00:14:33,600 Speaker 1: of dishes to this whole thing, this whole enterprise. Breakfast 226 00:14:33,680 --> 00:14:38,280 Speaker 1: is lunches, tea times, dinners. Many of these are extravagant 227 00:14:38,280 --> 00:14:42,280 Speaker 1: in nature. Depending on the scene, the food may or 228 00:14:42,320 --> 00:14:46,080 Speaker 1: may not be edible. O often when a scene depicts 229 00:14:46,160 --> 00:14:48,960 Speaker 1: Mrs Patmore cooking a dish as the audience, we may 230 00:14:49,120 --> 00:14:53,960 Speaker 1: never seen it served or eaten, or it might have 231 00:14:54,000 --> 00:14:58,920 Speaker 1: been reproduced at two separate times and places for those 232 00:14:58,960 --> 00:15:03,120 Speaker 1: two separate scenes. Um, Mrs Patmore, by the way, being um, 233 00:15:03,160 --> 00:15:07,840 Speaker 1: the the staff cook on the show, which actually for 234 00:15:07,920 --> 00:15:11,280 Speaker 1: like a state of this size. Um, you know certainly 235 00:15:11,320 --> 00:15:13,440 Speaker 1: they would have had like a like a normal cook 236 00:15:13,480 --> 00:15:15,680 Speaker 1: and their employ but um, but they might have also 237 00:15:15,800 --> 00:15:18,600 Speaker 1: had like a like a like a professional chef, a 238 00:15:18,760 --> 00:15:22,560 Speaker 1: man um for for for for fancy things and for 239 00:15:22,600 --> 00:15:25,440 Speaker 1: the weekends. But at any rate, Yeah, a lot of 240 00:15:25,440 --> 00:15:29,080 Speaker 1: the dishes that you literally see on the show are 241 00:15:29,120 --> 00:15:33,320 Speaker 1: reproduced multiple times, partially because the period kitchen had to 242 00:15:33,360 --> 00:15:36,680 Speaker 1: be reproduced on a sound stage. Um. Because although they 243 00:15:36,720 --> 00:15:40,720 Speaker 1: did do principal filming in this Castle, High Claire Castle. 244 00:15:40,920 --> 00:15:42,320 Speaker 1: I didn't look up how to say it, and I'm 245 00:15:42,320 --> 00:15:47,400 Speaker 1: not gonna so there. Um uh spicy, I'm sorry, but 246 00:15:47,440 --> 00:15:50,240 Speaker 1: no no, um but but so the the downstairs of 247 00:15:50,240 --> 00:15:53,560 Speaker 1: this castle, where principal filming took place, would not have worked. 248 00:15:53,880 --> 00:15:55,600 Speaker 1: I get the idea that it had been too much 249 00:15:55,600 --> 00:16:02,880 Speaker 1: remodeled over the years. Um. So they created the downtown kitchens, 250 00:16:02,960 --> 00:16:06,640 Speaker 1: some sixty miles away. UM. In order to do so, 251 00:16:06,840 --> 00:16:10,440 Speaker 1: the production team apparently visited nearly forty country homes and 252 00:16:10,520 --> 00:16:17,760 Speaker 1: acquired about sevent between sixty original period props um in 253 00:16:17,880 --> 00:16:22,080 Speaker 1: order to fill out their kitchen set up UM, including 254 00:16:22,080 --> 00:16:25,320 Speaker 1: all kinds of copper molds and bowls and mixing machines 255 00:16:25,360 --> 00:16:29,160 Speaker 1: and mincing machines and stone glazed sinks and the specific 256 00:16:29,200 --> 00:16:32,080 Speaker 1: type of brick that was used as a scouring pad. 257 00:16:32,320 --> 00:16:36,880 Speaker 1: I don't interesting. Yeah. After reading through the script and 258 00:16:36,920 --> 00:16:40,440 Speaker 1: consulting with the set designer, Heathcoat thinks through the dishes 259 00:16:40,960 --> 00:16:43,400 Speaker 1: that we will see being cooked and the dishes that 260 00:16:43,440 --> 00:16:48,240 Speaker 1: we will see being eaten, especially by the upstairs crew. 261 00:16:48,920 --> 00:16:52,160 Speaker 1: H yeah, she said that. Um. That a cookbook that 262 00:16:52,200 --> 00:16:55,600 Speaker 1: we have mentioned often on this show, Mrs Beaton's book 263 00:16:55,600 --> 00:16:58,880 Speaker 1: of household management was one of her primary sources. That's 264 00:16:58,880 --> 00:17:02,520 Speaker 1: a great one. That's a good snapshot. Oh yeah, oh yeah, 265 00:17:02,920 --> 00:17:06,080 Speaker 1: m m mmm uh. And once Heathcote has made her 266 00:17:06,080 --> 00:17:08,639 Speaker 1: decision around these dishes and cook wear and all that stuff, 267 00:17:08,800 --> 00:17:11,800 Speaker 1: Heathcote cooks up the dishes in her professional kitchen and 268 00:17:11,880 --> 00:17:14,480 Speaker 1: drives them to set, though for the first three seasons 269 00:17:14,480 --> 00:17:16,480 Speaker 1: she had to prep and cook in a field kitchen 270 00:17:16,920 --> 00:17:20,080 Speaker 1: near the set um. Weather and some near misses with 271 00:17:20,200 --> 00:17:23,879 Speaker 1: dogs got her and upgrade got hern upgrade to a 272 00:17:23,960 --> 00:17:28,720 Speaker 1: small craft chuck for season four. Another consideration for Heathcote 273 00:17:29,040 --> 00:17:34,000 Speaker 1: wardrobe especially yes, especially if there's a scene calling for 274 00:17:34,160 --> 00:17:38,879 Speaker 1: dropping out no a lobster on somewhite silk dress for instance, perhaps, 275 00:17:41,440 --> 00:17:43,200 Speaker 1: And she also has to keep in mind the nature 276 00:17:43,200 --> 00:17:47,320 Speaker 1: of filming and how impacts food. Heathcote once said, they'll 277 00:17:47,359 --> 00:17:49,000 Speaker 1: do a few takes and then we think it looks 278 00:17:49,000 --> 00:17:51,080 Speaker 1: a bit sad, so we reset the plates. It's like 279 00:17:51,160 --> 00:17:55,080 Speaker 1: running a restaurant. Uh. With this kind of thing in mind, 280 00:17:55,119 --> 00:17:59,120 Speaker 1: heath Coat sometimes creates ultimately inedible dishes that will withstand 281 00:17:59,119 --> 00:18:02,400 Speaker 1: the conditions of film. For example, she'll make period accurate 282 00:18:02,560 --> 00:18:06,040 Speaker 1: aspects and jellies, but she'll make them firmer so they'll 283 00:18:06,080 --> 00:18:10,119 Speaker 1: hold up during filming. M M, you don't want a 284 00:18:10,240 --> 00:18:15,960 Speaker 1: multy aspect. I mean there's some that I don't want, 285 00:18:15,960 --> 00:18:19,120 Speaker 1: no matter the case, but definitely not one that's been 286 00:18:19,200 --> 00:18:25,200 Speaker 1: sitting out in hot filming lights. But yeah, speaking of 287 00:18:26,080 --> 00:18:28,600 Speaker 1: she also has to take into account the cruise comfort. 288 00:18:29,000 --> 00:18:32,159 Speaker 1: Season four included a lot of fish and fish mooses, 289 00:18:32,640 --> 00:18:35,760 Speaker 1: and in Heathcoat's words, last season seemed to have endless 290 00:18:35,760 --> 00:18:38,640 Speaker 1: fish which was really made of chicken. So we had 291 00:18:38,720 --> 00:18:42,840 Speaker 1: chicken fish, and this season we've had cheesy fish. Otherwise 292 00:18:42,880 --> 00:18:46,720 Speaker 1: with actual fish it would get a bit smelly and unpleasant. Yeah. 293 00:18:47,480 --> 00:18:50,560 Speaker 1: She's mentioned in a few interviews that like that, especially 294 00:18:50,640 --> 00:18:54,879 Speaker 1: early on, uh Fellows was writing a whole lot of 295 00:18:54,920 --> 00:19:01,720 Speaker 1: fish dishes into these fancy dinners and a pairtly sometime 296 00:19:01,760 --> 00:19:06,159 Speaker 1: before season three, some of the actors no one was 297 00:19:06,280 --> 00:19:09,840 Speaker 1: naming names. Some of the actors like delicately mentioned that 298 00:19:09,880 --> 00:19:13,680 Speaker 1: they would perhaps prefer to not have fish on set anymore. 299 00:19:17,960 --> 00:19:22,119 Speaker 1: It's fair, although, to be honest, like cheesy chicken fish. 300 00:19:22,160 --> 00:19:27,720 Speaker 1: I'm still that doesn't yeah, perhaps more neutral, but I'm 301 00:19:27,720 --> 00:19:34,800 Speaker 1: also like, according to Heathcote, most meals in the show, 302 00:19:35,000 --> 00:19:37,959 Speaker 1: and historically in this kind of context, which she did 303 00:19:37,960 --> 00:19:40,480 Speaker 1: a lot of research, um consisted of at least six 304 00:19:40,680 --> 00:19:44,360 Speaker 1: or seven courses, including a clear soup, a fish course, 305 00:19:44,720 --> 00:19:48,280 Speaker 1: a maine entree typically a dish with sauce, um, a roast, 306 00:19:48,320 --> 00:19:51,960 Speaker 1: a cheese and fruit course of putting in a savory 307 00:19:52,080 --> 00:19:55,760 Speaker 1: which is basically a small savory morsel of something. Uh. 308 00:19:55,800 --> 00:20:00,360 Speaker 1: In Heathcoates words, it's a lot of food. And also 309 00:20:00,480 --> 00:20:02,239 Speaker 1: thanks the Pps for this breakdown. By the way, they 310 00:20:02,240 --> 00:20:03,919 Speaker 1: have a really good if you want to learn more 311 00:20:03,960 --> 00:20:08,200 Speaker 1: about the food they've got, the resources are there. Oh certainly. Um, 312 00:20:08,200 --> 00:20:11,320 Speaker 1: but but yeah, so so what this means um is 313 00:20:11,359 --> 00:20:16,800 Speaker 1: basically that like, like historically the meals consisted of six 314 00:20:16,880 --> 00:20:19,800 Speaker 1: or seven courses. You weren't seeing all of that on 315 00:20:19,880 --> 00:20:23,000 Speaker 1: the show. So like the dining scenes in Downtown are 316 00:20:23,040 --> 00:20:31,879 Speaker 1: actually scaled down from reality. My yeah, Like especially early 317 00:20:31,960 --> 00:20:35,200 Speaker 1: on in the series timeline, Um, yeah, like there would 318 00:20:35,200 --> 00:20:38,360 Speaker 1: have been more courses, more footman on hand, They would 319 00:20:38,359 --> 00:20:41,320 Speaker 1: have been dressed fancier for fancier events. The footman would 320 00:20:41,320 --> 00:20:44,040 Speaker 1: have had powdered hair. Um, Like the tables would have 321 00:20:44,080 --> 00:20:47,920 Speaker 1: been set with much larger, more ornate centerpieces, but like 322 00:20:48,560 --> 00:20:51,560 Speaker 1: putting that on camera is awkward because other like how 323 00:20:51,560 --> 00:20:55,480 Speaker 1: do you have people like with witty reparte around something 324 00:20:55,560 --> 00:20:59,320 Speaker 1: that they can't see each other over Like right, yeah, 325 00:20:59,440 --> 00:21:04,560 Speaker 1: that's interesting, okay. Yeah, And on top of that, the 326 00:21:04,600 --> 00:21:08,520 Speaker 1: show's historical advisor Alistair Bruce once said, we've made sure 327 00:21:08,600 --> 00:21:10,560 Speaker 1: that the dining room is the ballet of that a 328 00:21:10,600 --> 00:21:13,840 Speaker 1: dining room has always been in an aristocratic house, the 329 00:21:13,920 --> 00:21:17,119 Speaker 1: servants best silently and effortlessly offer food. You have to 330 00:21:17,200 --> 00:21:19,400 Speaker 1: teach each of those actors how to place the fork 331 00:21:19,400 --> 00:21:22,280 Speaker 1: are spoon on the dish and to serve. Each person 332 00:21:22,359 --> 00:21:24,400 Speaker 1: at the table could decide whether they wanted a dish 333 00:21:24,520 --> 00:21:26,840 Speaker 1: or not and how much, but once you put it 334 00:21:26,920 --> 00:21:29,359 Speaker 1: on your plate, you had to eat it. That's how 335 00:21:29,440 --> 00:21:32,000 Speaker 1: these people were brought up. The rule is that if 336 00:21:32,160 --> 00:21:34,680 Speaker 1: Violet can't put a fork and spoon on the item 337 00:21:34,760 --> 00:21:37,040 Speaker 1: on the plate and serve herself, it can't be in 338 00:21:37,119 --> 00:21:42,520 Speaker 1: the dining room. Violet being Maggie Smith's character. Yeah, yeah, yeah, 339 00:21:42,680 --> 00:21:46,280 Speaker 1: And that's again that whole etiquette aspect of it, And 340 00:21:47,520 --> 00:21:49,840 Speaker 1: that's the whole thing. And just I really appreciate this 341 00:21:49,920 --> 00:21:53,560 Speaker 1: attention to detail into the history, and UM think I 342 00:21:53,600 --> 00:21:57,440 Speaker 1: wouldn't have thought of, right, but you know, it was 343 00:21:57,560 --> 00:22:01,159 Speaker 1: such an important part of society at the time and 344 00:22:01,720 --> 00:22:08,520 Speaker 1: um and such a wonderful, horrific kind of relic of it, 345 00:22:08,800 --> 00:22:10,600 Speaker 1: like you know, because I I don't I don't know 346 00:22:10,680 --> 00:22:13,760 Speaker 1: about about y'all. But like I watched that and I go, 347 00:22:14,359 --> 00:22:18,679 Speaker 1: I wouldn't have survived like I I would have been 348 00:22:18,760 --> 00:22:21,399 Speaker 1: I would have been branded an outcast and sent to 349 00:22:21,480 --> 00:22:23,159 Speaker 1: the stables and that would have been it. Like I 350 00:22:23,480 --> 00:22:26,960 Speaker 1: you know, oh, now I want to see that show, 351 00:22:28,880 --> 00:22:32,920 Speaker 1: Laura and the Stables. So I've been like, yeah, I 352 00:22:33,040 --> 00:22:37,719 Speaker 1: just talked to the cats now like in a minute. Yeah. Um. 353 00:22:38,359 --> 00:22:43,040 Speaker 1: Some of the food though, was actually edible, um and tasty. 354 00:22:43,119 --> 00:22:45,879 Speaker 1: I read that the cast um would sometimes like filch 355 00:22:46,000 --> 00:22:48,480 Speaker 1: like little bits here and there, like if he'th cot 356 00:22:48,520 --> 00:22:51,000 Speaker 1: had just brought something in from the kitchens, and it 357 00:22:51,240 --> 00:22:53,600 Speaker 1: like looked like there might be extra like little bits 358 00:22:53,680 --> 00:22:57,919 Speaker 1: might disappear and uh and particularly if like they were 359 00:22:58,000 --> 00:23:02,080 Speaker 1: running up on true lunch time, like some of the 360 00:23:02,119 --> 00:23:04,840 Speaker 1: cast members would like actually just eat the lunch in 361 00:23:04,920 --> 00:23:10,320 Speaker 1: front of them. Yeah. I have to say, like, as 362 00:23:10,400 --> 00:23:13,600 Speaker 1: an actor, food scenes are a double edged sword because 363 00:23:13,600 --> 00:23:15,639 Speaker 1: I like the kind of having something to do with 364 00:23:15,760 --> 00:23:19,080 Speaker 1: your hands, Oh of course, yeah, aspects, but if you've 365 00:23:19,080 --> 00:23:20,520 Speaker 1: got to do it over and over again, like even 366 00:23:20,560 --> 00:23:24,560 Speaker 1: a thing you like, Please no more watermelon. There was 367 00:23:24,600 --> 00:23:31,480 Speaker 1: one scene I had watermelon so long and I can't spit. 368 00:23:31,560 --> 00:23:35,400 Speaker 1: Buckets are really real. Yeah, but I don't like them. 369 00:23:35,440 --> 00:23:37,760 Speaker 1: But I know I'm being petty, But I was also 370 00:23:37,880 --> 00:23:39,720 Speaker 1: raised this way. In my house. This would not be 371 00:23:39,800 --> 00:23:41,720 Speaker 1: a thing you eat. If it's on your plate, that 372 00:23:41,760 --> 00:23:43,480 Speaker 1: you're gonna eat it. And that's a healthy way to be, 373 00:23:44,200 --> 00:23:46,760 Speaker 1: but it is how I was raised. And well, don't 374 00:23:46,800 --> 00:23:53,200 Speaker 1: don't waste food, sure, yeah, um, well, speaking of what 375 00:23:53,359 --> 00:24:00,720 Speaker 1: about the nutrition, don't don't eat television shows. Yeah, I mean, 376 00:24:01,280 --> 00:24:02,960 Speaker 1: I think we've brought this up before, Like they do 377 00:24:03,080 --> 00:24:07,000 Speaker 1: talk about consuming television. They do. And I was trying 378 00:24:07,040 --> 00:24:09,160 Speaker 1: to think. I've been watching like a lot of weird 379 00:24:09,280 --> 00:24:11,280 Speaker 1: sci fi stuff lately. I wonder if there's some kind 380 00:24:11,280 --> 00:24:14,800 Speaker 1: of creature out there that subsist on And it was 381 00:24:14,880 --> 00:24:16,720 Speaker 1: kind of, you know, like it's it's hinted in the 382 00:24:16,840 --> 00:24:18,840 Speaker 1: Ring that some r is kind of like living in 383 00:24:18,960 --> 00:24:23,840 Speaker 1: the the waves of television and she's in the cloud. 384 00:24:23,920 --> 00:24:26,760 Speaker 1: Now watch out she is in the cloud. She went viral. 385 00:24:29,080 --> 00:24:32,880 Speaker 1: I've seen that movie. I have not, um your braver 386 00:24:33,080 --> 00:24:40,800 Speaker 1: soul than I not because it looks scary. UM. Yes, indeed, well, 387 00:24:41,640 --> 00:24:45,280 Speaker 1: we do have some numbers for you. Yes, UM, because, 388 00:24:45,320 --> 00:24:47,479 Speaker 1: as it turns out, a lot of people have indeed 389 00:24:47,560 --> 00:24:50,639 Speaker 1: consumed the show. UM. At the time of its airing, 390 00:24:50,760 --> 00:24:54,760 Speaker 1: doubt Nabby was the most viewed PBS drama over here 391 00:24:54,800 --> 00:24:57,680 Speaker 1: in the States of all time, UM, with a peak 392 00:24:57,760 --> 00:25:01,680 Speaker 1: of thirteen point three million viewers her week during its 393 00:25:01,760 --> 00:25:09,600 Speaker 1: fourth season. UM. As of thirteen, it's global audience was 394 00:25:09,760 --> 00:25:14,359 Speaker 1: some a hundred and twenty million viewers a year. I 395 00:25:14,440 --> 00:25:20,000 Speaker 1: guess yeah and UM and also UM that that the 396 00:25:20,000 --> 00:25:23,439 Speaker 1: show had been sold to two hundred and twenty viewing 397 00:25:23,680 --> 00:25:29,320 Speaker 1: territories around the world. UM. Furthermore, as of its second season, UM, 398 00:25:29,440 --> 00:25:33,480 Speaker 1: it had gotten more Primetime Emmy nominations than any other 399 00:25:34,040 --> 00:25:37,640 Speaker 1: television series. I think by the end of the series 400 00:25:37,720 --> 00:25:42,720 Speaker 1: it had gotten fifty one nominations and had won eleven. 401 00:25:43,640 --> 00:25:45,440 Speaker 1: That might have been by the end of season five. 402 00:25:45,520 --> 00:25:51,400 Speaker 1: That might have been before season six wrapped up. Oh uh, yeah, 403 00:25:51,440 --> 00:25:53,840 Speaker 1: and it was. It was interesting because, as you said, 404 00:25:53,920 --> 00:25:56,679 Speaker 1: here in the United States, most people watched it on PBS, 405 00:25:56,800 --> 00:26:00,520 Speaker 1: which is sort of a local it can be a 406 00:26:00,640 --> 00:26:05,879 Speaker 1: local broadcasting service. So it was weird that, um, I 407 00:26:05,960 --> 00:26:10,240 Speaker 1: had to figure out how work PBS streaming all of 408 00:26:10,359 --> 00:26:12,280 Speaker 1: us at the time, I think we're going like, oh, 409 00:26:12,440 --> 00:26:16,080 Speaker 1: how does this do? Okay, all right, and it was fine. 410 00:26:16,119 --> 00:26:19,400 Speaker 1: It wasn't like unwieldy or anything. I just remember be like, Okay, 411 00:26:19,440 --> 00:26:23,760 Speaker 1: I gotta gotta figure this whole thing out. Yeah, yeah uh. 412 00:26:23,880 --> 00:26:26,280 Speaker 1: And we are not the only ones interested in the 413 00:26:26,400 --> 00:26:31,080 Speaker 1: food Abbey. There have been a few cookbooks published about 414 00:26:31,320 --> 00:26:34,400 Speaker 1: the food on this show, including one by food historian 415 00:26:34,640 --> 00:26:38,240 Speaker 1: Anne Gray. In twenty nineteen, she published the Official Downton 416 00:26:38,320 --> 00:26:44,200 Speaker 1: Abbey Cookbook. That same year, Julian Fellows published the Official 417 00:26:44,240 --> 00:26:50,600 Speaker 1: Downton Abbey Cocktail Book, Appropriate Libations for All Occasions. It's fun. 418 00:26:50,680 --> 00:26:55,080 Speaker 1: I like that title. In Weldon Owen released the Official 419 00:26:55,200 --> 00:27:03,320 Speaker 1: Downton Abbey Christmas Cookbook, Celebrate the Season Like an Aristocrat. Yes, ma'am. Um. 420 00:27:04,080 --> 00:27:08,560 Speaker 1: The publisher also put out in the Official Dobton Nabby 421 00:27:08,720 --> 00:27:13,680 Speaker 1: Afternoon Tea Cookbook, Tea Time, Drinks, Scones, Savories and Sweets. Um. 422 00:27:14,240 --> 00:27:16,840 Speaker 1: And those are just the official cookbooks. There's also um 423 00:27:17,160 --> 00:27:21,680 Speaker 1: Abby Cooks entertain um based on the blog Dobton Nabby 424 00:27:21,760 --> 00:27:26,560 Speaker 1: Cooks and the unofficial Dobton Nabby Cookbook. Yeah, and I 425 00:27:26,600 --> 00:27:29,920 Speaker 1: find it really fascinating because, as we talked about, like 426 00:27:30,440 --> 00:27:33,040 Speaker 1: we both sort of fell off of this train for 427 00:27:33,200 --> 00:27:36,160 Speaker 1: various reasons. But all this is pretty recent. Some people 428 00:27:36,200 --> 00:27:40,000 Speaker 1: are still Yeah, well when that when that first movie 429 00:27:40,200 --> 00:27:43,600 Speaker 1: came out, I think it really um reignited. Uh, certainly 430 00:27:43,640 --> 00:27:47,240 Speaker 1: a marketing push um and and and also a surge, 431 00:27:47,320 --> 00:27:50,520 Speaker 1: a surge of interest and uh yeah, there's also a 432 00:27:50,720 --> 00:27:54,320 Speaker 1: traveling exhibition of the costumes and and some of the 433 00:27:54,400 --> 00:27:57,040 Speaker 1: props and stuff. UM. If you get the v I 434 00:27:57,119 --> 00:27:59,639 Speaker 1: P to get experience, it's coming through Atlanta right now. 435 00:28:00,240 --> 00:28:03,240 Speaker 1: I have not been. If anyone has been, please write 436 00:28:03,240 --> 00:28:05,440 Speaker 1: in and let us know about your experience. Um. But yeah, 437 00:28:05,440 --> 00:28:07,560 Speaker 1: if you get the v I P ticket experience, you 438 00:28:07,640 --> 00:28:10,479 Speaker 1: get like a cocktail and like a little savory um, 439 00:28:10,720 --> 00:28:16,520 Speaker 1: one of these little snacky guys and so so yeah, 440 00:28:16,800 --> 00:28:20,159 Speaker 1: it's um, it is a whole thing. It is a 441 00:28:20,280 --> 00:28:24,800 Speaker 1: whole thing. So now that we've laid out the context, 442 00:28:24,840 --> 00:28:30,000 Speaker 1: we did want to go over some some specific examples here. Yeah, absolutely, 443 00:28:30,040 --> 00:28:32,119 Speaker 1: and we are going to get into that as soon 444 00:28:32,160 --> 00:28:33,720 Speaker 1: as we get back from a quick break for award 445 00:28:33,760 --> 00:28:45,120 Speaker 1: from our sponsors, and we're back. Thank you sponsor, Yes, 446 00:28:45,200 --> 00:28:48,880 Speaker 1: thank you. So yes, we did want to go over 447 00:28:49,120 --> 00:28:53,200 Speaker 1: some specific examples and with six to eight courses a 448 00:28:53,400 --> 00:28:56,920 Speaker 1: night in theory on this show, food was indeed really 449 00:28:57,000 --> 00:28:59,480 Speaker 1: important on it um and it also served in this 450 00:28:59,600 --> 00:29:02,600 Speaker 1: coming together to gossip over. It's definitely the element. And 451 00:29:02,640 --> 00:29:03,920 Speaker 1: I didn't have time, but I was going to look 452 00:29:04,000 --> 00:29:08,600 Speaker 1: up if the phrase filling the tea came popularized from 453 00:29:08,640 --> 00:29:10,880 Speaker 1: the show, because that was a lot of like, you 454 00:29:10,960 --> 00:29:16,480 Speaker 1: come together your tea time and you're like, yes, but 455 00:29:16,600 --> 00:29:19,680 Speaker 1: the meals were often meat heavy, uh, And this was, yes, 456 00:29:19,760 --> 00:29:22,280 Speaker 1: perhaps a luxury, a way to show off wealth at 457 00:29:22,320 --> 00:29:24,240 Speaker 1: the time. That's something we've talked about at these big 458 00:29:24,360 --> 00:29:28,440 Speaker 1: feast people would have where it's almost like equal parts 459 00:29:29,480 --> 00:29:32,719 Speaker 1: just like look how rich I am, uh, and yes, 460 00:29:32,840 --> 00:29:35,560 Speaker 1: I will eat this and enjoy it. Yeah. Yeah, but 461 00:29:35,960 --> 00:29:39,040 Speaker 1: perhaps more that first thing, like you know, the entire 462 00:29:39,080 --> 00:29:41,480 Speaker 1: idea of having like a pineapple just sitting on the table. 463 00:29:41,640 --> 00:29:43,360 Speaker 1: No one's going to get it, but that is the 464 00:29:43,480 --> 00:29:50,000 Speaker 1: show Pineapple. The show Pineapple. Yeah. For the upstairs crew, 465 00:29:50,120 --> 00:29:54,640 Speaker 1: their dishes were the epitome of luxury. There was oyster, champagne, bigs, 466 00:29:55,160 --> 00:29:59,880 Speaker 1: rich game meats, while the downstairs meals were often simple, 467 00:30:00,480 --> 00:30:04,200 Speaker 1: uh and inexpensive. And all of that means there were 468 00:30:04,200 --> 00:30:06,680 Speaker 1: a lot of examples for us to choose from a 469 00:30:06,760 --> 00:30:10,920 Speaker 1: food that's been on here. Um and as we said 470 00:30:10,960 --> 00:30:12,960 Speaker 1: at the top, so many of these things we could 471 00:30:13,000 --> 00:30:17,280 Speaker 1: do whole episodes on. Oh absolutely, just just the the 472 00:30:17,600 --> 00:30:21,000 Speaker 1: general cuisine from the era is super fascinating. We've we've 473 00:30:21,080 --> 00:30:25,480 Speaker 1: threatened to do that Mrs Beaten's episode. Um. So yeah, 474 00:30:25,720 --> 00:30:29,920 Speaker 1: lot lots of lots of future threads to follow. Yes, 475 00:30:30,240 --> 00:30:33,440 Speaker 1: and as always, if there's one that particularly piques your 476 00:30:33,480 --> 00:30:37,120 Speaker 1: interest peaks or Pikes, peaks, whatever, if you're interested in 477 00:30:37,200 --> 00:30:41,640 Speaker 1: when we talk about, please let us know and we 478 00:30:41,760 --> 00:30:43,560 Speaker 1: will add it to our list. But it does mean 479 00:30:43,640 --> 00:30:45,440 Speaker 1: something when it gets on the list. That's a big deal. 480 00:30:45,640 --> 00:30:48,960 Speaker 1: Oh yes, m m So let's start with the infamous 481 00:30:49,120 --> 00:30:54,640 Speaker 1: fish moose. Um. And it's infamous for a myriad of reasons. 482 00:30:55,240 --> 00:30:59,560 Speaker 1: When quote marvelous fish moose appeared in a script, Heathcote 483 00:30:59,680 --> 00:31:02,160 Speaker 1: knew that due to the constraints of filming and keeping 484 00:31:02,160 --> 00:31:04,680 Speaker 1: foods at room temperature, there was no way she considered 485 00:31:04,680 --> 00:31:09,200 Speaker 1: actual fish. Instead, she cheated with cream, cheese, and food 486 00:31:09,280 --> 00:31:12,760 Speaker 1: dies are chicken masked with a sauce, and this is 487 00:31:12,840 --> 00:31:16,440 Speaker 1: the concoction that they call chicken fish. I read so 488 00:31:16,560 --> 00:31:20,040 Speaker 1: much about chicken fish. I did too. I was confused 489 00:31:20,200 --> 00:31:24,520 Speaker 1: for a long time, But now I understand. I kinda 490 00:31:24,520 --> 00:31:25,959 Speaker 1: want to go back and look at the pictures more 491 00:31:26,040 --> 00:31:30,120 Speaker 1: closely now that I know the truth. Ah. Yes, yes, 492 00:31:30,560 --> 00:31:35,719 Speaker 1: there's also Doubton's anchovy of Claire's. M hmm. These are 493 00:31:35,760 --> 00:31:37,960 Speaker 1: savory puffs often served at the end of the meal. 494 00:31:38,480 --> 00:31:40,360 Speaker 1: The name of claries is a little misleading from what 495 00:31:40,520 --> 00:31:44,200 Speaker 1: I read, because they are more of an order of right, 496 00:31:44,440 --> 00:31:46,920 Speaker 1: it's not it's not a sweet, it's not filled with 497 00:31:46,960 --> 00:31:52,360 Speaker 1: like pastry cream, right right, right right? Um. Then I 498 00:31:52,520 --> 00:31:54,400 Speaker 1: looked up I tried to find the pronunciation for this one. 499 00:31:54,480 --> 00:31:58,640 Speaker 1: Maybe you know what, Lauren cad Gary. I couldn't find it. Um, 500 00:31:59,160 --> 00:32:02,680 Speaker 1: But listeners, I bet you know so right now. Uh. 501 00:32:03,200 --> 00:32:05,800 Speaker 1: This is frequently featured as a breakfast dish. Um. It's 502 00:32:05,800 --> 00:32:08,360 Speaker 1: an Indian dish of doll and rice that the British 503 00:32:08,440 --> 00:32:12,280 Speaker 1: took and adapted based on their ingredients and taste. Um. Again, 504 00:32:12,840 --> 00:32:15,960 Speaker 1: future episode. I'm sure on the show it was served 505 00:32:16,040 --> 00:32:21,680 Speaker 1: warm from a sideboard burner. Yeah. Breakfasts at Downtown were 506 00:32:21,920 --> 00:32:25,640 Speaker 1: typically um more a serve yourself kind of situation as 507 00:32:25,680 --> 00:32:31,480 Speaker 1: opposed to the fancier um past plate uh lunches and 508 00:32:31,560 --> 00:32:36,840 Speaker 1: dinners m m uh. And then for the downstairs folks, 509 00:32:36,880 --> 00:32:39,680 Speaker 1: a dish like Yorkshire pudding UM may have been a 510 00:32:39,800 --> 00:32:42,880 Speaker 1: go to since it called for suet or any leftover 511 00:32:43,000 --> 00:32:47,440 Speaker 1: reserved animal fat and leftovers were key to what was 512 00:32:47,480 --> 00:32:50,920 Speaker 1: cooked for those downstairs. Um things like ham, hoop, peas, 513 00:32:50,960 --> 00:32:54,720 Speaker 1: potatoes and or meat scraps went into soups, stews or 514 00:32:54,800 --> 00:32:58,840 Speaker 1: savory pies. Toad in the hole is another popular dish, 515 00:32:58,880 --> 00:33:02,160 Speaker 1: but yeah, kind of using up ever was left over 516 00:33:02,320 --> 00:33:06,400 Speaker 1: from the yeah yeah, and the kind of dance of 517 00:33:07,240 --> 00:33:12,120 Speaker 1: of of how to feed a staff that also has 518 00:33:12,200 --> 00:33:18,480 Speaker 1: to feed the family exactly m m And then for desserts, 519 00:33:19,200 --> 00:33:23,760 Speaker 1: Madeline's Madeleine's and you can see our past episode that 520 00:33:23,880 --> 00:33:27,920 Speaker 1: we did on that one. Scones are also popular choice 521 00:33:27,960 --> 00:33:30,680 Speaker 1: on the show frequently, and Dundee cake which is a 522 00:33:30,800 --> 00:33:35,880 Speaker 1: light Scottish fruitcake, Raspberry ring pudding, ginger red cakes, Charlotte 523 00:33:36,000 --> 00:33:39,120 Speaker 1: rus which is a sweet dish served cold, composed of 524 00:33:39,120 --> 00:33:42,360 Speaker 1: Bavarian cream and jelly. Uh, and that is then ringed 525 00:33:42,440 --> 00:33:45,360 Speaker 1: with sponge finger biscuits. That is news to me because 526 00:33:45,400 --> 00:33:48,920 Speaker 1: I really went to malls growing up and this was 527 00:33:49,000 --> 00:33:52,600 Speaker 1: a store. Yeah. You never knew that that was a dessert. 528 00:33:52,840 --> 00:33:58,200 Speaker 1: No goodness, Yeah, Charlotte Ruce, it's a Oh now I 529 00:33:58,280 --> 00:34:00,240 Speaker 1: want to come back and learn all about that. I 530 00:34:00,360 --> 00:34:07,520 Speaker 1: was like, what the store? And then drinks. Um, at 531 00:34:07,600 --> 00:34:10,640 Speaker 1: this time, after dinner drinks were fairly new, and I 532 00:34:10,680 --> 00:34:14,879 Speaker 1: guess this was happening all around, like prohibition. Yeah, well 533 00:34:15,000 --> 00:34:17,560 Speaker 1: prohibition in the States. Um, but of course that wasn't 534 00:34:17,600 --> 00:34:21,040 Speaker 1: going on. Or I mean the temperance movement um coexisted 535 00:34:21,320 --> 00:34:23,719 Speaker 1: over in England a little bit, but not nearly as 536 00:34:23,760 --> 00:34:26,600 Speaker 1: hard as it did here in the States. Um and uh. 537 00:34:27,400 --> 00:34:30,640 Speaker 1: After dinner cocktails were certainly a new thing. But um 538 00:34:31,040 --> 00:34:38,680 Speaker 1: but but other various um alcohols were quite popular, right right. 539 00:34:38,760 --> 00:34:40,440 Speaker 1: And I actually really want to talk about that one day, 540 00:34:40,440 --> 00:34:41,920 Speaker 1: because I think I've told the story before. But I 541 00:34:42,000 --> 00:34:45,840 Speaker 1: went to I think the Beef Eater Museum when I 542 00:34:45,960 --> 00:34:48,919 Speaker 1: was in London, and they had a whole thing about 543 00:34:48,960 --> 00:34:53,360 Speaker 1: how prohibition in the United States just really through the 544 00:34:53,520 --> 00:34:56,759 Speaker 1: wrench in their whole business. Um, it was interesting. It 545 00:34:56,840 --> 00:34:58,320 Speaker 1: was interesting, So I would love to come back and 546 00:34:58,360 --> 00:35:00,719 Speaker 1: talk about that one day. But U the Crawley's did 547 00:35:00,840 --> 00:35:03,839 Speaker 1: enjoy their fair share of Clarence, which is a type 548 00:35:03,880 --> 00:35:08,080 Speaker 1: of red wine, and also pims cups and tea, I mean, 549 00:35:08,239 --> 00:35:12,680 Speaker 1: tea galore. Oh sure, Yeah. Some of the blogs that 550 00:35:12,760 --> 00:35:14,680 Speaker 1: I was looking at had like a had like a 551 00:35:14,840 --> 00:35:20,600 Speaker 1: per episode count of cups of tea consumed on the show. Wow. Yeah, 552 00:35:21,800 --> 00:35:26,759 Speaker 1: oh man, I bet it's a lot. That's something I 553 00:35:26,800 --> 00:35:29,520 Speaker 1: would do. I always pick something an account like how 554 00:35:29,640 --> 00:35:34,959 Speaker 1: often are you doing this? Okay? Yeah, yeah, um yeah. 555 00:35:35,160 --> 00:35:37,359 Speaker 1: As we said, there's so much ground and so many 556 00:35:37,400 --> 00:35:39,160 Speaker 1: things we could cover in this one. This is what 557 00:35:39,239 --> 00:35:41,520 Speaker 1: we have for now, but there's certainly a lot of 558 00:35:41,560 --> 00:35:45,880 Speaker 1: stuff we want to return to. Yeah, yeah, definitely. If 559 00:35:46,000 --> 00:35:49,560 Speaker 1: if there are any dishes that you were particularly fascinated by, 560 00:35:49,880 --> 00:35:52,279 Speaker 1: or that right you have prepared for a doubt and 561 00:35:52,400 --> 00:35:56,320 Speaker 1: themed party, or just like something from the era that 562 00:35:56,440 --> 00:36:00,439 Speaker 1: you're really interested in, then righting and let us know, yes, 563 00:36:01,080 --> 00:36:03,919 Speaker 1: please do speaking up. We do have some listener mail 564 00:36:04,000 --> 00:36:06,120 Speaker 1: for you, we do, but first we've got one more 565 00:36:06,200 --> 00:36:18,080 Speaker 1: quick break for a word from our sponsors, and we're back. 566 00:36:18,120 --> 00:36:24,720 Speaker 1: Thank you sponsor, Yes, thank you. We're back with mile 567 00:36:26,040 --> 00:36:32,640 Speaker 1: see right in the face. Wow. So a lot of 568 00:36:32,719 --> 00:36:37,360 Speaker 1: places I wasn't expecting, which is very appropriate for Downton Nabby. Okay, exactly, 569 00:36:37,920 --> 00:36:43,680 Speaker 1: you get it. Get it. Greta wrote, listen to your 570 00:36:43,719 --> 00:36:46,000 Speaker 1: kincake episode now. And I made this recipe from the 571 00:36:46,040 --> 00:36:50,080 Speaker 1: America's Test Kitchen cookbook called the Perfect Cake. It was 572 00:36:50,160 --> 00:36:52,800 Speaker 1: made in a bunt cake pan and turned out perfectly. 573 00:36:53,080 --> 00:36:57,959 Speaker 1: And I have made a lot of kingcakes. Yes, so yeah, 574 00:36:58,239 --> 00:36:59,960 Speaker 1: Gretta sent a picture of the recipe, and I want 575 00:37:00,000 --> 00:37:01,799 Speaker 1: to include this because we are coming up on Marty Girl, 576 00:37:01,840 --> 00:37:07,279 Speaker 1: which is first Um and I have a group of 577 00:37:07,360 --> 00:37:09,480 Speaker 1: friends where we have a tradition we always get a kincake. 578 00:37:09,880 --> 00:37:12,240 Speaker 1: We did it really early this year because Marty Girls 579 00:37:12,320 --> 00:37:15,640 Speaker 1: falling kind of late. M hm. And I did the 580 00:37:15,680 --> 00:37:20,000 Speaker 1: most impressive thing, Lauren. Yes. So they were teasing me 581 00:37:22,239 --> 00:37:26,800 Speaker 1: about Star Wars and I was like, I bet you 582 00:37:26,960 --> 00:37:29,239 Speaker 1: I could find that you give me that cake. I 583 00:37:29,320 --> 00:37:32,520 Speaker 1: will find that baby before anyone cuts into it. And 584 00:37:32,600 --> 00:37:34,640 Speaker 1: I put my hand over the cake and I like 585 00:37:34,920 --> 00:37:37,200 Speaker 1: roved it over the ring and I stopped and I 586 00:37:37,320 --> 00:37:41,359 Speaker 1: was like, it's here, it was there. I was right 587 00:37:43,080 --> 00:37:48,840 Speaker 1: and so sensitive cake baby psychic, but I didn't. So 588 00:37:49,040 --> 00:37:51,719 Speaker 1: the thing is I didn't eat the piece of cake. 589 00:37:51,840 --> 00:37:54,080 Speaker 1: It was for someone else, but I found the baby. 590 00:37:54,160 --> 00:37:55,680 Speaker 1: So I don't know who gets the luck and who 591 00:37:55,680 --> 00:38:00,120 Speaker 1: has to buy that kincake next year? Um hey be 592 00:38:00,239 --> 00:38:06,680 Speaker 1: signed head right yeah yeah, but thanks for sending the recipe. Yes, 593 00:38:06,840 --> 00:38:08,880 Speaker 1: I think I talked about how I tried to make it. 594 00:38:09,000 --> 00:38:12,200 Speaker 1: I did when we did our episode on Kingcakes, and 595 00:38:12,360 --> 00:38:14,959 Speaker 1: it was it wasn't terrible, but it was just dry. 596 00:38:15,040 --> 00:38:18,680 Speaker 1: It wasn't that great. So okay, now I know I 597 00:38:18,719 --> 00:38:21,960 Speaker 1: could give it another another whack. You know, America's Test 598 00:38:22,040 --> 00:38:26,719 Speaker 1: Kitchen usually does a pretty good job. It's it's science. Yes, uh, 599 00:38:27,560 --> 00:38:31,920 Speaker 1: Kelly wrote, if you have leftover baguettes languishing in your freezer, 600 00:38:32,160 --> 00:38:35,160 Speaker 1: this is not a problem, but rather a wonderful opportunity. 601 00:38:35,640 --> 00:38:37,080 Speaker 1: One of the best things to do with a year 602 00:38:37,200 --> 00:38:39,759 Speaker 1: round is to make homemade crutons. Once you taste them, 603 00:38:39,840 --> 00:38:42,399 Speaker 1: you will never want to bother with store bought crutons again. 604 00:38:43,719 --> 00:38:46,759 Speaker 1: Recipes follows. Pre heat oven to three five ish and 605 00:38:46,840 --> 00:38:49,319 Speaker 1: line a baking sheet with parchment paper, cut or tear 606 00:38:49,360 --> 00:38:51,680 Speaker 1: the bread in two small cubes or chunks, Melt a 607 00:38:51,719 --> 00:38:53,919 Speaker 1: tablespoon or so of butter and mix it with roughly 608 00:38:54,000 --> 00:38:55,680 Speaker 1: the same amount of olive oil, or you can just 609 00:38:55,800 --> 00:38:58,239 Speaker 1: use one or the other um in a large mixing bowl. 610 00:38:58,440 --> 00:39:01,360 Speaker 1: Drizzle the olive and or watter over the bread chunks 611 00:39:01,400 --> 00:39:03,960 Speaker 1: and tossed a coat. Sprinkle with salt and seasonings of 612 00:39:04,040 --> 00:39:07,759 Speaker 1: your choice. Good options include garlic powder, onion powder, rosemary, 613 00:39:07,800 --> 00:39:11,719 Speaker 1: o reguano, Italian seasoning, blend, parmesan, etcetera. Spread over a 614 00:39:11,800 --> 00:39:15,040 Speaker 1: baking sheet and bake until golden brown and desired texture 615 00:39:15,160 --> 00:39:19,120 Speaker 1: is reached, probably between ten to twenty minutes. The recipe 616 00:39:19,200 --> 00:39:21,520 Speaker 1: is not precise because so much depends on the amount 617 00:39:21,560 --> 00:39:23,920 Speaker 1: of leftover bread you're using up, the sides of the pieces, 618 00:39:24,040 --> 00:39:27,400 Speaker 1: how soft versus crispy you want them, etcetera. Plus evans 619 00:39:27,560 --> 00:39:30,279 Speaker 1: very um. So just run some delicious experiments and see 620 00:39:30,320 --> 00:39:32,680 Speaker 1: what you like best. Also, you can do these in 621 00:39:32,719 --> 00:39:35,359 Speaker 1: a toaster oven or an air fryer, if say it's 622 00:39:35,480 --> 00:39:37,040 Speaker 1: high summer and you don't want to turn on the 623 00:39:37,080 --> 00:39:40,280 Speaker 1: big oven. Another excellent thing to do with leftover baggett 624 00:39:40,320 --> 00:39:43,399 Speaker 1: during high summer heat waves is make gaspacho a hunk 625 00:39:43,440 --> 00:39:45,879 Speaker 1: of bread and the Blender food processor, along with all 626 00:39:45,920 --> 00:39:49,359 Speaker 1: the veggies, gives it a creamy, smooth texture. Crutons also 627 00:39:49,400 --> 00:39:53,239 Speaker 1: make a lovely topping for the gaspacho. Also, finally, I'm 628 00:39:53,320 --> 00:39:56,200 Speaker 1: catching up on the Sunflower episode right after listening to 629 00:39:56,239 --> 00:39:58,560 Speaker 1: the Baggett episode, and I have to pass along a 630 00:39:58,640 --> 00:40:03,359 Speaker 1: delicious recipe for sun flour butter popcorn. Mariah Gladstone from 631 00:40:03,360 --> 00:40:06,240 Speaker 1: Indig Kitchen was on a recent episode of Alie Ward's 632 00:40:06,400 --> 00:40:09,920 Speaker 1: um Oologies podcast and they talked about this. I had 633 00:40:10,000 --> 00:40:12,000 Speaker 1: to try it and we made it last weekend for 634 00:40:12,320 --> 00:40:16,759 Speaker 1: a movie night. Delicious. That all sounds delicious. It does 635 00:40:16,840 --> 00:40:21,480 Speaker 1: sound so delicious. Yes, my leftover bagats maybe they'll get 636 00:40:21,560 --> 00:40:25,960 Speaker 1: some use excellent. Oh, I'm so glad. That's really that's good. 637 00:40:26,120 --> 00:40:30,160 Speaker 1: I use of leftovers is a very important issue to me. Yes, 638 00:40:30,840 --> 00:40:34,759 Speaker 1: important to Doubt Navy as well. We're coming full circle here. 639 00:40:38,200 --> 00:40:41,560 Speaker 1: Thank you so much to both of those listeners. Whore writing. 640 00:40:41,800 --> 00:40:43,080 Speaker 1: If you would like to write to us, we would 641 00:40:43,120 --> 00:40:44,799 Speaker 1: love to hear from you. You can email us at 642 00:40:44,880 --> 00:40:48,360 Speaker 1: hello at savor pod dot com. We're also on social media. 643 00:40:48,480 --> 00:40:51,560 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 644 00:40:51,680 --> 00:40:53,759 Speaker 1: savor pod and we do hope to hear from you. 645 00:40:54,280 --> 00:40:57,160 Speaker 1: Sabor is production of iHeart Radio. For more podcasts to 646 00:40:57,239 --> 00:40:59,520 Speaker 1: my heart Radio, you can visit the i heart Radio app, 647 00:40:59,600 --> 00:41:02,600 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 648 00:41:03,040 --> 00:41:05,440 Speaker 1: Thanks as always to our super producers Dylan Fagan and 649 00:41:05,520 --> 00:41:07,759 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 650 00:41:07,800 --> 00:41:09,480 Speaker 1: that lots more good things are coming your way