meltonville food historian

Marc Meltonville Food Historian

meltonville food historianMarc Meltonville, food historian, is our guest on today’s Brew Ha Ha podcast, in a replay of a May 21, 2020 show. There is no new show today due to bad weather upsetting people’s travel plans, so today’s podcast episode repeats one of Steve Jaxon’s favorite classic Brew Ha Ha shows. Enjoy! 🍻

Brew Ha Ha today is an interview with English food historian Marc Meltonville, on the telephone from England, talking with Steve Jaxon and Herlinda Heras. Marc is the consulting food and drink historian for the historic royal palaces in the UK. So he knows a lot about what people were brewing and eating and drinking in different periods of history.

Marc Meltonville jokes that being a Consulting Food Historian doesn’t feel like a real job. He entered the field when he was working in a museum and someone came to him asking about a Tudor food project. He mentions that during the 1918 flu pandemic, they did not shut the pubs, even when they closed over venues. The British pub licensing laws close the pubs from 3pm to 6pm and they close again at 10pm.

Herlinda mentions that a lot of our familiar alcoholic beverages actually began as medicinal cures. Marc agrees, that a lot of recipes were in the “physic” i.e. medicine books, not the cooking books.Distillation was reserved for tonics. Around the early 17th century the digestive drink after dinner became popular. Gin and tonic is an example.

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Restoring Ancient Kitchens

Hampton Court and Kew Gardens both have extensive kitchen which have been recently explored, discovered and put back into use to demonstrate techniques and recipes from the past. Marc was also recently at Newland Grist Mill in Pennsylvania, outside Philadelphia. They have a mill that can make its own malt, so they have built a colonial brewery with period equipment. “Two guys with a stick and a bukcket.” Marc has also worked at Williamsburg and at Mt. Vernon where they produce George Washington whiskey without modern equipment.

victory house

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His current two brewing projects involve looking at brewing processes in the 1700s. Also, he is designing an event based on recipes of Stonehenge, 4500 years ago. He used a mass spectrometer to study the residue of old containers to understand their actual. That led to what he calls a “backwards recipe” where he reverse engineered the brew based on the residue. Yeast is from fruit skins, grapes in southern Europe or apples in the north, he realized that by mixing barley, cut apples, honey and water, he got a drink, that he calls, “a drinky thing. “He made a “pre-beer beer” like they did 4500 years ago before malting of barley or extraction of yeasts. It tasted like hard cider. Herlinda says it reminds her of braggot, which is a form of mead from barley malt and honey.

In the past, food was a luxury for wealthy classes, whether in colonial America or Europe. This was true with regard to food and drink, across the centuries.

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