British Food: A History🔒 SSL Verified
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Welcome to the detailed analysis for britishfoodhistory.com. This domain is officially recognized as British Food: A History | British food in all its glory. This is also the sister-blog to my other project, Neil Cooks Grigson. According to their official web presence, their primary focus is: "British food in all its glory. This is also the sister-blog to my other project, Neil Cooks Grigson".
Table of Contents
- ↓ To Make Welsh Cakes (Pice ar y maen)
- ↓ Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke
- ↓ Tea, Cake & the American Revolution with Nancy Siegel
- ↓ Food & Agriculture in Prehistoric & Medieval Scotland with Maureen Kilpatrick
- ↓ Serve it Forth Food History Festival: Early Bird Tickets Now Available!
- ↓ Feeding the Georgian Kings with Adam Crymble & Rachel Rich
- ↓ Top Alternatives to britishfoodhistory.com
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6-Month Traffic Trend Estimate
M1
M2
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M4
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Estimated Market Value
$139,635
Based on domain age, authority, and keyword relevance.
TLD Availability Risk
- britishfoodhistory.comTaken
- britishfoodhistory.netTaken
- britishfoodhistory.orgAvailable
- britishfoodhistory.ioAvailable
- britishfoodhistory.coAvailable
- britishfoodhistory.aiAvailable
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Content Snippets from britishfoodhistory.com
"In the most recent episode of The British Food History Podcast, Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke, we talked about several culturally important bakestone bakes. One of these was, of course, the iconic Welsh cake or pice ar y maen, which translates literally as ‘cakes off the stone’ (or I think it does; please do correct me, Welsh speakers). Ross said they were called bakestones where he grew up, but they also go by other names: round cakes, tishan ar y maen and tishen lechwan.[1]"
"You need a griddle or bakestone to make Welsh cakes. I used my 12-inch Netherton Foundry griddle, which has a good thick base. Netherton Foundry are very kindly sponsoring the 10th season of The British Food History Podcast. Please check out their website to see their range."
"According to the Amgueddfa Cymru (Museum of Wales) website, they originated in the second half of the 19th century in Glamorgan, South Wales.[2] We have to remember that white wheat flour would have been less available to folk before then; as in most parts of Britain, oats were the cereal most commonly eaten."
"These little round cakes sit somewhere between rich pastry and scone, and they are, as Jane Grigson wrote, ‘the most delicious of all the girdle cakes.’[3] They are like a pastry because you rub your fats into your flour at a proportion of two to one, but they’re like a scone because they have more egg and liquid, and are made lighter with a chemical leavening agent. Bobby Freeman points out that the mixture must have more liquid than a pastry dough ‘to prevent a dry, biscuity result’.[4] They are also very similar to singin’ hinnies, which are from Northumbria. One has to wonder, the two areas being centres of mining, whether there was some cultural cross-pollination going on."
Key Topics & Focus Areas for britishfoodhistory.com:
To Make Welsh Cakes (Pice ar y maen)
Griddle & Bakestone Cookery with Peter Gilchrist & Ross Clarke
Tea, Cake & the American Revolution with Nancy Siegel
Food & Agriculture in Prehistoric & Medieval Scotland with Maureen Kilpatrick
Serve it Forth Food History Festival: Early Bird Tickets Now Available!
Feeding the Georgian Kings with Adam Crymble & Rachel Rich
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Frequently Asked Questions
Is britishfoodhistory.com a safe and secure website?
Yes, according to our latest analysis, we detected a valid SSL certificate ensuring a secure connection.
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As of July 28, 2026, britishfoodhistory.com holds an estimated domain authority score of 87/100 based on our VisitRank tracking algorithms.
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