Food & Diet Episodes

In this episode, Daisy and Olivia yap about some Ys in the history of medicine: yawning, yellow fever and yogurt.The Team:Olivia Howarth (Researcher/Presenter) is a volunteer with RCPE Heritage, a qualified archivist, heritage enthusiast and self-proclaimed lifetime nerd with an interest in medical history. (@oh_archives)Dr Charlotte Holmes (Researcher/Presenter) received her PhD in History from the University of Edinburgh in 2022 and she has been volunteering with the RCPE since 2019....

In this episode, Daisy, Charlotte and Olivia discuss some Ss in the history of medicine: scurvy, sympathetic medicine and snuff.

In this episode, Daisy, Charlotte and Olivia discuss some Os in the history of medicine: oranges, obesity and osteoporosis.

In this week’s episode, Daisy, Charlotte and Olivia chat about the Fs – forceps, food and flatulence.

Professor David Gentilcore explores the changing nature of the genre of medicinal food advice.

Delves into the history of pharmacology and therapeutics and modern-day pharmaceutical medicine practice.

Delves into the history of gastroenterology and modern-day gastroenterology practice.

Delves into the history of diabetes care and modern-day diabetes research and management.

Ally Zlatar uncovers the history of medical recipes and the historical relationship between food and medicine.

Charlotte Holmes uncovers the history of medical recipes and the historical relationship between food and medicine.

Charlotte Holmes examines the history of early recipe books and their use to treat a wide range of complaints.

Dr Martin Moore explores how medical thought, patient experience and everyday practice of self-management of diabetes were influenced by broader structures in British politics, culture, and society.

Dr Mark Strachan discusses the latest, cutting-edge research currently being undertaken in Edinburgh.

How were bizarre reactions to food described before the coining of the term ‘allergy’ in 1906? Dr Matthew Smith explains.

Examines the development of thinking on the mind-stomach nexus, and how such thinking was incorporated into critiques of modern Britain.

Combines history of science, food and culture and applies these to Anglo-German relations and perceptions by examining how between 1850-1914 the German sausage was used as a metaphor for the German nation.