Regula Ysewijn: Dark Rye and Honey Cake
Modern Belgium and the Festival Baking from the Ancient Low Countries
Cooking the Books with Gilly Smith · Gilly Smith
Audio is streamed directly from the publisher (sphinx.acast.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
This week, Gilly time travels through the centuries with Belgian writer Regula Ysewijn to explore the rich history of the food from her homeland.
An anglophile who binged on Bronte and Austen since she was a child, Regula has spent much of her food writing life focussing on British baking. She’s a consultant for the National Trust and even wrote the Downton Abbey Christmas Cookbook. But in her book Dark Rye and Honey Cake, she’s going home to Belgium, the long way. As she digs deep into the food of the ancient Dutch language low countries, she traces the influence of their festival baking on the food culture in modern Belgium.
And head over to Substack for some Extra Bites from CTB guests each week.
Hosted on Acast. See acast.com/privacy for more information.