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class="page-title">About</h1></header> <div class="entry-content clearfix"> <p>Welcome to the Museum of Kitchenalia! </p> <p><strong>My aim is to represent the UK’s vast culinary history with a mission to identify, preserve and interpret objects and ephemera specifically relating to the traditions and practices of the British kitchen. </strong></p> <p>It is not a museum in the traditional sense with display cases and a tea shop. Rather, it is a private collection representing about fifteen years of hoarding Kitchenalia and related objects from the eighteenth to the twentieth century.<strong> </strong>The museum was founded by me, Emma Kay, a former museum professional who has worked in major institutions such as The National Maritime Museum, The British Museum and the University of Bath. I am qualified in History and Conservation and numerous areas of Heritage Management and Archaeology at Post-Graduate level.</p> <p>Emma lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including <em>BBC History Magazine</em>, <em>The Daily Express, Daily Mail</em>, <em>Times Literary Supplement, </em>and the<em> Victorian Review </em>(Johns Hopkins University) <em>. </em>She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Radio Hereford and Worcester, BBC Radio Coventry and Warwickshire, BBC Radio Gloucestershire, BBC Radio Humberside, BBC Radio Berkshire and LifeFM. Emma has also been interviewed for numerous podcasts.</p> <p>Emma has recently collaborated on several projects with former U.S. Democratic member of Ohio State Senate, turned cook and author, Capri Cafaro.</p> <p><strong><u>Television</u></strong></p> <p>In 2021 Emma was interviewed for the documentary, <strong><em>The Spice War</em></strong>, for Korean television, speaking about Britain’s historical involvement in the sugar and spice trade. To be aired, 2022.</p> <p>In 2021 Emma prepared a selection of historic dishes from the Regency era to accompany a 2022 CTVC production for Channel 4, <strong>Britain’s Novel Landscapes with Mariella Frostrup – Jane Austen</strong>, co-presenting the sequence with Mariella Frostrup.</p> <p>In 2021 Emma cooked a selection of major Babylonian and English Medieval dishes, using original techniques as part of a documentary series for KBS-TV in Korea. KBS also interviewed Emma about the evolution of the British kitchen. To be aired, 2022.</p> <p>In 2020 Emma made the Medieval dish of Frumenty for Channel 5 series <strong><em>Britain By The Book, </em></strong>co-presenting the feature withGyles Brandreth.</p> <p>In 2020 Emma created a Roman banquet and presented the origins and influences of Roman cooking with presenter Dan Jones, for Channel 5 series <strong><em>Walking Britain’s Roman Roads</em></strong><strong>. </strong>Broadcast 2021<strong></strong></p> <p>At the end of 2019 Emma was filmed discussing and demonstrating historic battle food for several episodes of Channel 5 series, <strong><em>Britain’s Lost Battlefields</em></strong><em> </em>with presenter Rob Bell. Broadcast 2020</p> <p>In 2018 she appeared in both a ten-part series for the BBC and Hungry Gap Productions, <strong><em>The Best Christmas Food Ever</em></strong> and on <strong>BBC Countryfile</strong>, co-presenting a feature exploring the heritage of the black pear with Anita Rani. Broadcast 2018 and 2019.</p> <p><strong><u>Talks and food demos</u></strong></p> <p>The Guild of Food Writers, Bath Literature Festival, Stroud Book Festival, Wakefield Rhubarb Festival, 1 Royal Crescent, Bath, The Women’s Institute, and public Libraries.</p> <p><a><strong><u>Published titles</u></strong></a></p> <p><strong><em>Dining with the Georgians</em></strong> (Amberley Publishing, 2014), <strong><em>Dining with the Victorians</em></strong> (Amberley Publishing,2015), <strong><em>Cooking up History: Chefs of the Past</em></strong> (Prospect Books, 2017), <strong><em>Vintage Kitchenalia</em></strong> (Amberley Publishing,2017), <strong><em>More than a Sauce</em>: <em>A Culinary History of Worcestershire </em></strong>(Amberley Publishing,2018), <strong><em>Stinking Bishops and Spotty Pigs: A History of Gloucestershire’s Food and Drink</em></strong><em> </em>(Amberley Publishing, 2019).</p> <p><strong><em>A History of British Baking</em></strong> (Pen & Sword Books, 2020)</p> <p><strong><em>A Dark History of Chocolate</em></strong> (Pen & Sword Books, 2021)</p> <p><strong><em>Foots, Lonks & Wet Nellies: Lancashire’s Food & Drink </em></strong>(Amberley Publishing, 2022)</p> <p><strong><u>Forthcoming books</u></strong></p> <p><em>Cure, Cook and Conjure: The History of Herbalism</em> for Pen & Sword Books <strong>(2022)</strong></p> <p><em>Fodder & Drincan</em> for Prospect Books <strong>(2022)</strong></p> <p><em>Mrs Beeton and Bertha Marshall: A Tale of Two Victorian Cooks</em> <strong>(2023)</strong></p> <p><em>Wortes And All</em>: <em>Cooking in Medieval England </em>for Amberley Publishing <strong>(2022/23)</strong></p> <p>Emma is a member of The Guild of Food Writers: <a href="https://web.archive.org/web/20220320160235/http://www.gfw.co.uk/">http://www.gfw.co.uk/</a></p> <p>Email Emma at: <br><a>kitchenmuseum@yahoo.com</a> </p> <p></p> <p></p> <div id="jp-post-flair" class="sharedaddy sd-like-enabled sd-sharing-enabled"><div class="sharedaddy 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