The Supersizers

I watch this online on YouTube and completely loved it. Not only was it so funny but I learned so much from it about what was eaten at different time periods. I definitely recommend checking the shows out online.

The Supersizers Go… and The Supersizers Eat… are BBC television series about the history of food, mainly in Britain. Both are presented by journalist and restaurant critic Giles Coren and broadcaster and comedian Sue Perkins.

The series originated in a one off edition in April 2007 as part of a season of programmes on theEdwardian period, “Edwardian Supersize Me”, a reference to the film Supersize Me by Morgan Spurlock. This programme set the format for the subsequent television series in that Coren and Perkins adopted the persona of a couple living in the Edwardian period and for a week ate the food which people from that period would have eaten. In addition they would take part in the interests and activities of them too, even going so far as adopting the dress and mannerisms of the time. Before and after the experience they are subject to medical tests to see how the diet affected them.

The one off programme “Edwardian Supersize Me” was produced as part of the “The Edwardians — the Birth of Now” season on BBC Four.

Edwardian Supersize Me: Diet of the Edwardian period, with 5 meals a day, heavy in meat and pudding, which, on one day, sum up to 5,000 calories. With chef Sophie Grigson.

The Supersizers Go…

Wartime: Exploring the diet during World War II when food was subject to rationing. With chef Allegra McEvedy.

Restoration: Exploring the diet of the Restoration period in the 17th century. Aided by chef Allegra McEvedy. Hosted at Ham House.

Victorian: Diet of the Victorians in the late 19th century. Aided by chef Sophie Grigson.

Seventies: Diet of Britons living in the 1970s.

Elizabethan: diet of Elizabethans’. Cooked by Mark Hix, hosted at Sutton House.

Regency: Diet of the Britons in the Regency period of 1789 – 1821. With chef Rosemary Shrager

The Supersizers Eat…

The Supersizers Eat sees Coren and Perkins sample the culinary delights of 1950s Britain, Medieval England, 1980s London and the Roaring 20s. Marie-Antoinette’s Versailles and Ancient Rome also feature, making this the first time that an entire episode was devoted to historical foreign cuisine.[3][4][5]

Coren has said that he and Perkins are reluctant to make a third series (“Sue and I can’t just keep sitting at tables, pulling faces and making smart remarks about the food”) but that the duo are likely to do further work with each other on the BBC

The Eighties:  In the first episode, Giles and Sue investigate the diet of the country in the 1980s. During the show they try Nouvelle cuisine, Microwave meals, Viennetta, Champagne and Pop-Tarts, along with other typical 80s meals. Guest diners include Jeffrey Archer and Ken Livingstone.

Medieval:  Coren and Perkins take the role of a Lord and Lady of the Manor in medieval England. Aided by chef Martin Blunos, hosted at Penshurst Place. Coren thought this period’s feast offered the best food of this series, a cockantrice imaginary bird made from the front end of a turkey and the back of a piglet, and the worst, very dry peacock meat.[3] They were joined by guest diner Michael Portillo.

The French Revolution: The Supersizers experience the lives of Marie-Antoinette and King Louis XVI, devour a 5,000-calorie breakfast feast, try the exotic new vegetable craze, the potato, and also observe the advent of the restaurant.

The Twenties:  Giles enjoys a breakfast of boiled eggs, toast and potted shrimp, whilst Sue makes do with vitamin pills and laxatives as the fad of dieting begins. They then drink cocktails at The Ritz.

The Fifties:  Eating subject to rationing, celebrating the Coronation of Queen Elizabeth II, American youth culture and a roadside picnic. Guests include Marguerite Patten.

Ancient Rome:  Senator Giles Coren and vestal virgin Sue Perkins travel back to 44BC–80AD for a journey through the early days of Ancient Rome…

Published on June 9, 2011 at 4:36 pm  Leave a Comment  

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