Food History Jottings is authored by Ivan Day, a food historian specializing in seventeenth and eighteenth century food culture, primarily in Great Britain. Day is also a professional chef and confectioner who teaches courses at his home in the Lake Country and at other UK cooking schools such as The School of Artisan Food, where he will be teaching day-long courses on historical techniques for cooking pies and ices in September. The stated purpose of the blog is to "expose and correct many of the fairy stories that are written about the history of our food." The most recent post, dated January 31, 2017 does just that. The post begins with an image of some of Day's large collection of moulds - the shelves they are arranged upon are literally sagging from their weight. Day goes on to explain exactly why two attempts to use a mould, to steam a plum pudding and to shape a jelly, as featured in the television program, The Victorian Bakers at Christmas, failed. Earlier posts describe more of Day's moulded food creations, primarily sugar sculptures, and related events at the Grosse Pointe War Memorial and Detroit Institute of Arts in February 2017. There is also video of sugar sculpture from a 2015 exhibition at the Getty Museum in Los Angeles.