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The other day I went to the British Library to see Dr Polly Russell.

She's lead curator of social geography there, which sounds a bit odd but

actually includes almost everything to do with food.

She writes a regular column about the library's cookbook collection in the Financial Times magazine.

It's a collection that documents our national quirks and taste.

To get to our recording place, we made our way through are national quirks and tastes.

To get to our recording place, we made our way through secure vaults.

Books still considered so incendiary they're locked into cage rooms.

Tiptoed-pass researchers upstairs down and along many corridors,

...