In times of plenty, we stuff ourselves. When the food runs out, we're stuffed too. How have people in the British Isles shared the riches from our fields, dairies, kitchens and seas, as well as those from around the world? And when the cupboard is bare, who steps up to the plate to feed the nation's hungry children, soldiers at war or families in crisis?
Stuffed tells the stories of the food and drink at the centre of social upheavals from prehistory to the present: the medieval inns boosted by the plague; the Enclosures that finished off the celebratory roast goose; the Victorian chemist searching for unadulterated mustard; the post-war supermarkets luring customers with strawberries. Drawing on cookbooks, literature and social records, Pen Vogler reveals how these turning points have led to today's extremes of plenty and want: roast beef and food banks; allotment-fresh vegetables and ultra-processed fillers.
It is a tale of feast and famine, and of the traditions, the ideas and the laws which have fed - or starved - the nation, but also of the yeasty magic of bread and ale, the thrill of sugary treats, the pies and puddings that punctuate the year, and why the British would give anything - even North America - for a nice cup of tea.
***THE SUNDAY TIMES BESTSELLER***
A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times
Finalist for the Guild of Food Writers Food Book Award 2021
'Sharp, rich and superbly readable... Fascinating' Sunday Times
'Utterly delicious' Observer
'Superb' 'Book of the Week', The Times
'Terrific' 'Book of the Week', Guardian
'I loved it.' Monty Don
'A brilliant romp of a book.' Jay Rayner
Avocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?
In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.
Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.
'With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.' Jay Rayner
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