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Full Description
'Delicious... Wonderful' Guardian
'Fascinating... Full of incident and food for thought' Mail on Sunday
'Delightful... Vogler offers up a feast of tales about popular British foods' Financial Times
A SUNDAY TIMES BOOK OF THE YEAR
A WATERSTONES BEST FOOD & DRINK BOOK OF 2023
The fascinating history of the people, the ideas and the dishes that have fed - and starved - the nation, by the author of the Sunday Times bestselling Scoff.
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.
Contents
Part One: Before the Enclosures 1: Introduction 2: Beans Recipe:: Fried Beans 3: Worts 4: Bacon 5: Bread and Ale 6: Carp Part Two: The Enclosures and After 1: Introduction 2: Turnips Recipe: Beef Stew with Turnips 3: Goose 4: Herring 5: Potatoes and Jam 6: Cheese Part Three: Organization 1: Introduction 2: Salt Beef 3: Oatmeal Recipe: Havercakes 4: Christmas Pudding 5: Strawberries Part Four: Children and Families 1: Introduction 2: Sugar 3: Gruel 4: Yorkshire Pudding 5: Scotch Barley Broth and Rhubarb Tart Recipe: Barley Broth or Scotch Broth Part Five: Sharing 1: Introduction 2: Beef and Beer (No Fish) 3: Wine and Ale 4: Pumpkin Pie Recipe: Pumpkin Pie 5: Meat Pie and Woolton Pie Part Six: Crises 1: Introduction 2: Tea 3: Bread and Butter 4: Potatoes and Cornmeal Recipe: Cornbread 5: Mustard and Pickles
