Vogler, Pen – The Bell Bookshop

Stuffed

Emma — Thu, 03 Oct 2024 00:00:00 +0000

‘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 TimesA SUNDAY TIMES BOOK OF THE YEARA WATERSTONES BEST FOOD & DRINK BOOK OF 2023Do we control our own food choices?How do supermarkets shape our eating habits?And just whose responsibility is it to ensure that the country is fed?Debates about food banks, free school meals and ultra-processed food might seem a modern concern, but theyare deeply rooted in our history. As bestselling author Pen Vogler shows, from uprisings over the right to common land to national campaigns to feed hungry children, food and politics have always been inseparable.Entertaining and thought-provoking, Stuffed explores the ideas, events and foods – turnips and strawberries, pies and pudding, bread and beer and, of course, tea – from prehistory to the present that have shaped who we are today.

Stuffed

Emma — Thu, 02 Nov 2023 00:00:00 +0000

‘Delicious… Wonderful’ Guardian’Fascinating… Full of incident and food for thought’ Mail on Sunday’A fact-stuffed romp through our edible history’ The TimesA SUNDAY TIMES BOOK OF THE YEARA WATERSTONES BEST FOOD & DRINK BOOK OF 2023The 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.

Scoff

Emma — Thu, 07 Oct 2021 00:00:00 +0000

***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 RaynerAvocado 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

Scoff: A History of Food and Class in Britain

Emma — Thu, 05 Nov 2020 00:00:00 +0000

A Book of the Year in the Daily Mail, Independent, The Times & Sunday TimesFinalist 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 RaynerAvocado 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