Stuffed

Pen Vogler is a food historian and author of the Sunday Times bestseller Scoff: A History of Food and Class in Britain, Dinner with Mr Darcy and Dinner with Dickens. She edited Penguin's Great Food series and guest curated the exhibition 'Food Glorious Food' at the Charles Dickens Museum.

A fact-stuffed romp through our edible history... Impressively wide-ranging... [Vogler] relishes the moments where the past crashes up against the present.

• 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