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Food writer Penn Vogler tells the story of the food and drink at the heart of social upheaval in Britain and how they have led to today’s extremes of plenty and want, of roast beef and food banks, of allotment-fresh vegetables and ultra-processed food. Drawing on cookbooks, literature and social records, Vogler uncovers medieval inns boosted by the plague, the Victorian chemist searching for unadulterated mustard, and post-war supermarkets drawing customers in with strawberries. She tells of the ideas and laws that have fed or starved Britain, of bread and ale, sugary treats, pies and puddings, and why we would give anything for a nice cup of tea.
Chaired by Alison Freeman
‘A banquet of fascinating titbits, deep research and intellectual nourishment… Stuffed is dusted, metaphorically speaking, all over with icing sugar: a delicious and tempting thing.’ – Rachel Cooke, Observer
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