Tag Archives: Food history

Blurb

Nothing causes a stir on social media platforms like a topical discussion on the latest food trend. Modern-day chefs like to think that they are creative and often claim to push boundaries of food creation, but if we want to explore real culinary creativity then we need to look to our ancestors.

Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting light on foods that have fallen from culinary grace, such as cows udders and tripe; showing that revulsion is just a matter of taste, times and perhaps knowledge.

From pickled brains to headcheese, through to songbirds and nymphs’ thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective.

So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned; you’ll need a strong stomach and an open mind. 

My Review

I actually managed to read and finish a book Pen & Sword sent me within a couple of months of getting it! Actually, I have another one I’ll review soon. I’ve still got a massive Pen & Sword pile to read. I will, eventually get through them all. I read another book by this author, about tea in 2020.

So, why did I read and finish this one so quickly?

Food! I like good food, I like to cook, and I find food a fascinating way to understand societies. Why would anyone eat some of the stuff they have if they didn’t need to? For instance garum sauce – hugely popular in ancient Rome, made of fermented fish. Basically fish left to rot in terracotta pots. Nope, not eating that. Who first thought to try it? And who thought of eating bovine digestive tracts (tripe)? Who gutted a cow and thought, ooh, that looks lovely? Only someone really desperate would consider pigs ears, surely?

And that’s just the stuff people chose to eat.

Imagine thinking you were going to get a decent bit of tinned ham and it turned out to be rotten because the tin wasn’t sealed properly. And you’re on a three year mission to chart the North West Passage. Eurgh! I liked the details about the history of food and the changes in diet over the centuries. It’s mostly Anglo-centric although there are some European and North American stories.

There were some sections that put me right off some foods and some I’m pleased I’ve never eaten. Like goose liver pate. That’s just cruel.

The book started off really strongly but by the last chapter it began to waver a bit and felt like it was unfinished. However, generally a good introduction to food history.