塞满：英国美食与艰难岁月的历史 水石2023年年度美食图书 Stuffed: A History of Good Food and Hard Times in Britain

基本信息

Format:Hardback 464 pages, Line drawings

Publisher:Atlantic Books

Imprint:Atlantic Books

Edition:Main

ISBN:9781838955748

Published:2 Nov 2023

Weight:696g

Dimensions:162 x 242 x 42 (mm)

信息仅供参考，具体以实物位置

书籍简介

“美味……精彩”——《卫报》

“引人入胜……充满事件和发人深省的内容”——《星期日邮报》

“令人愉悦……沃格勒提供了一场关于英国流行食品的故事盛宴”——《金融时报》

★《星期日泰晤士报》年度图书

★2023 年 WATERSTONES 美食和饮品图书

★《星期日泰晤士报》畅销书《嘲笑》的作者撰写了一本关于养活——也饿死——这个国家的人民、思想和菜肴的迷人历史。

在丰收的时候，我们会吃得饱饱的。当食物耗尽时，我们也会吃得饱饱的。不列颠群岛的人们是如何分享来自我们的田地、奶牛场、厨房和海洋以及世界各地的丰富资源的？当橱柜空空如也时，谁会挺身而出，为这个国家饥饿的儿童、战争中的士兵或处于危机中的家庭提供食物？

《Stuffed》讲述了从史前到现在，处于社会动荡中心的食物和饮料的故事：瘟疫推动的中世纪旅馆；结束庆祝烤鹅的圈地运动；维多利亚时代的化学家寻找纯正的芥末；战后超市用草莓吸引顾客。根据烹饪书、文学和社会记录，Pen Vogler 揭示了这些转折点如何导致今天的极端富足和匮乏：烤牛肉和食物银行；配给的新鲜蔬菜和超加工填充物。

这是一个关于盛宴和饥荒的故事，讲述了养活或饿死这个国家的传统、思想和法律，也讲述了面包和麦芽酒的发酵魔力、甜食的刺激、一年四季的馅饼和布丁，以及为什么英国人愿意放弃一切——甚至是北美——来喝一杯好茶。

'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.

作者简介

潘·沃格勒是一位美食历史学家，著有《星期日泰晤士报》畅销书《嘲笑：英国食物和阶级的历史》、《与达西先生共进晚餐》和《与狄更斯共进晚餐》。她曾编辑企鹅美食系列，并担任查尔斯·狄更斯博物馆“美食盛宴”展览的特邀策展人。

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.