Biscuits are as British as fish and chips or the Sunday roast - and they have been for centuries. From sustenance for explorers to comfort food for a nation, here is the surprising, wide-ranging, social history of Britain through the biscuit.
Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite?
British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.
Biscuits are as British as fish and chips or the Sunday roast - and they have been for centuries. From sustenance for explorers to comfort food for a nation, here is the surprising, wide-ranging, social history of Britain through the biscuit.
Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite?
British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.
Lizzie Collingham taught History at Warwick University and was a Research Fellow at Jesus College, Cambridge before becoming an independent historian. Her books include Curry- A Tale of Cooks and Conquerors and The Taste of War- World War II and the Battle for Food. She is currently an Associate Fellow of Warwick University and the Royal Literary Fund Fellow at Newnham College, Cambridge. She recently completed a project researching the history of the kitchens of the Indian President's palace and regularly lectures on a gastronomic tour of Kerala. She works in a garden shed near Cambridge.
Fascinating
*Prue Leith*
A jam-packed book about our favourite teatime nibble
*Daily Mail*
An incredible journey
*Daily Express*
Fascinating... Collingham has pulled it off again
*Spectator*
[A] fascinating book... Collingham is a wonderful researcher,
combining academic rigour with an eye for the captivating details
that make the world more interesting
*BBC History*
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