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The Philosophy of Puddings
Series: Philosophies
Brief Description
Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal boiled in...
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Format: Hardback
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The Philosophy of Puddings
$2999
Unit price
/
Unavailable
The Philosophy of Puddings
Since the pandemic, sales of puddings are up 20% overall: rice pudding sales are up by 45%; Yorkshire pudding by 80%. This book that explores pudding's enduring popularity and why puddings remain the ultimate comfort food. Written by a chef, this is a thorough cultural history of the pudding in all its incarnations.
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Description
Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding.
The humble pudding started out as a savoury meal boiled in either animal intestine or in a cloth. With the advent of pudding bowls and moulds, the pudding assumed a myriad of identities.
The Philosophy of Puddings by Neil Buttery traces the long history of pudding and its importance in British culture and language. He has tried and tested many recipes from across the centuries in his 'Pud Club' and shares his extensive knowledge and expertise.
Series: Philosophies
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Book Details
INFORMATION
ISBN: 9780712355117
Publisher: British Library Publishing
Format: Hardback
Date Published: 24 October 2024
Country: United Kingdom
Imprint: British Library Publishing
Audience: General / adult
DIMENSIONS
Width: 130.0mm
Height: 200.0mm
Weight: 0g
Pages: 112
About the Author
Neil Buttery is a food historian, chef and writer who has been obsessed with historical and traditional British food since he began writing his food blogs in 2007. A former restaurant owner, in the last few years he has focused on research for his blog, British Food: A History, and his books. His first publication, A Dark History of Sugar, was published in 2022, and his second, Before Mrs Beeton, was published in 2023. In 2022 he started interviewing other food historians for the popular British Food History Podcast.
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