The brand new book by Pen Vogler, Stuffed, is available now

***THE SUNDAY TIMES BESTSELLER***

A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times

Finalist for the Guild of Food Writers Food Book Award 2021

'Sharp, rich and superbly readable... Fascinating' Sunday Times

'Utterly delicious' Observer

'Superb' 'Book of the Week', The Times

'Terrific' 'Book of the Week', Guardian

'I loved it.' Monty Don

'A brilliant romp of a book.' Jay Rayner


Avocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?

In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.

Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.

'With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.' Jay Rayner

"Sharp, rich and superbly readable... Vogler is sensitive to language, and she wields it brilliantly herself. Bons mot jostle with the kind of truth-skewering opinions that win reputations for restaurant critics... Ultimately, Vogler reveals why we eat what we do today - and it is fascinating. " - Sunday Times

"Utterly delicious... I can't remember the last time I read a food book so interesting and so lively... The range of Vogler's reading is extraordinary... She has cooked up a banquet, and everything on the table is worth tasting at least once." - Observer

"This excellent history is full of fascinating facts about the food we eat... More tellingly, it pricks the pomposity of many of our social conventions surrounding eating." - Daily Mail

"A rich, persuasive diet of social friction, anecdotes and witty observation... It's a book to make the reader both think and salivate. " - Financial Times

"Pen Vogler's history of food in Britain is a feast of little dishes, all of them delicious... She has wise things to say about nation, health and, especially, class, and she even finds room for one or two recipes." - 'History Books of the Year', Sunday Times

"Pen Vogler provides a fascinating social history of British food through the centuries and throws in a selection of enticing recipes from the past for good measure." - 'History Books of the Year', Daily Mail

"Taste in food, as Pen Vogler shows in this erudite yet lively compendium, is not just about preferred flavour, but what items in your shopping basket say about who you are or, more precisely, who you aspire to be... Scoff is full of such fascinating, intelligent dissections of familiar foods and culinary practices... Superb." - 'Book of the Week', The Times

"A terrific history, in bite-sized chunks, of how food and drink relates to social status." - 'Book of the Week', Guardian

"A superbly researched romp through food, cooking and class in Britain, looking at everything from brown bread versus white to the dangers of the dinner party. Full of history, Scoff is never heavy, thanks to Vogler's writing style and wit. " - 'Best Food Books of 2020', Independent

"So utterly fascinating that I read it in great greedy gulps, like a novel. Vogler is incredibly good company as she dismantles pretty much every assumption we make about how we, and other people, eat." - Sunday Times

"Always entertaining... Scoff shows how British people developed a very convoluted relationship to food." - Mail on Sunday

"Fascinating... This is a pleasurable compilation, scholarly but not dry, with sharp imagery, quiet wit and lively personal stories." - TLS

"Lively and detailed... Scoff is a pacy social history, exploring how foods have fallen in and out of favour and eating habits have moved between classes over centuries." - New Statesman

"Excellent... A fun read... with some fabulous facts, tied together in an engaging and thought-provoking way." - BBC History

"Vogler's book is a series of dazzling essays on subjects such as venison pasties, spices, Christmas pudding and Brussels sprouts. The learning and the range of references, from obscure Italian Renaissance texts to Bridget Jones, are astounding." - Literary Review

"Has much to say about centuries of Britain's past and its place in the world, and the fact that it's peppered with historical recipes makes it all the more appealing." - History Revealed

"Pen Vogler is a smart, waspish guide to our national cuisine and what it tells us about ourselves. In short, sharp essays, she looks at, among other things, the class status of avocados and the revolutionary status of vegetarianism. Her chapter on the social history of tea drinking is a particular delight." - The Herald

"Scoff is an essential book about food. It unpacks the hamper of British food - not so much our spongy, milky puddings, our nursery food, our gut-busting breakfasts, but the meaning of what we eat... Astonishing to think that nobody has done this book before." - Air Mail

"The theme of this thoroughly enjoyable, lively and humorous book is how social class has influenced what, when and how we have eaten down the centuries... It is a story of constant change and a bewildering array of influences, inextricably woven into our national story." - 'The Best Books About Food', Country & Town House