Revolting Recipes From History

by Hollins, Seren Charrington

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 a 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 song birds and nymph's 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.

• ISBN13: 9781526773029
• Publish Date: 6 May 2022
• Publish Status: Active
• Publish Country: GB
• Publisher: Pen & Sword Books Ltd
• Imprint: Pen & Sword History
• Format: Hardcover
• Pages: 216
• Language: English

Reviews

[annieb123]

Originally posted on my blog: Nonstop Reader.

Revolting Recipes From History is a humorous, honest, and well curated choice of culinary oddities, weird combinations, and potentially dangerous foods by food historian Seren Charrington-Hollins. Due out 30th April 2022 from Pen & Sword, it's 216 pages and will be available in hardcover format.

The author does a very good job of exploring the real cultural and biological background behind some people's visceral reaction to different widely divergent foodstuffs. Why do we react with revulsion when faced with fermented shark and/or lye treated - saponified whitefish when people in some places consider them a delicacy? It should be noted that the book does not contain actual recipes (and most of the subjects are for things I can't imagine actually eating; certainly not willingly).

Although admittedly a niche book, it's well annotated throughout and the author writes knowledgeably on the subject, The bibliography is comprehensive and will provide many hours of further reading and information. The book is largely without illustrations, but there are a number of facsimile adverts and period photographs and documents contained at the back. I especially enjoyed seeing the period ads for frog farming (for fun & profit), and the very early tinned and preserved foods.

As a historical insight, I found it fascinating and devoured it (haha) cover to cover. This was well worth the read, and for recreators and SCAdians (and the like) this would make really great source material.

Five stars. Weirdly fascinating.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.