Pen Vogler is a food historian whose most recent book, Stuffed: A Political History of What We Eat and Why It Matters, is published in paperback by Atlantic Books.
The language we use to describe the sweet course at the end of a meal is more revealing than we think
Why are there no dishes or treats traditionally associated with Valentine’s Day? The answer lies in shifts in farming and changing beliefs about food
The festive bird has often been served up by artists and writers including J.M.W. Turner and Charles Dickens
The vintage trucks in London’s parks provide soft serve with an outsize dollop of nostalgia – and do it in style
