Description
A topical and richly entertaining history of food preservation and food waste in Britain from the sixteenth-century kitchen to the present day. In Leftovers, Eleanor Barnett explores the many ingenious ways in which our ancestors sought to extend the life of food through preservation, the culinary reuse of leftovers and the recycling of food scraps. Embracing a broad historical lens, the book spans Tudor household management; the world-changing inventions in food preservation of the Industrial Revolution from the tin can to artificial refrigeration; the growth of public health initiatives and organised food waste collection in the Victorian era; state promotion of thrifty eating during the two World Wars; and the politics of food and packaging waste in the modern era of sustainability. Opening a window on the everyday experiences of ordinary people in the past, Leftovers reveals how factors such as religious belief, class identities and gender have historically shaped attitudes towards food waste. At a time when a third of the food we produce globally is wasted, Leftovers links its central historical focus to humanitarian and environmental issues of urgent contemporary interest - including climate change, globalisation, scientific advancement, poverty and inequality.
Telling the untold story of food waste and preservation in Britain from the Tudors to the present day.
About the Author
Eleanor Barnett holds a PhD from the University of Cambridge and has recently been awarded a Leverhulme research fellowship. Her work uses food as a lens through which to access the daily lives of ordinary people as well as wider cultural, economic, political and religious historical processes. As @historyeats on Instagram, she posts daily food history stories, paintings and objects from across the world to a wide audience, and she is a regular contributor to radio and other public-facing media. Leftovers is her first non-fiction title.
Reviews
I gobbled this delicious book as hungrily as a plate of bubble and squeak with damson chutney. * Tristram Stuart, leading food waste activist *
Meticulously researched and full of good things, Eleanor Barnett makes leftovers into a real feast. * Annie Grey, food historian *
A fascinating and eye-opening read about the history of food preservation and waste in Britain from the sixteenth-century kitchen to the food justice movements, environmental issues and globalisation in the present day. Leftovers shows that food waste is of all times but seldom intended. * Regula Ysewijn, , author of Oats in the North Wheat from the South *
Eleanor Barnett is a rare breed...an academic who can really write. * Dan Jones, author of Powers and Thrones *
Barnett excels at choosing specific, often funny examples that demystify the past, a skill she's honed from running her popular Instagram account, @historyeats. Her nimble, confident writing makes Leftovers bingeable (as it were), without coming at the expense of rigour or depth. It's clear that she loves her subject material, and her enthusiasm is contagious * The Telegraph *
Leftovers is more than a historical retrospective; it is a book for our time * The Spectator *
As timely as it is fascinating... informative and entertaining * Delicious Magazine *
Barnett ranges across the centuries to the present day, describing the global effects of the Covid pandemic on farms, shops, warehouses and supermarkets from Tasmania to Torquay. She's an indefatigable researcher. And she keeps the reader's spirits up with some splendid stories. * The Mail on Sunday *
Book Information
ISBN 9781803281575
Author Eleanor Barnett
Format Hardback
Page Count 384
Imprint Apollo
Publisher Bloomsbury Publishing PLC
Telling the untold story of food waste and preservation in Britain from the Tudors to the present day.
About the Author
Eleanor Barnett holds a PhD from the University of Cambridge and has recently been awarded a Leverhulme research fellowship. Her work uses food as a lens through which to access the daily lives of ordinary people as well as wider cultural, economic, political and religious historical processes. As @historyeats on Instagram, she posts daily food history stories, paintings and objects from across the world to a wide audience, and she is a regular contributor to radio and other public-facing media. Leftovers is her first non-fiction title.
Reviews
I gobbled this delicious book as hungrily as a plate of bubble and squeak with damson chutney. * Tristram Stuart, leading food waste activist *
Meticulously researched and full of good things, Eleanor Barnett makes leftovers into a real feast. * Annie Grey, food historian *
A fascinating and eye-opening read about the history of food preservation and waste in Britain from the sixteenth-century kitchen to the food justice movements, environmental issues and globalisation in the present day. Leftovers shows that food waste is of all times but seldom intended. * Regula Ysewijn, , author of Oats in the North Wheat from the South *
Eleanor Barnett is a rare breed...an academic who can really write. * Dan Jones, author of Powers and Thrones *
Barnett excels at choosing specific, often funny examples that demystify the past, a skill she's honed from running her popular Instagram account, @historyeats. Her nimble, confident writing makes Leftovers bingeable (as it were), without coming at the expense of rigour or depth. It's clear that she loves her subject material, and her enthusiasm is contagious * The Telegraph *
Leftovers is more than a historical retrospective; it is a book for our time * The Spectator *
As timely as it is fascinating... informative and entertaining * Delicious Magazine *
Barnett ranges across the centuries to the present day, describing the global effects of the Covid pandemic on farms, shops, warehouses and supermarkets from Tasmania to Torquay. She's an indefatigable researcher. And she keeps the reader's spirits up with some splendid stories. * The Mail on Sunday *
Book Information
ISBN 9781803281575
Author Eleanor Barnett
Format Hardback
Page Count 384
Imprint Apollo
Publisher Bloomsbury Publishing PLC
