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Revolting Recipes From History (Hardback)

P&S History Social History

By Seren Charrington-Hollins
Imprint: Pen & Sword History
Pages: 216
Illustrations: 50 black and white illustrations
ISBN: 9781526773029
Published: 28th February 2022

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RRP £19.99

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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.

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About Seren Charrington-Hollins

Seren Charrington-Hollins is a professional food historian that is passionate about recreating dishes from the past and uncovering the history behind the foods that our ancestors enjoyed.


Living in Wales with her husband and young family, Seren is an avid historic researcher and her food history work has been showcased in country houses, museums and castles across Britain and she has made numerous appearances on national television and on global radio.

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Discover the recipes for Mrs Rooke’s Very Good Plum Cake and Lady Harbord’s Marigold Cheese. Learn how to preserve gooseberries ‘as green as they grow’ and make Sir Theodore Colladon’s Peach Flower Syrup. Feast on Lady St Quintin’s Dutch Pudding and Mrs Eall’s Candied Cowslips. Then wash it all down with Lady Strickland’s Strong Mead or some Right Red Dutch Currant Wine. These are just some of the delightful Georgian recipes found in the receipt books of Sabine Winn, the eighteenth-century Swiss-born wife of Sir Rowland Winn, 5th Baronet Nostell of the impressive Palladian mansion,…

By Michael J. Rochford, Peter Brears, Caroline Rochford

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