Pen Vogler

Pen Vogler is the author of “Stuffed: A History of Good Food and Hard Times in Britain” (Atlantic)

A digested history of British protein and its strict social hierarchies

The macronutrient has a physiological role as well as a cultural and commercial one.

By Pen Vogler

By Pen Vogler

By Pen Vogler

By Pen Vogler

By Pen Vogler

All Articles

Meat from older animals is more obviously in season. Where did this hasty culinary tradition come from?

By Pen Vogler

Wales has its own proud and unique cuisine – and it’s not just for St David’s Day.

By Pen Vogler

From Welsh crempog to northern havercakes, pancakes were the last hurrah before an abstinence that was good for the…

By Pen Vogler

Science has enabled us to rediscover a food with near-magical health benefits.

By Pen Vogler