Pen Vogler

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

We should be eating oily fish – but what’s the catch?

Politicians have been trying to get us to consume more of the sea’s bounty since the 1500s.

By Pen Vogler

By Pen Vogler

By Pen Vogler

By Pen Vogler

By Pen Vogler

All Articles

It has suited our capitalist, secular economy to relinquish the fasting but keep the feasting.

By Pen Vogler

The decade that gave us the chicken kiev and butterscotch Angel Delight is back.

By Pen Vogler

A biased guide.

By Pen Vogler

After all, we grow seven million tonnes of it a year.

By Pen Vogler

At last, we are learning how to utilise this glorious vegetable.

By Pen Vogler

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

By Pen Vogler

The feted mineral’s long and storied history with humans is evolving once more.

By Pen Vogler

They are the perfect summer fruit – and the kitchen can’t improve on perfection.

By Pen Vogler