The two writers discuss the history and future of food. Taras Grescoe argues that the key to sustainable eating lies in looking back to the foods, many almost extinct, that have sustained us throughout existence. His The Lost Supper reveals the flavours captivating gastronomes today: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from endangered British cattle; ham from Spanish pata negra pigs foraging on acorns. To save these foods, we have to eat them, or face famine and ecological collapse. Pen Vogler tells the stories of foods at the centre of social upheaval: the medieval inns boosted by the plague; the Enclosures that finished off the roast goose; the post-war supermarkets luring customers with strawberries. Her book Stuffed draws on cookbooks, literature and social records, to tell a tale of feast and famine. In times of plenty, we stuff ourselves. When the food runs out, we’re stuffed too. In conversation with writer, photographer and broadcaster Robert Penn.
