An intriguing history of the biscuit, though perhaps a tad long for the subject matter it discusses. I always enjoy reading about food history, though I had anticipated this one would be a short look at the role it's played in British society (I clearly need to read details a bit better). But, like a biscuit, it could be a bit dry at times,

The Biscuit: The History of a Very British Indulgence by Lizzie Collingham is an informative and multi-faceted book about the development of biscuits.

Oh the feeling when you are redeemed years later after a conversation. The British habit of a cuppa and a biscuit is only as old as the time after WWII! That’s when it became a thing as British as fish and chips. Thank you Dr. Collingham! I learnt a lot about biscuits not just about the British tea time habit but the where it all began in the ancient world right up to the present day. This might not be everyone’s cuppa (sorry) but I enjoy her books! Food and history: what’s not to love.

Lizzie Collingham throughout this book has such a great voice. Throughout this book she gives incredible descriptions and historical commentary that really does make me so much more interested in the subject as she explored the world via the power of confectionery. I really appreciate at the end of chapters the recipes the author shares and certainly has made me want to try some (especially that waffle recipe! Sounds delicious!).

I also love the breadth of knowledge in this book. It covers an incredible array of biscuits, starting with bread that’s dried out, biscotti and wafers and then into our more modern interpretations of biscuits - I hate ginger biscuits (I’m a redhead smh) but this book’s chapter on gingerbread made me want to reconsider my hatred for them because the knowledge and how the author talks about the subject made me wanna give them a second chance.

A wonderful book I’d expect a QI elf to have in their collection, The Biscuit really does collect social commentary, history, recipes and pictures together to give you a thorough display of biscuits through the ages and does it with a voice that makes that journey that little bit sweeter.

(I received an ARC of this book from Netgalley for review).

Really enjoying this read. Very informative.
There is a lot of information in this book and the text and formatting put me off a little as it does look like a lot to take in, but on reading it was a little lighter than i imagined, and easy to absorb the information given. I like the inclusion of recipes and the chapter headings were amusing and I thought a nice touch.
It is packed full with stories, and historical details, not just about the biscuit, but those relevant to the topic. Sugar, markets, street food etc and is a great combination of both food and history.. A recommended read.

I love social histories where an everyday object is taken and then thoroughly explored through history, and in a year when simple pleasures have been so important what better to look at than the biscuit?

From antiquity to the modern day there is more to the biscuit (sweet or savoury) than most people would imagine and even if some of the recipes don't appeal it doesn't matter as the history is fascinating.

My only caveat - make sure you have your beverage of choice and a plate of biscuits to hand as you read this!

Lizzie Collingham’s latest book, The Biscuit, continues to showcase her interest and research in food. Her previous books include “Curry: a tale of cooks and conquerors” and “The Taste of War: World War II and the battle for food”. The Biscuit takes us from the 81 loaves left in Pompeii’s bakery ovens in AD79 to a packet of Parle-G biscuits offered as Indian hospitality in 2007.

I did like the way Lizzie adopted the eighteenth century convention of explaining what would be in each chapter, e.g. “Chapter Thirteen - in which Pam Ashford anxiously stockpiles biscuits”. I also felt that the mixture of recipes was a nice touch, giving some original ones (“put it in the mortar over a charcoal brazier”) and modern ones with measurements in grammes, millilitres and ovens at 160 degrees C. There is even a recipe for the author’s dog (Pippin)’s favourite mint biscuits!

I learnt a lot from this book. Medieval fairs grew from the practice of gathering at sacred sites to celebrate saints’ days. People at the fair would buy an image of a saint as a keepsake. These eventually became an edible representation of the saint and voilà, we have gingerbread men! Why do the Americans call them cookies and why do we call them biscuits? The Dutch word “koek” means cake / biscuit / wafer and the diminutive is koekje. The colony of New Netherland was taken over by New England.

England’s middle class grew from 10% of the population in the late 1700s to 25% of the population within 100 years. Longer working hours nudged dinner to six or seven in the evening, creating gaps where, as we know today, a biscuit and a cup of tea would just do nicely. Bakers were notorious for adulterating bread but Victorian biscuits, produced by machine (actually to reduce cost, but promoted as “scarcely touched by the hands of the workpeople”) were seen as pure and hygienic. However, low wages made those same biscuits too expensive for two thirds of the population. The book doesn’t just tell us about the biscuits, it also tells us about the factories; the families who built the businesses; and the hard-pressed workers.

My only complaint is that a third of the book is devoted to the early hard biscuit as used by sailors. I understand that it was important and that we wouldn’t have modern biscuits without it, but I tired of reading about the similar ways that the Greeks, Romans, Egyptians, Italians, Spanish, Arabs, English, etc. all produced slight variations on the same foodstuff. Having said that, the section on the logistics of feeding the Army in WWI (and the comparison with rations in Helmand in 2007) was very interesting.

And finally, the book mentions Hardy’s heart being buried in Stinsford churchyard in a biscuit tin but there’s no mention of the cat that allegedly dined upon it first… My favourite version is at https://westdorsetconfidential.wordpress.com/2012/10/16/ardys-eart-and-the-hungry-cat/

#TheBiscuit #NetGalley

Biscuit


For anyone fascinated by food and the history behind the food we eat, this is definitely a book worth having. It is thoroughly researched, well written and a really interesting read.
This is a serious research work, but it is not a heavy read. The focus is on how tea and biscuits became imbedded in the national consciousness/ food culture of the UK, but the book is not limited to this. It also gives a fascinating insight into the origin of the biscuit from the dried bread of ancient times, to the first addition of sweeteners by Islamic confectioners, to the egg leavened biscuits of the Spaniards and Italians. I was fascinated by the evolution of sugar in the development of the biscuit from its dried bread form to the sweet biscuit that is so popular today.
The few recipes included in the book are a mixture of historical references and recipes used by the author. I was intrigued to discover that Lady Clarke’s recipe (1909) for Parmesan Biscuits the same as the one I use today. I thoroughly enjoyed reading the original recipes: such as “ Biskit: my second cousin clerkes receipt: we make it by this receipt” with its muddled and long instructions taken for Rebecca Price’s cookery manuscript (1681-1740)

I found this an absolutely fascinating and well researched book about the history of the humble biscuit. Would recommend.

I read and advance copy of, The Biscuit by, Lizzie Collingham. This book goes through the history of biscuits. I thought the book was to dry, to slow paced. I did really like the recipes though.