Pie: A Global History (The Edible Series) [Hardcover]

Janet Clarkson (Author)

Book Description

Publication Date: April 15, 2009 | ISBN-10: 1861894252 | ISBN-13: 978-1861894250

Apple pie. Pumpkin pie. Shepherd’s pie. Chicken potpie. Sweet or savory, pies are beloved; everyone has a favorite. Yet despite its widespread appeal there has never been a book devoted to this humble dish—until now.

            Janet Clarkson in Pie illustrates how what was once a purely pragmatic dish of thick layers of dough has grown into an esteemed creation of culinary art. There is as much debate about how to perfect the ideal, flaky pastry crust as there is about the very definition of a pie: Must it have a top and bottom crust? Is a pasty a pie? In flavorful detail, Clarkson celebrates the pie in all its variations. She touches pon the pie’s commercial applications, nutritional value, and cultural significance; and she examines its international variations, from Britain’s pork pie and Australia and New Zealand’s endless varieties of meat pie to the Russian kurnik and good old-fashioned American apple pie.

            This delectable salute to the many pies enjoyed the world over will satisfy the appetites of all readers hungry for culinary history and curious about the many varieties of this delightful food, and it just might inspire them to don aprons and head for the stove.

Editorial Reviews

From Publishers Weekly

Starred Review. Clarkson's loving ode to pie is a rich, savory history of one of the world's oldest and most iconic dishes. Pie plates being, quite literally, the first baking container, virtually all baked goods that weren't bread were known as pie. While winnowing down the definition, Clarkson finds that the first pies-as-we-know-them offered an ingeniously efficient mode for preserving fillings like meat and vegetables. Portability was a bonus feature-workers and travelers have been carrying pies with them at least since Chaucer's time-making them stalwarts for cooks of all skill levels. The book's slim page count belies a wealth of information, including the science of flaky crust, recipes from yesteryear, the real-life inspirations for famous pie lovers like Georgie Porgie and Little Jack Horner, and a brief dissertation on why pie is so delicious ("biology makes us do it"). With enthusiasm and detailed research, Clarkson's entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject. 40 color plates.

Review

This homage to the pie is stylishly presented. Clarkson's prose is clear and informative and there are dozens of fine illustrations photos, drawings, etchings, diagrams and reproductions of paintings many in striking colour. All depict a pie of some sort. The Australian relate[s] many wonderful stories about pies in a book that almost gives off the savoury, buttery aroma of flaky pastry and tasty fillings ... Pie is the latest in a series of small, engaging and beautifully illustrated books ... Clarkson weaves these tales, with arch wit, into a splendid story. Sydney Morning Herald Complete with historical recipes and a good dose of humour, this book is crammed full of delicious, mouth-watering facts that will appeal to history buffs and foodies alike. The Chronicle, Queensland an all-encompassing look at the world of pies in all their glorious pastry history. With lesser-known facts, period photos and recipes, this book is far from just a history lesson on the origin of pies. British Baker magazine I expected this book to be a good read and it does not disappoint. It would be a great gift for any lover of food, food history or history in general. Pie: A Global History is an attractive volume and a worthwhile addition to any serious book collection.

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Product Details

• Hardcover: 128 pages
• Publisher: Reaktion Books (April 15, 2009)
• Language: English
• ISBN-10: 1861894252
• ISBN-13: 978-1861894250
• Product Dimensions: 7.8 x 5 x 0.7 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #93,860 in Books (See Top 100 in Books)
  • #99 in Books > Cookbooks, Food & Wine > Gastronomy > History

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars `There is a mystery inherent in a pie by virtue of the contents being hidden beneath its crust.', April 7, 2011

By 

J. Cameron-Smith "Expect the Unexpected" (ACT, Australia) - See all my reviews
(TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Pie: A Global History (The Edible Series) (Hardcover)

The pie, to quote one Victorian writer, `is a great human discovery which has universal estimation among all civilized eaters'. Of course, there are a number of different views about how to define a pie and Ms Clarkson resorted to the following quote by Raymond A. Sokolov: `I may not be able to define a pie, but I know one when I see it.'

Have you ever wondered about the origins of the pie, or about the number of different varieties of pies available? If you like eating pies, do you enjoy making them? Is your favourite pie sweet, or savoury?

Janet Clarkson, who writes regularly on culinary history, has written this delightful book all about pies. Ms Clarkson begins by looking at the history of the pie and of pastry-making, and then discussing different pie designs and fillings.

`A pie is invariably acclaimed as a treat and a sign of a caring cook.'

Did you know, for example, that pies were sometimes called coffins? Or that early pies often had a crust several inches thick, and that this crust was not intended to be eaten, but to preserve the contents for up to a year? The pie was once a very pragmatic dish with a very long shelf-life. These days, pies are often an expression of creative culinary art.
Pies are adaptable and portable, and they can be nutritious and tasty. It all depends on the cook and the contents. The contents? A pie can be `an economical investment for all miscellaneous savings' as Charles Dickens wrote in `Our Mutual Friend', it can even contain blackbirds or dancing girls. Personally, I'd prefer chicken or fruit.

I enjoyed reading this book on a cold autumn afternoon. In addition to all of the wonderfully informative facts, and even a selection of historical recipes, there are some delightful illustrations. It's interesting, too, to consider the various international variations: Britain's pork pie; America's apple pie and Australia's meat pie. And let's not forget the role of pies in modern culture: from Sweeney Todd to Laurel and Hardy, the pies have it.

Jennifer Cameron-Smith

5.0 out of 5 stars Lovely tale of the rise of pie, March 30, 2011

By 

Cynthia Clampitt "author Waltzing Australia" (USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Pie: A Global History (The Edible Series) (Hardcover)

Anyone who is familiar with Clarkson's wonderful blog, The Old Foodie ([...]) will hardly be surprised that this book is a delight. It is carefully researched and presented with warm and charming intelligence. From the earliest crust-encased meats to modern fruit pies, with stops along the way for legend and lore, this is a truly tasty volume for anyone interested in how what we eat came to be.