Pie: A Global History

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Reaktion Books, Apr 15, 2009 - Cooking - 136 pages
5 Reviews

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.

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Review: Pie: A Global History

User Review  - Mckinley - Goodreads

Short fun look at pies. Read full review

Review: Pie: A Global History

User Review  - Margaret Sankey - Goodreads

From the Reaktion food series, this is a meditation on pie, quickly established by two rules: it must be in pastry, and it must be baked (although there are howling exceptions to both rules, we must ... Read full review

About the author (2009)

Janet Clarkson is a lecturer in the School of Medicine at the University of Queensland, Brisbane. She was written widely on culinary history.

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