Pot Pies and Casseroles Book

Regardless of one's affinity towards sweets (or lack thereof); the phrase, "As American as apple pie" is a common one. A warm, crusty, slice of pie is as much an ornamental figure of culture as it is actually in bellies. Janet Clarkson shares a cultural and social history exploration of pie in Reaktion Books' "The Edible Series" with "Pie: A Global History".

"Pie" is a small, glossy book filled with full-color photos and illustrations breaking the history of pie into a rational chronology. Beginning with a brief history lesson of the linguistic and elemental structures of pie (crust dough types, fillings, etc); Clarkson attempts to generalize the advent of pie before moving onward towards types of pies, cultural feelings towards pies, and other topics. The flow of "Pie" makes sense and has a steady pace maintaining reader attention.

One should be forewarned that the focus of "Pie" is a social history and the book is quite brief (it can be read in one sitting). Therefore, it is not highly academic or scholarly and lacks details and advanced historical merit. In fact, some of the information could be deemed speculative and based on assumption, rather than noted research. Regardless, "Pie" still reveals insightful information and some interesting facts even if not as deep as one would hope.

Being that Clark's professional background is in the medical fields versus food or cookery; there is a somewhat clinical and almost 'school report' feel to "Pie" versus a passionate yearning to search high-and-low for the complete history of pie. Readers hoping for an all-inclusive and thorough look at pies will be disappointed as "Pie" is more of a quick and "cute" introduction and overview. This makes "Pie" suitable for the average reader with accessible text which is decently written and easy-to-understand in tone.

"Pie" features a strong focus on medieval cuisine which brings surprising revelations such as the adamant use of the now-expensive and harder to come by spice, saffron.

The conclusion of "Pie" which explores some examples of pie in pop culture or media, feels rushed and abrupt, ending the book somewhat dejectedly. However, the appendix offering some pie recipes brings flair to the after word.

"Pie" (at least the edition I read) lacks a proper editor as there are some proofing errors such as repeated words i.e. "There is something called called…" [pg 71].

Even though "Pie" is not a detailed look into the world of these beloved pastries, it is a 'fun' foray with interesting factoids (who knew there was an American Pie Council?!) which also raise questions regarding the definition of pie, its importance in society and its future. "Pie" is a sweet read for a quick (non-heavy) taste of pie (pun intended). Just be careful if reading while on a diet: you WILL crave pie!