Home » Crunch
Product Image

Crunch

Natalie Whittle
€17.50
Quantity:
In stock with our UK publisher. 14-28 days
Delivery/Collection within 10-20 working days
14 days return policy Shipping & Delivery
A01=Natalie Whittle
Author_Natalie Whittle
Category=JBCC4
Category=NHTB
Category=PND
Category=WBAC
crisps
cultural history
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
eq_society-politics
food
foodie
pen vogler scoff
snacks
social history

Product details

  • ISBN 9780571384112
  • Dimensions: 129 x 198mm
  • Publication Date: 05 Jun 2025
  • Publisher: Faber & Faber
  • Publication City/Country: GB
  • Product Form: Paperback
Secure checkout Fast Shipping Easy returns
Description


'It's a triumph.'
Nigella Lawson

'An absolute tour de force . . . I devoured it until the very last crumb and then licked the packet.'
Felicity Cloake

'Nourishing . . . fascinating . . . comforting. It's good to know I'm not the only one with such strong feelings about [crisps] . . . I highly recommend.'
Adrian Chiles

We are a nation of crisp obsessives. Squashed into sandwiches on our lunch breaks and torn-open as centrepieces on pub tables, we buy tens of millions of packets every single day. But how did the humble potato snack become a national dish?

CRUNCH is a love letter to the salty siren. It traces their evolution from the simplicity of salt sachets in the early 20th century, to 80s childhood favourites such as Hula Hoops, to the popularity of 'hand-cooked' gourmet flavours today.

Featuring crisp collectors, potato growers, flavour wizards and more, CRUNCH is a moreish read spanning 150 years of crisp history.
About Natalie Whittle
Natalie Whittle is a writer and editor based in Glasgow. Born and raised in South Wales, she read English Literature at University College London, and lived in Paris for three years working as a Time Out Paris journalist. She worked for 15 years at the Financial Times in London, where she held editing roles across the magazine and arts sections of FT Weekend. As the FT's food and drink editor, she won an award from the Guild of Food Writers in 2015 and also collaborated with Penguin Random House to produce a compilation of the FT's gastronomic interviews, 'Lunch with the FT: A Second Helping' in 2019.

More from this author