An illustrated collection of recipes and advice based around the experiences of women separated from their families by imprisonment. Beyond Porridge engages with creativity, social interactions and diversity within prison walls. The book explains how women in prison use limited ingredients to supplement their standard prison diet and enjoy a 'minor feast'. It tells of the comfort foods they miss most. In their own words and illustrations the book shows how ingenuity can spring from the most unlikely of circumstances.
The book is based on a project led by researchers at the University of Surrey. It introduces readers to Chocolate Pudding in a Mug, a quick version of Callaloo prepared in a prison cell, Mackerel Curry, Pumpkin Seed Fry, Oreo Cheesecake, Kettle Chow Mein and various Midnight Snacks. Beyond Porridge is a book that says as much about the prison experiences of women as it does their inventive recreational activities.
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'A unique culinary journey ... I am truly amazed at the creativity and genius that it takes to create such recipes' -Jon Watts (From the Foreword).
Foreword by Jon Watts; Introduction; Kettle Cooking; Taste of Home:
Dreams of Social Cultural Identities; Celebrations in Prison; Concluding
Thoughts; References; Acknowledgments; Index.
Maria Adams is an Associate Professor in Criminology at the University of Surrey and a lead investigator on the Economic and Social Research Council funded 'Doing Porridge' project on Food in Women's Prisons on which this book is based. Jon Garland is a Professor of Criminology at the University of Surrey. Vicki Harman is Professor in Sociology at the University of Reading. The remaining editors/co-investigators are: Daniel McCarthy, Co-Director of Surrey's Centre for Criminology, Erin Power, a Lecturer in Criminology at Liverpool John Moores University, and Talitha Brown is a Research Associate at the University of Glasgow.
The author of the Foreword, Jon Watts, turned his life around after learning to cook in prison and working in one of Jamie Oliver's restaurants. Now a TV chef, social media influencer and events caterer, his writing includes Watts Cooking and Speedy Weekend Meals.
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