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Scoff: A History of Food and Class in Britain
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Scoff: A History of Food and Class in Britain (Hardback)

£20.00
£17.99
10%
Usually despatched within 2 days.

Synopsis

'Sharp, rich and superbly readable... Fascinating' Sunday Times


'Utterly delicious' Observer


'Superb' 'Book of the Week', The Times


'Terrific' 'Book of the Week', Guardian


'A brilliant romp of a book.' Jay Rayner


Avocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?


In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.


Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.


'With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.' Jay Rayner



Food & DrinkHistory & PoliticsRegional & national historyEuropean historyBritish & Irish historyPhilosophy, Psychology & Social SciencesCultural StudiesFood & society Publisher: Atlantic Books Publication Date: 05/11/2020 ISBN-13: 9781786496478  Details: Type: Hardback Format: Books
Availability: Usually despatched within 2 days. Add to Basket

Pen Vogler is the author of Dinner with Mr Darcy and Dinner with Dickens and curated the exhibition Food Glorious Food at the Charles Dickens Museum. She edited Penguin's Great Food series, writes and reviews on food history for the press and has recreated recipes from the past for BBC Television.

More books by Pen Vogler

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