Scoff: A History of Food and Class in Britain
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- Create Date：2021-08-02 00:51:17
- Update Date：2025-09-06
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- Author：Pen Vogler
- ISBN：1786496496
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Summary
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。
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。
Reviews
Schopflin
，
Hugely enjoyable and informative history of how and what we eat and how it relates to class。 A pleasure from start to finish。
Stephen Lavington
，
What a great read！ A brilliantly chatty piece of picaresque social / cultural history。 Divided up into bite-size chapters covering different foods or culinary concepts， this book offers a breezy run through a history British （primarily English， with a heavy dash of Scots） food and specifically how this closely this has tied in to concepts of class。It is a strong brief， and one that helps anchor what could otherwise be an unmanageably broad subject。 As it is， the only sense of disappointment is o What a great read！ A brilliantly chatty piece of picaresque social / cultural history。 Divided up into bite-size chapters covering different foods or culinary concepts， this book offers a breezy run through a history British （primarily English， with a heavy dash of Scots） food and specifically how this closely this has tied in to concepts of class。It is a strong brief， and one that helps anchor what could otherwise be an unmanageably broad subject。 As it is， the only sense of disappointment is over the bits that are not covered。 Drink （apart from tea） gets pretty short shrift， but that is pretty much a world （and a book） to itself。 The subject matter also moves this away from being a dry piece of pure history。 Just as Pen Vogler spends much time trying to bring the food of the past back to life （through larding the book with updated recipes for many of the dishes） so the message is aimed at the present， in thinking more about the food we eat， rather than how others might think of us from the food we eat。 。。。more
Jake Goretzki
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Enjoyable march through the dimensions of food， diet and etiquette across British eating of the past few hundred years， through the lens of a burgeoning array of example foods， fruit and veg and objects （think forks， serviettes， etc）。 It helps explain my own muddled language for meals， being born of a part Northern， part RP lower-middle-middle class background that instinctively calls the midday / early afternoon meal 'dinner' （lunch still feels a bit twee and pin-striped to me， and what were 'd Enjoyable march through the dimensions of food， diet and etiquette across British eating of the past few hundred years， through the lens of a burgeoning array of example foods， fruit and veg and objects （think forks， serviettes， etc）。 It helps explain my own muddled language for meals， being born of a part Northern， part RP lower-middle-middle class background that instinctively calls the midday / early afternoon meal 'dinner' （lunch still feels a bit twee and pin-striped to me， and what were 'dinner ladies' and 'school dinners'， if not for 'dinner'？）， but also calls the evening meal 'dinner' （as I cannot stand the slurpy， onomatopaeic， hyper-middle class word 'supper'）。 For all its rich history of foods， I find that sort of cultural material much more interesting （tea sounds common; napkin sounds ridiculous）。 The double standard and hypocrisy of the British conversation about food never goes away （witness during lockdown when a parade of Guardian readers condemned 'Eat Out to Help Out' as something that would only encourage the lower orders to splash their cash on obesity-bulking burgers， all the while chins a-dripping with goose fat and bits of smoked animal）。 Orwell is always reliable on these matters， actually - having a superb nose for middle class snobbery and paternalism。 One insight really resonated with me: that middle class people spend much more time over food and eating than others - which rang a thousand bells for me， as someone who gets twitchy having to sit at a table for longer than 15 minutes and is massively bored by organised meals。 I like the observation that the working class parent， knackered from work， gets a quieter life and is spared policing by allowing people to eat at whatever pace or place they desire。 'Family meals' are in fact a bit like 'Kids must love reading' - assumed to be essential experiences to avoid turning your kids into monosyllabic serial killers， but in actual fact， massively mis-sold。 I come from a perfectly gregarious family。 We had family meals - but it's not as if anyone was talking about Descartes at them， learning how to crack jokes or how to handle a fork better than anyone else。 There's so much daft conventional wisdom around child-rearing， and that's another classic example。 Jay Rayner in his review described the book as something like 'swashbuckling' or 'thundering'， which I took to mean 'a little bit relentless' and 'oh god what's next？ Egg？ Okay， it's eggs。 No: pastry' - given its throughness。 But it's enjoyable， and the tie-up at the end was welcome。 Good fun， but no massive revelations。 。。。more
Anna
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The history of food in Britain might appeal more to the local public， but if you’ve ever been to the country， it’ll still amaze you。 Filled with all kinds of information， it’s a brilliant and exciting look into people’s eating habits。 There are recipes， quotes， interesting facts， and the book is very well researched。
Lewis Birchon
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A wide-ranging and entertaining journey through the changing fortunes of and attitudes towards the food on our tables， by turn stomach rumbling （the chapter on peas， the recipe for nettle soup） and churning （the chapter on tripe）。
Iain Hepburn
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A detailed， literary-heavy yet surprisingly narrow-minded squint at the relationship through history between food types and the geographic and cultural class boundaries across England。 And specifically England， because although it bills itself as a book about Britain Vogler’s tablecloth has a decidedly St George pattern about it - Scotland and Wales’ particular food histories disappointing largely relegated to footnotes and the odd Walter Scott quote about breakfast。 A fun tasting menu， but oddl A detailed， literary-heavy yet surprisingly narrow-minded squint at the relationship through history between food types and the geographic and cultural class boundaries across England。 And specifically England， because although it bills itself as a book about Britain Vogler’s tablecloth has a decidedly St George pattern about it - Scotland and Wales’ particular food histories disappointing largely relegated to footnotes and the odd Walter Scott quote about breakfast。 A fun tasting menu， but oddly leaves you barely satisfied。 。。。more
Louise
，
This is a comprehensive social history of why we eat what we eat， the origins of our eating habits and how both are loaded with class prejudice。 This is one of those books that is so loaded with facts that turn you into one of those annoying people who quote bits of it out to anyone who stands near you。 For example people in Britain were eating pasta before potatoes， and the real reason that cornflakes were first produced。 The structure of this book is that each chapter tackles a different food This is a comprehensive social history of why we eat what we eat， the origins of our eating habits and how both are loaded with class prejudice。 This is one of those books that is so loaded with facts that turn you into one of those annoying people who quote bits of it out to anyone who stands near you。 For example people in Britain were eating pasta before potatoes， and the real reason that cornflakes were first produced。 The structure of this book is that each chapter tackles a different food or habit， so you can dip in and out of it rather than reading it all in one go。 It covers everything from Shakespeare’s time to millennials eating avocado toast， but as well as all the fascinating information， it’s also a rather exhausting account of just how everything we do or eat （in Britain at least） is loaded with so much class history。 Will definitely change the way you look at your meals from now on。 。。。more
Nicolette Varley
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A funny and interestingly written book about food。 Who wouldn’t enjoy that？ Informative and revealing。
Ruth This one
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Did not finish。 More a miscellany of English food than any sort of social anthropological review。 Get the feeling that Vogler is very pleased with all her Dickens and Austen references。I didn't hate it though， it just gets a bit boring。 I may well return to the occasional chapter when I need to distract and sedate my mind from more traumatic reading material。 Did not finish。 More a miscellany of English food than any sort of social anthropological review。 Get the feeling that Vogler is very pleased with all her Dickens and Austen references。I didn't hate it though， it just gets a bit boring。 I may well return to the occasional chapter when I need to distract and sedate my mind from more traumatic reading material。 。。。more
David Galvani
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Good for dipping and even double-dipping。 Chapters deal with tripe， tomatoes， tea etc。 Does not need to be read in a linear fashion。 Commentary on class fashions for food too。
Debs
，
I really enjoyed this book。 Full of fascinating facts and history of food。 It’s well written and brilliantly put together。 Each section flows onto the next one so easily that I knew what she was going to write about next as I finished a section。 It is not a heavy read in fact it almost reads like a novel。 I’d recommend it to anyone with an interest in food and social history。Great book and one I’ll keep on my shelf and dip into again。
mylogicisfuzzy
，
Abandoned after 300 pages。 It's a good book for those with interest in food， history and society but I'd say more of a starter pack rather than further reading。 The introduction was the best part。 The rest is exhaustive and exhausting， often repetitive。 In short chapters， each dedicated to a dish or a drink， ingredient or custom， Vogler briefly gives a bit of history， a mention or two in literature and historical cookbooks and what it can tell us about class/ society。 There are only so many cook Abandoned after 300 pages。 It's a good book for those with interest in food， history and society but I'd say more of a starter pack rather than further reading。 The introduction was the best part。 The rest is exhaustive and exhausting， often repetitive。 In short chapters， each dedicated to a dish or a drink， ingredient or custom， Vogler briefly gives a bit of history， a mention or two in literature and historical cookbooks and what it can tell us about class/ society。 There are only so many cookbook writers through history， Hannahs Glasse and Wooley， Eliza Acton， etc。 and only so many diarists like Pepys who wrote about what and where they ate。 Vogler has previously written books about food in Jane Austen and Charles Dickens' books and both come up a lot here。 So， there is a lot of information but not much of analysis or argument。 Vogler also bounces back and forth， continually referring to other chapters and this becomes annoying。 My main problem though is that I just didn't read much I haven't read elsewhere。 。。。more
Ari
，
This lady is a freaking hero， putting together all those sources and the smart writing and the good recipes and doing all this during the start of the pandemic。。。。 Chapeau， madame！！It took a while to understand where she was going with all the cross-referencing BUT it was one of the most enriching books I've ever read。 I am not British and I don't live in Britain， so I definitely don't feel I can relate to any of the nostalgic or relatable moments in the book （I have no emotional link） but it's This lady is a freaking hero， putting together all those sources and the smart writing and the good recipes and doing all this during the start of the pandemic。。。。 Chapeau， madame！！It took a while to understand where she was going with all the cross-referencing BUT it was one of the most enriching books I've ever read。 I am not British and I don't live in Britain， so I definitely don't feel I can relate to any of the nostalgic or relatable moments in the book （I have no emotional link） but it's been so good to live in a Pen Vogler's mind and see British food and culture from there。 It's a beautiful view。So， while it definitely wasn't a "delightful romp of a book" （like the blurb said）， it was truly a wonderful trip to make together with this knowledgeable and frankly nerdy food person。Thank you Pen Vogler for doing this， it must not have been easy。Oh， and she has fantastic recipes！！！ 。。。more
Katedurie50
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I knew curry in some form had been around a long time; but not that macaroni cheese could be found in 1390。 Nor did I realise almond milk was big in the Middle Ages and long thereafter。 There are chapters on roast beef and on tripe， on oysters and tinned food; drink also -gin，mead and the forgotten saloop。 There was a French Marquise who drank so much chocolate she was supposed to have given birth to a small black baby。Lots of fun， and Vogler is very well read。
Jane
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Interesting
Anneke Guns
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A beautiful history of food in Britain！ Very entertaining， full of details， historical facts and anecdotes。 I thoroughly enjoyed every word of it！
Phoebe
，
This is a readable romp of a book - full of fun factoids and including historical recipes。 I liked the way Vogler bounced between her own experiences of food and the general food history landscape - but I think she could have nailed her themes and arguments with more precision。 There are some small errors that jar: surely the whole point， for example， of Trollope's Miss Mackenzie is she is NOT Mrs Mackenzie - as Vogler has her。 This is a readable romp of a book - full of fun factoids and including historical recipes。 I liked the way Vogler bounced between her own experiences of food and the general food history landscape - but I think she could have nailed her themes and arguments with more precision。 There are some small errors that jar: surely the whole point， for example， of Trollope's Miss Mackenzie is she is NOT Mrs Mackenzie - as Vogler has her。 。。。more
Maru Kun
，
One day in the supermarket my wife picked up a pack of sliced cheese。I suggested that a triangle of aged Brie de Meux would be better， but sliced cheese was easier to use when she made my sandwiches。 I had no choice but to explain the real motivation behind my cheese preferences; sliced cheese was “working class” and it was my opinion that， as a family， we should pay greater regard to our lower-upper-middle-class social standing when selecting dairy comestibles。My wife， who is Japanese， told me One day in the supermarket my wife picked up a pack of sliced cheese。I suggested that a triangle of aged Brie de Meux would be better， but sliced cheese was easier to use when she made my sandwiches。 I had no choice but to explain the real motivation behind my cheese preferences; sliced cheese was “working class” and it was my opinion that， as a family， we should pay greater regard to our lower-upper-middle-class social standing when selecting dairy comestibles。My wife， who is Japanese， told me that she had never heard anything as stupid as cheese based class differentiation and， somewhat to my embarrassment， has repeated this Anecdote of the Working Class Cheese to her Japanese friends， giving rise to no small degree of amusement on their part and resentment at their lack of sensitivity to British culture on mine。Fortunately I was able to hide the sliced cheese under a pack of air dried Italian Bresaola bought so our friends - who included lawyers， actuaries and other professional classes - did not have to be offended at the sight of sliced cheese in our fridge。Well now I have had the last laugh because， as this book shows， my instincts were entirely correct。 There is such a thing as working class cheese， middle class marmalade and a whole host of other class based foods preferences。 I learned， to my horror， that my beloved Golden Shred is lower-middle-class while Oxford Cut （I should have known from the name， what an idiot I am） is upper-middle-class and even appropriate for minor members of the aristocracy who do not have their own orangery。My wife has to understand that our class system， which is the envy of the world， has been carefully built up by centuries of petty resentments， sly antagonisms and cleverly targeted nose-down-looking and I am not prepared to sacrifice my cultural inheritance， nay my very identity， simply for a pot of thinly sliced marmalade or a pack of processed cheese。 I will make sure she reads this book， pronto。 。。。more
Benj
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A lot of interesting anecdotes and vignettes， but it didn't quite work for me。 It didn't quite gel for me; somehow the whole was less than the sum of its parts。She was very pleased to have found what she thought was a medieval recipe for lasagna， but the word she found was Loseyns， an early spelling of lozenge， whilst lasana is Latin for an old type of cooking pot。 A lot of interesting anecdotes and vignettes， but it didn't quite work for me。 It didn't quite gel for me; somehow the whole was less than the sum of its parts。She was very pleased to have found what she thought was a medieval recipe for lasagna， but the word she found was Loseyns， an early spelling of lozenge， whilst lasana is Latin for an old type of cooking pot。 。。。more
Keith
，
On the whole an informing and entertaining read。 However， what on earth possessed the author/editor/publisher to agree to the inclusion of constant references back and to in the body of the narrative？ （See Small Plates， Page 232）， （See Gravy Wars， Page 129） etc。 These parentheses appear on nearly every page， and sometimes more than once on a page！ It’s incredibly distracting from the flow of the book？ And surely wholly unnecessary？ It’s a generalist’s read， not an academic text。 It sounds like a On the whole an informing and entertaining read。 However， what on earth possessed the author/editor/publisher to agree to the inclusion of constant references back and to in the body of the narrative？ （See Small Plates， Page 232）， （See Gravy Wars， Page 129） etc。 These parentheses appear on nearly every page， and sometimes more than once on a page！ It’s incredibly distracting from the flow of the book？ And surely wholly unnecessary？ It’s a generalist’s read， not an academic text。 It sounds like a minor quibble – but very distracting。 。。。more
Stephen Goldenberg
，
It does what it says on the cover- a comprehensive history of food in Britain and its close and enduring links to social class。 Full of fascinating historical details and a fair number of ancient recipes， it’s an entertaining read that is bound to stir up nostalgic food memories in readers。The sad thing is that it should be a testament to our ever improving diets， especially those of the working class and the poor。 Sadly， with the huge growth in food banks and the controversies over free school It does what it says on the cover- a comprehensive history of food in Britain and its close and enduring links to social class。 Full of fascinating historical details and a fair number of ancient recipes， it’s an entertaining read that is bound to stir up nostalgic food memories in readers。The sad thing is that it should be a testament to our ever improving diets， especially those of the working class and the poor。 Sadly， with the huge growth in food banks and the controversies over free school meals during the pandemic， we seem to be going backwards。 。。。more
Zosia
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I love food and I love British history and this book beautifully combines the two。 Delicious reading。
Liz
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I tried to give this 4 stars but， in the end， it wasn’t good enough。This book is a hotch-potch （see Stews: a hotch-potch of names P175） of facts， a real assorted picnic （see Picnics: wandering lonely as a cloud 。。。 or being sociable？ P383） where you have to forage （see Foraging: the knowledge economy P391） through all the links to other sections and chapters to find any nuggets， when the parentheses would have been better served as footnotes。Perhaps the last paragraph in a chapter could be set u I tried to give this 4 stars but， in the end， it wasn’t good enough。This book is a hotch-potch （see Stews: a hotch-potch of names P175） of facts， a real assorted picnic （see Picnics: wandering lonely as a cloud 。。。 or being sociable？ P383） where you have to forage （see Foraging: the knowledge economy P391） through all the links to other sections and chapters to find any nuggets， when the parentheses would have been better served as footnotes。Perhaps the last paragraph in a chapter could be set up to have a spurious link to the next one？ So I’ll tell you that I’m about to start reading ‘Spoon-Fed: Why Almost Everything We’ve Been Told about Food is Wrong’ by Tim Spector。Enough parody。 Why didn’t she discuss Marmite？ 。。。more
Petra X is enjoying a road trip across the NE USA
，
In the North of England， meals are breakfast， dinner and tea。 In the South they are breakfast， lunch and dinner。 Helen Fielding during her first week in Oxford was invited by her tutor for dinner and turned up in the middle of the day。 Her tutor， astonished， explained how things worked in the more sophisticated world she was moving into！The book is good， enjoyable and full of little put-downs of the smart set who think they have one up on the rest of us， unlike Nicholas Coleridge in his unbearab In the North of England， meals are breakfast， dinner and tea。 In the South they are breakfast， lunch and dinner。 Helen Fielding during her first week in Oxford was invited by her tutor for dinner and turned up in the middle of the day。 Her tutor， astonished， explained how things worked in the more sophisticated world she was moving into！The book is good， enjoyable and full of little put-downs of the smart set who think they have one up on the rest of us， unlike Nicholas Coleridge in his unbearably smug book The Glossy Years: Magazines， Museums and Selective Memoirs （view spoiler）[which I haven't quite dnf'd as yet （hide spoiler）] who thinks the opposite。 。。。more
Susannah
，
This is a really interesting study of food and eating habits in Britain and the relationship with class， it is a collection of essays and each one is about a different food or meal or way of eating， for example Fish and Chips， Cake， Tinned Food， Rationing， Napkins and Doilies， Afternoon Tea， Forks， Carving etc。 Vogler brings together many sources to discover the history of food and traditions including recipe books， personal accounts and novels。 There are also recipes throughout the book based o This is a really interesting study of food and eating habits in Britain and the relationship with class， it is a collection of essays and each one is about a different food or meal or way of eating， for example Fish and Chips， Cake， Tinned Food， Rationing， Napkins and Doilies， Afternoon Tea， Forks， Carving etc。 Vogler brings together many sources to discover the history of food and traditions including recipe books， personal accounts and novels。 There are also recipes throughout the book based on historical recipes to try out。 Vogler looks at how we use food to say something about ourselves and how we use it to judge others and exclude them and how food has changed so much over the years and how we are influenced by so many other countries and cultures。 I would highly recommend this， I found out many useful and interesting things about food and class in Britain。 。。。more
Kitty
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ikkagi jah pigem klassisüsteemist jutustas see raamat mulle， toit oli lihtsalt。。。 huvitav vaatenurk sellele lähenemiseks。 （pealkiri "Scoff" on päris hea sõnamäng， sest see sõna tähendab inglise keeles nii õgimist kui halvustamist。 ja täpselt sellest raamat ongi。 kuidas ühed söövad ja teised kritiseerivad， tihti ise samal ajal sama asja süües。）selgemaks sai mingite sõnakasutuste ajalooline taust - eelkõige siis see mõistatus， et miks ikkagi mõned inimesed ütlevad "dinner" lõunasöögi ja mõned õhtu ikkagi jah pigem klassisüsteemist jutustas see raamat mulle， toit oli lihtsalt。。。 huvitav vaatenurk sellele lähenemiseks。 （pealkiri "Scoff" on päris hea sõnamäng， sest see sõna tähendab inglise keeles nii õgimist kui halvustamist。 ja täpselt sellest raamat ongi。 kuidas ühed söövad ja teised kritiseerivad， tihti ise samal ajal sama asja süües。）selgemaks sai mingite sõnakasutuste ajalooline taust - eelkõige siis see mõistatus， et miks ikkagi mõned inimesed ütlevad "dinner" lõunasöögi ja mõned õhtusöögi kohta， mida mõeldakse "tea" all， kuidas mahub pilti "supper"。 lühidalt - vanasti söödi varem。 mida kõrgem klass， seda hilisemaks söömine ajapikku nihkus， kuni tuli hakata uusi söögikordi juurde leiutama， sest põhitoidukord （"dinner"） oli alles hilja õhtul ja enne jõudis kõht mitu korda tühjaks minna。 madalamad klassid tulid jõudumööda järele; töölisklass ja lapsed söövad siiamaani dinnerit keset päeva （muide: tasuta koolitoit on "school dinner"， aga need lapsed， kes oma toidu ise kaasa võtavad， neil on "packed lunch" - ikka sama implikatsioon， vaestele üks ja rikastele teine nimi sama söögikorra jaoks）。aga põhiliselt ikkagi oli huvitav leida läbi ajaloo ja igasuguste toitude juures seda suhtumist， mis siiamaani kuhugi kadunud pole - kõrgemad klassid ja rikkamad inimesed kirjutavad vaestele suure hoolega ette， mida need süüa （ja kust seda hankida） tohiksid ja mis neile kindlasti hea ei ole。 muster ikka sama - aristokraadid leiavad mingi uue toidu， keskklass võtab selle üle， aga selleks ajaks， kui töölisklass kohale jõuab ja ka tahaks， leiavad eelmised， et tegu on ikkagi ebatervisliku toiduga， mida vaene inimene endale küll lubada ei tohiks。näiteks 18。 sajandil， kui valge nisuleib muutus kättesaadavaks ka töölistele ja talurahvale:"White bread had become an obsessional mark of identity for families who felt their kind had been denied it for centuries。 Disapproval of it became an opposing obsession for the gentry whose forebears had considered it their birthright。 One after another， commentators， doctors， self-appointed medical experts and disgusted correspondents published pamphlets， tracts， arguments and letters to the press to disabuse ‘persons in the lower class of life’ of their misapprehensions。 Every published argument marshalled empirical and anecdotal ‘proof’， involving stories of dogs in scientific trials， mariners， or other nationalities who thrived on wheatmeal bread or languished on white。 It was clear to many self-appointed advisors that bread， along with salty foods such as bacon and cheese， was driving labourers to the inns – another scourge of their class。 Although their advice might be couched in compassionate terms， it generally rested upon the conviction that it was up to the poor to manage themselves better。 If only they could learn to eat more vegetables and less bread， their troubles would be over。 The poor， when they had the chance， replied that their troubles would be over if their employers paid a living wage which bought adequate food， clothes and shelter for them and their families。"aastal 2020 avaldatakse briti lehtedes "iasoovijatest" keskklassitädide nõuandeid， kuidas inimesed， kes on koroona tõttu töö kaotanud ja koolivaheajal oma lastele süüa ei suuda osta （kooliajal aitab tasuta koolilõuna natukegi）， peaksid neile keetma tervislikku putru， ainult 13 penni portsjon - tõsi， moosi ega võid selle raha eest sinna peale ei saa， aga kui inimene ei ole osanud nii elada， et tööd ja raha oleks， siis ta ei peagi end ja oma lapsi hellitama ei moosiga ega ka mingite peenemate （liha）toitudega。 plus ca change。või kuidas oleks näiteks maiustega？ "Chocolate has always had a double career: healthful for the deserving （ourselves） and a sure road to ruin for the uneducated or morally idiotic （others）。"alkohol？ "Gin had the terrible and， mostly， deserved reputation for being the inner-city hell-raiser of the English drinks family， before it met tonic， moved out to the suburbs and settled down。"muidu need toidulood on muidugi ise ka huvitavad ja toredad。 retsepte on ka， igast nii ajalooline kui tänapäevastatud versioon。 ma isegi tegin nii indiapärast kedgereed hommikusöögiks （mõnus， aga argipäevahommikuks natuke liiga palju sahmimist） ja 18。 sajandi parti hernestega （ei näinud väga atraktiivne välja， aga maitsev sai küll） ja ausalt öeldes keskaegse retsepti järgi makarone ja viktoriaanlikku leivajäätist tahaks ka kindlasti proovida veel， nii et veel mõneks ajaks jätkub selle raamatuga tegemist。 。。。more
Pille Pruulmann-Vengerfeld
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FB Lugemise väljakutse grupp#argoajaluguDetsembrikuine ajalugu pidi olema toidust ja söömisest。 Ja kuigi ma olin väga inspireeritud ideest lugeda nt Aliise Moora raamatut Eesti talurahva vanem toit， olen juba pool Moora 120 sünniaastapäevale pühendatud konveretsi ära kuulata jõudnud pool on veel vaadata， aga seda raamatut on kaugelt raske kätte saada ja piirdusin siis välismaise lugemikuga。 See Scoff oli muidugi täielik leid。 Väga mahukas ja ülevaatlik， väga kergesti loetav Briti toiduajalugu， m FB Lugemise väljakutse grupp#argoajaluguDetsembrikuine ajalugu pidi olema toidust ja söömisest。 Ja kuigi ma olin väga inspireeritud ideest lugeda nt Aliise Moora raamatut Eesti talurahva vanem toit， olen juba pool Moora 120 sünniaastapäevale pühendatud konveretsi ära kuulata jõudnud pool on veel vaadata， aga seda raamatut on kaugelt raske kätte saada ja piirdusin siis välismaise lugemikuga。 See Scoff oli muidugi täielik leid。 Väga mahukas ja ülevaatlik， väga kergesti loetav Briti toiduajalugu， mis käsitles kõiki teemasid lühidalt， samas ülevaatlikult ja klassiproblemaatikat arvesse võtvalt。 Koroonakevadele on mõned viited ka （raamat on avaldatud inglise keeles alles novembris）。 Aga eks seal on palju selliseid asju， mis kogu klassitemaatikat ikka täiesti enneolematust nurgast （minu jaoks） avab。 Seda， kui sügavalt ja läbivalt on Inglismaa klassiühiskond， see nagu ei püsigi meeles。 Kipun miskipärast arvama kogu selle problemaatika eelmisesse või üleeelmisesse sajandisse， aga no ei püsinud see problemaatika seal。 Peatükid on sellised - ampsu suurused， kõht läheb lugeds tühjaks， vahepeal on mõned retseptid， mida võiks kööki viia， retseptidest on toodud kaasajastatud versioonid ja originaalid。 Raamat on ka täis kirjanduslikke kujusid ja viiteid， Jane Austini ja Dickensi tegelased tulevad korduvalt jutuks pea kõigis peatükkides， nii et tegemist on ka väga kirjandusliku toiduajalooga。 Südamest soovitan ja loodan， et selline raamat kunagi ka Eesti toiduajaloo kohta kirja saab。 Hea meelega loeksin！ 。。。more
Akvile
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I am yet to finish this book， but so far， I am thoroughly loving this on many levels: as a foreigner who made UK my home and who often has to navigate the often culturally and socially loaded meanings surrounding food; as a book worm because it is beautifully written; and as someone who loves to eat - I also look forward to trying out some of the recipes offered in the book。Both curious Brits and immigrants like me will enjoy this - it is written with great gusto and it is a sort of book you can I am yet to finish this book， but so far， I am thoroughly loving this on many levels: as a foreigner who made UK my home and who often has to navigate the often culturally and socially loaded meanings surrounding food; as a book worm because it is beautifully written; and as someone who loves to eat - I also look forward to trying out some of the recipes offered in the book。Both curious Brits and immigrants like me will enjoy this - it is written with great gusto and it is a sort of book you can come back to multiple times if and when you get curious why a certain meal or different words used to describe same thing came about。 。。。more
Mike
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