Scoff: a history of food and class in Britain
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 centu...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London
Atlantic Books
[2020]
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | 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 |
| Beschreibung: | x, 470 Seiten Illustrationen 24 cm |
| ISBN: | 9781786496478 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV047123313 | ||
| 003 | DE-604 | ||
| 005 | 20211124 | ||
| 007 | t | ||
| 008 | 210204s2020 a||| b||| 00||| eng d | ||
| 020 | |a 9781786496478 |9 978-1-78649-647-8 | ||
| 035 | |a (OCoLC)1242723547 | ||
| 035 | |a (DE-599)BVBBV047123313 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-703 |a DE-473 |a DE-11 | ||
| 084 | |a LC 17190 |0 (DE-625)90626:830 |2 rvk | ||
| 100 | 1 | |a Vogler, Pen |e Verfasser |0 (DE-588)1229401849 |4 aut | |
| 245 | 1 | 0 | |a Scoff |b a history of food and class in Britain |c Pen Vogler |
| 264 | 1 | |a London |b Atlantic Books |c [2020] | |
| 300 | |a x, 470 Seiten |b Illustrationen |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 520 | 3 | |a 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 | |
| 648 | 7 | |a Geschichte |2 gnd |9 rswk-swf | |
| 650 | 0 | 7 | |a Soziale Schichtung |0 (DE-588)4077574-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |2 gnd |9 rswk-swf |
| 651 | 7 | |a Großbritannien |0 (DE-588)4022153-2 |2 gnd |9 rswk-swf | |
| 653 | 0 | |a Food habits / Great Britain / History | |
| 653 | 0 | |a Food / Social aspects / Great Britain / History | |
| 653 | 0 | |a Food / Great Britain / History | |
| 653 | 0 | |a Food | |
| 653 | 0 | |a Food habits | |
| 653 | 0 | |a Food / Social aspects | |
| 653 | 2 | |a Great Britain | |
| 653 | 6 | |a History | |
| 689 | 0 | 0 | |a Großbritannien |0 (DE-588)4022153-2 |D g |
| 689 | 0 | 1 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |D s |
| 689 | 0 | 2 | |a Soziale Schichtung |0 (DE-588)4077574-4 |D s |
| 689 | 0 | 3 | |a Geschichte |A z |
| 689 | 0 | |5 DE-604 | |
| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-1-78649-648-5 |
| 856 | 4 | 2 | |m Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032529571&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-032529571 | ||
Datensatz im Suchindex
| _version_ | 1804182169327763456 |
|---|---|
| adam_text | CONTENTS Introduction 1 Part One: Tea and Confusion 15 Breakfast: or the Two Nations Recipe: Kedgeree 16 26 The Sandwich: the working lunch 28 Etiquette: the civilizing or discriminating process 38 Tea: a now universal magic 45 Afternoon Tea: the Duchess of Bedford’s sinking feeling 54 High Tea: a bourgeois affair 60 Recipe: Parkin for the many 64 The Dinner Party: the middle classes’ revenge 66 Supper: a subtle rebuke to the aspirational classes 74 Part Two: Brit... ish 83 Carving: the whole hog 84 The Roast Beef of Old England 92 Recipe: Spiced Beef for Christmas 99 Roast Chicken: murder most fowl 102 Mashed Potato: disguising humble roots 109 The Cornish Pasty: trying to square the circle 117 Recipe: Cornish Herby Pasty ѴІІ 122
CONTENTS Peas: the fresh and the dried 124 The Gravy Wars 129 Jelly: slithering down the social ladder 135 Christmas Pudding: charity and family 141 Part Three: Foreign Introductions 147 Turkey: its journey to greatness 148 Old Spice 134 Curry: an Anglo-Indian relationship 159 French Food: male chefs and female cooks 166 Stews: a hotch-potch of names 175 Parmentier Potatoes: food for the republic 183 Macaroni: and other Olde English pastas 186 Recipe: Macaroni 190 Ice cream: the big business flavour theft Recipe: Brown Bread Ice Cream Gingerbread: feast and famine Part Four: Rooms, Plates and Cutlery 192 198 200 203 Where We Sit: and why we care 204 The Restaurant: the rise, fall and rise of British food 214 Small Plates: a return to Georgian dining in miniature 223 Fish Knives: and other ways of being cutting 232 Forks: making a stab 236 Recipe: Eighteenth-century Duck and Green Peas 241 Doilies, Napkins and Tablecloths 243 Food in Tins 249 Recipe: Potted Shrimps 256 viii
CONTENTS Part Five: Disappearances and reappearances 259 The Venison Pasty: too posh to last 260 Tripe: a social outcast Oysters: from national treasure to rarity value 264 268 Fruit: the raw and the cooked 272 Recipe: Quince Pye 277 Saloop: comfort for outsiders Metheglin and Mead: champagne or alcopop? 279 283 Gin: how it drove everyone crazy 290 Bread and Butter: tea-time essential to pre-dinner bagatelle 298 Recipe: Wiggs 302 Part Six: Fads, Fasts and Health Almond Milk: why fasting fell out of favour Recipe: Quaking Pudding Vegetables and Vegetarians: unpopular cranks, revolutionaries and proselytizers Recipe: A Poor Man’s Pease Porridge 305 306 312 314 323 Rationing: making the class war obsolete 325 Bread: white or brown? 330 Brussels Sprouts and Brassica Cousins 344 The Avocado: the middle-class signifier 347 The Tomato: whose heritage? 351 Chocolate: my health drink, your drug 358 Part Seven: Country and Town 363 The Pork Pie: class-free but not unclassy 364 Cheddar and Stilton: a tale of two cheeses 367 ¡X
CONTENTS Rabbit: a poacher’s tale 372 Fish and Chips: a mixed-race marriage 377 Picnics: wandering lonely as a cloud... or being sociable? 383 Foraging: the knowledge economy Recipe: Nettle Soup Cake: a regional lexicon Recipe: Mrs MacNab’s Scones 391 398 400 407 Conclusion 409 Bibliography 415 Endnotes 438 Acknowledgements Index 460 461 Note: All recipes serve four unless indicated otherwise.
|
| adam_txt |
CONTENTS Introduction 1 Part One: Tea and Confusion 15 Breakfast: or the Two Nations Recipe: Kedgeree 16 26 The Sandwich: the working lunch 28 Etiquette: the civilizing or discriminating process 38 Tea: a now universal magic 45 Afternoon Tea: the Duchess of Bedford’s sinking feeling 54 High Tea: a bourgeois affair 60 Recipe: Parkin for the many 64 The Dinner Party: the middle classes’ revenge 66 Supper: a subtle rebuke to the aspirational classes 74 Part Two: Brit. ish 83 Carving: the whole hog 84 The Roast Beef of Old England 92 Recipe: Spiced Beef for Christmas 99 Roast Chicken: murder most fowl 102 Mashed Potato: disguising humble roots 109 The Cornish Pasty: trying to square the circle 117 Recipe: Cornish Herby Pasty ѴІІ 122
CONTENTS Peas: the fresh and the dried 124 The Gravy Wars 129 Jelly: slithering down the social ladder 135 Christmas Pudding: charity and family 141 Part Three: Foreign Introductions 147 Turkey: its journey to greatness 148 Old Spice 134 Curry: an Anglo-Indian relationship 159 French Food: male chefs and female cooks 166 Stews: a hotch-potch of names 175 Parmentier Potatoes: food for the republic 183 Macaroni: and other Olde English pastas 186 Recipe: Macaroni 190 Ice cream: the big business flavour theft Recipe: Brown Bread Ice Cream Gingerbread: feast and famine Part Four: Rooms, Plates and Cutlery 192 198 200 203 Where We Sit: and why we care 204 The Restaurant: the rise, fall and rise of British food 214 Small Plates: a return to Georgian dining in miniature 223 Fish Knives: and other ways of being cutting 232 Forks: making a stab 236 Recipe: Eighteenth-century Duck and Green Peas 241 Doilies, Napkins and Tablecloths 243 Food in Tins 249 Recipe: Potted Shrimps 256 viii
CONTENTS Part Five: Disappearances and reappearances 259 The Venison Pasty: too posh to last 260 Tripe: a social outcast Oysters: from national treasure to rarity value 264 268 Fruit: the raw and the cooked 272 Recipe: Quince Pye 277 Saloop: comfort for outsiders Metheglin and Mead: champagne or alcopop? 279 283 Gin: how it drove everyone crazy 290 Bread and Butter: tea-time essential to pre-dinner bagatelle 298 Recipe: Wiggs 302 Part Six: Fads, Fasts and Health Almond Milk: why fasting fell out of favour Recipe: Quaking Pudding Vegetables and Vegetarians: unpopular cranks, revolutionaries and proselytizers Recipe: A Poor Man’s Pease Porridge 305 306 312 314 323 Rationing: making the class war obsolete 325 Bread: white or brown? 330 Brussels Sprouts and Brassica Cousins 344 The Avocado: the middle-class signifier 347 The Tomato: whose heritage? 351 Chocolate: my health drink, your drug 358 Part Seven: Country and Town 363 The Pork Pie: class-free but not unclassy 364 Cheddar and Stilton: a tale of two cheeses 367 ¡X
CONTENTS Rabbit: a poacher’s tale 372 Fish and Chips: a mixed-race marriage 377 Picnics: wandering lonely as a cloud. or being sociable? 383 Foraging: the knowledge economy Recipe: Nettle Soup Cake: a regional lexicon Recipe: Mrs MacNab’s Scones 391 398 400 407 Conclusion 409 Bibliography 415 Endnotes 438 Acknowledgements Index 460 461 Note: All recipes serve four unless indicated otherwise. |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Vogler, Pen |
| author_GND | (DE-588)1229401849 |
| author_facet | Vogler, Pen |
| author_role | aut |
| author_sort | Vogler, Pen |
| author_variant | p v pv |
| building | Verbundindex |
| bvnumber | BV047123313 |
| classification_rvk | LC 17190 |
| ctrlnum | (OCoLC)1242723547 (DE-599)BVBBV047123313 |
| discipline | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| discipline_str_mv | Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02807nam a2200505 c 4500</leader><controlfield tag="001">BV047123313</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20211124 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">210204s2020 a||| b||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781786496478</subfield><subfield code="9">978-1-78649-647-8</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1242723547</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV047123313</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield><subfield code="a">DE-473</subfield><subfield code="a">DE-11</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LC 17190</subfield><subfield code="0">(DE-625)90626:830</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Vogler, Pen</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)1229401849</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Scoff</subfield><subfield code="b">a history of food and class in Britain</subfield><subfield code="c">Pen Vogler</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London</subfield><subfield code="b">Atlantic Books</subfield><subfield code="c">[2020]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">x, 470 Seiten</subfield><subfield code="b">Illustrationen</subfield><subfield code="c">24 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">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</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Geschichte</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Soziale Schichtung</subfield><subfield code="0">(DE-588)4077574-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Großbritannien</subfield><subfield code="0">(DE-588)4022153-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits / Great Britain / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food / Social aspects / Great Britain / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food / Great Britain / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food habits</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food / Social aspects</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">Great Britain</subfield></datafield><datafield tag="653" ind1=" " ind2="6"><subfield code="a">History</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Großbritannien</subfield><subfield code="0">(DE-588)4022153-2</subfield><subfield code="D">g</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Soziale Schichtung</subfield><subfield code="0">(DE-588)4077574-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Geschichte</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Online-Ausgabe</subfield><subfield code="z">978-1-78649-648-5</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032529571&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-032529571</subfield></datafield></record></collection> |
| geographic | Großbritannien (DE-588)4022153-2 gnd |
| geographic_facet | Großbritannien |
| id | DE-604.BV047123313 |
| illustrated | Illustrated |
| index_date | 2024-07-03T16:30:04Z |
| indexdate | 2024-07-10T09:03:16Z |
| institution | BVB |
| isbn | 9781786496478 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032529571 |
| oclc_num | 1242723547 |
| open_access_boolean | |
| owner | DE-703 DE-473 DE-BY-UBG DE-11 |
| owner_facet | DE-703 DE-473 DE-BY-UBG DE-11 |
| physical | x, 470 Seiten Illustrationen 24 cm |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Atlantic Books |
| record_format | marc |
| spelling | Vogler, Pen Verfasser (DE-588)1229401849 aut Scoff a history of food and class in Britain Pen Vogler London Atlantic Books [2020] x, 470 Seiten Illustrationen 24 cm txt rdacontent n rdamedia nc rdacarrier 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 Geschichte gnd rswk-swf Soziale Schichtung (DE-588)4077574-4 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Großbritannien (DE-588)4022153-2 gnd rswk-swf Food habits / Great Britain / History Food / Social aspects / Great Britain / History Food / Great Britain / History Food Food habits Food / Social aspects Great Britain History Großbritannien (DE-588)4022153-2 g Ernährungsgewohnheit (DE-588)4136846-0 s Soziale Schichtung (DE-588)4077574-4 s Geschichte z DE-604 Erscheint auch als Online-Ausgabe 978-1-78649-648-5 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032529571&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Vogler, Pen Scoff a history of food and class in Britain Soziale Schichtung (DE-588)4077574-4 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| subject_GND | (DE-588)4077574-4 (DE-588)4136846-0 (DE-588)4022153-2 |
| title | Scoff a history of food and class in Britain |
| title_auth | Scoff a history of food and class in Britain |
| title_exact_search | Scoff a history of food and class in Britain |
| title_exact_search_txtP | Scoff a history of food and class in Britain |
| title_full | Scoff a history of food and class in Britain Pen Vogler |
| title_fullStr | Scoff a history of food and class in Britain Pen Vogler |
| title_full_unstemmed | Scoff a history of food and class in Britain Pen Vogler |
| title_short | Scoff |
| title_sort | scoff a history of food and class in britain |
| title_sub | a history of food and class in Britain |
| topic | Soziale Schichtung (DE-588)4077574-4 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| topic_facet | Soziale Schichtung Ernährungsgewohnheit Großbritannien |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032529571&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT voglerpen scoffahistoryoffoodandclassinbritain |