Verwandte Artikel zu Scoff: A History of Food and Class in Britain
Inhaltsangabe
The brand new book by Pen Vogler, Stuffed, is available now
***THE SUNDAY TIMES BESTSELLER***
A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times
Finalist for the Guild of Food Writers Food Book Award 2021
'Sharp, rich and superbly readable... Fascinating' Sunday Times
'Utterly delicious' Observer
'Superb' 'Book of the Week', The Times
'Terrific' 'Book of the Week', Guardian
'I loved it.' Monty Don
'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
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Über die Autorin bzw. den Autor
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.
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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
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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
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Scoff: A History of Food and Class in Britain
Verlag:
Atlantic Books, United Kingdom, London, 2021
ISBN 10: 1786496496
ISBN 13: 9781786496492
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Paperback. Zustand: Very Good. The brand new book by Pen Vogler, Stuffed, is available now ***THE SUNDAY TIMES BESTSELLER*** A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times Finalist for the Guild of Food Writers Food Book Award 2021 'Sharp, rich and superbly readable. Fascinating' Sunday Times 'Utterly delicious' Observer 'Superb' 'Book of the Week', The Times 'Terrific' 'Book of the Week', Guardian 'I loved it.' Monty Don '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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR011650450
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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
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Zustand: Like New. Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind. Artikel-Nr. wbs1962728364
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Scoff: A History of Food and Class in Britain
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Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Artikel-Nr. wbs6375915732
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Scoff: A History of Food and Class in Britain
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Paperback. Zustand: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine. Artikel-Nr. CHL7426232
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Scoff: A History of Food and Class in Britain : A History of Food and Class in Britain
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Taschenbuch. Zustand: Gut. Gebraucht - Gut Gu - Rückseite und die letzten 5 Seiten leicht eingerissen, Beschädigungen, Verschmutzungen, ungelesenes Mängelexemplar, gestempelt - A Book of the Year in the Daily Mail, Independent, The Times & Sunday Times'Sharp, rich and superbly readable. Fascinating' Sunday Times'Utterly delicious' Observer'Superb' 'Book of the Week', The Times'Terrific' 'Book of the Week', Guardian'I loved it.' Monty Don'A brilliant romp of a book.' Jay RaynerAvocado 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. Artikel-Nr. INF1000612770
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