Spicing up Britain: The Multicultural History of British Food

Spicing up Britain: The Multicultural History of British Food

by Panikos Panayi

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Spicing up Britain: The Multicultural History of British Food by Panikos Panayi

Among the cuisines of Europe, Britain's has traditionally been regarded as the black sheep. Yet despite this unfortunate stereotype, British cuisine is today one of the most interesting and varied in the world. In this remarkable history of the last 150 years of British food, Panikos Panayi reveals the transformation and enrichment of British cuisine by diverse international influences.

From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of curry as the national dish, Spicing Up Britain shows how a combination of immigration, increased wealth and globalization have transformed the eating habits of the British. From the spaghetti bolognese and Thai green curry that Britons eat at home to the dishes from all corners of the world cooked by celebrity chefs on TV, Britain has become a country of vast ethnic diversity, in which people of different backgrounds are united by their readiness to sample a wide variety of foods introduced by diverse ethnic groups. Even migrant communities themselves adapt their traditional products to the British environment, as Panayi illustrates.

Taking in changes to home cooking, restaurants and takeaways, grocery shops and delicatessens and cookbooks, Panayi's flavourful account will appeal to all who enjoy British multicultural cuisine.

with 48 illustrations

Product Details

ISBN-13: 9781861896582
Publisher: Reaktion Books, Limited
Publication date: 04/15/2010
Edition description: New Edition
Pages: 288
Product dimensions: 6.10(w) x 9.20(h) x 1.00(d)

About the Author

Panikos Panayi is professor of European history at De Montfort University. His father was a Cypriot pastry chef working in London.

Table of Contents


Part I: Introduction
1. British and Foreign Food
Part II: The First Ripples of Change, Circa 1850-1945
2. Immigration and the Emergence of 'Ghetto' Food
3. The Birth of the Foreign Restaurant
4. Changes in British Eating Habits
Part III: The Culinary Revoultion Since 1945
5. The Multiculturalization of Migrant Food
6. The Victory of the Foreign Restaurant
7. The Revolution in the Home
Part IV: Conclusion
8. Food and Multiculturalization
Photo Acknowledgements

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