- Paperback: 288 pages
- Publisher: Reaktion Books (23 Mar. 2010)
- Language: English
- ISBN-10: 1861896581
- ISBN-13: 978-1861896582
- Product Dimensions: 15.2 x 2.3 x 22.9 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 352,396 in Books (See Top 100 in Books)
- See Complete Table of Contents
Spicing Up Britain: The Multicultural History of British Food Paperback – 23 Mar 2010
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"This fill a gap between studies of British regional food and the legion of book on Anglo-Indian eating, as it has a much wider sphere of influences."--"The Bookseller"
"Next time someone fulminates about ''foreign invaders'' or ''lazy immigrants'' give them a copy of Panayi''s book. Or buy them a meal." -- Alasdair Buchan "Diplomat" (05/01/2008)
"This fills a gap between studies of British regional food and the legion of book on Anglo-Indian eating, as it has a much wider sphere of influences."-The Bookseller
"What makes Panayi''s book distinctive and valuable is that he demonstrates his central point by examining the diverse dimensions of Britain''s food supply and catering business over the past 150 years. . . . If Panayi has an agenda, it is to wake up ignorant Brits, to make them realise how central immigrants have been to the development of the UK''s economy and culture in the last century and a half." -- Jeremy MacClancy "Times Higher Education Supplement" (06/19/2008)
"His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions (including the United States, with its ever-popular hamburger and other fast foods) or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine." -- Martin Rubin "Washington Times" (06/01/2008)
About the Author
Panikos Panayi is Professor of European History at De Montfort University, and the son of a Cypriot pastry chef working in London.
Top Customer Reviews
The history of British Food is multicultural but it is not as recognised as it should be. And despite what the jacket notes say, this is not just a book for someone interested in 'British multicultural cuisine' but for anyone who is interested in British food history.
Covering roughly the last 150 years, Panikos Panayi charts the main influences on the development of what we eat, as influenced by successive periods of immigration and the changing migrant communities in the UK. This is a book not just about food, but also about people and their experiences. It is impressively researched, as evidenced by the long list of references at the end, but it is also fluently written, making for a fascinating read. Recorded are the ebb and flow of taste as fashion changes in the mainstream, how ethnic groups come to adapt their own food for British taste, and sometimes how those groups come to reproduce food of a different ethnic origin through their economic position.
As Panikos Panayi says, this is not a comprehensive study. It's success is to look at certain areas in detail and draw insights about how, what and why we eat what we do. However, it is just as importantly a story about people. Despite the complexity of the subject, it is a remarkably easy read, and for anyone interested in reading or writing about food history in the UK, it is essential reading.
Most Helpful Customer Reviews on Amazon.com (beta)
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