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Spicing up Britain The Multicultural History of British Food

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[color=red]Spicing up Britain The Multicultural History of British Food[/color]



Panikos Panayi, "Spicing up Britain: The Multicultural History of British
Food"
English | 2008 | ISBN: 1861893736, 1861896581 | 288 pages | PDF | 2,1 MB

Among the cuisines of
Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding
rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British
cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has
been transformed and enriched by diverse international influences.

The last thirty years have seen immigrants
flood British shores, but Spicing Up Britain reveals that foreign influences have been infusing British cuisine for the
past 150 years. From the arrival of Italian ice cream vendors and German butchers in the nineteenth century to the
British curry that permeates dishes today, Panayi chronicles the rich and fascinating social history behind the rise of
a truly multicultural cuisine. The author argues that Britons’ eating habits have been reshaped by immigration,
globalization, and increased wealth, and he explores how other cultures have woven themselves into British society
through the portal of food—whether Anglo-Indian fusion dishes like chicken tikka masala, New British cuisine
restaurants, or the popular home-cooked dish of spaghetti bolognese. Panayi reveals how these changes in British cuisine
shed light on the role of multiculturalism in the construction of modern British identity: Britain is a diverse nation
in which different peoples are united by willingness to sample the foods produced by other ethnic groups—but
those ethnic groups are at the same time ghettoized by not moving beyond their own culinary traditions.

A
comprehensive and engaging investigation, Spicing Up Britain serves up delicious new facets of food in Britain today.


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