Abstract
This chapter has a tangential connection with Jack Goody. Our first contact came back in about 1981. As a still relatively junior academic at the University of Exeter, I had been working for a couple of years on the book that became All Manners of Food (Mennell [1985] 1996) when to my alarm I saw an advance announcement from Cambridge University Press of Cooking, Cuisine and Class by the great Jack Goody (1982). With my heart in my boots, I wrote to him, explaining what I was doing and asking whether my research duplicated his. He replied in a little note saying no, he thought there would be little overlap. Actually, he was wrong: there is a bit of overlap in the description of the culinary history of Western Europe. When my book came out, he wrote a review in which he said that, instead of comparing England and France, I should have compared European cuisine with an unstratified Third World cuisine — precisely what he had done.
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Mennell, S. (2014). Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800–1950. In: Klein, J.A., Murcott, A. (eds) Food Consumption in Global Perspective. Consumption and Public Life. Palgrave Macmillan, London. https://doi.org/10.1057/9781137326416_7
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DOI: https://doi.org/10.1057/9781137326416_7
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