The Rest Is History 49. Food Glorious Food
May 6, 2021
In this lively discussion, Pen Vogler, an expert on British culinary history and author of "Scoff: A History of Food and Class in Britain," joins Tom Holland and Dominic Sandbrook. They dive into the fascinating evolution of British cuisine, highlighting its complex class influences and the role of foreign ingredients. The trio debates the origins of curry, the quirky history of cooking pigs and chickens, and the iconic full English breakfast. They even tackle the myths surrounding the sandwich, revealing its rich backstory. Food has never been more deliciously dynamic!
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Chirac's Critique
- Jacques Chirac criticized British food, considering it among the worst.
- Penn Vogler recounts her experience in Czechoslovakia where students, despite never trying it, believed British cuisine was terrible.
Post-War Decline
- Britain's poor culinary reputation developed post-WWII, influenced by rationing and other factors.
- Vogler argues that the focus on imitating French cuisine in the 19th century contributed to the decline.
French Influence
- The decline of British cuisine predates WWII, potentially originating with the obsession with French food.
- Social climbing through adopting French cuisine shifted the focus from traditional, locally-sourced food.
