{"product_id":"scoff","title":"Scoff","description":"\u003cp\u003e\u003cb\u003eThe brand new book by Pen Vogler, \u003ci\u003eStuffed\u003c\/i\u003e, is available now\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e***THE\u003ci\u003e SUNDAY TIMES \u003c\/i\u003eBESTSELLER***\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA \u003c\/b\u003e\u003cb\u003eBook of the Year in the \u003c\/b\u003e\u003cb\u003e\u003ci\u003eDaily Mail\u003c\/i\u003e, \u003ci\u003eIndependent\u003c\/i\u003e, \u003ci\u003eSpectator\u003c\/i\u003e and \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Times \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u0026amp; \u003c\/b\u003e\u003cb\u003e\u003ci\u003eSunday Times\u003c\/i\u003e \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFinalist for the Guild of Food Writers Food Book Award 2021\u003c\/b\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003e''Sharp, rich and superbly readable... Fascinating'' \u003ci\u003eSunday Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e''Utterly delicious'' \u003ci\u003eObserver\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Superb'' ''Book of the Week'', \u003ci\u003eThe Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Terrific'' \u003c\/b\u003e\u003cb\u003e''Book of the Week'', \u003ci\u003eGuardian\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e''I loved it.'' Monty Don\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''A brilliant romp of a book.'' Jay Rayner\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAvocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening?\u003cbr\u003e\u003cbr\u003eIn this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.\u003cbr\u003e\u003cbr\u003eBringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''With commendable appetite and immense attention to detail Pen Vogler skewers the enduring relationship between class and food in Britain. A brilliant romp of a book that gets to the very heart of who we think we are, one delicious dish at a time.'' Jay Rayner\u003c\/b\u003e\u003c\/p\u003e","brand":"MediaPlace","offers":[{"title":"Default Title","offer_id":57314375401854,"sku":"NW9781786496492","price":11.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1379\/1261\/files\/9781786496492.jpg?v=1778651024","url":"https:\/\/mediaplace.com\/products\/scoff","provider":"MediaPlace","version":"1.0","type":"link"}