Sandwich: A Global History (Edible Series) by Bee Wilson

By Bee Wilson

The standard peanut butter and jelly or bologna and cheese or corned red meat on rye—no topic your cooking services, likelihood is you’ve made and eaten numerous sandwiches on your lifetime. It’s speedy, it’s easy, and it’s open to endless style and inventiveness. If there’s anything bread- or bun-like on your cabinet, there's a sandwich ready to happen.

Though sandwiches are a near-universal nutrition, their starting place could be traced to a truly distinctive ancient determine: John Montagu, the Fourth Earl of Sandwich, who, someday ahead of 1762 being too busy to prevent for dinner, requested for a few chilly red meat to be dropped at him among slices of bread. In Sandwich, award-winning nutrients author Bee Wilson unravels the secret of the way the Earl invented this most basic yet scrumptious means of consuming. Wilson explores what sandwiches could have been like ahead of the eighteenth century, why the identify sandwich caught, and the way the Earl’s invention took off so speedy round the globe.

Wilson brings jointly a wealth of fabric to track how the sandwich has advanced, taking a look at sandwiches world wide, from the decadent meatball hoagie to the dainty cucumber tea sandwich. enjoyed across the world, this well known meals has strangely by no means earlier than been the topic of a book-length historical past till now.

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Extra resources for Sandwich: A Global History (Edible Series)

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Yet sandwiches were also hearty tavern food, eaten by the humblest citizens of the land.  Front cover of Something New in Sandwiches, , by M. Redington White, showing the range of different people who ate sandwiches. Afternoon tea at the Lanesborough Hotel, London, continuing the grand tradition of finger sandwiches. The nature of the sandwiches varied drastically according to who was eating them, and when. Among the upper classes, as Gibbon’s diary entry from  suggests, sandwiches were dainty supper food, whether alone or eaten in combination with other titbits.

The most important technology affected by the sandwich, however, is not a utensil, but bread itself, which has been progressively transformed to lend itself to sandwich-making, becoming softer, lighter, more geometrical and less nutritious. As early as , ‘sandwich loaves’ were being sold. J. W. ’ This was followed, as Andrew F. Smith has written, by a series of revolutions in bread-making which reduced the taste and quality of bread but increased its potential for sandwich-making on a mass scale.

The sandwich is the foundation of one of the most famous weight-loss diets of recent years, the  ‘Subway diet’ of Jared Fogle, who lost over  pounds ( kg) on his own personal Subway diet, consisting of a -inch turkey sub for lunch and a foot-long veggie sub for dinner. He was subsequently employed by Subway in its ad campaigns as ‘The ® Guy’. The fact that an entire diet could be founded on sandwiches is a sign of how entrenched the ‘sandwich’ has become in Western eating habits during the quarter millennium of its existence.

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