Table Of Content

Sandwich A Global History Bee Wilson the edible series  Edible Series Editor: Andrew F. Smith is a revolutionary new series of books dedicated to food and drink that explores the rich history of cuisine. Each book reveals the global history and culture of one type of food or beverage. Already published Cake Nicola Humble Milk Hannah Velten Caviar Nichola Fletcher Pancake Ken Albala Cheese Andrew Dalby Pie Janet Clarkson Chocolate Sarah Moss and Pizza Carol Helstosky AlexanderBadenoch Soup Janet Clarkson Curry Colleen Taylor Sen Spices Fred Czarra Hamburger Andrew F. Smith Tea Helen Saberi Hot Dog Bruce Kraig Whiskey Kevin R. Kosar Sandwich A Global History Bee Wilson   To my father, who makes a fine tomato sandwich. Published by Reaktion Books Ltd Great Sutton Street London ,  www.reaktionbooks.co.uk First published  Copyright © Bee Wilson  The right of Bee Wilson to be identified as author of this work has been asserted by her in accordance with the Copyright, Designs & Patents Act . All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers. Printed and bound in China British Library Cataloguing in Publication Data Wilson, Bee. Sandwich: a global history.–(Edible) . Sandwiches. . Sandwiches –History. . Title . Series .- :      Contents Introduction 7 1 The History of the Sandwich: The Fourth Earl and What Came Before 16 2 Constructing the Sandwich 36 3 Who Eats Sandwiches? 61 4 The American Sandwich 76 5 The Global Sandwich 92 Recipes 109 Appendix: Fifty Notable Sandwiches 117 References 128 Select Bibliography 135 Acknowledgements 139 Photo Acknowledgements 140 Index 142 Introduction At last! No more cooking. I can eat what I really like – sandwiches! A widow in the s, quoted in David Kynaston, Family Britain –(London, ) Portable, quick, satisfying, cheap and requiring neither plate nor cutlery, the sandwich is the most universal of all fast food, the archetypal hand-held snack. With the exception of people who don’t eat bread, for whatever reason, all of us eat sandwiches – and in an unusually wide range of contexts. They are eaten by school children and High Court judges, by soldiers and pacifists, by busy call-centre workers and leisurely picnickers. They are eaten in hospital wards, in pris- ons, in the lounges of four-star hotels and at the kitchen table. The sandwich is simply the quickest way of making a meal. We may speak and dream of other foods; we may pon- tificate on banquets and gastronomy; but a lot of the time, if we are honest, what we are really eating is sandwiches. ‘Sandwiches in the twenty-first century,’ writes the food historian Andrew F. Smith, ‘are consumed in some form in almost every country in the world.’In Irena Chalmers and Milton Glaser estimated that Americans eat  billion sandwiches a year, which works out at around sandwiches  Pop-Art sandwiches (used to market ‘SoHo Sandwiches’, a New York- themed sandwich company based in North London).