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If we survey the historical profession at the moment, there are plenty of academic squabbles going on, but the great debates that once divided historians seem to be in short supply. Time was when contests over the standard of living during the industrial revolution or about post-modernism and its application to the study of history would drive scholars into a frenzy of position taking.
Daniel Livesay’s first monograph comes at an opportune moment. With the recent release of digital projects such as the University of Glasgow’s Runaway Slaves in Britain database, historical attention has focused in on the lives of people of colour in early modern Britain.
Within the past decade, much debate has ensued surrounding the question of whether or not food studies and culinary history constitute valid academic disciples.
According to a survey carried out by the National Federation of Fish Fryers in the 1960s, the first fish and chip shop was opened by Joseph Malins in 1860 on Old Ford Road in the East End of London (p. 234). The combination of the fried fish that had been sold and eaten in the Jewish East End since the early nineteenth century with chips created what became a quintessentially British meal.