In 1859, The Curiosities of Food was published in London by Peter Lund Simmonds.  Simmonds joined other Londoners at that time, such as George Dodd, author of The Food of London, in a quest to understand food at home and abroad. By then, four hundred million people had been added to the British Empire, each nation bringing a food culture that seemed exotic to the ordinary Victorian. Simmonds wrote the first truly global account of food, one that reflected a fascination with all things foreign. Following Read more [...]